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Lorenzo Cerretani

Lorenzo Cerretani

D-Index & Metrics

Chemistry

D-Index
52
Citations
8819
World Ranking
13596
National Ranking
463

Overview

Lorenzo Cerretani is affiliated with the University of Bologna in Italy. Their research primarily spans across the Agricultural and Biological Sciences, with a specific concentration on Plant Science, Food Science, Organic Chemistry, Insect Science, and Nutrition and Dietetics.

The research topics that Cerretani has focused on include:

  • Potato Plant Research
  • Plant Pathogens and Resistance
  • Edible Oils Quality and Analysis
  • Pesticide Residue Analysis and Safety
  • Insect and Pesticide Research
  • Pesticide Exposure and Toxicity
  • Biochemical Analysis and Sensing Techniques

Their notable recent publications include:

  • "Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products," 2020, Journal of Food Composition and Analysis
  • "The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach," 2023, Foods
  • "Exploring harmony in extra virgin olive oils and vegetables pairings," 2020, Grasas y Aceites
  • "Sensory properties of iodine-biofortified potatoes," 2021, Italian Journal of Food Science
  • "Fatty acid composition and acrylamide determination of industrial battered vegetables," 2025, Applied Food Research

Cerretani frequently collaborates with several co-authors including Angelo Cichelli, Federica Flamminii, Silvia Minetti, Adriano Mollica, and Maria Piochi. These collaborations often contribute to the multidisciplinary nature of their research themes.

Their work has been published across various journals, such as:

  • Journal of Food Composition and Analysis
  • Foods
  • Grasas y Aceites
  • Applied Food Research
  • Italian Journal of Food Science

Best Publications

  • 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 Bendini;Lorenzo Cerretani;Alegria Carrasco-Pancorbo;Ana Maria Gómez-Caravaca

  • Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.

    A Carrasco-Pancorbo;L Cerretani;A Bendini;A Segura-Carretero

  • Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.

    Olfa Baccouri;Mokhtar Guerfel;Bechir Baccouri;Lorenzo Cerretani

  • Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

    Annalisa Rotondi;Alessandra Bendini;Lorenzo Cerretani;Matteo Mari

  • Analytical determination of polyphenols in olive oils.

    Alegria Carrasco-Pancorbo;Lorenzo Cerretani;Alessandra Bendini;Antonio Segura-Carretero

  • Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

    Rubén M. Maggio;Teodoro S. Kaufman;Michele Del Carlo;Lorenzo Cerretani

  • 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.

    Matteo Bonoli;Alessandra Bendini;Lorenzo Cerretani;Giovanni Lercker

  • Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts

    Alessandra Bendini;Lorenzo Cerretani;Luca Pizzolante;Tullia Gallina Toschi

  • Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

    Nicoletta Sinelli;Lorenzo Cerretani;Valentina Di Egidio;Alessandra Bendini

  • Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review.

    Ana M. Gómez-Caravaca;Rubén M. Maggio;Lorenzo Cerretani

  • A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

    Ruben Mariano Maggio;Lorenzo Cerretani;Emma Chiavaro;Teodoro Saul Kaufman

  • PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

    Alessandra Bendini;Lorenzo Cerretani;Fabio Di Virgilio;Paolo Belloni

  • Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

    C. Cevoli;L. Cerretani;A. Gori;M.F. Caboni

  • Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

    Olfa Baccouri;Alessandra Bendini;Lorenzo Cerretani;Mokhtar Guerfel

  • Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques

    Tullia Gallina-Toschi;Lorenzo Cerretani;Alessandra Bendini;Matteo Bonoli-Carbognin

  • Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

    Lorenzo Cerretani;Alessandra Bendini;Alessandra Del Caro;Antonio Piga

  • Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

    Emma Chiavaro;Elena Vittadini;Maria Teresa Rodriguez-Estrada;Lorenzo Cerretani

  • Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.

    Alegría Carrasco-Pancorbo;Lorenzo Cerretani;Alessandra Bendini;Antonio Segura-Carretero

  • Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.

    Alessandra Bendini;Lorenzo Cerretani;Samuele Vecchi;‡ and Alegria Carrasco-Pancorbo

  • Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

    Lorenzo Cerretani;Alessandra Bendini;Maria Teresa Rodriguez-Estrada;Elena Vittadini

  • Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods.

    Alessandra Bendini;Matteo Bonoli;Lorenzo Cerretani;Barbara Biguzzi

Frequent Co-Authors

Alessandra Bendini
Alessandra Bendini University of Bologna
Emma Chiavaro
Emma Chiavaro University of Parma
Antonio Segura-Carretero
Antonio Segura-Carretero University of Granada
Maria Fiorenza Caboni
Maria Fiorenza Caboni University of Bologna
Alberto Fernández-Gutiérrez
Alberto Fernández-Gutiérrez University of Granada
Ana María Gómez-Caravaca
Ana María Gómez-Caravaca University of Granada
Dario Compagnone
Dario Compagnone University of Teramo
Francesco Caponio
Francesco Caponio University of Bari Aldo Moro
Michael H. Gordon
Michael H. Gordon University of Reading
Maria-José Motilva
Maria-José Motilva University of La Rioja

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