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Food Research International (Ottawa, Ont.)|August 23, 2018
The role of phenolic compounds on olive oil aroma releaseAlessandro Genovese, Ni Yang, Robert Linforth, et al.Food & Function|October 28, 2014
Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humansIlario Mennella, Maria Savarese, Rosalia Ferracane, et al.Food Chemistry|March 22, 2015
Olive oil phenolic compounds affect the release of aroma compoundsAlessandro Genovese, Nicola Caporaso, Veronica Villani, et al.Nutrients|May 30, 2019
Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative ReviewCarla Cavallo, Gianni Cicia, Teresa Del Giudice, et al.Journal of Agricultural and Food Chemistry|April 3, 2015
Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteinsAlessandro Genovese, Nicola Caporaso, Lucia De Luca, et al.Food & Function|December 23, 2015
Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteinsNicola Caporaso, Alessandro Genovese, Róisín Burke, et al.Critical Reviews in Food Science and Nutrition|June 11, 2014
Healthy virgin olive oil: a matter of bitternessPaola Vitaglione, Maria Savarese, Antonello Paduano, et al.Journal of AOAC International|December 13, 2002
Determination of docosahexaenoic acid and n-3 fatty acids in refined fish oils by 1H-NMR spectroscopy: IUPAC interlaboratory studyTomoji Igarashi, Marit Aursand, Raffaele Sacchi, et al.Journal of the Science of Food and Agriculture|April 8, 2020
Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauceGiovanni L Russo, Antonio L Langellotti, Alessandro Genovese, et al.New Biotechnology|January 24, 2021
Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizonsGiovanni L Russo, Antonio L Langellotti, Maria Oliviero, et al.Pageof 5