AAAAAA
Results:
1-7
|
Results: 7
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:
Servili, M
De Stefano, G
Piacquadio, P
Sciancalepore, V
Citation: M. Servili et al., A novel method for removing phenols from grape must, AM J ENOL V, 51(4), 2000, pp. 357-361
Authors:
De Stefano, G
Piacquadio, P
Servili, M
Di Giovacchino, L
Sciancalepore, V
Citation: G. De Stefano et al., Effect of extraction systems on the phenolic composition of virgin olive oils, FETT-LIPID, 101(9), 1999, pp. 328-332
Authors:
Buonaurio, R
Servili, M
Citation: R. Buonaurio et M. Servili, Involvement of lipoxygenase, lipoxygenase pathway volatiles, and lipid peroxidation during the hypersensitive reaction of pepper leaves to Xanthomonas campestris pv. vesicatoria, PHYSL MOL P, 54(5-6), 1999, pp. 155-169
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
Risultati:
1-7
|