Nadia Mulinacci - Dissemin

All papers authored by Nadia Mulinacci

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2024 Martina Bartolomei

, Jianqiang Li

, Anna Laura Capriotti, Melissa Fanzaga

, Lorenza d’Adduzio

, Aldo Laganà

, Andrea Cerrato

, Nadia Mulinacci

, Lorenzo Cecchi

, Carlotta Bollati

, Carmen Lammi

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

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Lorenzo Cecchi

, Filippo Conticelli, Bruno Zanoni

, Carlotta Breschi, Maria Bellumori

, Nadia Mulinacci

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

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2023 Mohamad Khatib

, Lorenzo Cecchi

, Maria Bellumori

, Beatrice Zonfrillo

, Nadia Mulinacci

Polysaccharides and Phenolic Compounds Recovered from Red Bell Pepper, Tomato and Basil By-Products Using a Green Extraction by Extractor Timatic®

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Maria Bellumori

, Marco Pallecchi

, Beatrice Zonfrillo, Luigi Lucio, Marta Menicatti, Marzia Innocenti, Nadia Mulinacci

, Gianluca Bartolucci

Study of Mono and Di-O-caffeoylquinic Acid Isomers in Acmella oleracea Extracts by HPLC-MS/MS and Application of Linear Equation of Deconvolution Analysis Algorithm for Their Characterization

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Francesco Maioli

, Luigi Sanarica, Lorenzo Cecchi

, Bruno Zanoni

, Nadia Mulinacci

, Valentina Canuti

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

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Paola Faraoni

, Maria Bellumori

, Lorenzo Cecchi

, Beatrice Zonfrillo

, Marzia Innocenti, Alessio Gnerucci

, Nadia Mulinacci

, Francesco Ranaldi

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

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Paola Faraoni

, Lorenzo Cecchi

, Maria Bellumori

, Alessio Gnerucci

, Francesco Ranaldi

, Nadia Mulinacci

Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells

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2022 Lorenzo Cecchi

, Marzia Migliorini, Elisa Giambanelli

, Anna Cane, Bruno Zanoni

, Valentina Canuti, Nadia Mulinacci

, Fabrizio Melani

Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics

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2021 Lorenzo Cecchi

, Marzia Migliorini, Elisa Giambanelli, Valentina Canuti

, Maria Bellumori, Nadia Mulinacci

, Bruno Zanoni

Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions

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Maria Bellumori

, Laura De Marchi, Federica Mainente, Francesca Zanoni, Lorenzo Cecchi

, Marzia Innocenti

, Nadia Mulinacci

, Gianni Zoccatelli

A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and invitro gastrointestinal digestion

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Lorenzo Cecchi

, Marzia Migliorini, Elisa Giambanelli, Anna Cane, Nadia Mulinacci

, Bruno Zanoni

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

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Lorenzo Cecchi

, Marzia Migliorini, Nadia Mulinacci

Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication

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2020 Diletta Balli, Maria Bellumori, Serena Orlandini

, Lorenzo Cecchi

, Elisa Mani, Giuseppe Pieraccini, Nadia Mulinacci

, Marzia Innocenti

Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet

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2019 Lorenzo Cecchi

, Marzia Migliorini, Elisa Giambanelli, Adolfo Rossetti, Anna Cane, Nadia Mulinacci

New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions

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Lorenzo Cecchi

, Noah Schuster, Dan Flynn, Rose Bechtel, Maria Bellumori, Marzia Innocenti, Nadia Mulinacci

, Jean‐Xavier Guinard

Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production

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Lorenzo Cecchi

, Marzia Migliorini, Elisa Giambanelli, Adolfo Rossetti, Anna Cane, Fabrizio Melani, Nadia Mulinacci

Headspace Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches

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Lorenzo Cecchi

, Marzia Innocenti

, Silvia Urciuoli, Marco Arlorio, Paolo Paoli, Nadia Mulinacci

In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties

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2018 Lorenzo Cecchi

, Marzia Migliorini, Bruno Zanoni, Carlotta Breschi, Nadia Mulinacci

An effective HPLC‐based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process

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Lorenzo Cecchi

, Maria Bellumori, Caterina Cipriani, Alessandra Mocali, Marzia Innocenti, Nadia Mulinacci

, Lisa Giovannelli

A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts

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2017 Maria Bellumori, Lorenzo Cecchi

, Annalisa Romani, Nadia Mulinacci

, Marzia Innocenti

Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill wastewaters: a three‐year study

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All papers authored by Nadia Mulinacci