His primary areas of investigation include Vegetable oil, Phenols, Chromatography, Food science and Antioxidant. The study incorporates disciplines such as Lipid oxidation, Sample preparation, Peroxide value, Polyphenol and Infrared spectroscopy in addition to Vegetable oil. His work carried out in the field of Phenols brings together such families of science as Capillary electrophoresis, Hydroxytyrosol, DPPH, Formazan and Breast cancer.
His studies deal with areas such as Fourier transform infrared spectroscopy, Partial least squares regression, Analytical chemistry and Oleic acid as well as Chromatography. In his research on the topic of Food science, Chemical composition, Edible oil and Hazelnut oil is strongly related with Botany. His Antioxidant study integrates concerns from other disciplines, such as Electrophoresis, Elution and Phenol.
Lorenzo Cerretani spends much of his time researching Chromatography, Food science, Phenols, Vegetable oil and Olive oil. Lorenzo Cerretani interconnects Partial least squares regression, Analytical chemistry and Polyphenol in the investigation of issues within Chromatography. His Food science research is multidisciplinary, incorporating perspectives in Cultivar and Botany.
The various areas that Lorenzo Cerretani examines in his Phenols study include DPPH, Lipid oxidation, Antioxidant and Phenol. He works mostly in the field of Vegetable oil, limiting it down to topics relating to Chemical composition and, in certain cases, Crystallization. His biological study spans a wide range of topics, including Extraction, Pomace, Edible oil, Fraction and Pulp and paper industry.
Lorenzo Cerretani focuses on Food science, Chromatography, Olive oil, Iodine and Pulp and paper industry. His research integrates issues of Phenols, Cultivar, Botany and Caffeic acid in his study of Food science. His Phenols study frequently links to related topics such as Filter.
His Chromatography study combines topics in areas such as Fourier transform infrared spectroscopy, Hydrolysis and Partial least squares regression. As a member of one scientific family, Lorenzo Cerretani mostly works in the field of Olive oil, focusing on Analytical chemistry and, on occasion, Raw material and Process engineering. His studies in Pulp and paper industry integrate themes in fields like Sensory analysis, Inert, Peroxide value and Inert gas.
His primary scientific interests are in Food science, Chromatography, High-performance liquid chromatography, Botany and Antioxidant. His Food science study incorporates themes from Biofortification, Electronic nose and Iodine. Lorenzo Cerretani studies Chromatography, focusing on Detection limit in particular.
His High-performance liquid chromatography research incorporates themes from Extraction, Solvent, Chlorogenic acid and Response surface methodology, Box–Behnken design. Lorenzo Cerretani combines subjects such as Gas chromatography–mass spectrometry and Flavor with his study of Botany. His Antioxidant research is multidisciplinary, incorporating elements of Ethanol and Solanum tuberosum.
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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.
Journal of Agricultural and Food Chemistry (2005)
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.
Journal of Agricultural and Food Chemistry (2004)
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.
Olfa Baccouri;Mokhtar Guerfel;Bechir Baccouri;Lorenzo Cerretani.
Food Chemistry (2008)
Analytical determination of polyphenols in olive oils.
Alegria Carrasco‐Pancorbo;Lorenzo Cerretani;Alessandra Bendini;Antonio Segura‐Carretero.
Journal of Separation Science (2005)
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.
Journal of Agricultural and Food Chemistry (2004)
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.
Food Chemistry (2009)
Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts
Alessandra Bendini;Lorenzo Cerretani;Luca Pizzolante;Tullia Gallina Toschi.
European Food Research and Technology (2006)
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.
Food Research International (2010)
A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
Rubén M. Maggio;Lorenzo Cerretani;Emma Chiavaro;Teodoro S. Kaufman.
Food Control (2010)
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