Author/Creator: Taticchi, A. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Taticchi, A.

1. Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality. (15th April 2017)

Authors:: Veneziani, G.; Esposto, S.; Taticchi, A.; Urbani, S.; Selvaggini, R.; Di Maio, I.; Sordini, B.; Servili, M.
Journal:: Food chemistry
Issue:: Volume 221(2017)
Page Start:: 107
Record Type:: Journal Article
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2. Effect of an olive phenolic extract on the quality of vegetable oils during frying. (1st June 2015)

Authors:: Esposto, S.; Taticchi, A.; Di Maio, I.; Urbani, S.; Veneziani, G.; Selvaggini, R.; Sordini, B.; Servili, M.
Journal:: Food chemistry
Issue:: Volume 176(2015)
Page Start:: 184
Record Type:: Journal Article
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3. The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition. (30th October 2013)

Authors:: Mele, M.; Serra, A.; Pauselli, M.; Luciano, G.; Lanza, M.; Pennisi, P.; Conte, G.; Taticchi, A.; Esposto, S.; Morbidini, L.
Journal:: Animal
Issue:: Volume 8:Number 1(2014:Jan.)
Page Start:: 152
Record Type:: Journal Article
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4. The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition. (30th October 2013)

Authors:: Mele, M.; Serra, A.; Pauselli, M.; Luciano, G.; Lanza, M.; Pennisi, P.; Conte, G.; Taticchi, A.; Esposto, S.; Morbidini, L.
Journal:: Animal
Issue:: Volume 8:Number 1(2014:Jan.)
Page Start:: 152
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗