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Journal of Agricultural and Food Chemistry|December 11, 2003
Antioxidizing potency of phenol compounds in olive oil mill wastewaterAlfonso Ranalli, Lucia Lucera, Stefania ContentoJournal of Agricultural and Food Chemistry|April 17, 2003
Improving virgin olive oil quality by means of innovative extracting biotechnologiesAlfonso Ranalli, Tommaso Gomes, Debora Delcuratolo, et al.Journal of the Science of Food and Agriculture|January 19, 2018
Evaluating two kinds of centrifuged virgin oils arising from continuous olive processingAlfonso Ranalli, Nello Costantini, Gabriella De Mattia, et al.Journal of Agricultural and Food Chemistry|January 19, 2006
Factors affecting the contents of iridoid oleuropein in olive leaves (Olea europaea L.)Alfonso Ranalli, Stefania Contento, Lucia Lucera, et al.Journal of Agricultural and Food Chemistry|June 13, 2002
Acylglycerol and fatty acid components of pulp, seed, and whole olive fruit oils. Their use to characterize fruit variety by chemometricsAlfonso Ranalli, Luciano Pollastri, Stefania Contento, et al.Journal of Agricultural and Food Chemistry|July 22, 2004
Characterization of carrot root oil arising from supercritical fluid carbon dioxide extractionAlfonso Ranalli, Stefania Contento, Lucia Lucera, et al.Environmental Science and Pollution Research International|December 8, 2007
Using phytoremediation technologies to upgrade waste water treatment in EuropePeter Schröder, Juan Navarro-Aviñó, Hassan Azaizeh, et al.Pageof 1