Olive Leaf Addition Increases Olive Oil Nutraceutical Properties

Por Tarchoune, Imen, Sgherri, Cristina, Eddouzi, Jamel, Zinnai, Angela, Quartacci, Mike Frank, Zarrouk, Mokhtar
Publicado no Molecules (2019)

The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and S...

Por Flori, Lorenzo, Donnini, Sandra, Calderone, Vincenzo, Zinnai, Angela, Taglieri, Isabella, Venturi, Francesca, Testai, Lara
Publicado no Nutrients (2019)

Essential Oil Composition and Biological Activity of “Pompia”, a Sardinian Citrus Ecotype

Por Flamini, Guido, Pistelli, Laura, Nardoni, Simona, Ebani, Valentina Virginia, Zinnai, Angela, Mancianti, Francesca, Ascrizzi, Roberta, Pistelli, Luisa
Publicado no Molecules (2019)

Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining

Por Venturi, Francesca, Sanmartin, Chiara, Taglieri, Isabella, Nari, Anita, Andrich, Gianpaolo, Terzuoli, Erika, Donnini, Sandra, Nicolella, Cristiano, Zinnai, Angela
Publicado no Nutrients (2017)

The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Por Sanmartin, Chiara, Venturi, Francesca, Sgherri, Cristina, Nari, Anita, Macaluso, Monica, Flamini, Guido, Quartacci, Mike Frank, Taglieri, Isabella, Andrich, Gianpaolo, Zinnai, Angela
Publicado no Heliyon (2018)

Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

Por Ascrizzi, Roberta, Taglieri, Isabella, Sgherri, Cristina, Flamini, Guido, Macaluso, Monica, Sanmartin, Chiara, Venturi, Francesca, Quartacci, Mike Frank, Pistelli, Luisa, Zinnai, Angela
Publicado no Molecules (2018)

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Por Sanmartin, Chiara, Taglieri, Isabella, Venturi, Francesca, Macaluso, Monica, Zinnai, Angela, Tavarini, Silvia, Botto, Asia, Serra, Andrea, Conte, Giuseppe, Flamini, Guido, Angelini, Luciana G.
Publicado no Foods (2020)

Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

Por Sanmartin, Chiara, Taglieri, Isabella, Macaluso, Monica, Sgherri, Cristina, Ascrizzi, Roberta, Flamini, Guido, Venturi, Francesca, Quartacci, Mike Frank, Luro, François, Curk, Franck, Pistelli, Luisa, Zinnai, Angela
Publicado no Molecules (2019)

Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

Por Flori, Lorenzo, Macaluso, Monica, Taglieri, Isabella, Sanmartin, Chiara, Sgherri, Cristina, De Leo, Marinella, Ciccone, Valerio, Donnini, Sandra, Venturi, Francesca, Pistelli, Luisa, Martelli, Alma, Calderone, Vincenzo, Testai, Lara, Zinnai, Angela
Publicado no Nutrients (2020)

By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features

Por Macaluso, Monica, Bianchi, Alessandro, Sanmartin, Chiara, Taglieri, Isabella, Venturi, Francesca, Testai, Lara, Flori, Lorenzo, Calderone, Vincenzo, De Leo, Marinella, Braca, Alessandra, Ciccone, Valerio, Donnini, Sandra, Guidi, Luca, Zinnai, Angela
Publicado no Foods (2020)