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Stefania Vichi

Showing results (31-40 of 58) with videos related to

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Food Chemistry|May 24, 2016
Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometryRim Hachicha Hbaieb, Faten Kotti, Nuria Cortes-Francisco, et al.
Foods (Basel, Switzerland)|January 8, 2023
Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive OilsAnna Díez-Betriu, Julen Bustamante, Agustí Romero, et al.
Food Chemistry|January 13, 2019
Characterisation of volatile composition of white salsify (Tragopogon porrifolius L.) by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled to GC-MSMontserrat Riu-Aumatell, Liliana Vargas, Stefania Vichi, et al.
Animals : an Open Access Journal From MDPI|April 28, 2023
Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory AcceptancePaula Albendea, Francesc Guardiola, Magdalena Rafecas, et al.
Food Chemistry|July 9, 2022
Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility studyBeatriz Quintanilla-Casas, Åsmund Rinnan, Agustí Romero, et al.
Journal of Chromatography. A|February 6, 2003
Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detectionStefania Vichi, Ana Isabel Castellote, Lorena Pizzale, et al.
Foods (Basel, Switzerland)|December 11, 2025
Deciphering the Complexity of Smoke Point in Virgin Olive Oils to Develop Simple Predictive ModelsAnna Díez-Betriu, Beatriz Quintanilla-Casas, Josep J Masdemont, et al.
International Journal of Food Microbiology|May 11, 2010
Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculationStefania Vichi, Joan J Gallardo-Chacón, Rémi Pradelles, et al.
Journal of Agricultural and Food Chemistry|July 13, 2016
Epicuticular Wax in Developing Olives (Olea europaea) Is Highly Dependent upon Cultivar and Fruit RipenessStefania Vichi, Nuria Cortés-Francisco, Josep Caixach, et al.
Foods (Basel, Switzerland)|March 11, 2023
Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during <i>Saccharomyces cerevisiae</i> Alcoholic Fermentation in Synthetic Grape MustMarie Sarah Evers, Chloé Roullier-Gall, Christophe Morge, et al.
Pageof 6

Showing results (31-40 of 58) with videos related to

Sort By:
Pageof 6
Food Chemistry|May 24, 2016
Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometryRim Hachicha Hbaieb, Faten Kotti, Nuria Cortes-Francisco, et al.
Foods (Basel, Switzerland)|January 8, 2023
Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive OilsAnna Díez-Betriu, Julen Bustamante, Agustí Romero, et al.
Food Chemistry|January 13, 2019
Characterisation of volatile composition of white salsify (Tragopogon porrifolius L.) by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled to GC-MSMontserrat Riu-Aumatell, Liliana Vargas, Stefania Vichi, et al.
Animals : an Open Access Journal From MDPI|April 28, 2023
Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory AcceptancePaula Albendea, Francesc Guardiola, Magdalena Rafecas, et al.
Food Chemistry|July 9, 2022
Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility studyBeatriz Quintanilla-Casas, Åsmund Rinnan, Agustí Romero, et al.
Journal of Chromatography. A|February 6, 2003
Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detectionStefania Vichi, Ana Isabel Castellote, Lorena Pizzale, et al.
Foods (Basel, Switzerland)|December 11, 2025
Deciphering the Complexity of Smoke Point in Virgin Olive Oils to Develop Simple Predictive ModelsAnna Díez-Betriu, Beatriz Quintanilla-Casas, Josep J Masdemont, et al.
International Journal of Food Microbiology|May 11, 2010
Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculationStefania Vichi, Joan J Gallardo-Chacón, Rémi Pradelles, et al.
Journal of Agricultural and Food Chemistry|July 13, 2016
Epicuticular Wax in Developing Olives (Olea europaea) Is Highly Dependent upon Cultivar and Fruit RipenessStefania Vichi, Nuria Cortés-Francisco, Josep Caixach, et al.
Foods (Basel, Switzerland)|March 11, 2023
Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during <i>Saccharomyces cerevisiae</i> Alcoholic Fermentation in Synthetic Grape MustMarie Sarah Evers, Chloé Roullier-Gall, Christophe Morge, et al.
Pageof 6