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Journal of the Science of Food and Agriculture|December 19, 2017
An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling processLorenzo Cecchi, Marzia Migliorini, Bruno Zanoni, et al.
Molecules (Basel, Switzerland)|January 26, 2024
Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil's Nutritional ValueLorenzo Cecchi, Filippo Conticelli, Bruno Zanoni, et al.
Molecules (Basel, Switzerland)|January 24, 2020
Understanding Olive Oil Stability Using Filtration and High Hydrostatic PressureLorenzo Guerrini, Bruno Zanoni, Carlotta Breschi, et al.
Foods (Basel, Switzerland)|August 13, 2020
Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive OilLorenzo Guerrini, Carlotta Breschi, Bruno Zanoni, et al.
Food Chemistry|November 2, 2024
Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storageLorenzo Cecchi, Silvia Urciuoli, Francesca Ieri, et al.
Molecules (Basel, Switzerland)|March 13, 2024
Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?Carlotta Breschi, Silvia D'Agostino, Francesco Meneguzzo, et al.
Molecules (Basel, Switzerland)|July 12, 2025
Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy)Carlotta Breschi, Lorenzo Cecchi, Federico Mattagli, et al.
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