World's Best Scientists 2026 revealed!
Maurizio Servili

Maurizio Servili

D-Index & Metrics

Chemistry

D-Index
57
Citations
14863
World Ranking
10957
National Ranking
343

Biology and Biochemistry

D-Index
62
Citations
16014
World Ranking
10667
National Ranking
302

Overview

Maurizio Servili is affiliated with the University of Perugia in Italy and focuses research primarily within the fields of Chemistry and Agricultural and Biological Sciences. Their work spans several subfields including Organic Chemistry, Food Science, Analytical Chemistry, Plant Science, and Biochemistry.

The scientist's research topics cover a range of areas related to food quality and chemical analysis. Key themes in their work include:

  • Edible Oils Quality and Analysis
  • Spectroscopy and Chemometric Analyses
  • Essential Oils and Antimicrobial Activity
  • Phytochemicals and Antioxidant Activities
  • Advanced Chemical Sensor Technologies
  • Meat and Animal Product Quality
  • Horticultural and Viticultural Research

Maurizio Servili has published frequently in several scientific journals. The main publication venues include:

  • Foods (15 publications)
  • Antioxidants (6 publications)
  • Food Chemistry (5 publications)
  • Food Control (2 publications)
  • LWT (2 publications)

Among recent publications are the following notable papers:

  • "High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds," 2020, Food Chemistry
  • "Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices," 2021, Antioxidants
  • "Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes," 2020, Food Chemistry
  • "Characterisation of fatty acid profiles of Tenebrio molitor larvae reared on diets enriched with edible oils," 2022, Journal of Insects as Food and Feed
  • "Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant," 2022, Foods

Collaborations have been an important component of Servili's work, with frequent co-authors including:

  • Gianluca Veneziani
  • Sonia Esposto
  • A. Taticchi
  • Roberto Selvaggini
  • Stefania Urbani

This profile reflects a research career combining chemical analysis techniques and applied agricultural science to study food products, with a particular focus on edible oils and antioxidant compounds. The body of work is also characterized by multidisciplinary approaches and collaboration across related scientific fields.

Best Publications

  • Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

    Gian Francesco Montedoro;Maurizio Servili;Maura Baldioli;Enrico Miniati

  • Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil.

    Maurizio Servili;Roberto Selvaggini;Sonia Esposto;Agnese Taticchi

  • Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

    Maura Baldioli;Maurizio Servili;Giuseppe Italo Francesco Perretti;Gian Francesco Montedoro

  • Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

    Gian Francesco Montedoro;Maurizio Servili;Maura Baldioli;Roberto Selvaggini

  • Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

    Franca Angerosa;Maurizio Servili;Roberto Selvaggini;Agnese Taticchi

  • Contribution of phenolic compounds to virgin olive oil quality

    Maurizio Servili;GianFrancesco Montedoro

  • Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure.

    M. Servili;S. Esposto;R. Fabiani;S. Urbani

  • Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

    Maurizio Servili;Beatrice Sordini;Sonia Esposto;Stefania Urbani

  • Comparative 454 pyrosequencing of transcripts from two olive genotypes during fruit development

    Fiammetta Alagna;Nunzio D'Agostino;Laura Torchia;Maurizio Servili

  • Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis.

    R Fabiani;A De Bartolomeo;P Rosignoli;M Servili

  • Oxidative DNA Damage Is Prevented by Extracts of Olive Oil, Hydroxytyrosol, and Other Olive Phenolic Compounds in Human Blood Mononuclear Cells and HL60 Cells

    Roberto Fabiani;Patrizia Rosignoli;Angelo De Bartolomeo;Raffaela Fuccelli

  • High‐performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D‐ and 2D‐nuclear magnetic resonance characterization

    Maurizio Servili;Maura Baldioli;Roberto Selvaggini;Enrico Miniati

  • Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of Nüzhenide and its distribution in the constitutive parts of fruit.

    Maurizio Servili;Maura Baldioli;Roberto Selvaggini;and Alceo Macchioni

  • Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino.

    Maurizio Servili;Sonia Esposto;Enrico Lodolini;Roberto Selvaggini

  • Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction.

    Gian Francesco Montedoro;Maurizio Servili;Maura Baldioli;Enrico Miniati

  • Olive phenolic compounds: metabolic and transcriptional profiling during fruit development.

    Fiammetta Alagna;Roberto Mariotti;Francesco Panara;Silvia Caporali

  • Nutrigenomics of extra-virgin olive oil: A review.

    Marta Piroddi;Adriana Albini;Roberto Fabiani;Lisa Giovannelli

  • Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro.

    Chris I.R. Gill;Adele Boyd;Emily McDermott;Mark McCann

  • Virgin Olive Oil Phenols Inhibit Proliferation of Human Promyelocytic Leukemia Cells (HL60) by Inducing Apoptosis and Differentiation

    Roberto Fabiani;Angelo De Bartolomeo;Patrizia Rosignoli;Maurizio Servili

  • Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process.

    Maurizio Servili;Roberto Selvaggini;Agnese Taticchi;Sonia Esposto

Frequent Co-Authors

Mohamed Hammami
Mohamed Hammami University of Monastir
Franco Famiani
Franco Famiani University of Perugia
Luca Sebastiani
Luca Sebastiani Sant'Anna School of Advanced Studies
Aldo Corsetti
Aldo Corsetti University of Teramo
Ian Rowland
Ian Rowland University of Reading
Marcello Mele
Marcello Mele University of Pisa
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Cesare Castellini
Cesare Castellini University of Perugia
Manuel Brenes
Manuel Brenes Spanish National Research Council
Paul D. Prenzler
Paul D. Prenzler Charles Sturt University

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