NUCCIARELLI, DAVIDE
NUCCIARELLI, DAVIDE
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali
Application of low temperature during the malaxation phase of virgin olive oil mechanical extraction processes of three different italian cultivars.
2021 Veneziani, G.; Nucciarelli, D.; Taticchi, A.; Esposto, S.; Selvaggini, R.; Tomasone, R.; Pagano, M.; Servili, M.
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils.
2023 Veneziani, G.; Garcia-Gonzalez, D. L.; Esposto, S.; Nucciarelli, D.; Taticchi, A.; Boudebouz, A.; Servili, M.
Effects of ultrasound technology on the qualitative properties of italian extra virgin olive oil
2021 Manganiello, R.; Pagano, M.; Nucciarelli, D.; Ciccoritti, R.; Tomasone, R.; Di Serio, M. G.; Giansante, L.; Re, P. D.; Servili, M.; Veneziani, G.
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics.
2024 Nucciarelli, Davide; García-González, Diego L.; Veneziani, Gianluca; Urbani, Stefania; Daidone, Luigi; Esposto, Sonia; Taticchi, Agnese; Selvaggini, Roberto; Servili, Maurizio
The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds.
2022 Nucciarelli, D.; Esposto, S.; Veneziani, G.; Daidone, L.; Urbani, S.; Taticchi, A.; Selvaggini, R.; Servili, M.