Suchergebnisse - "Taticchi, Agnese"

PubPharm (11)

1

Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers

enthalten in: Food chemistry | 2021

von Esposto, S. | Taticchi, A. | Servili, M. | +5

2

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

3

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

enthalten in: Food chemistry | 2020

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

4

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

5

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

6

Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

enthalten in: Food chemistry | 2017

von Esposto, S. | Taticchi, A. | Urbani, S. | +5

7

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

8

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

9

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

10

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