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Results:
1-7
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Results: 7
Authors:
Angerosa, F
Mostallino, R
Basti, C
Vito, R
Citation: F. Angerosa et al., Influence of malaxation temperature and time on the quality of virgin olive oils, FOOD CHEM, 72(1), 2001, pp. 19-28
Authors:
Angerosa, F
Mostallino, R
Basti, C
Vito, R
Citation: F. Angerosa et al., Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds, FOOD CHEM, 68(3), 2000, pp. 283-287
Authors:
Angerosa, F
Mostallino, R
Basti, C
Vito, R
Serraiocco, A
Citation: F. Angerosa et al., Virgin olive oil differentiation in relation to extraction methodologies, J SCI FOOD, 80(15), 2000, pp. 2190-2195
Authors:
Angerosa, F
Basti, C
Vito, R
Lanza, B
Citation: F. Angerosa et al., Effect of fruit stone removal on the production of virgin olive oil volatile compounds, FOOD CHEM, 67(3), 1999, pp. 295-299
Authors:
Angerosa, F
Basti, C
Vito, R
Citation: F. Angerosa et al., Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars, J AGR FOOD, 47(3), 1999, pp. 836-839
Authors:
Angerosa, F
Breas, O
Contento, S
Guillou, C
Reniero, F
Sada, E
Citation: F. Angerosa et al., Application of stable isotope ratio analysis to the characterization of the geographical origin of olive oils, J AGR FOOD, 47(3), 1999, pp. 1013-1017
Authors:
Morales, MT
Angerosa, F
Aparicio, R
Citation: Mt. Morales et al., Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications, GRASAS ACEI, 50(2), 1999, pp. 114-121
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1-7
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