FIND

researchers

DISCOVER

relevant articles

PROMOTE

your research

now for free

Giovanni Lercker

Research Profile

Chemicals & Drugs

Phenomena

Oxidation-Reduction

Procedures

Objects

Co-author Network

Publications

TOP 3
Vladimiro Cardenia; Elena Baldacci; Maria Teresa Rodriguez-Estrada; Giovanni Lercker
Health-related lipids components of sardine muscle as affected by photooxidation.
Vladimiro Cardenia; Emanuele Boselli; Maria Teresa Rodriguez-Estrada; Giovanni Lercker
Cholesterol photosensitized oxidation in food and biological systems.
Vladimiro Cardenia; Maria Teresa Rodriguez-Estrada; Stefano Savioli; Elena Baldacci; Giovanni Lercker
Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry.

Register for free to view:

Visualized networks:

See your personal network in
sophisticated graphical views

GeoTargeted Searches:

Locate experts around the world
and connect with global collaborators

Research Profiles:

See the research activity
of experts around the globe

Geonetwork of Giovanni Lercker (preview)

Cities where this author has publications
Cities where co-authors of this author have publications

Flash Player Required

All Publications

2013: Vladimiro Cardenia; Elena Baldacci; Maria Teresa Rodriguez-Estrada; Giovanni Lercker
Health-related lipids components of sardine muscle as affected by photooxidation.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 2013;57():32-8.
2013: Vladimiro Cardenia; Emanuele Boselli; Maria Teresa Rodriguez-Estrada; Giovanni Lercker
Cholesterol photosensitized oxidation in food and biological systems.
Biochimie 2013;95(3):473-81.
2012: Vladimiro Cardenia; Maria Teresa Rodriguez-Estrada; Stefano Savioli; Elena Baldacci; Giovanni Lercker
Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry.
Journal of separation science 2012;35(3):424-30.
2011: Vladimiro Cardenia; Maria Teresa Rodriguez-Estrada; Fabio Cumella; Luca Sardi; Giacinto Della Casa; Giovanni Lercker
Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions.
Meat science 2011;88(2):271-9.
2010: Emanuele Boselli; Maria Teresa Rodriguez-Estrada; Federico Ferioli; Maria Fiorenza Caboni; Giovanni Lercker
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films.
Meat science 2010;85(3):500-5.
2010: Massimo Cocchi; Lucio Tonello; Giovanni Lercker
Fatty acids, membrane viscosity, serotonin and ischemic heart disease.
Lipids in health and disease 2010;9():97.
2009: Giovanni Pignoli; Maria Teresa Rodriguez-Estrada; Mara Mandrioli; Lorenzo Barbanti; Laura Rizzi; Giovanni Lercker
Effects of different rearing and feeding systems on lipid oxidation and antioxidant capacity of freeze-dried egg yolks.
Journal of agricultural and food chemistry 2009;57(24):11517-27.
2009: Alessandra Bendini; Enrico Valli; Lorenzo Cerretani; Emma Chiavaro; Giovanni Lercker
Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.
Journal of agricultural and food chemistry 2009;57(21):10055-62.
2009: María Jesús Lerma-García; José Manuel Herrero-Martínez; Ernesto F Simó-Alfonso; Giovanni Lercker; L Cerretani
Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry.
Analytical and bioanalytical chemistry 2009;395(5):1543-50.
2009: Ida Soto-Rodríguez; Perla J Campillo-Velázquez; Alfonso Alexander-Aguilera; María Teresa Rodríguez-Estrada; Giovanni Lercker; Hugo S Garcia
Biochemical and histopathological effects of dietary oxidized cholesterol in rats.
Journal of applied toxicology : JAT 2009;29(8):715-23.
2009: María Jesús Lerma-García; Ernesto F Simó-Alfonso; Emma Chiavaro; Alessandra Bendini; Giovanni Lercker; Lorenzo Cerretani
Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
Journal of agricultural and food chemistry 2009;57(17):7834-40.
2008: Guadalupe García-Llatas; Luisito Cercaci; Maria Teresa Rodriguez-Estrada; María Jesús Lagarda; Rosaura Farré; Giovanni Lercker
Sterol oxidation in ready-to-eat infant foods during storage.
Journal of agricultural and food chemistry 2008;56(2):469-75.
2007: Emma Chiavaro; Elena Vittadini; Maria Teresa Rodriguez-Estrada; Lorenzo Cerretani; Matteo Bonoli; Alessandra Bendini; Giovanni Lercker
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition.
Journal of agricultural and food chemistry 2007;55(26):10779-86.
2007: Alegría Carrasco Pancorbo; Lorenzo Cerretani; Alessandra Bendini; Antonio Segura-Carretero; Giovanni Lercker; Alberto Fernández-Gutiérrez
Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.
Journal of agricultural and food chemistry 2007;55(12):4771-80.
2007: Alessandra Bendini; Lorenzo Cerretani; Alegría Carrasco Pancorbo; Ana Maria Gómez Caravaca; Antonio Segura-Carretero; Alberto Fernández-Gutiérrez; Giovanni Lercker
Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.
Molecules (Basel, Switzerland) 2007;12(8):1679-719.
2006: Maria Teresa Rodriguez-Estrada; Alba Poerio; Mara Mandrioli; Giovanni Lercker; Andrea Trinchero; Maria Raffaella Tosi; Vitaliano Tugnoli
Determination of coenzyme Q10 in functional and neoplastic human renal tissues.
Analytical biochemistry 2006;357(1):150-2.
2006: Alessandra Bendini; Lorenzo Cerretani; Samuele Vecchi; Alegría Carrasco Pancorbo; Giovanni Lercker
Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.
Journal of agricultural and food chemistry 2006;54(13):4880-7.
2006: Luisito Cercaci; Ana Conchillo; Maria Teresa Rodriguez-Estrada; Diana Ansorena; Iciar Astiasarán; Giovanni Lercker
Preliminary study on health-related lipid components of bakery products.
Journal of food protection 2006;69(6):1393-401.
2005: Alegría Carrasco Pancorbo; Lorenzo Cerretani; Alessandra Bendini; Antonio Segura-Carretero; Michele Del Carlo; Tullia Gallina Toschi; Giovanni Lercker; Dario Compagnone; Alberto Fernández-Gutiérrez
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.
Journal of agricultural and food chemistry 2005;53(23):8918-25.
2005: Ana Conchillo; Luisito Cercaci; Diana Ansorena; Maria Teresa Rodriguez-Estrada; Giovanni Lercker; Iciar Astiasarán
Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology.
Journal of agricultural and food chemistry 2005;53(20):7844-50.
2005: Tullia Gallina Toschi; Lorenzo Cerretani; Alessandra Bendini; Matteo Bonoli-Carbognin; Giovanni Lercker
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques.
Journal of separation science 2005;28(9-10):859-70.
2004: Matteo Bonoli; Alessandra Bendini; Lorenzo Cerretani; Giovanni Lercker; Tullia Gallina Toschi
Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.
Journal of agricultural and food chemistry 2004;52(23):7026-32.
2004: Maria Raffaella Tosi; Maria Teresa Rodriguez-Estrada; Giovanni Lercker; Alba Poerio; Andrea Trinchero; Alberto Reggiani; Vitaliano Tugnoli
Magnetic resonance spectroscopy and chromatographic methods identify altered lipid composition in human renal neoplasms.
International journal of molecular medicine 2004;14(1):93-100.
2004: Annalisa Rotondi; Alessandra Bendini; Lorenzo Cerretani; Matteo Mari; Giovanni Lercker; Tullia Gallina Toschi
Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
Journal of agricultural and food chemistry 2004;52(11):3649-54.
2004: Maria Teresa Rodriguez-Estrada; Arianna Costa; Marco Pelillo; Maria Fiorenza Caboni; Giovanni Lercker
Comparison of cholesterol oxidation product preparation methods for subsequent gas chromatographic analysis.
Journal of AOAC International 2004;87(2):474-80.
2004: Marco Pelillo; M E Cuvelier; B Biguzzi; Tullia Gallina Toschi; C Berset; Giovanni Lercker
Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid.
Journal of chromatography. A 2004;1023(2):225-9.
2003: Matteo Bonoli; Marina Montanucci; Tullia Gallina Toschi; Giovanni Lercker
Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection.
Journal of chromatography. A 2003;1011(1-2):163-72.
2003: Matteo Bonoli; Piero Colabufalo; Marco Pelillo; Tullia Gallina Toschi; Giovanni Lercker
Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography.
Journal of agricultural and food chemistry 2003;51(5):1141-7.
2003: Alessandra Bendini; Matteo Bonoli; Lorenzo Cerretani; Barbara Biguzzi; Giovanni Lercker; Tullia Gallina Toschi
Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods.
Journal of chromatography. A 2003;985(1-2):425-33.
2003: Giovanni Lercker; Maria Teresa Rodriguez-Estrada; Matteo Bonoli
Analysis of the oxidation products of cis- and trans-octadecenoate methyl esters by capillary gas chromatography-ion-trap mass spectrometry. I. Epoxide and dimeric compounds.
Journal of chromatography. A 2003;985(1-2):333-42.
2003: Luisito Cercaci; Maria Teresa Rodriguez-Estrada; Giovanni Lercker
Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols.
Journal of chromatography. A 2003;985(1-2):211-20.
2002: Silvana Hrelia; Alessandra Bordoni; Cristina Angeloni; Emanuela Leoncini; Tullia Gallina Toschi; Giovanni Lercker; Pier Luigi Biagi
Green tea extracts can counteract the modification of fatty acid composition induced by doxorubicin in cultured cardiomyocytes.
Prostaglandins, leukotrienes, and essential fatty acids 2002;66(5-6):519-24.
2001: Emanuele Boselli; V Velazco; Maria Fiorenza Caboni; Giovanni Lercker
Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food.
Journal of chromatography. A 2001;917(1-2):239-44.
2000: Pier Luigi Biagi; Alessandra Bordoni; Tullia Gallina Toschi; Giovanni Lercker; Silvana Hrelia
Cardioprotective effect of natural antioxidants: evaluation in cultured cardiomyocytes.
Italian heart journal : official journal of the Italian Federation of Cardiology 2000;1 Suppl 3():S25-7.
2000: Tullia Gallina Toschi; Alessandra Bordoni; Silvana Hrelia; Alessandra Bendini; Giovanni Lercker; Pier Luigi Biagi
The protective role of different green tea extracts after oxidative damage is related to their catechin composition.
Journal of agricultural and food chemistry 2000;48(9):3973-8.
2000: Emanuele Boselli; Koni Grob; Giovanni Lercker
Determination of furan fatty acids in extra virgin olive oil.
Journal of agricultural and food chemistry 2000;48(7):2868-73.
2000: Giovanni Lercker; Maria Teresa Rodriguez-Estrada
Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods.
Journal of chromatography. A 2000;881(1-2):105-29.
2000: Marco Pelillo; Guido Galletti; Giovanni Lercker
Mass spectral fragmentations of cholesterol acetate oxidation products.
Rapid communications in mass spectrometry : RCM 2000;14(14):1275-9.
1997: Maria Teresa Rodriguez-Estrada; G Penazzi; G Bertacco; Maria Fiorenza Caboni; Giovanni Lercker
Effect of different cooking methods on some lipid and protein components of hamburgers.
Meat science 1997;45(3):365-75.