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Stefania Vichi

Showing results (21-30 of 58) with videos related to

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Animals : an Open Access Journal From MDPI|September 28, 2021
Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal FeedingElisa Varona, 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: modifications induced by oxidation and suitable markers of oxidative statusStefania Vichi, Lorena Pizzale, Lanfranco S Conte, et al.
Methodsx|August 25, 2021
Methods to determine the quality of acid oils and fatty acid distillates used in animal feedingElisa Varona, Alba Tres, Magdalena Rafecas, et al.
Journal of Agricultural and Food Chemistry|December 22, 2005
Characterization of volatiles in different dry ginsStefania Vichi, Montserrat Riu-Aumatell, Mercè Mora-Pons, et al.
International Journal of Food Microbiology|August 17, 2010
Antioxidant activity of lees cell surface during sparkling wine sur lie agingJoan J Gallardo-Chacón, Stefania Vichi, Pilar Urpí, et al.
Animals : an Open Access Journal From MDPI|January 20, 2021
Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal FeedingElisa Varona, Alba Tres, Magdalena Rafecas, et al.
Foods (Basel, Switzerland)|March 29, 2023
Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive OilAnna Díez-Betriu, Agustí Romero, Antonia Ninot, et al.
Food Chemistry|December 31, 2022
Revealing adulterated olive oils by triacylglycerol screening methods: Beyond the official methodBerta Torres-Cobos, Beatriz Quintanilla-Casas, Giulia Vicario, et al.
International Journal of Food Microbiology|April 22, 2008
Different commercial yeast strains affecting the volatile and sensory profile of cava base wineJordi Torrens, Pilar Urpí, Montserrat Riu-Aumatell, et al.
Journal of Agricultural and Food Chemistry|January 31, 2009
Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oilStefania Vichi, Agustí Romero, Joan Gallardo-Chacón, et al.
Pageof 6

Showing results (21-30 of 58) with videos related to

Sort By:
Pageof 6
Animals : an Open Access Journal From MDPI|September 28, 2021
Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal FeedingElisa Varona, 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: modifications induced by oxidation and suitable markers of oxidative statusStefania Vichi, Lorena Pizzale, Lanfranco S Conte, et al.
Methodsx|August 25, 2021
Methods to determine the quality of acid oils and fatty acid distillates used in animal feedingElisa Varona, Alba Tres, Magdalena Rafecas, et al.
Journal of Agricultural and Food Chemistry|December 22, 2005
Characterization of volatiles in different dry ginsStefania Vichi, Montserrat Riu-Aumatell, Mercè Mora-Pons, et al.
International Journal of Food Microbiology|August 17, 2010
Antioxidant activity of lees cell surface during sparkling wine sur lie agingJoan J Gallardo-Chacón, Stefania Vichi, Pilar Urpí, et al.
Animals : an Open Access Journal From MDPI|January 20, 2021
Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal FeedingElisa Varona, Alba Tres, Magdalena Rafecas, et al.
Foods (Basel, Switzerland)|March 29, 2023
Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive OilAnna Díez-Betriu, Agustí Romero, Antonia Ninot, et al.
Food Chemistry|December 31, 2022
Revealing adulterated olive oils by triacylglycerol screening methods: Beyond the official methodBerta Torres-Cobos, Beatriz Quintanilla-Casas, Giulia Vicario, et al.
International Journal of Food Microbiology|April 22, 2008
Different commercial yeast strains affecting the volatile and sensory profile of cava base wineJordi Torrens, Pilar Urpí, Montserrat Riu-Aumatell, et al.
Journal of Agricultural and Food Chemistry|January 31, 2009
Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oilStefania Vichi, Agustí Romero, Joan Gallardo-Chacón, et al.
Pageof 6