Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Lorenzo Cecchi

Showing results (41-50 of 172) with videos related to

Pageof 18
Sort By:
Food Chemistry|October 22, 2016
New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive OilsLorenzo Cecchi, Marzia Innocenti, Fabrizio Melani, et al.
The Journal of Allergy and Clinical Immunology|July 9, 2021
Call to action: Air pollution, asthma, and allergy in the exposome eraIsabella Annesi-Maesano, Cara Nichole Maesano, Benedetta Biagioni, et al.
Journal of Agricultural and Food Chemistry|April 27, 2021
Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive OilLorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, et al.
Clinical and Translational Allergy|July 13, 2018
The impact of cold on the respiratory tract and its consequences to respiratory healthMaria D'Amato, Antonio Molino, Giovanna Calabrese, et al.
Acta Paediatrica (Oslo, Norway : 1992)|July 2, 2025
Is Shampooing Enough to Certify Hospital Dogs? Considering the Role of Owners and TrainersGennaro Liccardi, Matteo Martini, Maria Beatrice Bilò, et al.
Molecules (Basel, Switzerland)|June 13, 2019
The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive OilsMaria Bellumori, Lorenzo Cecchi, Marzia Innocenti, et al.
Molecules (Basel, Switzerland)|June 30, 2019
Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical EvaluationLorenzo Cecchi, Maria Bellumori, Filomena Corbo, et al.
Foods (Basel, Switzerland)|November 27, 2021
Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)Pujun Xie, Lorenzo Cecchi, Maria Bellumori, et al.
The Journal of Dermatology|September 27, 2016
Rapid desensitization to anakinra-related delayed reaction: Need for a standardized protocolGiacomo Emmi, Elena Silvestri, Luca Cantarini, et al.
Journal of the Science of Food and Agriculture|October 22, 2021
Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditionsLorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, et al.
Pageof 18

Showing results (41-50 of 172) with videos related to

Sort By:
Pageof 18
Food Chemistry|October 22, 2016
New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive OilsLorenzo Cecchi, Marzia Innocenti, Fabrizio Melani, et al.
The Journal of Allergy and Clinical Immunology|July 9, 2021
Call to action: Air pollution, asthma, and allergy in the exposome eraIsabella Annesi-Maesano, Cara Nichole Maesano, Benedetta Biagioni, et al.
Journal of Agricultural and Food Chemistry|April 27, 2021
Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive OilLorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, et al.
Clinical and Translational Allergy|July 13, 2018
The impact of cold on the respiratory tract and its consequences to respiratory healthMaria D'Amato, Antonio Molino, Giovanna Calabrese, et al.
Acta Paediatrica (Oslo, Norway : 1992)|July 2, 2025
Is Shampooing Enough to Certify Hospital Dogs? Considering the Role of Owners and TrainersGennaro Liccardi, Matteo Martini, Maria Beatrice Bilò, et al.
Molecules (Basel, Switzerland)|June 13, 2019
The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive OilsMaria Bellumori, Lorenzo Cecchi, Marzia Innocenti, et al.
Molecules (Basel, Switzerland)|June 30, 2019
Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical EvaluationLorenzo Cecchi, Maria Bellumori, Filomena Corbo, et al.
Foods (Basel, Switzerland)|November 27, 2021
Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (<i>Olea europaea</i> L.)Pujun Xie, Lorenzo Cecchi, Maria Bellumori, et al.
The Journal of Dermatology|September 27, 2016
Rapid desensitization to anakinra-related delayed reaction: Need for a standardized protocolGiacomo Emmi, Elena Silvestri, Luca Cantarini, et al.
Journal of the Science of Food and Agriculture|October 22, 2021
Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditionsLorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, et al.
Pageof 18