Suchergebnisse - "Servili, Maurizio"

PubPharm (7)

1

High vacuum-assisted extraction affects virgin olive oil quality : Impact on phenolic and volatile compounds

enthalten in: Food chemistry | 2021

von Taticchi, A. | Esposto, S. | Veneziani, G. | +7

2

Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

enthalten in: Food chemistry | 2020

von Bucalossi, G. | Fia, G. | Dinnella, C. | +7

3

Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale : Influence of olive maturity index and malaxation time

enthalten in: Food chemistry | 2019

von Taticchi, A. | Selvaggini, R. | Esposto, S. | +3

4

A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes

enthalten in: Food chemistry | 2019

von Sordini, B. | Veneziani, G. | Servili, M. | +4

5

On-field monitoring of fruit ripening evolution and quality parameters in olive mutants using a portable NIR-AOTF device

enthalten in: Food chemistry | 2016

von Cirilli, M. | Bellincontro, A. | Urbani, S. | +4

6

Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

enthalten in: Food chemistry | 2013

von Di Maio, I. | Esposto, S. | Taticchi, A. | +4

7

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

enthalten in: Food chemistry | 2013

von Taticchi, A. | Esposto, S. | Veneziani, G. | +3

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