Sfoglia per Autore
Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoids derivatives.
1993 Montedoro, Gian Francesco; Servili, Maurizio; Baldioli, Maura; Selvaggini, Roberto; Miniati, Enrico; Macchioni, Alceo
Composizione degli oli vergini di oliva in relazione a fattori agronomici ed ambientali
1993 Servili, Maurizio; Pannelli, G.; Selvaggini, Roberto; Baldioli, Maura; Montedoro, G. F.
Effect of agronomic and seasonal factors olive (Olea Europaea L.) production and on the qualitative catactheristics of the oil.
1994 Pannelli, G.; Servili, Maurizio; Selvaggini, Roberto; Baldioli, Maura; Montedoro, G. F.
Leaf protein availability in food: Significance of the binding of phenolic compounds to ribulose-1,5-diphosphate carboxylase
1995 Pedone, S.; Selvaggini, Roberto; Fantozzi, Paolo
Characterization of some Italian virgin olive oils in relation to origin area.
1995 Montedoro, Gian Francesco; Servili, Maurizio; Baldioli, Maura; Selvaggini, Roberto; Perretti, Giuseppe Italo Francesco; Magnarini, C.; Cossignani, Lina; Damiani, P.
La produzione e la composizione dell’olio in relazione alla fisiologia dello stress idrico in olivo (Olea europaea L.) cv. Leccino.
1995 Pannelli, G.; Selvaggini, Roberto; Servili, Maurizio; Baldioli, Maura; Montedoro, G. F.
Comparison between different methods for the qualitative and quantitative evaluation of volatile compounds in virgin olive oil by head space analysis
1997 Servili, Maurizio; Selvaggini, Roberto; Jalali, F.; Montedoro, G. F.
Effect of thermal treatment in the headspace volatile compounds of tomato juice
1998 Servili, Maurizio; Selvaggini, Roberto; Begliomini, Alberto Luigi; Montedoro, G. F.
Effect of malaxation under N2 flush on phenolic and volatile compounds of virgin olive oil
1998 Servili, Maurizio; Baldioli, Maura; Selvaggini, Roberto; Mariotti, Federico; Federici, Ermanno; Montedoro, Gian Francesco
High-Performance Liquid Chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-Nuclear Magnetic Resonance characterization.
1999 Servili, Maurizio; Baldioli, Maura; Selvaggini, Roberto; Miniati, E.; Macchioni, Alceo; Montedoro, Gian Francesco
Phenolic compounds of olive fruit: one- and two-dimensional Nuclear Magnetic Resonance characterization of nüzhenide and its distribution in the constitutive parts of fruit.
1999 Servili, Maurizio; Baldioli, Maura; Selvaggini, Roberto; Macchioni, Alceo; Montedoro, Gian Francesco
Effetto del trattamento termico sui composti volatili dello ‘spazio di testa’ della passata di pomodoro.
2000 Servili, Maurizio; Selvaggini, Roberto; Begliomini, Alberto Luigi; Montedoro, Gian Francesco
Evoluzione di diversi parametri qualitativi del pomodoro da industria in relazione alla maturazione e ad alcuni interventi agronomici.
2000 Begliomini, Alberto Luigi; Miniati, Enrico; Selvaggini, Roberto; Montedoro, Gian Francesco
Volatile compounds of virgin olive oil evaluated by Solid Phase Microextraction: an application in the discrimination of virgin olive oils according to the cultivar and area.
2000 Servili, Maurizio; Selvaggini, Roberto; Taticchi, Agnese; Montedoro, Gian Francesco
The phenolic and volatile compounds of virgin olive oil: relationships with the endogenous oxidoreductases during the mechanical oil extraction process.
2000 Servili, Maurizio; Baldioli, Maura; Begliomini, Alberto Luigi; Selvaggini, Roberto; Montedoro, Gian Francesco
Relationships between the volatile compounds evaluated by Solid Phase Microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters.
2000 Servili, Maurizio; Selvaggini, Roberto; Taticchi, Agnese; Begliomini, Alberto Luigi; Montedoro, Gian Francesco
Headspace composition of virgin olive oil evaluated by Solid Phase Microextraction: relationships with the oil sensory characteristics.
2001 Servili, Maurizio; Selvaggini, Roberto; Taticchi, Agnese; Montedoro, Gian Francesco
The use of biotechnology means during oil mechanical extraction process: relationship with sensory and nutritional parameters of virgin olive oil quality.
2002 Servili, Maurizio; Selvaggini, Roberto; Taticchi, Agnese; Baldioli, Maura; Montedoro, Gian Francesco
Relationships between phenolic composition of olive fruit and olive oil: the importance of the endogenous enzymes.
2002 Montedoro, Gian Francesco; Baldioli, Maura; Selvaggini, Roberto; Begliomini, Alberto Luigi; Taticchi, Agnese; Servili, Maurizio
Gli antiossidanti (poli)fenolici presenti negli alimenti di origine mediterranea ed i loro meccanismi di azione in vitro ed in vivo.
2002 Montedoro, Gian Francesco; Selvaggini, Roberto
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