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Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Food chemistry, 2009-08, Vol.115 (4), p.1381-1388

2009

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Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3649-3654

2004

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Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

Food chemistry, 2008-11, Vol.111 (2), p.322-328

2008

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Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

Food science & technology, 2009, Vol.42 (1), p.30-36

2009

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Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets

Journal of agricultural and food chemistry, 2013-02, Vol.61 (5), p.1044-1050

2013

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A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar

Food chemistry, 2008, Vol.106 (1), p.90-95

2008

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PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

Journal of food quality, 2007-08, Vol.30 (4), p.424-437

2007

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Radical Scavenging Activities of Peels and Pulps from cv. Golden Delicious Apples as Related to Their Phenolic Composition

Journal of agricultural and food chemistry, 2004-07, Vol.52 (15), p.4684-4689

2004

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Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

Food research international, 2010, Vol.43 (1), p.369-375

2010

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Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Food chemistry, 2008-08, Vol.109 (4), p.743-754

2008

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Thermal Decomposition Study of Monovarietal Extra Virgin Olive Oil by Simultaneous Thermogravimetry/Differential Scanning Calorimetry: Relation with Chemical Composition

Journal of agricultural and food chemistry, 2009-06, Vol.57 (11), p.4793-4800

2009

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Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil

Food chemistry, 2008-09, Vol.110 (1), p.248-256

2008

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Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Food chemistry, 2009-06, Vol.114 (4), p.1549-1554

2009

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Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions

Journal of agricultural and food chemistry, 2006-06, Vol.54 (13), p.4880-4887

2006

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Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Food control, 2013-04, Vol.30 (2), p.606-615

2013

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Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

Journal of agricultural and food chemistry, 2011-11, Vol.59 (21), p.11491-11500

2011

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Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7026-7032

2004

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Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis

European journal of lipid science and technology, 2011-11, Vol.113 (11), p.1375-1384

2011

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Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State

Journal of agricultural and food chemistry, 2009-11, Vol.57 (21), p.10055-10062

2009

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Rapid Screening of Fatty Acid Alkyl Esters in Olive Oils by Time Domain Reflectometry

Journal of agricultural and food chemistry, 2013-11, Vol.61 (46), p.10919-10924

2013

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Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils

Journal of agricultural and food chemistry, 2007-06, Vol.55 (12), p.4771-4780

2007

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New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties

Journal of agricultural and food chemistry, 2012-04, Vol.60 (14), p.3754-3762

2012

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Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

Journal of the science of food and agriculture, 2012-11, Vol.92 (14), p.2788-2795

2012

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Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

Food chemistry, 2009-08, Vol.115 (4), p.1393-1400

2009

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Effects of Fly Attack (Bactrocera oleae) on the Phenolic Profile and Selected Chemical Parameters of Olive Oil

Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4577-4583

2008

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Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets

A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar

PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

Radical Scavenging Activities of Peels and Pulps from cv. Golden Delicious Apples as Related to Their Phenolic Composition

Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Thermal Decomposition Study of Monovarietal Extra Virgin Olive Oil by Simultaneous Thermogravimetry/Differential Scanning Calorimetry: Relation with Chemical Composition

Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions

Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis

Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State

Rapid Screening of Fatty Acid Alkyl Esters in Olive Oils by Time Domain Reflectometry

Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils

New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

Effects of Fly Attack (Bactrocera oleae) on the Phenolic Profile and Selected Chemical Parameters of Olive Oil

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