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Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection

Food chemistry, 2016-12, Vol.212, p.43-47

2016

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Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

Ultrasonics sonochemistry, 2024-03, Vol.104, p.106826-106826, Article 106826

2024

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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Food chemistry, 2018-02, Vol.241, p.242-249

2018

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Analysis of vibrations recorded inside the cemetery area of Incisa, central Italy

Case Studies in Construction Materials, 2021-12, Vol.15, p.e00623, Article e00623

2021

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Vine Shoots as a Source of Trans -Resveratrol and ε -Viniferin: A Study of 23 Italian Varieties

Foods, 2022-02, Vol.11 (4), p.553

2022

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Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines

Plants (Basel), 2022-02, Vol.11 (5), p.591

2022

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Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy

Foods, 2022-10, Vol.11 (21), p.3373

2022

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Influence of Drying Conditions on Volatile Compounds of Pasta

Food and bioprocess technology, 2014-03, Vol.7 (3), p.719-731

2014

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Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

Food biophysics, 2014-12, Vol.9 (4), p.396-405

2014

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Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils

Foods, 2021-03, Vol.10 (3), p.677

2021

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Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

Microbial cell factories, 2013-05, Vol.12 (1), p.44-44, Article 44

2013

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Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations

Foods, 2021-08, Vol.10 (8), p.1913

2021

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Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

Data in brief, 2016-09, Vol.8, p.553-556

2016

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Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Journal of chemistry, 2016-01, Vol.2016, p.1-7

2016

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Influence of Processing and Storage Time on the Lipidic Fraction of Taralli

Journal of food science, 2009-11, Vol.74 (9), p.C701-C706

2009

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Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients

Food chemistry, 2008, Vol.106 (1), p.222-226

2008

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BrickWORK Software-aided Analysis of Masonry Structures

IERI procedia, 2014, Vol.7, p.62-70

2014

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El Convento de Santa Teresa de Jesus de La Habana: analisis y propuesta de restauracion/The Santa Teresa de Jesus Cloisters in Havana: Analysis and Restoration Proposal

Arquitectura y urbanismo, 2019-09, Vol.40 (3), p.21

2019

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Experimental Heart Rate Regulation in Cycle-Ergometer Exercises

IEEE transactions on biomedical engineering, 2013-01, Vol.60 (1), p.135-139

2013

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Effect of salt reduction on quality and acceptability of durum wheat bread

Food chemistry, 2019-08, Vol.289, p.575-581

2019

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Production and characterization of functional biscuits obtained from purple wheat

Food chemistry, 2015-08, Vol.180, p.64-70

2015

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Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage

Food science & technology, 2020-11, Vol.133, p.109888, Article 109888

2020

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Application of natural and synthetic zeolites in the oenological field

Food research international, 2021-12, Vol.150, p.110737-110737, Article 110737

2021

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Intraoperative Local Field Potential Beta Power and Three-Dimensional Neuroimaging Mapping Predict Long-Term Clinical Response to Deep Brain Stimulation in Parkinson Disease: A Retrospective Study

Neuromodulation (Malden, Mass.), 2023-12, Vol.26 (8), p.1724-1732

2023

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Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

Food research international, 2014-11, Vol.65, p.385-393

2014

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Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Analysis of vibrations recorded inside the cemetery area of Incisa, central Italy

Vine Shoots as a Source of Trans -Resveratrol and ε -Viniferin: A Study of 23 Italian Varieties

Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines

Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy

Influence of Drying Conditions on Volatile Compounds of Pasta

Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Influence of Processing and Storage Time on the Lipidic Fraction of Taralli

Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients

BrickWORK Software-aided Analysis of Masonry Structures

El Convento de Santa Teresa de Jesus de La Habana: analisis y propuesta de restauracion/The Santa Teresa de Jesus Cloisters in Havana: Analysis and Restoration Proposal

Experimental Heart Rate Regulation in Cycle-Ergometer Exercises

Effect of salt reduction on quality and acceptability of durum wheat bread

Production and characterization of functional biscuits obtained from purple wheat

Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage

Application of natural and synthetic zeolites in the oenological field

Intraoperative Local Field Potential Beta Power and Three-Dimensional Neuroimaging Mapping Predict Long-Term Clinical Response to Deep Brain Stimulation in Parkinson Disease: A Retrospective Study

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

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