Authors: Angerosa, F Mostallino, R Basti, C Vito, R

Citation: F. Angerosa et al., Influence of malaxation temperature and time on the quality of virgin olive oils, FOOD CHEM, 72(1), 2001, pp. 19-28

Authors: Angerosa, F Mostallino, R Basti, C Vito, R

Citation: F. Angerosa et al., Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds, FOOD CHEM, 68(3), 2000, pp. 283-287

Authors: Angerosa, F Mostallino, R Basti, C Vito, R Serraiocco, A

Citation: F. Angerosa et al., Virgin olive oil differentiation in relation to extraction methodologies, J SCI FOOD, 80(15), 2000, pp. 2190-2195

Authors: Angerosa, F Basti, C Vito, R Lanza, B

Citation: F. Angerosa et al., Effect of fruit stone removal on the production of virgin olive oil volatile compounds, FOOD CHEM, 67(3), 1999, pp. 295-299

Authors: Angerosa, F Basti, C Vito, R

Citation: F. Angerosa et al., Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars, J AGR FOOD, 47(3), 1999, pp. 836-839

Authors: Bassiouny, HS Sakaguchi, Y Goudet, CA Vito, R Glagov, S

Citation: Hs. Bassiouny et al., Pathobiology of symptomatic carotid atherosclerosis, AM HEART MG, 1999, pp. 25-44