Romani A - 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: romani a. J Agric Food Chem. 2005 Nov 16;53(23):8963-9. doi: 10.1021/jf051398r. J Agric Food Chem. 2005. PMID: 16277389

2

Germplasm characterization of Zolfino landraces (Phaseolus vulgaris L.) by flavonoid content.

Romani A, Vignolini P, Galardi C, Mulinacci N, Benedettelli S, Heimler D. Romani A, et al. J Agric Food Chem. 2004 Jun 16;52(12):3838-42. doi: 10.1021/jf0307402. J Agric Food Chem. 2004. PMID: 15186105

3

Hydrolyzable tannins with the hexahydroxydiphenoyl unit and the m-depsidic link: HPLC-DAD-MS identification and model synthesis.

Arapitsas P, Menichetti S, Vincieri FF, Romani A. Arapitsas P, et al. Among authors: romani a. J Agric Food Chem. 2007 Jan 10;55(1):48-55. doi: 10.1021/jf0622329. J Agric Food Chem. 2007. PMID: 17199312

4

Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill wastewaters: a three-year study.

Bellumori M, Cecchi L, Romani A, Mulinacci N, Innocenti M. Bellumori M, et al. Among authors: romani a. J Sci Food Agric. 2018 May;98(7):2761-2769. doi: 10.1002/jsfa.8772. Epub 2017 Nov 28. J Sci Food Agric. 2018. PMID: 29105769

5

Polyphenolic content in five tuscany cultivars of Olea europaea L.

Romani A, Mulinacci N, Pinelli P, Vincieri FF, Cimato A. Romani A, et al. J Agric Food Chem. 1999 Mar;47(3):964-7. doi: 10.1021/jf980264t. J Agric Food Chem. 1999. PMID: 10552399

6

HPLC analysis of flavonoids and secoiridoids in leaves of Ligustrum vulgare L. (Oleaceae).

Romani A, Pinelli P, Mulinacci N, Vincieri FF, Gravano E, Tattini M. Romani A, et al. J Agric Food Chem. 2000 Sep;48(9):4091-6. doi: 10.1021/jf9913256. J Agric Food Chem. 2000. PMID: 10995320

7

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: romani a. J Agric Food Chem. 2001 Aug;49(8):3509-14. doi: 10.1021/jf000972q. J Agric Food Chem. 2001. PMID: 11513620

8

Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds.

Franconi F, Coinu R, Carta S, Urgeghe PP, Ieri F, Mulinacci N, Romani A. Franconi F, et al. Among authors: romani a. J Agric Food Chem. 2006 Apr 19;54(8):3121-5. doi: 10.1021/jf053003+. J Agric Food Chem. 2006. PMID: 16608240

9

Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil.

Romani A, Lapucci C, Cantini C, Ieri F, Mulinacci N, Visioli F. Romani A, et al. J Agric Food Chem. 2007 Feb 21;55(4):1315-20. doi: 10.1021/jf062335r. Epub 2007 Jan 25. J Agric Food Chem. 2007. PMID: 17253709

10

Antioxidant and other biological activities of olive mill waste waters.

Visioli F, Romani A, Mulinacci N, Zarini S, Conte D, Vincieri FF, Galli C. Visioli F, et al. Among authors: romani a. J Agric Food Chem. 1999 Aug;47(8):3397-401. doi: 10.1021/jf9900534. J Agric Food Chem. 1999. PMID: 10552663

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