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Cerretani, Lorenzo
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1

The Effect of Washing, Blanching and Frozen Storage on Pest..:

Flamminii, Federica ; Minetti, Silvia ; Mollica, Adriano..
Foods.  12 (2023)  14 - p. 2806 , 2023
Link: https://doi.org/10.3390/..
 
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2

Acrylamide mitigation in processed potato derivatives by ad..:

Pantalone, Sara ; Tonucci, Lucia ; Cichelli, Angelo...
Journal of Food Composition and Analysis.  95 (2021)  - p. 103682 , 2021
Link: https://doi.org/10.1016/..
 
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3

Sensory properties of iodine-biofortified potatoes:

Piochi, Maria ; Chiavaro, Emma ; Cichelli, Angelo..
Italian Journal of Food Science.  33 (2021)  1 - p. 52-60 , 2021
Link: https://doi.org/10.15586..
 
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4

Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropr..:

Cichelli, Angelo ; Riciputi, Ylenia ; Cerretani, Lorenzo..
Journal of the American Oil Chemists' Society.  97 (2019)  1 - p. 15-23 , 2019
Link: https://doi.org/10.1002/..
 
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5

Iodine Supplemented Diet Positively Affect Immune Response ..:

Iannaccone, Marco ; Ianni, Andrea ; Elgendy, Ramy...
Animals.  9 (2019)  11 - p. 866 , 2019
Link: https://doi.org/10.3390/..
 
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6

Comprehensive metabolite profiling of Solanum tuberosum L. ..:

Rodríguez-Pérez, Celia ; Gómez-Caravaca, Ana María ; Guerra-Hernández, Eduardo...
Food Research International.  112 (2018)  - p. 390-399 , 2018
Link: https://doi.org/10.1016/..
 
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7

Establishment of ultrasound-assisted extraction of phenolic..:

Riciputi, Ylenia ; Diaz-de-Cerio, Elixabet ; Akyol, Hazal...
Food Chemistry.  269 (2018)  - p. 258-263 , 2018
Link: https://doi.org/10.1016/..
 
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8

Coloured-fleshed potatoes after boiling: Promising sources ..:

Bellumori, Maria ; Innocenti, Marzia ; Michelozzi, Marco..
Journal of Food Composition and Analysis.  59 (2017)  - p. 1-7 , 2017
Link: https://doi.org/10.1016/..
 
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9

Chemometric applications to assess quality and critical par..:

Gómez-Caravaca, Ana M. ; Maggio, Rubén M. ; Cerretani, Lorenzo
Analytica Chimica Acta.  913 (2016)  - p. 1-21 , 2016
Link: https://doi.org/10.1016/..
 
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10

Composition of commercial truffle flavored oils with GC–MS ..:

Pacioni, Giovanni ; Cerretani, Lorenzo ; Procida, Giuseppe.
Food Chemistry.  146 (2014)  - p. 30-35 , 2014
Link: https://doi.org/10.1016/..
 
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11

Evaluation of iodine content and stability in recipes prepa..:

Cerretani, Lorenzo ; Comandini, Patrizia ; Fumanelli, Davide..
International Journal of Food Sciences and Nutrition.  65 (2014)  7 - p. 797-802 , 2014
Link: https://doi.org/10.3109/..
 
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12

Distribution of phenolic compounds and other polar compound..:

López-Cobo, Ana ; Gómez-Caravaca, Ana M. ; Cerretani, Lorenzo..
Journal of Food Composition and Analysis.  36 (2014)  1-2 - p. 1-11 , 2014
Link: https://doi.org/10.1016/..
 
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13

Study of the influence of triacylglycerol composition on DS..:

Maggio, Ruben M. ; Barnaba, Carlo ; Cerretani, Lorenzo..
Journal of Thermal Analysis and Calorimetry.  115 (2013)  3 - p. 2037-2044 , 2013
Link: https://doi.org/10.1007/..
 
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14

Fourier transform infrared spectroscopy–Partial Least Squar..:

Gómez-Caravaca, Ana Maria ; Maggio, Rubén M. ; Verardo, Vito..
LWT - Food Science and Technology.  50 (2013)  1 - p. 153-159 , 2013
Link: https://doi.org/10.1016/..
 
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15

Chemical and thermal evaluation of olive oil refining at di..:

Caponio, Francesco ; Chiavaro, Emma ; Paradiso, Vito Michele...
European Journal of Lipid Science and Technology.  115 (2013)  10 - p. 1146-1154 , 2013
Link: https://doi.org/10.1002/..
 
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