Strategie testuali, paratestuali e discorsive in Manuscrito cuervo di Max Aub by Luisa Selvaggini

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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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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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INFEZIONE DA CYTOMEGALOVIRUS (CMV): UN CONFRONTO TRA ANTIGENEMIA E UN TEST QUANTITATIVO IN REAL TIME PCR by C. Giraldi, F. Greco, R. Tenuta, O. Savino, A.M. Lo Bianco, M. Spadafora, S. Selvaggini

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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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Growth inhibition of selected microorganisms by an association of dairy starter cultures and probiotics by Beniamino T. Cenci-Goga, Musafiri Karama, Paola Sechi, Maria F. Iulietto, Sara Novelli, Roberto Selvaggini, Sara Mattei

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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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Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages by Beniamino T. Cenci-Goga, Musafiri Karama, Paola Sechi, Maria Francesca Iulietto, Sara Novelli, Roberto Selvaggini, Salvatore Barbera

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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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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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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

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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

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Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments by Nicola Pinna, Federica Ianni, Roberto Selvaggini, Stefania Urbani, Michela Codini, Luca Grispoldi, Beniamino Terzo Cenci-Goga, Lina Cossignani, Francesca Blasi

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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

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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

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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

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Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cellsin vitro by Hashim, Yumi Zuhanis Has-Yun, Rowland, Ian R., McGlynn, Hugh, Servili, Maurizio, Selvaggini, Roberto, Taticchi, Agnese, Esposto, Sonia, Montedoro, GianFrancesco, Kaisalo, Leena, Wähälä, Kristiina, Gill, Chris I.R.

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Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID by Ramón Aparicio-Ruiz, Enrico Casadei, Clemente Ortiz-Romero, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi

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