Publications by authors named "Maria G Molinu"

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Predicting Beef Fatty Acid Composition from Diet and Plasma Profiles Using Multivariate Models.
Marco Acciaro, Leonardo Sulas, Gianfranca Carta, Sebastiano Banni, Elisabetta Murru, Maria Giovanna Molinu

Animals (Basel)· October 2025

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Identification of Punicalagin as a Key Bioactive Compound Responsible for the Antimicrobial Properties of L. Peel Extract against .
Amira Salim, Lewis Marquez, Kishor Jakkala, Sunmin Woo, Marco Caputo, Maria Giovanna Molinu

J Agric Food Chem· July 2025

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Looking for Typical Traits in Monovarietal VOOs According to Their Phenolic Composition.
Maria Giovanna Molinu, Pierfrancesco Deiana, Sandro Dettori, Luca Mercenaro, Giovanni Nieddu

Foods· October 2024

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Comparison between Traditional and Novel NMR Methods for the Analysis of Sicilian Monovarietal Extra Virgin Olive Oils: Metabolic Profile Is Influenced by Micro-Pedoclimatic Zones.
Archimede Rotondo, Giovanni Bartolomeo, Irene Maria Spanò, Giovanna Loredana La Torre, Giuseppe Pellicane, Maria Giovanna Molinu

Molecules· September 2024

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Evolution of monovarietal virgin olive oils as a function of chemical composition and oxidation status.
Pierfrancesco Deiana, Maria Giovanna Molinu, Antonio Dore, Nicola Culeddu, Sandro Dettori

Nat Prod Res· July 2023

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Antioxidants in Fruit Fractions of Mediterranean Ancient Pear Cultivars.
Giovanna Piluzza, Giuseppe Campesi, Guy D'hallewin, Maria Giovanna Molinu, Giovanni Antonio Re

Molecules· April 2023

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Subterranean Clover and Sulla as Valuable and Complementary Sources of Bioactive Compounds for Rainfed Mediterranean Farming Systems.
Maria Giovanna Molinu, Leonardo Sulas, Giuseppe Campesi, Giovanni Antonio Re, Federico Sanna

Plants (Basel)· January 2023

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Antioxidant Contents in a Mediterranean Population of L. Exploited for Quarry Reclamation Interventions.
Federico Sanna, Giovanna Piluzza, Giuseppe Campesi, Maria Giovanna Molinu, Giovanni Antonio Re

Plants (Basel)· March 2022

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Phenolic compounds content and antioxidant capacity in cardoon achenes from different head orders.
Giovanna Piluzza, Maria Giovanna Molinu, Giovanni Antonio Re, Leonardo Sulas

Nat Prod Res· July 2020

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Bioactive Compounds from Leaves and Twigs of Guayule Grown in a Mediterranean Environment.
Giovanna Piluzza, Giuseppe Campesi, Maria Giovanna Molinu, Giovanni Antonio Re, Leonardo Sulas

Plants (Basel)· April 2020

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Multivariate approach to assess the chemical composition of Italian virgin olive oils as a function of variety and harvest period.
Pierfrancesco Deiana, Mario Santona, Sandro Dettori, Nicola Culeddu, Antonio Dore, Maria Giovanna Molinu

Food Chem· December 2019

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Antioxidant Sources from Leaves of Russian Dandelion.
Maria Giovanna Molinu, Giovanna Piluzza, Giuseppe Campesi, Leonardo Sulas, Giovanni Antonio Re

Chem Biodivers· August 2019

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Polyphenolic composition and antioxidant capacity of legume-based swards are affected by light intensity in a Mediterranean agroforestry system.
Giovanni A Re, Giovanna Piluzza, Federico Sanna, Maria G Molinu, Leonardo Sulas

J Sci Food Agric· January 2019

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Oxidative stability of plant hydroalcoholic extracts assessed by EPR spin trapping under forced ageing conditions: A myrtle case study.
Daniele Sanna, Maurizio Mulas, Maria Giovanna Molinu, Angela Fadda

Food Chem· January 2019

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Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil.
Gianfranco Bazzu, Maria Giovanna Molinu, Antonio Dore, Pier Andrea Serra

J Agric Food Chem· March 2017

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Sodium bicarbonate induces crystalline wax generation, activates host-resistance, and increases imazalil level in rind wounds of oranges, improving the control of green mold during storage.
Antonio Dore, Maria Giovanna Molinu, Tullio Venditti, Guy D'Hallewin

J Agric Food Chem· June 2010

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Immersion of lemons into imazalil mixtures heated at 50 degrees C alters the cuticle and promotes permeation of imazalil into rind wounds.
Antonio Dore, Maria Giovanna Molinu, Tullio Venditti, Guy D'hallewin

J Agric Food Chem· January 2009

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Sodium carbonate treatment induces scoparone accumulation, structural changes, and alkalinization in the albedo of wounded citrus fruits.
Tullio Venditti, Maria Giovanna Molinu, Antonio Dore, Mario Agabbio, Guy D'hallewin

J Agric Food Chem· May 2005

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