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Author/Creator Quartacci, Mike F.

1. A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position. (September 2017)

Authors:
Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Xiaoguo, Ying; Quartacci, Mike F.; Sgherri, Cristina; Andrich, Gianpaolo; Zinnai, Angela
Journal:
Food packaging and shelf life
Issue:
Volume 13(2017)
Page Start:
44
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

2. Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View. Issue 9 (12th August 2018)

Authors:
Sanmartin, Chiara; Venturi, Francesca; Macaluso, Monica; Nari, Anita; Quartacci, Mike F.; Sgherri, Cristina; Flamini, Guido; Taglieri, Isabella; Ascrizzi, Roberta; Andrich, Gianpaolo; Zinnai, Angela
Journal:
European journal of lipid science and technology
Issue:
Volume 120:Issue 9(2018)
Page Start:
n/a
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗