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Results:
1-19
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Results: 19
Authors:
Iannotta, N
Oliviero, C
Ranieri, GA
Uccella, N
Citation: N. Iannotta et al., Determination of the oil content in olives by the DSC technique, EUR FOOD RE, 212(2), 2001, pp. 240-243
Authors:
Bisignano, G
Lagana, MG
Trombetta, D
Arena, S
Nostro, A
Uccella, N
Mazzanti, G
Saija, A
Citation: G. Bisignano et al., In vitro antibacterial activity of some aliphatic aldehydes from Olea europaea L. (vol 198, pg 9, 2001), FEMS MICROB, 201(1), 2001, pp. 117-117
Authors:
Bisignano, G
Lagana, MG
Trombetta, D
Arena, S
Nostro, A
Uccella, N
Mazzanti, G
Saija, A
Citation: G. Bisignano et al., In vitro antibacterial activity of some aliphatic aldehydes from Olea europaea L., FEMS MICROB, 198(1), 2001, pp. 9-13
Authors:
Bastoni, L
Bianco, A
Piccioni, F
Uccella, N
Citation: L. Bastoni et al., Biophenolic profile in olives by nuclear magnetic resonance, FOOD CHEM, 73(2), 2001, pp. 145-151
Authors:
Castelli, F
Caruso, S
Uccella, N
Citation: F. Castelli et al., Biomimetic transport of simple olive biophenol and analogues through modelbiological membranes by differential scanning calorimetry, J AGR FOOD, 49(11), 2001, pp. 5130-5135
Authors:
Bianco, A
Buiarelli, F
Cartoni, G
Coccioli, F
Muzzalupo, I
Polidori, A
Uccella, N
Citation: A. Bianco et al., Analysis by HPLC-MS/MS of biophenolic components in olives and oils, ANAL LETTER, 34(6), 2001, pp. 1033-1051
Authors:
Borzillo, A
Iannotta, N
Uccella, N
Citation: A. Borzillo et al., Oinotria table olives: Quality evaluation during ripening and processing by biomolecular components, EUR FOOD RE, 212(1), 2000, pp. 113-121
Authors:
Bianco, A
Uccella, N
Citation: A. Bianco et N. Uccella, Biophenolic components of olives, FOOD RES IN, 33(6), 2000, pp. 475-485
Authors:
Uccella, N
Citation: N. Uccella, Olive biophenols: biomolecular characterization, distribution and phytoalexin histochemical localization in the drupes, TRENDS FOOD, 11(9-10), 2000, pp. 315-327
Authors:
Uccella, N
Citation: N. Uccella, Olive biophenols: novel ethnic and technological approach, TRENDS FOOD, 11(9-10), 2000, pp. 328-339
Authors:
Saija, A
Uccella, N
Citation: A. Saija et N. Uccella, Olive biophenols: functional effects on human wellbeing, TRENDS FOOD, 11(9-10), 2000, pp. 357-363
Authors:
Saija, A
Tomaino, A
Trombetta, D
De Pasquale, A
Uccella, N
Barbuzzi, T
Paolino, D
Bonina, F
Citation: A. Saija et al., In vitro and in vivo evaluation of caffeic and ferulic acids as topical photoprotective agents, INT J PHARM, 199(1), 2000, pp. 39-47
Authors:
Russo, N
Toscano, M
Uccella, N
Citation: N. Russo et al., Semiempirical molecular modeling into quercetin reactive site: Structural,conformational, and electronic features, J AGR FOOD, 48(8), 2000, pp. 3232-3237
Authors:
Capozzi, F
Piperno, A
Uccella, N
Citation: F. Capozzi et al., Oleuropein site selective hydrolysis by technomimetic nuclear magnetic resonance experiments, J AGR FOOD, 48(5), 2000, pp. 1623-1629
Authors:
Saija, A
Tomaino, A
Lo Cascio, R
Trombetta, D
Proteggente, A
De Pasquale, A
Uccella, N
Bonina, F
Citation: A. Saija et al., Ferulic and caffeic acids as potential protective agents against photooxidative skin damage, J SCI FOOD, 79(3), 1999, pp. 476-480
Authors:
Bisignano, G
Tomaino, A
Lo Cascio, R
Crisafi, G
Uccella, N
Saija, A
Citation: G. Bisignano et al., On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol, J PHARM PHA, 51(8), 1999, pp. 971-974
Authors:
Bianco, AD
Muzzalupo, I
Piperno, A
Romeo, G
Uccella, N
Citation: Ad. Bianco et al., Bioactive derivatives of oleuropein from olive fruits, J AGR FOOD, 47(9), 1999, pp. 3531-3534
Authors:
Bianco, AD
Piperno, A
Romeo, G
Uccella, N
Citation: Ad. Bianco et al., NMR experiments of oleuropein biomimetic hydrolysis, J AGR FOOD, 47(9), 1999, pp. 3665-3668
Authors:
Castelli, F
Uccella, N
Trombetta, D
Saija, A
Citation: F. Castelli et al., Differences between coumaric and cinnamic acids in membrane permeation as evidenced by time-dependent calorimetry, J AGR FOOD, 47(3), 1999, pp. 991-995
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