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Journal of the Science of Food and Agriculture|August 2, 2018
Use of odorant series for extra virgin olive oil aroma characterisationAlessandro Genovese, Nicola Caporaso, Terigi Leone, et al.
Journal of Food Science|April 7, 2020
Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished childrenNicoletta A Miele, Vincenzo Armini, Anna Maria Troccoli, et al.
Frontiers in Plant Science|October 26, 2019
Ripening Indices, Olive Yield and Oil Quality in Response to Irrigation With Saline Reclaimed Water and Deficit StrategiesCristina Romero-Trigueros, Gaetano Alessandro Vivaldi, Emilio Nicolás Nicolás, et al.
New Biotechnology|January 4, 2017
Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maximaMarina Massa, Silvia Buono, Antonio Luca Langellotti, et al.
Molecules (Basel, Switzerland)|November 26, 2022
Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy)Raffaele Sacchi, Giandomenico Corrado, Boris Basile, et al.
Journal of Agricultural and Food Chemistry|March 24, 2011
Effect of thermally oxidized oil and fasting status on the short-term digestibility of ketolinoleic acids and total oxidized fatty acids in ratsRaul Olivero-David, Antonello Paduano, Vincenzo Fogliano, et al.
Ultrasonics Sonochemistry|April 22, 2017
Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysisMaria Lisa Clodoveo, Vito Moramarco, Antonello Paduano, et al.
NPJ Science of Food|December 10, 2020
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy)Raffaele Sacchi, Adele Cutignano, Gianluca Picariello, et al.
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