1. A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. (1st May 2019) Authors: Sordini, Beatrice; Veneziani, Gianluca; Servili, Maurizio; Esposto, Sonia; Selvaggini, Roberto; Lorefice, Antonietta; Taticchi, Agnese Journal: Food chemistry Issue: Volume 279(2019) Page Start: 426 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste. (January 2018) Authors: Veneziani, Gianluca; Esposto, Sonia; Taticchi, Agnese; Urbani, Stefania; Selvaggini, Roberto; Sordini, Beatrice; Servili, Maurizio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 87(2018) Page Start: 523 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life. (August 2018) Authors: Veneziani, Gianluca; Esposto, Sonia; Minnocci, Antonio; Taticchi, Agnese; Urbani, Stefania; Selvaggini, Roberto; Sordini, Beatrice; Sebastiani, Luca; Servili, Maurizio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 94(2018) Page Start: 87 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of an olive phenolic extract added to the oily phase of a tomato sauce, on the preservation of phenols and carotenoids during domestic cooking. (October 2017) Authors: Taticchi, Agnese; Esposto, Sonia; Urbani, Stefania; Veneziani, Gianluca; Selvaggini, Roberto; Sordini, Beatrice; Servili, Maurizio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 84(2017) Page Start: 572 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. (15th August 2017) Authors: Esposto, Sonia; Taticchi, Agnese; Urbani, Stefania; Selvaggini, Roberto; Veneziani, Gianluca; Di Maio, Ilona; Sordini, Beatrice; Servili, Maurizio Journal: Food chemistry Issue: Volume 229(2017) Page Start: 726 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality. (July 2022) Authors: Veneziani, Gianluca; Selvaggini, Roberto; Taticchi, Agnese; Urbani, Stefania; Esposto, Sonia; Servili, Maurizio Journal: Innovative food science & emerging technologies Issue: Volume 79(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. (16th April 2021) Authors: Taticchi, Agnese; Esposto, Sonia; Veneziani, Gianluca; Minnocci, Antonio; Urbani, Stefania; Selvaggini, Roberto; Sordini, Beatrice; Daidone, Luigi; Sebastiani, Luca; Servili, Maurizio Journal: Food chemistry Issue: Volume 342(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio). (15th February 2017) Authors: Caruso, Giovanni; Gucci, Riccardo; Sifola, Maria Isabella; Selvaggini, Roberto; Urbani, Stefania; Esposto, Sonia; Taticchi, Agnese; Servili, Maurizio Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 11(2017) Page Start: 3530 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. New approaches to virgin olive oil quality, technology, and by‐products valorization. Issue 11 (6th November 2015) Authors: Servili, Maurizio; Esposto, Sonia; Taticchi, Agnese; Urbani, Stefania; Di Maio, Ilona; Veneziani, Gianluca; Selvaggini, Roberto Journal: European journal of lipid science and technology Issue: Volume 117:Issue 11(2015:Nov.) Page Start: 1882 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. New approaches to virgin olive oil quality, technology, and by‐products valorization. Issue 11 (November 2015) Authors: Servili, Maurizio; Esposto, Sonia; Taticchi, Agnese; Urbani, Stefania; Di Maio, Ilona; Veneziani, Gianluca; Selvaggini, Roberto Journal: European journal of lipid science and technology Issue: Volume 117:Issue 11(2015:Nov.) Page Start: 1882 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗