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Influence of Processing and Storage Time on the Lipidic Fraction of Taralli.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 9, p. C701, doi. 10.1111/j.1750-3841.2009.01357.x
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- Article
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.
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- Journal of Dairy Research, 2016, v. 83, n. 2, p. 236, doi. 10.1017/S0022029916000078
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- Article
Influence of the exposure to light on extra virgin olive oil quality during storage.
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- European Food Research & Technology, 2005, v. 221, n. 1/2, p. 92
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- Article
Quality assessment of edible vegetable oils used as liquid medium in canned tuna.
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- European Food Research & Technology, 2003, v. 216, n. 2, p. 104
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- Article
Use of HPSEC analysis of polar compounds to assess the influence of crushing temperature on virgin olive oil's quality.
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- European Food Research & Technology, 2002, v. 215, n. 6, p. 534, doi. 10.1007/s00217-002-0620-0
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- Article
Measurement of degradation of the lipid fraction in margarines.
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- European Food Research & Technology, 2003, v. 216, n. 1, p. 83
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- Article
Untitled.
- Published in:
- European Food Research & Technology, 2002, v. 215, n. 3, p. 200, doi. 10.1007/s00217-002-0542-x
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- Article
Untitled.
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- European Food Research & Technology, 2002, v. 215, n. 2, p. 114, doi. 10.1007/s00217-002-0535-9
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- Article
Untitled.
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- European Food Research & Technology, 2001, v. 213, n. 3, p. 178, doi. 10.1007/s002170100337
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- Article
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life.
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- European Food Research & Technology, 2001, v. 212, n. 3, p. 329, doi. 10.1007/s002170000268
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- Article
Influence of olive crushing temperature on phenols in olive oils.
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- European Food Research & Technology, 2001, v. 212, n. 2, p. 156, doi. 10.1007/s002170000225
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- Article
An effort to improve the organoleptic properties of a soft cheesefrom rustic goat milk.
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- European Food Research & Technology, 2000, v. 211, n. 5, p. 305, doi. 10.1007/s002170000174
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- Article
Content of taurine in Apulian Cacioricotta goat's cheese.
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- European Food Research & Technology, 2000, v. 211, n. 3, p. 158, doi. 10.1007/s002179900121
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- Article
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 1, p. 82, doi. 10.1111/j.1365-2621.2012.03161.x
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- Article
Chemical and thermal evaluation of olive oil refining at different oxidative levels.
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- European Journal of Lipid Science & Technology, 2013, v. 115, n. 10, p. 1146, doi. 10.1002/ejlt.201300091
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- Article
Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils.
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- European Journal of Lipid Science & Technology, 2012, v. 114, n. 8, p. 958, doi. 10.1002/ejlt.201200043
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- Article
Influence of the type of olive-crusher used on the quality of extra virgin olive oils.
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- European Journal of Lipid Science & Technology, 2003, v. 105, n. 5, p. 201, doi. 10.1002/ejlt.200390041
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- Article
AUTOXIDATION OF PACKED ROASTED ALMONDS AS AFFECTED BY TWO PACKAGING FILMS.
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- Journal of Food Processing & Preservation, 2003, v. 27, n. 4, p. 321, doi. 10.1111/j.1745-4549.2003.tb00520.x
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- Article
Effects of Herbs on Hydrolytic and Oxidative Degradation of Olive Oil in Canned Tomatoes.
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- Journal of the American Oil Chemists' Society (JAOCS), 2005, v. 82, n. 10, p. 759, doi. 10.1007/s11746-005-1140-z
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- Article
Oligopolymer, diglyceride and oxidized triglyceride contents as measures of olive oil quality.
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- Journal of the American Oil Chemists' Society (JAOCS), 1992, v. 69, n. 12, p. 1219, doi. 10.1007/BF02637684
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- Article
Vacuum-packed ripened sausages: evolution of volatile compounds during storage.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 5, p. 950, doi. 10.1002/jsfa.4272
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- Article
Effects of monoacylglycerols on the oxidative stability of olive oil.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 13, p. 2228, doi. 10.1002/jsfa.4075
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- Article
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1392, doi. 10.1002/jsfa.3600
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- Article
Bouillon cubes: assessment of the state of degradation of the lipid fraction.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 13, p. 1331, doi. 10.1002/jsfa.1544
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- Article
Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 1, p. 62, doi. 10.1002/1097-0010(20010101)81:1<62::AID-JSFA778>3.0.CO;2-#
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- Article
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals.
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- Food Science & Technology International, 2014, v. 20, n. 3, p. 161, doi. 10.1177/1082013213476074
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- Article
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils.
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- European Food Research & Technology, 2016, v. 242, n. 10, p. 1693, doi. 10.1007/s00217-016-2669-1
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- Article
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils.
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- European Food Research & Technology, 2008, v. 226, n. 6, p. 1409, doi. 10.1007/s00217-007-0671-3
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- Article
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 1, p. 52, doi. 10.1111/j.1365-2621.2006.01384.x
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- Article
A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 8, p. 829, doi. 10.1111/j.1365-2621.2005.00998.x
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- Article
Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 4, p. 481, doi. 10.1046/j.1365-2621.2003.00703.x
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- Article
Influence of Drying Conditions on Volatile Compounds of Pasta.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 719, doi. 10.1007/s11947-013-1080-1
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- Article