Citation Impact
Citing Papers
A microflow chemiluminescence sensor for indirect determination of dibutyl phthalate by hydrolyzing based on biological recognition materials
2012
Natural antioxidants in processing and storage stability of sheep and goat meat products
2018
Simple and rapid instrumental characterization of sensory attributes of virgin olive oil based on the direct coupling headspace-mass spectrometry
2008
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
2012 Standout
Effects of temperature, time, and solvent ratio on the extraction of phenolic compounds and the anti-radical activity of Clinacanthus nutans Lindau leaves by response surface methodology
2017 Standout
Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil
2007
Mass spectrometry in the structural analysis of flavonoids
2004 Standout
An overview of chemical additives present in plastics: Migration, release, fate and environmental impact during their use, disposal and recycling
2017 Standout
An overview on olive mill wastes and their valorisation methods
2005 Standout
Derivatization of 2-chlorophenol with 4-amino-anti-pyrine: A novel method for improving the selectivity of molecularly imprinted solid phase extraction of 2-chlorophenol from water
2010
Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica
2013 Standout
Antioxidant therapy for treatment of inflammatory bowel disease: Does it work?
2015 Standout
Dummy molecularly imprinted polymers based on a green synthesis strategy for magnetic solid-phase extraction of acrylamide in food samples
2018 Standout
A 21st century technique for food control: Electronic noses
2009 Standout
Detection and quantification of phenolic compounds in olive oil by high resolution 1H nuclear magnetic resonance spectroscopy
2008
Determination of Phenolic Acids in Olive Oil by Capillary Electrophoresis
2004
Strategies for the determination of bioactive phenols in plants, fruit and vegetables
2003
Sample handling strategies for the determination of biophenols in food and plants
2002
Mistakes and inconsistencies regarding adsorption of contaminants from aqueous solutions: A critical review
2017 Standout
Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance–Fourier transform infrared spectroscopy using partial least squares regression
2010
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area
2015
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space
2008
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties
2010 Standout
Modern analytical methods for the detection of food fraud and adulteration by food category
2017
An evaluation of environmental sustainability in the food industry through Life Cycle Assessment: the case study of tomato products supply chain
2014
Antioxidant Effect of Two Virgin Olive Oils Depends on the Concentration and Composition of Minor Polar Compounds
2006
Biostimulants in Plant Science: A Global Perspective
2017 Standout
Evaluation of lignans and free and linked hydroxy‐tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes
2006
Classification of olive oils using high throughput flow 1H NMR fingerprinting with principal component analysis, linear discriminant analysis and probabilistic neural networks
2005
Novel Approach to the Detection and Quantification of Phenolic Compounds in Olive Oil Based on 31P Nuclear Magnetic Resonance Spectroscopy
2006
The impact of vertical centrifugation on olive oil quality
2016
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Social, economical and environmental impacts of renewable energy systems
2008
Dispersive Solid-Phase Extraction Based on Magnetic Dummy Molecularly Imprinted Microspheres for Selective Screening of Phthalates in Plastic Bottled Beverages
2014
Metal Oxide Nanostructures in Food Applications: Quality Control and Packaging
2018
Enhanced extraction of bioactive natural products using tailor-made deep eutectic solvents: application to flavonoid extraction from Flos sophorae
2014 Standout
Characterization and Quantification of Phenolic Compounds in Olive Oils by Solid-Phase Extraction, HPLC-DAD, and HPLC-MS/MS
2005
Agri-food 4.0: A survey of the supply chains and technologies for the future agriculture
2020 Standout
Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions
2009
Encapsulation of polyphenols – a review
2010 Standout
Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques
2004
Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy
2021
Solid Olive Residues: Insight into Their Phenolic Composition
2005
Effect of biostimulant sprays on Phaeomoniella chlamydospora and esca proper infected vines under greenhouse and fi eld conditions
2009
Monitoring of Polymerized Triglycerides in Deep-Frying Oil by On-Line GPC-FTIR Spectrometry Using the Science Based Calibration Multivariate Approach
2009
Chitosan for food packaging: Recent advances in active and intelligent films
2021 Standout
Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems?
2022 Standout
Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil
2004
Vibrational spectroscopy provides a green tool for multi-component analysis
2010
Analysis of Phthalate Migration from Plastic Containers to Packaged Cooking Oil and Mineral Water
2010
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties
2012
Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra
2007 Standout
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains
2022 Standout
Measurement of antioxidant activity
2015
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra‐virgin olive oil
2006
Are the thermodynamic parameters correctly estimated in liquid-phase adsorption phenomena?
2016
Ukraine Energy Sector Management Using Hybrid Renewable Energy Systems
2020 Standout
Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
2013 StandoutNobel
Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil
2005
Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality
2011
Fungal enzymes as a powerful tool to release simple phenolic compounds from olive oil by-product
2004
Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening
2010
Analytical Eco-Scale for assessing the greenness of analytical procedures
2012 Standout
Rapid Quantification of the Phenolic Fraction of Spanish Virgin Olive Oils by Capillary Electrophoresis with UV Detection
2006
Molecular imprinting: perspectives and applications
2016 Standout
Nanomaterials: a review of synthesis methods, properties, recent progress, and challenges
2021 Standout
Works of Angelo Cichelli being referenced
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d'Abruzzo grapes and wines
2001
Recovery and use of olive stones: Commodity, environmental and economic assessment
2010
Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil
2001
Life Cycle Assessment and Carbon Footprint in the Wine Supply-Chain
2012
Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose
2013
Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences
2011
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography–mass spectrometry
2008
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil
2010
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil
2001
Effects of Fly Attack (Bactrocera oleae) on the Phenolic Profile and Selected Chemical Parameters of Olive Oil
2008
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification
2004
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food
2020
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach
2005
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification☆
2004
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares
2008
Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil
2004