All Stories

  1. Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter

    Article • European Journal of Lipid Science and Technology, December 2016, Wiley

    Dr Giuseppe Di Lecce

  2. An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil

    Article • Journal of Food Engineering, February 2015, Elsevier

    Dr Giuseppe Di Lecce, Dr Marco Grossi

  3. Effects of olive paste fast preheating on the quality of extra virgin olive oil during storage

    Article • LWT, October 2014, Elsevier

    Dr Giuseppe Di Lecce

  4. Fast and Accurate Determination of Olive Oil Acidity by Electrochemical Impedance Spectroscopy

    Article • IEEE Sensors Journal, September 2014, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Giuseppe Di Lecce, Dr Marco Grossi

  5. Characterization of olive mill wastewater fractions treatment by integrated membrane process

    Article • Journal of the Science of Food and Agriculture, April 2014, Wiley

    Dr Giuseppe Di Lecce

  6. Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems

    Article • Journal of Agricultural Engineering, February 2014, PAGEPress Publications

    Dr Giuseppe Di Lecce

  7. Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry

    Article • Food Chemistry, February 2014, Elsevier

    Dr Giuseppe Di Lecce, Dr Rosa María Lamuela-Raventós

  8. Characterization of olive oils obtained from wild olive trees (Olea ferruginea Royle) in Pakistan

    Article • Food Research International, December 2013, Elsevier

    Dr Giuseppe Di Lecce

  9. Setup of a UHPLC–QqQ-MS Method for the Analysis of Phenolic Compounds in Cherry Tomatoes, Tomato Sauce, and Tomato Juice

    Article • Journal of Agricultural and Food Chemistry, September 2013, American Chemical Society (ACS)

    Dr Giuseppe Di Lecce, Dr Rosa María Lamuela-Raventós

  10. Evolution of phenolics and glutathione in Verdicchio wine obtained with maceration under reductive conditions

    Article • LWT, September 2013, Elsevier

    Dr Giuseppe Di Lecce

  11. A novel electrochemical method for olive oil acidity determination

    Article • June 2013, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Giuseppe Di Lecce, Dr Marco Grossi

  12. Phenolics, Aroma Profile, andIn VitroAntioxidant Activity of Italian Dessert Passito Wine from Saracena (Italy)

    Article • Journal of Food Science, April 2013, Wiley

    Dr Giuseppe Di Lecce

  13. Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields

    Article • Journal of Agricultural and Food Chemistry, February 2013, American Chemical Society (ACS)

    Dr Giuseppe Di Lecce

  14. Radical Scavenging, Total Antioxidant Capacity, and Antiproliferative Activity of Phenolic Extracts from Extra Virgin Olive Oil by Cultivar ‘Frantoio’

    Article • International Journal of Food Properties, November 2012, Taylor & Francis

    Dr Giuseppe Di Lecce

  15. Screening of the polyphenol content of tomato-based products through accurate-mass spectrometry (HPLC–ESI-QTOF)

    Article • Food Chemistry, December 2011, Elsevier

    Dr Giuseppe Di Lecce, Dr Rosa María Lamuela-Raventós

  16. In vitroantioxidant and hypoglycemic activities of Ethiopian spice blendBerbere

    Article • International Journal of Food Sciences and Nutrition, May 2011, Taylor & Francis

    Dr Giuseppe Di Lecce

  17. Nitrogen gas affects the quality and the phenolic profile of must obtained from vacuum-pressed white grapes

    Article • LWT, December 2010, Elsevier

    Dr Giuseppe Di Lecce

  18. Ethyl caffeate from Verdicchio wine: Chromatographic purification and in vivo evaluation of its antifibrotic activity

    Article • Journal of Separation Science, October 2009, Wiley

    Dr Giuseppe Di Lecce

  19. Are virgin olive oils obtained below 27°C better than those produced at higher temperatures?

    Article • LWT, April 2009, Elsevier

    Dr Giuseppe Di Lecce

  20. Supplementation with high-oleic sunflower oil and α-tocopheryl acetate: Effects on pork meat lipids

    Article • European Journal of Lipid Science and Technology, May 2008, Wiley

    Dr Giuseppe Di Lecce