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Results: 1-6 |
Results: 6

Authors: Di Giovacchino, L Costantini, N Serraiocco, A Surricchio, G Basti, C
Citation: L. Di Giovacchino et al., Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decanters, EUR J LIPID, 103(5), 2001, pp. 279-285

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
Risultati: 1-6 |