Sfoglia per Autore
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.
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil.
1996 Baldioli, Maura; Servili, Maurizio; Perretti, Giuseppe Italo Francesco; Montedoro, Gian Francesco
Secoiridoids of virgin olive oil: modification during the oil mechanical extraction process.
1996 Servili, Maurizio; Baldioli, Maura; Mariotti, Federico; Montedoro, Gian Francesco
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 composition of olive fruit and virgin olive oil: distribution in the constitutive parts of fruit and evolution during the oil mechanical extraction process.
1999 Servili, Maurizio; Baldioli, Maura; Mariotti, Federico; 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 dei fenomeni ossidativi in fase di gramolatura sulle caratteristiche qualitative dell'olio vergine di oliva.
2000 Servili, Maurizio; Baldioli, Maura; Federici, Ermanno; 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
Effetto della pratica colturale dell'inerbimento sulle caratteristiche qualitative del vino di Brunello di Montalcino.
2000 Baldioli, Maura; Servili, Maurizio; 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
Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides.
2001 Vierhuis, E.; Servili, Maurizio; Baldioli, Maura; Schols, H. A.; Voragen, A. G. J.; Montedoro, Gian Francesco
Hydroxytyrosol isolated from olive oil inhibits proliferation and induces apoptosis in tumour cell lines.
2001 Fabiani, Roberto; DE BARTOLOMEO, Angelo; Rosignoli, Patrizia; Servili, Maurizio; Montedoro, Gian Francesco; Morozzi, Guido
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
Validation of the Oxygen Radical Absorbance Capacity (ORAC) parameter as a new index of quality and stability of virgin olive oil.
2002 Ninfali, P.; Bacchiocca, M.; Biagiotti, E.; Servili, Maurizio; Montedoro, Gian Francesco
Contribution of phenolic compounds to virgin olive oil quality.
2002 Servili, Maurizio; 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
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