CERCACI, LUISITO
CERCACI, LUISITO
DIP. DI SCIENZE DEGLI ALIMENTI
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
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.
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.
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
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
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
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 |
|---|---|---|---|---|---|---|
| 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) | - |
| 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 | - |
| 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 | - |
| 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) | - |
| 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) | - |
| 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) | - |
| 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) | - |