Vito Verardo
Vito Verardo
Department of Nutrition and Food Science University of Granada
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Changes in dietary behaviours during the COVID-19 outbreak confinement in the Spanish COVIDiet study
C Rodríguez-Pérez, E Molina-Montes, V Verardo, R Artacho, ...
Nutrients 12 (6), 1730, 2020
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds
M Bonoli, V Verardo, E Marconi, MF Caboni
Journal of agricultural and food chemistry 52 (16), 5195-5200, 2004
Phenolic compounds in the potato and its byproducts: An overview
H Akyol, Y Riciputi, E Capanoglu, MF Caboni, V Verardo
International journal of molecular sciences 17 (6), 835, 2016
Health Effects of Psidium guajava L. Leaves: An Overview of the Last Decade
E Díaz-de-Cerio, V Verardo, AM Gómez-Caravaca, ...
International journal of molecular sciences 18 (4), 897, 2017
Determination of the major phenolic compounds in pomegranate juices by HPLC–DAD–ESI-MS
AM Gómez-Caravaca, V Verardo, M Toselli, A Segura-Carretero, ...
Journal of agricultural and food chemistry 61 (22), 5328-5337, 2013
Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)
AM Gómez-Caravaca, G Iafelice, V Verardo, E Marconi, MF Caboni
Food chemistry 157, 174-178, 2014
Determination of guava (Psidium guajava L.) leaf phenolic compounds using HPLC-DAD-QTOF-MS
E Díaz-de-Cerio, AM Gómez-Caravaca, V Verardo, ...
Journal of Functional Foods 22, 376-388, 2016
How fermentation affects the antioxidant properties of cereals and legumes
M Verni, V Verardo, CG Rizzello
Foods 8 (9), 362, 2019
A focus on advanced physico-chemical processes for olive mill wastewater treatment
JM Ochando-Pulido, S Pimentel-Moral, V Verardo, A Martinez-Ferez
Separation and Purification Technology 179, 161-174, 2017
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n− 3 polyunsaturated fatty acids under different storage conditions
V Verardo, F Ferioli, Y Riciputi, G Iafelice, E Marconi, MF Caboni
Food chemistry 114 (2), 472-477, 2009
Grape seeds proanthocyanidins: An overview of in vivo bioactivity in animal models
C Rodríguez-Pérez, B García-Villanova, E Guerra-Hernández, V Verardo
Nutrients 11 (10), 2435, 2019
Use of HPLC-and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit (Mangifera indica L.) and its by-products
A López-Cobo, V Verardo, E Diaz-de-Cerio, A Segura-Carretero, ...
Food Research International 100, 423-434, 2017
Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach
X Wang, Q Zeng, V Verardo, M del Mar Contreras
Food Chemistry 233, 302-310, 2017
Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD–MS: Evaluation of Eruca sativa Mill. and Diplotaxis tenuifolia L. genetic resources
F Pasini, V Verardo, MF Caboni, LF D’Antuono
Food Chemistry 133 (3), 1025-1033, 2012
Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC–ESI-TOF-MS)
V Verardo, D Arráez-Román, A Segura-Carretero, E Marconi, ...
Journal of Cereal Science 52 (2), 170-176, 2010
Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids
V Verardo, P Garcia-Salas, E Baldi, A Segura-Carretero, ...
Food Research International 65, 445-452, 2014
Bioprocessing of brewers’ spent grain enhances its antioxidant activity: Characterization of phenolic compounds and bioactive peptides
M Verni, E Pontonio, A Krona, S Jacob, D Pinto, F Rinaldi, V Verardo, ...
Frontiers in microbiology 11, 1831, 2020
Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: Effect of thermal processing from farm to fork
V Verardo, D Arráez-Román, A Segura-Carretero, E Marconi, ...
Journal of Agricultural and Food Chemistry 59 (14), 7700-7707, 2011
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland
H Ciemniewska-Żytkiewicz, V Verardo, F Pasini, J Bryś, P Koczoń, ...
Food chemistry 168, 615-622, 2015
Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content
F Pasini, V Verardo, L Cerretani, MF Caboni, LF D'Antuono
Journal of the Science of Food and Agriculture 91 (15), 2858-2864, 2011
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