Olive Leaf Addition Increases Olive Oil Nutraceutical Properties

Bằng Tarchoune, Imen, Sgherri, Cristina, Eddouzi, Jamel, Zinnai, Angela, Quartacci, Mike Frank, Zarrouk, Mokhtar
Xuất bản năm 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...

Bằng Flori, Lorenzo, Donnini, Sandra, Calderone, Vincenzo, Zinnai, Angela, Taglieri, Isabella, Venturi, Francesca, Testai, Lara
Xuất bản năm Nutrients (2019)

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

Bằng Flamini, Guido, Pistelli, Laura, Nardoni, Simona, Ebani, Valentina Virginia, Zinnai, Angela, Mancianti, Francesca, Ascrizzi, Roberta, Pistelli, Luisa
Xuất bản năm Molecules (2019)

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

Bằng Venturi, Francesca, Sanmartin, Chiara, Taglieri, Isabella, Nari, Anita, Andrich, Gianpaolo, Terzuoli, Erika, Donnini, Sandra, Nicolella, Cristiano, Zinnai, Angela
Xuất bản năm Nutrients (2017)

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

Bằng Sanmartin, Chiara, Venturi, Francesca, Sgherri, Cristina, Nari, Anita, Macaluso, Monica, Flamini, Guido, Quartacci, Mike Frank, Taglieri, Isabella, Andrich, Gianpaolo, Zinnai, Angela
Xuất bản năm Heliyon (2018)

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

Bằng Ascrizzi, Roberta, Taglieri, Isabella, Sgherri, Cristina, Flamini, Guido, Macaluso, Monica, Sanmartin, Chiara, Venturi, Francesca, Quartacci, Mike Frank, Pistelli, Luisa, Zinnai, Angela
Xuất bản năm Molecules (2018)

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

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

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

Bằng 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
Xuất bản năm Molecules (2019)

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

Bằng 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
Xuất bản năm Foods (2021)

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

Bằng 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
Xuất bản năm Nutrients (2020)

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

Bằng 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
Xuất bản năm Foods (2020)