LERCKER, GIOVANNI
LERCKER, GIOVANNI
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Personale esterno ed autonomi
An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins
2004-01-01 PELILLO M.; BONOLI M.; BIGUZZI B.; BENDINI A.; GALLINA TOSCHI T.; LERCKER G.
Analysis and quantification of phenolic compounds in vegetable extracts by high performance capillary electrophoresis (HPCE)
2005-01-01 M. Bonoli; T. Gallina Toschi; G. Lercker
Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry
2012-01-01 V. Cardenia; M. T. Rodriguez-Estrada; E. Baldacci; S. Savioli; G. Lercker
Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill
2004-01-01 L. Cerretani; A. Bendini; A. Rotondi; G. Lercker; T. Gallina Toschi
Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill
2005-01-01 L. Cerretani; A. Bendini; A. Rotondi; G. Lercker; T. Gallina Toschi
Analytical Comparison of Phenolic Fraction by HPLC-DAD/MSD of Extra Virgin Olive Oils Produced from Olives Made in S. Marino Republic Area Picked at Different Ripening Degree
2006-01-01 M. Bonoli-Carbognin; A. Bendini; L. Cerretani; M.M. Bevitori; G. Lercker
Antioxidant role of DOPC in stripped soybean oil-in-water emulsion as related to pH and DOPC concentration
2010-01-01 V. Cardenia; T. Waraho; M. T. Rodriguez-Estrada; G. Lercker; E. A. Decker
Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva
2009-01-01 A. Bendini; L. Cerretani; G. Lercker
Aspetti tecnologici e caratteristiche degli oli da olive
2005-01-01 G. Lercker; T. Gallina Toschi
Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334
2013-01-01 I.A. Machorro-Méndez; A. Hernández-Mendoza; V. Cardenia; M.T. Rodriguez-Estrada; G. Lercker; F. Spinelli; A. Cellini; H.S. García
Attività antiossidante della 1,2-dioleilfosfatidilcolina (DOPC) in emulsioni olio-in-acqua, in funzione della concentrazione e del pH
2010-01-01 V. Cardenia; T. Waraho; M. T. Rodriguez-Estrada; G. Lercker; E. Decker
Azioni e limiti degli antiossidanti negli alimenti
2006-01-01 G. Lercker
Biochemical and histopathological effects of dietary oxidized cholesterol in rats
2009-01-01 I. Soto-Rodríguez; P. J. Campillo-Velázquez; A. Alexander-Aguilera; M. T. Rodriguez-Estrada; G. Lercker; H. S. Garcia
Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid
2004-01-01 PELILLO M.; CUVELIER M.E.; BIGUZZI B.; GALLINA TOSCHI T.; BERSET C.; LERCKER G.
Capillary gas chromatographic determination of free amino acids in honey as a means of discrimination between different botanical sources
1992-01-01 Pirini A.; Conte L.S.; Francioso O.; Lercker G.
Caratteristiche Nutrizionali
2009-01-01 Lercker G.; Cocchi M.; Tassinari M.; Pastò L.
Caratteristiche nutrizionali
2008-01-01 M. Cocchi; G. Lercker; M. Tassinari
Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale
2011-01-01 L. Cerretani; A. Bendini; E. Valli; E. Chiavaro; G. Morchio; G. Lercker
Changes in oxidative status of soybean oil by addition of a new antioxidant during frying
2008-01-01 L. Cerretani; A. Bendini; M. Gehring; M. Bonoli-Carbognin; P. Semenza; G. Lercker
Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants
2006-01-01 A. Poerio; L. Cerretani; A. Bendini; G. Lercker; T. Gallina Toschi
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins | PELILLO M.; BONOLI M.; BIGUZZI B.; BENDINI A.; GALLINA TOSCHI T.; LERCKER G. | 2004-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Analysis and quantification of phenolic compounds in vegetable extracts by high performance capillary electrophoresis (HPCE) | M. Bonoli; T. Gallina Toschi; G. Lercker | 2005-01-01 | PROGRESS IN NUTRITION | - | 1.01 Articolo in rivista | - |
| Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry | V. Cardenia; M. T. Rodriguez-Estrada; E. Baldacci; S. Savioli; G. Lercker | 2012-01-01 | JOURNAL OF SEPARATION SCIENCE | - | 1.01 Articolo in rivista | - |
| Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill | L. Cerretani; A. Bendini; A. Rotondi; G. Lercker; T. Gallina Toschi | 2004-01-01 | - | I.O.P.M.S. - Research Institute for Chromatography | 4.01 Contributo in Atti di convegno | - |
| Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill | L. Cerretani; A. Bendini; A. Rotondi; G. Lercker; T. Gallina Toschi | 2005-01-01 | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | - | 1.01 Articolo in rivista | - |
| Analytical Comparison of Phenolic Fraction by HPLC-DAD/MSD of Extra Virgin Olive Oils Produced from Olives Made in S. Marino Republic Area Picked at Different Ripening Degree | M. Bonoli-Carbognin; A. Bendini; L. Cerretani; M.M. Bevitori; G. Lercker | 2006-01-01 | - | I.O.P.M.S. - Research Institute for Chromatography | 4.02 Riassunto (Abstract) | - |
| Antioxidant role of DOPC in stripped soybean oil-in-water emulsion as related to pH and DOPC concentration | V. Cardenia; T. Waraho; M. T. Rodriguez-Estrada; G. Lercker; E. A. Decker | 2010-01-01 | - | Euro Fed Lipid | 4.02 Riassunto (Abstract) | - |
| Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva | A. Bendini; L. Cerretani; G. Lercker | 2009-01-01 | - | Chiriotti Editore | 4.02 Riassunto (Abstract) | - |
| Aspetti tecnologici e caratteristiche degli oli da olive | G. Lercker; T. Gallina Toschi | 2005-01-01 | - | Dipartimento di Scienze degli Alimenti-UNIBO | 2.01 Capitolo / saggio in libro | - |
| Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334 | I.A. Machorro-Méndez; A. Hernández-Mendoza; V. Cardenia; M.T. Rodriguez-Estrada; G. Lercker; F. Spinelli; A. Cellini; H.S. García | 2013-01-01 | LETTERS IN APPLIED MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Attività antiossidante della 1,2-dioleilfosfatidilcolina (DOPC) in emulsioni olio-in-acqua, in funzione della concentrazione e del pH | V. Cardenia; T. Waraho; M. T. Rodriguez-Estrada; G. Lercker; E. Decker | 2010-01-01 | PROGRESS IN NUTRITION | - | 4.02 Riassunto (Abstract) | - |
| Azioni e limiti degli antiossidanti negli alimenti | G. Lercker | 2006-01-01 | - | CLUEB | 4.01 Contributo in Atti di convegno | - |
| Biochemical and histopathological effects of dietary oxidized cholesterol in rats | I. Soto-Rodríguez; P. J. Campillo-Velázquez; A. Alexander-Aguilera; M. T. Rodriguez-Estrada; G. Lercker; H. S. Garcia | 2009-01-01 | JOURNAL OF APPLIED TOXICOLOGY | - | 1.01 Articolo in rivista | - |
| Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid | PELILLO M.; CUVELIER M.E.; BIGUZZI B.; GALLINA TOSCHI T.; BERSET C.; LERCKER G. | 2004-01-01 | JOURNAL OF CHROMATOGRAPHY A | - | 1.01 Articolo in rivista | - |
| Capillary gas chromatographic determination of free amino acids in honey as a means of discrimination between different botanical sources | Pirini A.; Conte L.S.; Francioso O.; Lercker G. | 1992-01-01 | HRC- JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY | - | 1.01 Articolo in rivista | - |
| Caratteristiche Nutrizionali | Lercker G.; Cocchi M.; Tassinari M.; Pastò L. | 2009-01-01 | - | Edicta Edizioni | 2.01 Capitolo / saggio in libro | - |
| Caratteristiche nutrizionali | M. Cocchi; G. Lercker; M. Tassinari | 2008-01-01 | - | Edicta p.s.c. | 2.01 Capitolo / saggio in libro | - |
| Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale | L. Cerretani; A. Bendini; E. Valli; E. Chiavaro; G. Morchio; G. Lercker | 2011-01-01 | LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE | - | 1.01 Articolo in rivista | - |
| Changes in oxidative status of soybean oil by addition of a new antioxidant during frying | L. Cerretani; A. Bendini; M. Gehring; M. Bonoli-Carbognin; P. Semenza; G. Lercker | 2008-01-01 | AGRO FOOD INDUSTRY HI-TECH | - | 1.01 Articolo in rivista | - |
| Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants | A. Poerio; L. Cerretani; A. Bendini; G. Lercker; T. Gallina Toschi | 2006-01-01 | - | I.O.P.M.S. - Research Institute for Chromatography | 4.02 Riassunto (Abstract) | - |