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

by Novelli, Enrico, Fasolato, Luca, Cardazzo, Barbara, Carraro, Lisa, Taticchi, Agnese, Balzan, Stefania
Published in Ital J Food Saf (2014)

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

by Fasolato, Luca, Cardazzo, Barbara, Balzan, Stefania, Carraro, Lisa, Taticchi, Agnese, Montemurro, Filomena, Novelli, Enrico
Published in Ital J Food Saf (2015)

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

by Tufariello, Maria, Durante, Miriana, Veneziani, Gianluca, Taticchi, Agnese, Servili, Maurizio, Bleve, Gianluca, Mita, Giovanni
Published in Front Nutr (2019)

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

by Tamborrino, Antonia, Taticchi, Agnese, Romaniello, Roberto, Perone, Claudio, Esposto, Sonia, Leone, Alessandro, Servili, Maurizio
Published in Ultrason Sonochem (2021)

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

by Fasolato, Luca, Cardazzo, Barbara, Balzan, Stefania, Carraro, Lisa, Andreani, Andrea Nadia, Taticchi, Agnese, Novelli, Enrico
Published in 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

by Veneziani, Gianluca, Nucciarelli, Davide, Taticchi, Agnese, Esposto, Sonia, Selvaggini, Roberto, Tomasone, Roberto, Pagano, Mauro, Servili, Maurizio
Published in Foods (2021)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

by Servili, Maurizio, Sordini, Beatrice, Esposto, Sonia, Urbani, Stefania, Veneziani, Gianluca, Maio, Ilona Di, Selvaggini, Roberto, Taticchi, Agnese
Published in Antioxidants (Basel) (2013)

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

by Veneziani, Gianluca, Esposto, Sonia, Taticchi, Agnese, Selvaggini, Roberto, Sordini, Beatrice, Lorefice, Antonietta, Daidone, Luigi, Pagano, Mauro, Tomasone, Roberto, Servili, Maurizio
Published in 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

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

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

by Caccamo, Margherita, Valenti, Bernardo, Luciano, Giuseppe, Priolo, Alessandro, Rapisarda, Teresa, Belvedere, Giovanni, Marino, Vita Maria, Esposto, Sonia, Taticchi, Agnese, Servili, Maurizio, Pauselli, Mariano
Published in 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

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

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

by 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
Published 2012