Suchergebnisse - "Taticchi, Agnese"

PubPharm (6)

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

Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea

enthalten in: Chemistry & biodiversity | 2011

von Dabbou, S. | Dabbou, S. | Selvaggini, R. | +4

3

Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process : long-term effects in the rat

enthalten in: The Journal of nutritional biochemistry | 2010

von Jacomelli, M. | Pitozzi, V. | Zaid, M. | +8

4

Compositional and tissue modifications induced by the natural fermentation process in table olives

enthalten in: Journal of agricultural and food chemistry | 2008

von Servili, M. | Minnocci, A. | Veneziani, G. | +6

5

Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection

enthalten in: Journal of agricultural and food chemistry | 2006

von Selvaggini, R. | Servili, M. | Urbani, S. | +3

6

Volatile compounds and phenolic composition of virgin olive oil : optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process

enthalten in: Journal of agricultural and food chemistry | 2003

von Servili, M. | Selvaggini, R. | Taticchi, A. | +2

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