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Revealing adulterated olive oils by triacylglycerol screening methods: Beyond the official method.
Food Chem. 2023 May 30;409:135256. doi: 10.1016/j.foodchem.2022.135256. Epub 2022 Dec 20.
Food Chem. 2023.
PMID: 36586257
Free article.
Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil.
Vicario G, Cantini C, Francini A, Raffaelli A, Cifelli M, Domenici V, Sebastiani L.
Vicario G, et al.
Molecules. 2023 Oct 5;28(19):6943. doi: 10.3390/molecules28196943.
Molecules. 2023.
PMID: 37836786
Free PMC article.
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Cations and Phenolic Compounds Concentrations in Fruits of Fig Plants Exposed to Moderate Levels of Salinity.
Francini A, Sodini M, Vicario G, Raffaelli A, Gucci R, Caruso G, Sebastiani L.
Francini A, et al. Among authors: vicario g.
Antioxidants (Basel). 2021 Nov 24;10(12):1865. doi: 10.3390/antiox10121865.
Antioxidants (Basel). 2021.
PMID: 34942968
Free PMC article.
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Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil.
Vicario G, Francini A, Cifelli M, Domenici V, Sebastiani L.
Vicario G, et al.
Antioxidants (Basel). 2020 Dec 8;9(12):1245. doi: 10.3390/antiox9121245.
Antioxidants (Basel). 2020.
PMID: 33302468
Free PMC article.
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