1. A 'Mediterranean ice-cream': Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil. (March 2023) Authors: Tagliamonte, Silvia; De Luca, Lucia; Donato, Antonietta; Paduano, Antonello; Balivo, Andrea; Genovese, Alessandro; Romano, Raffaele; Vitaglione, Paola; Sacchi, Raffaele Journal: Journal of functional foods Issue: Volume 102(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A facile method to compare EFTEM maps obtained from materials changing composition over time. Issue 12 (31st October 2015) Authors: Casu, Alberto; Genovese, Alessandro; Di Benedetto, Cristiano; Lentijo Mozo, Sergio; Sogne, Elisa; Zuddas, Efisio; Falqui, Andrea Journal: Microscopy research and technique Issue: Volume 78:Issue 12(2015:Dec.) Page Start: 1090 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches. (October 2020) Authors: Feyzi, Samira; Varidi, Mehdi; Housaindokht, Mohammad Reza; Es'haghi, Zarrin; Romano, Raffaele; Piombino, Paola; Genovese, Alessandro Journal: Innovative food science & emerging technologies Issue: Volume 65(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Aqueous Aluminum‐Carbon Rechargeable Batteries. Issue 4 (31st December 2021) Authors: Smajic, Jasmin; Hasanov, Bashir E.; Alazmi, Amira; Emwas, Abdul‐Hamid; Wehbe, Nimer; Genovese, Alessandro; El Labban, Abdulrahman; Costa, Pedro M. F. J. Journal: Advanced materials interfaces Issue: Volume 9:Issue 4(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterisation of lemon-flavoured olive oils. (June 2017) Authors: Sacchi, Raffaele; Della Medaglia, Dorotea; Paduano, Antonello; Caporaso, Nicola; Genovese, Alessandro Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 79(2017) Page Start: 326 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Cryo Focused Ion Beam Applications in High Resolution Electron Microscopy Studies of Beam Sensitive Crystals. (August 2019) Authors: Zhang, Daliang; Wei, Nini; Liu, Lingmei; Song, Kepeng; Behzad, Ali; Genovese, Alessandro; Han, Yu Journal: Microscopy and microanalysis Issue: Volume 25:(2022)Supplement 2 Page Start: 1402 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology. (December 2016) Authors: Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry-Ryan, Catherine; Sacchi, Raffaele Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 66 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology. (December 2016) Authors: Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry-Ryan, Catherine; Sacchi, Raffaele Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 66 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. (December 2019) Authors: Genovese, Alessandro; Caporaso, Nicola; di Bari, Vincenzo; Yang, Ni; Fisk, Ian Journal: Food research international Issue: Volume 126(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index. (21st February 2018) Authors: Genovese, Alessandro; Rispoli, Tiziana; Sacchi, Raffaele Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 9(2018) Page Start: 3376 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗