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Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches.
Cecchi L, Migliorini M, Giambanelli E, Rossetti A, Cane A, Melani F, Mulinacci N. Cecchi L, et al. Among authors: giambanelli e. J Agric Food Chem. 2019 Aug 14;67(32):9112-9120. doi: 10.1021/acs.jafc.9b03346. Epub 2019 Jul 31. J Agric Food Chem. 2019. PMID: 31314506
Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.
Cecchi L, Migliorini M, Giambanelli E, Canuti V, Bellumori M, Mulinacci N, Zanoni B. Cecchi L, et al. Among authors: giambanelli e. J Sci Food Agric. 2022 Apr;102(6):2515-2525. doi: 10.1002/jsfa.11593. Epub 2021 Nov 4. J Sci Food Agric. 2022. PMID: 34676895 Free PMC article.
Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype "Aglio Rosso di Sulmona" (Sulmona Red Garlic).
Ferioli F, Giambanelli E, D'Alessandro V, D'Antuono LF. Ferioli F, et al. Among authors: giambanelli e. Food Chem. 2020 May 15;312:126086. doi: 10.1016/j.foodchem.2019.126086. Epub 2019 Dec 23. Food Chem. 2020. PMID: 31887623
New Advances in the Determination of Free and Bound Phenolic Compounds of Banana Passion Fruit Pulp (Passiflora tripartita, var. Mollissima (Kunth) L.H. Bailey) and Their In Vitro Antioxidant and Hypoglycemic Capacities.
Giambanelli E, Gómez-Caravaca AM, Ruiz-Torralba A, Guerra-Hernández EJ, Figueroa-Hurtado JG, García-Villanova B, Verardo V. Giambanelli E, et al. Antioxidants (Basel). 2020 Jul 17;9(7):628. doi: 10.3390/antiox9070628. Antioxidants (Basel). 2020. PMID: 32708874 Free PMC article.
16 results