Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect

由 Novelli, Enrico, Fasolato, Luca, Cardazzo, Barbara, Carraro, Lisa, Taticchi, Agnese, Balzan, Stefania
發表在 Ital J Food Saf (2014)

Minimum Bactericidal Concentration of Phenols Extracted from Oil Vegetation Water on Spoilers, Starters and Food-Borne Bacteria

由 Fasolato, Luca, Cardazzo, Barbara, Balzan, Stefania, Carraro, Lisa, Taticchi, Agnese, Montemurro, Filomena, Novelli, Enrico
發表在 Ital J Food Saf (2015)

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

由 Tufariello, Maria, Durante, Miriana, Veneziani, Gianluca, Taticchi, Agnese, Servili, Maurizio, Bleve, Gianluca, Mita, Giovanni
發表在 Front Nutr (2019)

Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine

由 Tamborrino, Antonia, Taticchi, Agnese, Romaniello, Roberto, Perone, Claudio, Esposto, Sonia, Leone, Alessandro, Servili, Maurizio
發表在 Ultrason Sonochem (2021)

Using a Concentrate of Phenols Obtained from Olive Vegetation Water to Preserve Chilled Food: Two Case Studies

由 Fasolato, Luca, Cardazzo, Barbara, Balzan, Stefania, Carraro, Lisa, Andreani, Andrea Nadia, Taticchi, Agnese, Novelli, Enrico
發表在 Ital J Food Saf (2016)

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

由 Veneziani, Gianluca, Nucciarelli, Davide, Taticchi, Agnese, Esposto, Sonia, Selvaggini, Roberto, Tomasone, Roberto, Pagano, Mauro, Servili, Maurizio
發表在 Foods (2021)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

由 Servili, Maurizio, Sordini, Beatrice, Esposto, Sonia, Urbani, Stefania, Veneziani, Gianluca, Maio, Ilona Di, Selvaggini, Roberto, Taticchi, Agnese
發表在 Antioxidants (Basel) (2013)

Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality

由 Veneziani, Gianluca, Esposto, Sonia, Taticchi, Agnese, Selvaggini, Roberto, Sordini, Beatrice, Lorefice, Antonietta, Daidone, Luigi, Pagano, Mauro, Tomasone, Roberto, Servili, Maurizio
發表在 Front Nutr (2019)

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

由 Balzan, Stefania, Cardazzo, Barbara, Novelli, Enrico, Carraro, Lisa, Fontana, Federico, Currò, Sarah, Laghetto, Matteo, Trocino, Angela, Xiccato, Gerolamo, Taticchi, Agnese, Fasolato, Luca
發表在 Molecules (2021)

Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese

由 Caccamo, Margherita, Valenti, Bernardo, Luciano, Giuseppe, Priolo, Alessandro, Rapisarda, Teresa, Belvedere, Giovanni, Marino, Vita Maria, Esposto, Sonia, Taticchi, Agnese, Servili, Maurizio, Pauselli, Mariano
發表在 Front Nutr (2019)

In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis

由 Taticchi, Agnese, Urbani, Stefania, Albi, Elisabetta, Servili, Maurizio, Codini, Michela, Traina, Giovanna, Balloni, Stefania, Patria, Federica Filomena, Perioli, Luana, Beccari, Tommaso, Conte, Carmela
發表在 Molecules (2019)

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

由 Alagna, Fiammetta, Mariotti, Roberto, Panara, Francesco, Caporali, Silvia, Urbani, Stefania, Veneziani, Gianluca, Esposto, Sonia, Taticchi, Agnese, Rosati, Adolfo, Rao, Rosa, Perrotta, Gaetano, Servili, Maurizio, Baldoni, Luciana
出版 2012