Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant by Alessandro Leone, Antonia Tamborrino, Sonia Esposto, Antonio Berardi, Maurizio Servili

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Strategie d'imprese e qualità nel comparto degli oli extravergini di oliva molisani by Emanuele Schimmenti, Corrado Ievoli, Maurizio Servili, Renato Fucito, Giovanna Vizzarri

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Bioactive Compounds and Stability of a Typical Italian Bakery Products “<i>Taralli</i>” Enriched with Fermented Olive Paste by Miriana Durante, Gianluca Bleve, Roberto Selvaggini, Gianluca Veneziani, Maurizio Servili, Giovanni Mita

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Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage by Raffaella Branciari, David Ranucci, Dino Miraglia, Stefania Urbani, Sonia Esposto, Maurizio Servili

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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

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Experimental Investigation of a New Modular Crusher Machine Developed for Olive Oil Extraction Plants by Antonia Tamborrino, Claudio Perone, Gianluca Veneziani, Antonio Berardi, Roberto Romaniello, Maurizio Servili, Alessandro Leone

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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

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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

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Anti-Inflammatory, Anti-Arthritic and Anti-Nociceptive Activities of <i>Nigella sativa</i> Oil in a Rat Model of Arthritis by Cinzia Nasuti, Donatella Fedeli, Laura Bordoni, Marco Piangerelli, Maurizio Servili, Roberto Selvaggini, Rosita Gabbianelli

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Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese by Rossana Roila, Raffaella Branciari, David Ranucci, Roberta Ortenzi, Stefania Urbani, Maurizio Servili, Andrea Valiani

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Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean Regions by Roberto Massenti, Antonino Ioppolo, Gianluca Veneziani, Roberto Selvaggini, Maurizio Servili, Riccardo Lo Bianco, Tiziano Caruso

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Oleuropein inhibits tumour growth and metastases dissemination in ovariectomised nude mice with MCF-7 human breast tumour xenografts by Maria Vittoria Sepporta, Raffaela Fuccelli, Patrizia Rosignoli, Giovanni Ricci, Maurizio Servili, Guido Morozzi, Roberto Fabiani

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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

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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

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Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process by Antonia Tamborrino, Alessandro Leone, Roberto Romaniello, Simone Grasso, Alessandro Zompanti, Maurizio Servili, Pablo Juliano, Marco Santonico

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Characterization of Olive Fruit Damage Induced by Invasive <i>Halyomorpha halys</i> by Elissa Daher, Elena Chierici, Stefania Urbani, Nicola Cinosi, Gabriele Rondoni, Maurizio Servili, Franco Famiani, Eric Conti

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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

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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

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Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? by Roberto D'Amato, Primo Proietti, Andrea Onofri, Luca Regni, Sonia Esposto, Maurizio Servili, Daniela Businelli, Roberto Selvaggini

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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

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