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Citation: L. Ceccon et al., Liquid chromatographic determination of simple phenolic compounds in wastewaters from olive oil production plants, J AOAC INT, 84(6), 2001, pp. 1739-1744

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Citation: L. Liberatore et al., Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil, FOOD CHEM, 73(1), 2001, pp. 119-124

Authors: Saccu, D Bogoni, P Procida, G

Citation: D. Saccu et al., Aloe exudate: Characterization by reversed phase HPLC and headspace GC-MS, J AGR FOOD, 49(10), 2001, pp. 4526-4530

Authors: Koprivnjak, O Procida, G Zelinotti, T

Citation: O. Koprivnjak et al., Changes in the volatile components of virgin olive oil during fruit storage in aqueous media, FOOD CHEM, 70(3), 2000, pp. 377-384

Authors: Procida, G Conte, LS Fiorasi, S Comi, G Favretto, LG

Citation: G. Procida et al., Study on volatile components in salami by reverse carrier gas headspace gas chromatography mass spectrometry, J CHROMAT A, 830(1), 1999, pp. 175-182

Authors: Koprivnjak, O Procida, G Bencic, D Zelinotti, T

Citation: O. Koprivnjak et al., Effect of olive fruits storage in sea water on oil quality, FOOD TECH B, 37(3), 1999, pp. 209-214