Suchergebnisse - "Taticchi, Agnese"

PubPharm (6)

1

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

2

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

3

Olive phenolic compounds : metabolic and transcriptional profiling during fruit development

enthalten in: BMC plant biology | 2012

von Alagna, F. | Mariotti, R. | Panara, F. | +10

4

Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L

enthalten in: Natural product reports | 2008

von Obied, H. | Prenzler, P. | Ryan, D. | +4

5

The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino) : a pilot-scale application

enthalten in: Journal of agricultural and food chemistry | 2006

von Servili, M. | Settanni, L. | Veneziani, G. | +6

6

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

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