Authors: Martinez-Tome, M Jimenez, AM Ruggieri, S Frega, N Strabbioli, R Murcia, MA

Citation: M. Martinez-tome et al., Antioxidant properties of Mediterranean spices compared with common food additives, J FOOD PROT, 64(9), 2001, pp. 1412-1419

Authors: Muzzarelli, RAA Frega, N Miliani, M Muzzarelli, C Cartolari, M

Citation: Raa. Muzzarelli et al., Interactions of chitin, chitosan, N-lauryl chitosan and N-dimethylaminopropyl chitosan with olive oil, CARBOHY POL, 43(3), 2000, pp. 263-268

Authors: Lercker, G Frega, N Bocci, F Mozzon, M

Citation: G. Lercker et al., Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste, GRASAS ACEI, 50(1), 1999, pp. 26-29

Authors: Frega, N Mozzon, M Lercker, G

Citation: N. Frega et al., Effects of free fatty acids on oxidative stability of vegetable oil, J AM OIL CH, 76(3), 1999, pp. 325-329

Authors: Frega, N Mozzon, M Bocci, F

Citation: N. Frega et al., Identification and estimation of tocotrienols in the annatto lipid fraction by gas chromatography mass spectrometry, J AM OIL CH, 75(12), 1998, pp. 1723-1727