Giaccherini C - Search Results

1

Solid olive residues: insight into their phenolic composition.

Mulinacci N, Innocenti M, La Marca G, Mercalli E, Giaccherini C, Romani A, Erica S, Vincieri FF. Mulinacci N, et al. Among authors: giaccherini c. J Agric Food Chem. 2005 Nov 16;53(23):8963-9. doi: 10.1021/jf051398r. J Agric Food Chem. 2005. PMID: 16277389

2

Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L.

Innocenti M, Gallori S, Giaccherini C, Ieri F, Vincieri FF, Mulinacci N. Innocenti M, et al. Among authors: giaccherini c. J Agric Food Chem. 2005 Aug 10;53(16):6497-502. doi: 10.1021/jf050541d. J Agric Food Chem. 2005. PMID: 16076140

3

Electrospray ionisation tandem mass spectrometric investigation of phenylpropanoids and secoiridoids from solid olive residue.

Innocenti M, la Marca G, Malvagia S, Giaccherini C, Vincieri FF, Mulinacci N. Innocenti M, et al. Among authors: giaccherini c. Rapid Commun Mass Spectrom. 2006;20(13):2013-22. doi: 10.1002/rcm.2556. Rapid Commun Mass Spectrom. 2006. PMID: 16755600

4

Flavonoids and biflavonoids in Tuscan berries of Juniperus communis L.: detection and quantitation by HPLC/DAD/ESI/MS.

Innocenti M, Michelozzi M, Giaccherini C, Ieri F, Vincieri FF, Mulinacci N. Innocenti M, et al. Among authors: giaccherini c. J Agric Food Chem. 2007 Aug 8;55(16):6596-602. doi: 10.1021/jf070257h. Epub 2007 Jul 10. J Agric Food Chem. 2007. PMID: 17622155

5

Polyphenolic content in olive oil waste waters and related olive samples.

Mulinacci N, Romani A, Galardi C, Pinelli P, Giaccherini C, Vincieri FF. Mulinacci N, et al. Among authors: giaccherini c. J Agric Food Chem. 2001 Aug;49(8):3509-14. doi: 10.1021/jf000972q. J Agric Food Chem. 2001. PMID: 11513620

6

Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L.

Mulinacci N, Ieri F, Giaccherini C, Innocenti M, Andrenelli L, Canova G, Saracchi M, Casiraghi MC. Mulinacci N, et al. Among authors: giaccherini c. J Agric Food Chem. 2008 Dec 24;56(24):11830-7. doi: 10.1021/jf801521e. J Agric Food Chem. 2008. PMID: 19053373

7

Commercial and laboratory extracts from artichoke leaves: estimation of caffeoyl esters and flavonoidic compounds content.

Mulinacci N, Prucher D, Peruzzi M, Romani A, Pinelli P, Giaccherini C, Vincieri FF. Mulinacci N, et al. Among authors: giaccherini c. J Pharm Biomed Anal. 2004 Feb 4;34(2):349-57. doi: 10.1016/S0731-7085(03)00552-1. J Pharm Biomed Anal. 2004. PMID: 15013149

8

Anthocyanins and flavan-3-ols from grapes and wines of Vitis vinifera cv. Cesanese d'Affile.

Mulinacci N, Santamaria AR, Giaccherini C, Innocenti M, Valletta A, Ciolfi G, Pasqua G. Mulinacci N, et al. Among authors: giaccherini c. Nat Prod Res. 2008;22(12):1033-9. doi: 10.1080/14786410802133845. Nat Prod Res. 2008. PMID: 18780243

9

Storage method, drying processes and extraction procedures strongly affect the phenolic fraction of rosemary leaves: an HPLC/DAD/MS study.

Mulinacci N, Innocenti M, Bellumori M, Giaccherini C, Martini V, Michelozzi M. Mulinacci N, et al. Among authors: giaccherini c. Talanta. 2011 Jul 15;85(1):167-76. doi: 10.1016/j.talanta.2011.03.050. Epub 2011 Apr 8. Talanta. 2011. PMID: 21645686

10

Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids.

Oliveras-López MJ, Innocenti M, Giaccherini C, Ieri F, Romani A, Mulinacci N. Oliveras-López MJ, et al. Among authors: giaccherini c. Talanta. 2007 Oct 15;73(4):726-32. doi: 10.1016/j.talanta.2007.04.045. Epub 2007 May 10. Talanta. 2007. PMID: 19073094

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