Found: 16
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Assessing Mineral Content and Heavy Metal Exposure in Abruzzo Honey and Bee Pollen from Different Anthropic Areas.
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- Foods, 2024, v. 13, n. 12, p. 1930, doi. 10.3390/foods13121930
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- Article
A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production.
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- Molecules, 2024, v. 29, n. 10, p. 2236, doi. 10.3390/molecules29102236
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- Article
Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region.
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- Foods, 2024, v. 13, n. 1, p. 141, doi. 10.3390/foods13010141
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- Article
Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils.
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- Plants (2223-7747), 2023, v. 12, n. 22, p. 3843, doi. 10.3390/plants12223843
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- Article
The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach.
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- Foods, 2023, v. 12, n. 14, p. 2806, doi. 10.3390/foods12142806
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- Article
The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality.
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- Foods, 2023, v. 12, n. 6, p. 1292, doi. 10.3390/foods12061292
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- Article
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars.
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- European Journal of Lipid Science & Technology, 2021, v. 123, n. 11, p. 1, doi. 10.1002/ejlt.202000382
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- Article
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 1, doi. 10.15586/ijfs.v33i4.2090
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- Article
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo.
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- Foods, 2021, v. 10, n. 6, p. 1371, doi. 10.3390/foods10061371
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- Article
Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars.
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- Foods, 2021, v. 10, n. 5, p. 1004, doi. 10.3390/foods10051004
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- Article
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives.
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- Foods, 2021, v. 10, n. 5, p. 1042, doi. 10.3390/foods10051042
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- Article
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings.
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- Food & Bioprocess Technology, 2021, v. 14, n. 1, p. 93, doi. 10.1007/s11947-020-02574-y
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- Article
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach.
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- Antioxidants, 2020, v. 9, n. 10, p. 996, doi. 10.3390/antiox9100996
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- Article
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach.
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- Antioxidants, 2020, v. 9, n. 10, p. 996, doi. 10.3390/antiox9100996
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- Article
Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts.
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- Foods, 2020, v. 9, n. 8, p. 997, doi. 10.3390/foods9080997
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- Article
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6620, doi. 10.1002/jsfa.9949
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- Article