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Results:
1-9
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Results: 9
Authors:
Ranalli, A
Contento, S
Schiavone, C
Simone, N
Citation: A. Ranalli et al., Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil, EUR J LIPID, 103(4), 2001, pp. 228-238
Authors:
Ranalli, A
Cabras, P
Iannucci, E
Contento, S
Citation: A. Ranalli et al., Lipochromes, vitamins, aromas and other components of virgin olive oil areaffected by processing technology, FOOD CHEM, 73(4), 2001, pp. 445-451
Authors:
Ranalli, A
Malfatti, A
Cabras, P
Citation: A. Ranalli et al., Composition and quality of pressed virgin olive oils extracted with a new enzyme processing aid, J FOOD SCI, 66(4), 2001, pp. 592-603
Authors:
Ranalli, A
Modesti, G
Patumi, M
Fontanazza, G
Citation: A. Ranalli et al., The compositional quality and sensory properties of virgin olive oil from a new olive cultivar - I-77, FOOD CHEM, 69(1), 2000, pp. 37-46
Authors:
Ranalli, A
Costantini, N
De Mattia, G
Ferrante, ML
Citation: A. Ranalli et al., Evaluating two kinds of centrifuged virgin oils arising from continuous olive processing, J SCI FOOD, 80(6), 2000, pp. 673-683
Authors:
Ranalli, A
Sgaramella, A
Surricchio, G
Citation: A. Ranalli et al., The new "Cytolase 0" enzyme processing aid improves quality and yields of virgin olive oil, FOOD CHEM, 66(4), 1999, pp. 443-454
Authors:
Ranalli, A
Ferrante, ML
De Mattia, G
Costantini, N
Citation: A. Ranalli et al., Analytical evaluation of virgin olive oil of first and second extraction, J AGR FOOD, 47(2), 1999, pp. 417-424
Authors:
Ranalli, A
De Mattia, G
Patumi, M
Proietti, P
Citation: A. Ranalli et al., Quality of virgin olive oil as influenced by origin area, GRASAS ACEI, 50(4), 1999, pp. 249-259
Authors:
Ranalli, A
De Mattia, G
Ferrante, ML
Citation: A. Ranalli et al., The characteristics of percolation olive oils produced with a new processing enzyme aid, INT J FOOD, 33(3), 1998, pp. 247-258
Risultati:
1-9
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