CERCACI, LUISITO
CERCACI, LUISITO
DIP. DI SCIENZE DEGLI ALIMENTI
Comparison of the composition of the total fatty acids and the main unsaponifiable components of oils obtained from conventional and genetically modified oleaginous
2004 M.T. Rodriguez-Estrada; L. Capelli; L. Cercaci; G. Lercker
Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability.
2007 L. Cercaci; G. Passalacqua; A. Poerio; M.T. Rodriguez-Estrada; G. Lercker.
Effetto dell’arricchimento in α-acido linolenico ed acido linoleico coniugato sulla stabilità ossidativa di prodotti lattiero-caseari di diversa specie
2010 A. Funaro; L. Cercaci; M.T. Rodriguez-Estrada; G. Lercker
Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology
2005 A. Conchillo; L. Cercaci; D. Ansorena; M.T. Rodriguez-Estrada; G. Lercker; I. Astiasaràn
Phytosterol oxidation in oil-in-water emulsion and bulk oil
2005 L. Cercaci; E. Decker; M.T. Rodriguez-Estrada; G. Lercker
Phytosterol Oxidation in Oil-in-Water Emulsions and Bulk Oil
2007 L. Cercaci; M.T. Rodriguez-Estrada; G. Lercker; E.A. Decker.
Preliminary study on health-related lipid components of bakery products
2006 L. Cercaci; A. Conchillo; M. T. Rodriguez-Estrada; D. Ansorena; I. Astiasarán; G. Lercker
Sterol oxidation in ready-to-eat infant foods
2006 G. Garcia Llatas; L. Cercaci; M. T. Rodriguez-Estrada; M. J. Lagarda; G. Lercker
Sterol oxidation in ready-to-eat infant foods during storage
2008 G. García-Llatas; L. Cercaci; M. T. Rodriguez-Estrada; M. J. Lagarda; R. Farré; G. Lercker.
Total composition of sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability
2004 L. Cercaci; G. Passalacqua; A. Poerio; M.T. Rodriguez-Estrada; G. Lercker
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Comparison of the composition of the total fatty acids and the main unsaponifiable components of oils obtained from conventional and genetically modified oleaginous | M.T. Rodriguez-Estrada; L. Capelli; L. Cercaci; G. Lercker | 2004-01-01 | - | Research Institute for Chromatography | 4.02 Riassunto (Abstract) | - |
| Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability. | L. Cercaci; G. Passalacqua; A. Poerio; M.T. Rodriguez-Estrada; G. Lercker. | 2007-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Effetto dell’arricchimento in α-acido linolenico ed acido linoleico coniugato sulla stabilità ossidativa di prodotti lattiero-caseari di diversa specie | A. Funaro; L. Cercaci; M.T. Rodriguez-Estrada; G. Lercker | 2010-01-01 | PROGRESS IN NUTRITION | - | 4.02 Riassunto (Abstract) | - |
| Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology | A. Conchillo; L. Cercaci; D. Ansorena; M.T. Rodriguez-Estrada; G. Lercker; I. Astiasaràn | 2005-01-01 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Phytosterol oxidation in oil-in-water emulsion and bulk oil | L. Cercaci; E. Decker; M.T. Rodriguez-Estrada; G. Lercker | 2005-01-01 | - | AOCS Press | 4.02 Riassunto (Abstract) | - |
| Phytosterol Oxidation in Oil-in-Water Emulsions and Bulk Oil | L. Cercaci; M.T. Rodriguez-Estrada; G. Lercker; E.A. Decker. | 2007-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Preliminary study on health-related lipid components of bakery products | L. Cercaci; A. Conchillo; M. T. Rodriguez-Estrada; D. Ansorena; I. Astiasarán; G. Lercker | 2006-01-01 | JOURNAL OF FOOD PROTECTION | - | 1.01 Articolo in rivista | - |
| Sterol oxidation in ready-to-eat infant foods | G. Garcia Llatas; L. Cercaci; M. T. Rodriguez-Estrada; M. J. Lagarda; G. Lercker | 2006-01-01 | - | Euro Fed Lipid | 4.02 Riassunto (Abstract) | - |
| Sterol oxidation in ready-to-eat infant foods during storage | G. García-Llatas; L. Cercaci; M. T. Rodriguez-Estrada; M. J. Lagarda; R. Farré; G. Lercker. | 2008-01-01 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Total composition of sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability | L. Cercaci; G. Passalacqua; A. Poerio; M.T. Rodriguez-Estrada; G. Lercker | 2004-01-01 | - | Research Institute for Chromatography | 4.02 Riassunto (Abstract) | - |