Olive Leaf Addition Increases Olive Oil Nutraceutical Properties

av Tarchoune, Imen, Sgherri, Cristina, Eddouzi, Jamel, Zinnai, Angela, Quartacci, Mike Frank, Zarrouk, Mokhtar
I publikationen 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...

av Flori, Lorenzo, Donnini, Sandra, Calderone, Vincenzo, Zinnai, Angela, Taglieri, Isabella, Venturi, Francesca, Testai, Lara
I publikationen Nutrients (2019)

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

av Flamini, Guido, Pistelli, Laura, Nardoni, Simona, Ebani, Valentina Virginia, Zinnai, Angela, Mancianti, Francesca, Ascrizzi, Roberta, Pistelli, Luisa
I publikationen Molecules (2019)

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

av Venturi, Francesca, Sanmartin, Chiara, Taglieri, Isabella, Nari, Anita, Andrich, Gianpaolo, Terzuoli, Erika, Donnini, Sandra, Nicolella, Cristiano, Zinnai, Angela
I publikationen Nutrients (2017)

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

av Sanmartin, Chiara, Venturi, Francesca, Sgherri, Cristina, Nari, Anita, Macaluso, Monica, Flamini, Guido, Quartacci, Mike Frank, Taglieri, Isabella, Andrich, Gianpaolo, Zinnai, Angela
I publikationen Heliyon (2018)

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

av Ascrizzi, Roberta, Taglieri, Isabella, Sgherri, Cristina, Flamini, Guido, Macaluso, Monica, Sanmartin, Chiara, Venturi, Francesca, Quartacci, Mike Frank, Pistelli, Luisa, Zinnai, Angela
I publikationen Molecules (2018)

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

av Sanmartin, Chiara, Taglieri, Isabella, Venturi, Francesca, Macaluso, Monica, Zinnai, Angela, Tavarini, Silvia, Botto, Asia, Serra, Andrea, Conte, Giuseppe, Flamini, Guido, Angelini, Luciana G.
I publikationen Foods (2020)

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

av 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
I publikationen Molecules (2019)

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

av Taglieri, Isabella, Sanmartin, Chiara, Venturi, Francesca, Macaluso, Monica, Bianchi, Alessandro, Sgherri, Cristina, Quartacci, Mike Frank, De Leo, Marinella, Pistelli, Luisa, Palla, Fabrizio, Flamini, Guido, Zinnai, Angela
I publikationen Foods (2021)

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

av 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
I publikationen Nutrients (2020)

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

av 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
I publikationen Foods (2020)