Ieri F - Search Results

1

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: ieri f. J Agric Food Chem. 2008 Dec 24;56(24):11830-7. doi: 10.1021/jf801521e. J Agric Food Chem. 2008. PMID: 19053373

2

Extra Virgin Olive Oil and Cardiovascular Protection in Chronic Kidney Disease.

Marrone G, Urciuoli S, Di Lauro M, Ruzzolini J, Ieri F, Vignolini P, Di Daniele F, Guerriero C, Nediani C, Di Daniele N, Noce A. Marrone G, et al. Among authors: ieri f. Nutrients. 2022 Oct 12;14(20):4265. doi: 10.3390/nu14204265. Nutrients. 2022. PMID: 36296948 Free PMC article.

3

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: ieri f. J Agric Food Chem. 2005 Aug 10;53(16):6497-502. doi: 10.1021/jf050541d. J Agric Food Chem. 2005. PMID: 16076140

4

Analysis of condensed and hydrolysable tannins from commercial plant extracts.

Romani A, Ieri F, Turchetti B, Mulinacci N, Vincieri FF, Buzzini P. Romani A, et al. Among authors: ieri f. J Pharm Biomed Anal. 2006 May 3;41(2):415-20. doi: 10.1016/j.jpba.2005.11.031. Epub 2006 Jan 10. J Pharm Biomed Anal. 2006. PMID: 16406441

5

HPLC-DAD/MS characterization of flavonoids and hydroxycinnamic derivatives in turnip tops (Brassica rapa L. Subsp. sylvestris L.).

Romani A, Vignolini P, Isolani L, Ieri F, Heimler D. Romani A, et al. Among authors: ieri f. J Agric Food Chem. 2006 Feb 22;54(4):1342-6. doi: 10.1021/jf052629x. J Agric Food Chem. 2006. PMID: 16478258

6

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: ieri f. J Agric Food Chem. 2006 Apr 19;54(8):3121-5. doi: 10.1021/jf053003+. J Agric Food Chem. 2006. PMID: 16608240

7

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. Among authors: ieri f. 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

8

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: ieri f. 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

9

Extraction and HPLC analysis of phenolic compounds in leaves, stalks, and textile fibers of Urtica dioica L.

Pinelli P, Ieri F, Vignolini P, Bacci L, Baronti S, Romani A. Pinelli P, et al. Among authors: ieri f. J Agric Food Chem. 2008 Oct 8;56(19):9127-32. doi: 10.1021/jf801552d. Epub 2008 Sep 6. J Agric Food Chem. 2008. PMID: 18778029

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: ieri f. 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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