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Stefania Vichi

Showing results (11-20 of 58) with videos related to

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Food Chemistry|March 8, 2016
Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profileRim Hachicha Hbaieb, Faten Kotti, Mohamed Gargouri, et al.
Journal of Agricultural and Food Chemistry|November 16, 2010
Changes in the sorption of diverse volatiles by Saccharomyces cerevisiae lees during sparkling wine agingJoan J Gallardo-Chacón, Stefania Vichi, Elvira López-Tamames, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography-high resolution mass spectrometric analysisStefania Vichi, Yenny Jerí, Nuria Cortés-Francisco, et al.
Journal of Chromatography. A|October 14, 2008
Determination of volatile phenols in virgin olive oils and their sensory significanceStefania Vichi, Agustí Romero, Joan Tous, et al.
Journal of Chromatography. A|June 8, 2006
Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometryStefania Vichi, Josep M Guadayol, Josep Caixach, et al.
Journal of Agricultural and Food Chemistry|January 23, 2010
Assessment of volatile and sensory profiles between base and sparkling winesJordi Torrens, Montserrat Riu-Aumatell, Stefania Vichi, et al.
Journal of Agricultural and Food Chemistry|May 12, 2010
Evolution of sesquiterpene hydrocarbons in virgin olive oil during fruit ripeningStefania Vichi, Aida Lazzez, Naziha Grati Kamoun, et al.
Aquaculture Nutrition|March 2, 2023
Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory AcceptancePaula Albendea, Alba Tres, Magdalena Rafecas, et al.
Journal of Agricultural and Food Chemistry|October 16, 2003
Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern ItalyStefania Vichi, Lorena Pizzale, Lanfranco S Conte, et al.
Journal of Chromatography. A|October 1, 2005
Simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometryStefania Vichi, Lorena Pizzale, Lanfranco S Conte, et al.
Pageof 6

Showing results (11-20 of 58) with videos related to

Sort By:
Pageof 6
Food Chemistry|March 8, 2016
Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profileRim Hachicha Hbaieb, Faten Kotti, Mohamed Gargouri, et al.
Journal of Agricultural and Food Chemistry|November 16, 2010
Changes in the sorption of diverse volatiles by Saccharomyces cerevisiae lees during sparkling wine agingJoan J Gallardo-Chacón, Stefania Vichi, Elvira López-Tamames, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Determination of volatile thiols in roasted coffee by derivatization and liquid chromatography-high resolution mass spectrometric analysisStefania Vichi, Yenny Jerí, Nuria Cortés-Francisco, et al.
Journal of Chromatography. A|October 14, 2008
Determination of volatile phenols in virgin olive oils and their sensory significanceStefania Vichi, Agustí Romero, Joan Tous, et al.
Journal of Chromatography. A|June 8, 2006
Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometryStefania Vichi, Josep M Guadayol, Josep Caixach, et al.
Journal of Agricultural and Food Chemistry|January 23, 2010
Assessment of volatile and sensory profiles between base and sparkling winesJordi Torrens, Montserrat Riu-Aumatell, Stefania Vichi, et al.
Journal of Agricultural and Food Chemistry|May 12, 2010
Evolution of sesquiterpene hydrocarbons in virgin olive oil during fruit ripeningStefania Vichi, Aida Lazzez, Naziha Grati Kamoun, et al.
Aquaculture Nutrition|March 2, 2023
Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory AcceptancePaula Albendea, Alba Tres, Magdalena Rafecas, et al.
Journal of Agricultural and Food Chemistry|October 16, 2003
Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern ItalyStefania Vichi, Lorena Pizzale, Lanfranco S Conte, et al.
Journal of Chromatography. A|October 1, 2005
Simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometryStefania Vichi, Lorena Pizzale, Lanfranco S Conte, et al.
Pageof 6