Lorenzo Cecchi

University of Florence

H指数:29

被引数:2,086

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Upcycling pomegranate juice by-products into a new oenological tannin: wine color stabilization and sensory enhancement through pre-fermentation addition

将石榴汁副产品升级为一种新型oenological单宁：通过发酵前添加实现葡萄酒颜色稳定和感官增强

Food Chemistry

IF9.8

2026-09-270

OAAI

Beyond signal maximisation: A multi-response HS-SPME optimisation incorporating minor-compound contribution and GC×GC separation orthogonality

超越信号最大化：一种整合微量化合物贡献和GC×GC分离正交性的多响应HS-SPME优化

Journal of Chromatography A

IF4

2026-08-160

OAAI

Comparison of headspace pre-concentration techniques for volatile profiling of virgin olive oil by comprehensive two-dimensional chromatography (vol 226, 118339, 2026)

顶空预浓缩技术在初榨橄榄油挥发性成分分析中与全面二维色谱法的比较（卷226，118339，2026）

Microchemical Journal

IF5.1

2026-06-010

PRE

Computer programs to design and control the malaxation step of extra virgin olive oil processing under low oxidative operating conditions

在低氧化操作条件下设计和控制特级初榨橄榄油加工中混和步骤的计算机程序

Journal of Food Engineering

IF5.8

2026-06-010

OAAI

What are the key differences among Italian monovarietal extra virgin olive oils? Holistic clustering based on volatile, phenolic and terpene characterization and sensory profile: a four-year study

意大利单品种特级初榨橄榄油之间的关键差异是什么？基于挥发性物质、酚类和萜烯特征以及感官 профиля 的整体聚类：一项为期四年的研究

Journal of Food Composition and Analysis

IF4.6

2026-02-260

OAAI

Shining light on olive trees: Hydroxytyrosol screening in leaves by fluorescence spectroscopy

揭示橄榄树的光芒：利用荧光光谱法对叶片进行羟基酪醇筛选

Journal of Food Composition and Analysis

IF4.6

2025-11-070

OAAI

Solid-State Fermentation-Assisted Extraction for Enhancing Recovery of Polyphenol-Rich Extracts from Pomegranate Peels (Punica granatum L.): Aligning with OIV Standards for Oenotannins

固态发酵辅助提取法用于提高石榴皮（Punica granatum L.）中多酚富集提取物的回收率：符合OIV关于酒单宁的标准

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-09-010

OAAI

Cultivar-specific responses of young olive trees to water deficit: impacts on physiology, leaf anatomy, and fruit quality in 'Arbequina', 'Leccio del Corno' and ‘Maurino’

橄榄幼树对水分亏缺的品种特异性响应：‘Arbequina’、‘Leccio del Corno’和‘Maurino’的生理学、叶片解剖学和果实质量影响

Plant Physiology and Biochemistry

IF5.7

2025-08-050

Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-05-010

PRE

Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage

FOOD CHEMISTRY

IF9.8

2025-02-010

Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-012

OAAI

Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-07-010

OAAI

HS-SPME-GC-MS and Chemometrics for the Quality Control and Clustering of Monovarietal Extra Virgin Olive Oil: A 3-Year Study on Terpenes and Pentene Dimers of Italian Cultivars

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-05-033

PRE

Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

MOLECULES

IF4.6

2024-02-292

OAAI

Olive (Olea europaea L.) Seed as New Source of Cholesterol-Lowering Bioactive Peptides: Elucidation of Their Mechanism of Action in HepG2 Cells and Their Trans-Epithelial Transport in Differentiated Caco-2 Cells

NUTRIENTS

IF5

2024-01-263

OAAI

Analysis of Volatile Hydrocarbons (Pentene Dimers and Terpenes) in Extra Virgin Olive Oil: Optimization by Response Surface Methodology and Validation of HS-SPME-GC-MS Method

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-01-242

PRE

Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil's Nutritional Value

MOLECULES

IF4.6

2024-01-211

OAAI

Composition of discarded Sicilian fruits of Opuntia ficus indica L.: Phenolic content, mineral profile and antioxidant activity in peel, seeds and whole fruit

FOOD CHEMISTRY

IF9.8

2023-12-0110

Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution

ANTIOXIDANTS

IF6.6

2023-07-072

OAAI

AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils

ANTIOXIDANTS

IF6.6

2023-06-270

OAAI

Lorenzo Cecchi

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