Authors: Vierhuis, E Servili, M Baldioli, M Schols, HA Voragen, AGJ Montedoro, G

Citation: E. Vierhuis et al., Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides, J AGR FOOD, 49(3), 2001, pp. 1218-1223

Authors: Servili, M Selvaggini, R Taticchi, A Begliomini, AL Montedoro, G

Citation: M. Servili et al., Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters, FOOD CHEM, 71(3), 2000, pp. 407-415

Authors: Manna, C Galletti, P Cucciolla, V Montedoro, G Zappia, V

Citation: C. Manna et al., Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages, J NUTR BIOC, 10(3), 1999, pp. 159-165

Authors: Servili, M Baldioli, M Selvaggini, R Macchioni, A Montedoro, G

Citation: M. Servili et al., Phenolic compounds of olive fruit: One- and two-dimensional nuclear magnetic resonance characterization of nuzhenide and its distribution in the constitutive parts of fruit, J AGR FOOD, 47(1), 1999, pp. 12-18

Authors: Servili, M Baldioli, M Selvaggini, R Miniati, E Macchioni, A Montedoro, G

Citation: M. Servili et al., High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D-and 2D-nuclear magnetic resonance characterization, J AM OIL CH, 76(7), 1999, pp. 873-882