Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect by Enrico Novelli, Luca Fasolato, Barbara Cardazzo, Lisa Carraro, Agnese Taticchi, Stefania Balzan

Get full text

Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine by Antonia Tamborrino, Agnese Taticchi, Roberto Romaniello, Claudio Perone, Sonia Esposto, Alessandro Leone, Maurizio Servili

Get full text

Effects of <i>In Vitro</i> Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters by Dario Mercatante, Diana Ansorena, Agnese Taticchi, Iciar Astiasarán, Maurizio Servili, Maria Teresa Rodriguez-Estrada

Get full text

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications by Maria Tufariello, Miriana Durante, Gianluca Veneziani, Agnese Taticchi, Maurizio Servili, Gianluca Bleve, Giovanni Mita

Get full text

Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria by Luca Fasolato, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Agnese Taticchi, Filomena Montemurro, Enrico Novelli

Get full text

Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies by Luca Fasolato, Barbara Cardazzo, Stefania Balzan, Lisa Carraro, Nadia Andrea Andreani, Agnese Taticchi, Enrico Novelli

Get full text

Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils by Gianluca Veneziani, Diego L. García-González, Sonia Esposto, Davide Nucciarelli, Agnese Taticchi, Abdelaziz Boudebouz, Maurizio Servili

Get full text

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars by Gianluca Veneziani, Davide Nucciarelli, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Roberto Tomasone, Mauro Pagano, Maurizio Servili

Get full text

Environmentally Sustainable Achiral and Chiral Chromatographic Analysis of Amino Acids in Food Supplements by Ina Varfaj, Andrea Carotti, Luciano Mangiapelo, Lina Cossignani, Agnese Taticchi, Antonio Macchiarulo, Federica Ianni, Roccaldo Sardella

Get full text

Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto by Beatrice Sordini, Stefania Urbani, Sonia Esposto, Roberto Selvaggini, Luigi Daidone, Gianluca Veneziani, Maurizio Servili, Agnese Taticchi

Get full text

Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts by Federica Ianni, Andrea Gagliardi, Agnese Taticchi, Maurizio Servili, Nicola Pinna, Aurélie Schoubben, Roccaldo Sardella, Stefano Bruscoli

Get full text

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil by Maurizio Servili, Beatrice Sordini, Sonia Esposto, Stefania Urbani, Gianluca Veneziani, Ilona Di Maio, Roberto Selvaggini, Agnese Taticchi

Get full text

Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices by Sonia Esposto, Gianluca Veneziani, Agnese Taticchi, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Giacomo Gironi, Maurizio Servili

Get full text

Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Sh... by Rossana Roila, Beatrice Sordini, Sonia Esposto, David Ranucci, Sara Primavilla, Andrea Valiani, Agnese Taticchi, Raffaella Branciari, Maurizio Servili

Get full text

Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life by Ilenia Dottori, Stefania Urbani, Beatrice Sordini, Maurizio Servili, Roberto Selvaggini, Gianluca Veneziani, David Ranucci, Agnese Taticchi, Sonia Esposto

Get full text

Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality by Gianluca Veneziani, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Beatrice Sordini, Antonietta Lorefice, Luigi Daidone, Mauro Pagano, Roberto Tomasone, Maurizio Servili

Get full text

Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water by Sara Barbieri, Dario Mercatante, Stefania Balzan, Sonia Esposto, Vladimiro Cardenia, Maurizio Servili, Enrico Novelli, Agnese Taticchi, Maria Teresa Rodriguez-Estrada

Get full text

Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking by Dino Miraglia, Marta Castrica, Sonia Esposto, Rossana Roila, Roberto Selvaggini, Stefania Urbani, Agnese Taticchi, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili

Get full text

Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils by Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili

Get full text

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets by Stefania Balzan, Barbara Cardazzo, Enrico Novelli, Lisa Carraro, Federico Fontana, Sarah Currò, Matteo Laghetto, Angela Trocino, Gerolamo Xiccato, Agnese Taticchi, Luca Fasolato

Get full text