Sacchi R - Search Results

1

Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system.

Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V. Monti SM, et al. Among authors: sacchi r. J Agric Food Chem. 2001 Aug;49(8):3969-75. doi: 10.1021/jf010240d. J Agric Food Chem. 2001. PMID: 11513697

2

Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning.

Sacchi R, Paduano A, Fiore F, Della Medaglia D, Ambrosino ML, Medina I. Sacchi R, et al. J Agric Food Chem. 2002 May 8;50(10):2830-5. doi: 10.1021/jf011526l. J Agric Food Chem. 2002. PMID: 11982407

3

Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation.

Maiuri MC, De Stefano D, Di Meglio P, Irace C, Savarese M, Sacchi R, Cinelli MP, Carnuccio R. Maiuri MC, et al. Among authors: sacchi r. Naunyn Schmiedebergs Arch Pharmacol. 2005 Jun;371(6):457-65. doi: 10.1007/s00210-005-1078-y. Epub 2005 Jul 16. Naunyn Schmiedebergs Arch Pharmacol. 2005. PMID: 16025269

4

Oleocanthal in olive oil: between myth and reality.

Fogliano V, Sacchi R. Fogliano V, et al. Among authors: sacchi r. Mol Nutr Food Res. 2006 Jan;50(1):5-6. doi: 10.1002/mnfr.200690002. Mol Nutr Food Res. 2006. PMID: 16397870 No abstract available.

5

Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.

Napolitano A, Morales F, Sacchi R, Fogliano V. Napolitano A, et al. Among authors: sacchi r. J Agric Food Chem. 2008 Mar 26;56(6):2034-40. doi: 10.1021/jf0730082. Epub 2008 Feb 22. J Agric Food Chem. 2008. PMID: 18290617

6

Effect of thermally oxidized oil and fasting status on the short-term digestibility of ketolinoleic acids and total oxidized fatty acids in rats.

Olivero-David R, Paduano A, Fogliano V, Vitaglione P, Bastida S, González-Muñoz MJ, Benedí J, Sacchi R, Sánchez-Muniz FJ. Olivero-David R, et al. Among authors: sacchi r. J Agric Food Chem. 2011 May 11;59(9):4684-91. doi: 10.1021/jf1048063. Epub 2011 Mar 22. J Agric Food Chem. 2011. PMID: 21425778

7

Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil.

Lauri I, Pagano B, Malmendal A, Sacchi R, Novellino E, Randazzo A. Lauri I, et al. Among authors: sacchi r. Food Chem. 2013 Oct 15;140(4):692-9. doi: 10.1016/j.foodchem.2012.10.135. Epub 2012 Nov 10. Food Chem. 2013. PMID: 23692755

8

Extra virgin olive oil: from composition to "molecular gastronomy".

Sacchi R, Paduano A, Savarese M, Vitaglione P, Fogliano V. Sacchi R, et al. Cancer Treat Res. 2014;159:325-38. doi: 10.1007/978-3-642-38007-5_19. Cancer Treat Res. 2014. PMID: 24114489 Review.

9

Healthy virgin olive oil: a matter of bitterness.

Vitaglione P, Savarese M, Paduano A, Scalfi L, Fogliano V, Sacchi R. Vitaglione P, et al. Among authors: sacchi r. Crit Rev Food Sci Nutr. 2015;55(13):1808-18. doi: 10.1080/10408398.2012.708685. Crit Rev Food Sci Nutr. 2015. PMID: 24915318 Review.

10

Olive oil phenolic compounds affect the release of aroma compounds.

Genovese A, Caporaso N, Villani V, Paduano A, Sacchi R. Genovese A, et al. Among authors: sacchi r. Food Chem. 2015 Aug 15;181:284-94. doi: 10.1016/j.foodchem.2015.02.097. Epub 2015 Feb 25. Food Chem. 2015. PMID: 25794752

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