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G. Montedoro · SciRah

Researcher profile · Semantic Scholar

G. Montedoro

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G. Montedoro — researcher profile on SciRah

h-index: 37
Works: 85
Citations: 7,724

Most-cited papers

Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
G. Montedoro, M. Servili, M. Baldioli, E. Miniati
1992773 citations
Semantic Scholar
Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil.
M. Servili, R. Selvaggini, S. Esposto, A. Taticchi +2 more
2004Journal of Chromatography A583 citations
Semantic Scholar
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
M. Baldioli, M. Servili, G. Perretti, G. Montedoro
1996493 citations
Semantic Scholar
Volatile compounds in virgin olive oil: occurrence and their relationship with the quality.
F. Angerosa, M. Servili, R. Selvaggini, A. Taticchi +2 more
2004Journal of Chromatography A444 citations
Semantic Scholar
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.
G. Montedoro, M. Servili, M. Baldioli, R. Selvaggini +2 more
1993429 citations
Semantic Scholar
Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents.
F. Visioli, G. Bellomo, G. Montedoro, C. Galli
1995Atherosclerosis420 citations
Semantic Scholar
Contribution of phenolic compounds to virgin olive oil quality
M. Servili, G. Montedoro
2002407 citations
Semantic Scholar
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure
M. Servili, S. Esposto, Roberto Fabiani, Stefania Urbani +4 more
2009InflammoPharmacology402 citations
Semantic Scholar
Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells.
R. Fabiani, P. Rosignoli, A. De Bartolomeo, Raffaela Fuccelli +3 more
2008Journal of NutriLife232 citations Open access
Semantic Scholar
Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction.
G. Montedoro, M. Servili, M. Baldioli, E. Miniati
1992230 citations
Semantic Scholar
Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G1 cell cycle arrest and apoptosis
R. Fabiani, A. De Bartolomeo, P. Rosignoli, M. Servili +2 more
2002European Journal of Cancer Prevention229 citations
Semantic Scholar
Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of Nüzhenide and its distribution in the constitutive parts of fruit.
M. Servili, M. Baldioli, R. Selvaggini, A. Macchioni +1 more
1999Journal of Agricultural and Food Chemistry210 citations
Semantic Scholar
Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino.
M. Servili, S. Esposto, E. Lodolini, R. Selvaggini +5 more
2007Journal of Agricultural and Food Chemistry205 citations
Semantic Scholar
Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages.
C. Manna, P. Galletti, V. Cucciolla, G. Montedoro +1 more
1999Journal of Nutritional Biochemistry193 citations
Semantic Scholar
High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization
M. Servili, M. Baldioli, R. Selvaggini, E. Miniati +2 more
1999177 citations
Semantic Scholar
Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation.
R. Fabiani, A. De Bartolomeo, P. Rosignoli, M. Servili +4 more
2006Journal of NutriLife168 citations Open access
Semantic Scholar
Potential anti‐cancer effects of virgin olive oil phenolson colorectal carcinogenesis models in vitro
C. Gill, Adele Boyd, Emily A. Mcdermott, M. McCann +7 more
2005International Journal of Cancer168 citations Open access
Semantic Scholar
Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process.
M. Servili, R. Selvaggini, A. Taticchi, S. Esposto +1 more
2003Journal of Agricultural and Food Chemistry146 citations
Semantic Scholar
Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides.
E. Vierhuis, M. Servili, M. Baldioli, H. Schols +2 more
2001Journal of Agricultural and Food Chemistry130 citations Open access
Semantic Scholar
Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection.
R. Selvaggini, M. Servili, Stefania Urbani, S. Esposto +2 more
2006Journal of Agricultural and Food Chemistry123 citations
Semantic Scholar
Effect of olive stoning on the volatile and phenolic composition of virgin olive oil.
M. Servili, A. Taticchi, S. Esposto, Stefania Urbani +2 more
2007Journal of Agricultural and Food Chemistry119 citations
Semantic Scholar
The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.
M. Servili, L. Settanni, G. Veneziani, S. Esposto +5 more
2006Journal of Agricultural and Food Chemistry110 citations
Semantic Scholar
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment
M. Servili, S. Esposto, G. Veneziani, Stefania Urbani +5 more
2011108 citations
Semantic Scholar
Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells in vitro
Y. Hashim, I. Rowland, H. McGlynn, M. Servili +7 more
2008International Journal of Cancer106 citations Open access
Semantic Scholar
Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil.
M. Servili, A. Taticchi, S. Esposto, Stefania Urbani +2 more
2008Journal of Agricultural and Food Chemistry101 citations
Semantic Scholar
Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice : optimization of the blanching parameters
M. Servili, R. Selvaggini, A. Taticchi, A. Begliomini +1 more
200085 citations
Semantic Scholar
Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia
S. Dabbou, M. Issaoui, M. Servili, A. Taticchi +3 more
200964 citations
Semantic Scholar
Effect of three irrigation regimes on Arbequina olive oil produced under Tunisian growing conditions
S. Dabbou, H. Chehab, Brahmi Faten, S. Dabbou +6 more
201061 citations
Semantic Scholar
EFFECT OF AGRONOMIC AND SEASONAL FACTORS ON OLIVE (OLEA EUROPAEA L.) PRODUCTION AND ON THE QUALITATIVE CHARACTERISTICS OF THE OIL.
G. Pannelli, M. Servili, R. Servaggini, M. Baldioli +1 more
199460 citations
Semantic Scholar
Utilisation of a yeast pectinase in olive oil extraction and red wine making processes.
M. Servili, A. Begliomini, G. Montedoro, M. Petruccioli +1 more
199260 citations
Semantic Scholar
Cultivar and growing area effects on minor compounds of olive oil from autochthonous and European introduced cultivars in Tunisia
S. Dabbou, M. Issaoui, S. Esposto, S. Sifi +4 more
200958 citations
Semantic Scholar
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil
M. Servili, R. Selvaggini, A. Taticchi, S. Esposto +1 more
200357 citations
Semantic Scholar
Validation of the oxygen radical absorbance capacity (ORAC) parameter as a new index of quality and stability of virgin olive oil
P. Ninfali, Mara Bacchiocca, E. Biagiotti, M. Servili +1 more
200251 citations
Semantic Scholar
A 3-year Study on Quality, Nutritional and Organoleptic Evaluation of Organic and Conventional Extra-Virgin Olive Oils
P. Ninfali, Mara Bacchiocca, E. Biagiotti, S. Esposto +3 more
200849 citations
Semantic Scholar
PHENOLIC COMPOSITION OF OLIVE FRUIT AND VIRGIN OLIVE OIL: DISTRIBUTION IN THE CONSTITUTIVE PARTS OF FRUIT AND EVOLUTION DURING THE OIL MECHANICAL EXTRACTION PROCESS
M. Servili, M. Baldioli, F. Mariotti, G. Montedoro
199945 citations
Semantic Scholar
AROMA ANALYSIS OF VIRGIN OLIVE OIL BY HEAD SPACE (VOLATILES) AND EXTRACTION (POLYPHENOLS) TECHNIQUES
G. Montedoro, M. Bertuccioli, F. Anichini
197841 citations
Semantic Scholar
PHENOLIC COMPOSITION OF VIRGIN OLIVE OIL IN RELATIONSHIP TO SOME CHEMICAL AND PHYSICAL ASPECTS OF MALAXATION.
M. Servili, M. Baldioli, G. Montedoro
199440 citations
Semantic Scholar
RELATIONSHIPS BETWEEN PHENOLIC COMPOSITION OF OLIVE FRUIT AND OLIVE OIL: THE IMPORTANCE OF THE ENDOGENOUS ENZYMES
G. Montedoro, Maura Baldioli, R. Selvaggini, A. Begliomini +2 more
200231 citations
Semantic Scholar
A phenolic antioxidant extracted from olive oil inhibits platelet aggregation and arachidonic acid metabolism in vitro.
A. Petroni, M. Blasevich, Marco Salami, M. Servili +2 more
1994World Review of Nutrition and Dietetics30 citations
Semantic Scholar
Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with α-tocopherol and β-carotene
M. Servili, Maura Baldioli, E. Miniati, G. Montedoro
199628 citations
Semantic Scholar
Concentration of the headspace volatiles above wine for direct chromatographic analysis
M. Bertuccioli, G. Montedoro
197425 citations
Semantic Scholar
OXIDOREDUCTASES FROM TOMATO FRUIT: INHIBITORY EFFECT OF A FUNGAL GLUCOSE OXIDASE
A. Begliomini, G. Montedoro, M. Servili, M. Petruccioli +1 more
199521 citations
Semantic Scholar
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process.
M. Servili, M. Baldioli, A. Begliomini, R. Selvaggini +1 more
200020 citations
Semantic Scholar
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine
Ibrahim M. Abu-Reidah, M. Yasin, Stefania Urbani, M. Servili +1 more
201319 citations
Semantic Scholar
AGRO-CLIMATIC FACTORS AND CHARACTERISTICS OF THE COMPOSITION OF VIRGIN OLIVE OILS
G. Pannelli, F. Famiani, M. Servili, G. Montedoro
199018 citations
Semantic Scholar
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil
M. Servili, Maura Baldioli, R. Selvaggini, F. Mariotti +2 more
199815 citations
Semantic Scholar
Development of a recycle procedure for the utilization of vegetation waters in the olive-oil extraction process
M. Petruccioli, M. Servili, G. Montedoro, F. Federici
2005Biotechnology Letters14 citations
Semantic Scholar
THE USE OF BIOTECHNOLOGY MEANS DURING OIL MECHANICAL EXTRACTION PROCESS: RELATIONSHIP WITH SENSORY AND NUTRITIONAL PARAMETERS OF VIRGIN OLIVE OIL QUALITY
M. Servili, R. Selvaggini, A. Taticchi, Maura Baldioli +1 more
200214 citations
Semantic Scholar
Effect of thermal treatment in the headspace volatile compounds of tomato juice
M. Servili, R. Selvaggini, A. Begliomini, G. Montedoro
199814 citations
Semantic Scholar
Pectinase production from olive vegetation waters and its use in the mechanical olive oil extraction process to increase oil yield and improve quality
G. Montedoro, A. Begliomini, M. Servili, M. Petruccioli +1 more
199314 citations
Semantic Scholar

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M. Servili×45
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M. Servili — researcher profile on SciRah
R. Selvaggini×23
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R. Selvaggini — researcher profile on SciRah
A. Taticchi×19
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A. Taticchi — researcher profile on SciRah
S. Esposto×16
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×11

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M. Baldioli — researcher profile on SciRah

Stefania Urbani×8

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Stefania Urbani — researcher profile on SciRah

A. Begliomini×7

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A. Begliomini — researcher profile on SciRah

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E. Miniati — researcher profile on SciRah

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G. Morozzi — researcher profile on SciRah

M. Petruccioli×4

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M. Petruccioli — researcher profile on SciRah

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Maura Baldioli×4