Lorenzo Cecchi
Nuovo Ospedale San Giovanni di Dio(IT)Azienda Usl Toscana Centro(IT)University of Florence(IT)
Publications by Year
Research Areas
Edible Oils Quality and Analysis, Phytochemicals and Antioxidant Activities, Essential Oils and Antimicrobial Activity, Spectroscopy and Chemometric Analyses, Fermentation and Sensory Analysis
Most-Cited Works
- → Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication(2021)112 cited
- → The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils(2019)99 cited
- → Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta(2021)88 cited
- → Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile(2016)67 cited
- → Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD(2020)61 cited
- → Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production