Suchergebnisse - "Taticchi, Agnese"

PubPharm (105)

11

Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

enthalten in: Antioxidants (Basel, Switzerland) | 2021

von Barbieri, S. | Mercatante, D. | Balzan, S. | +6

12

Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

enthalten in: Foods (Basel, Switzerland) | 2021

von Miraglia, D. | Castrica, M. | Esposto, S. | +7

13

Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices

enthalten in: Antioxidants (Basel, Switzerland) | 2021

von Esposto, S. | Veneziani, G. | Taticchi, A. | +6

14

Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts

enthalten in: Antioxidants (Basel, Switzerland) | 2021

von Ianni, F. | Gagliardi, A. | Taticchi, A. | +5

15

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

16

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens : Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

enthalten in: Molecules (Basel, Switzerland) | 2021

von Balzan, S. | Cardazzo, B. | Novelli, E. | +8

17

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

enthalten in: Foods (Basel, Switzerland) | 2021

von Veneziani, G. | Nucciarelli, D. | Taticchi, A. | +5

18

Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine

enthalten in: Ultrasonics sonochemistry | 2021

von Tamborrino, A. | Taticchi, A. | Romaniello, R. | +4

19

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

20

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