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. Content of Fatty Acids and Phenolics in Coratina Olive Oil from Tunisia: Influence of Irrigation and Ripening. Issue 3 (March 2015) Authors: Dabbou, Samia; Dabbou, Sihem; Chehab, Hechmi; Taticchi, Agnese; Servili, Maurizio; Hammami, Mohamed Journal: Chemistry & biodiversity Issue: Volume 12:Issue 3(2015:Mar.) Page Start: 397 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Continuous pulsed electric field pilot plant for olive oil extraction process. (December 2022) Authors: Tamborrino, Antonia; Mescia, Luciano; Taticchi, Agnese; Berardi, Antonio; Lamacchia, Claudio Maria; Leone, Alessandro; Servili, Maurizio Journal: Innovative food science & emerging technologies Issue: Volume 82(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Dynamics of Fatty Acids, Tocopherols and Phenolic Compounds Biogenesis During Olive (Olea europaea L.) Fruit Ontogeny. (6th August 2016) Authors: Bodoira, Romina; Torres, Mariela; Pierantozzi, Pierluigi; Aguate, Fernando; Taticchi, Agnese; Servili, Maurizio; Maestri, Damián Journal: Journal of the American Oil Chemists' Society Issue: Volume 93:Number 9(2016) Page Start: 1289 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 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) ↗
8. 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) ↗
9. Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives. (November 2017) Authors: Balzan, Stefania; Taticchi, Agnese; Cardazzo, Barbara; Urbani, Stefania; Servili, Maurizio; Di Lecce, Giuseppe; Zabalza, Izaskun Berasategi; Rodriguez-Estrada, Maria Teresa; Novelli, Enrico; Fasolato, Luca Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 85(2017)Part A Page Start: 89 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Genotoxicity of heterocyclic amines (HCAs) on freshly isolated human peripheral blood mononuclear cells (PBMC) and prevention by phenolic extracts derived from olive, olive oil and olive leaves. (December 2018) Authors: Fuccelli, Raffaela; Rosignoli, Patrizia; Servili, Maurizio; Veneziani, Gianluca; Taticchi, Agnese; Fabiani, Roberto Journal: Food and chemical toxicology Issue: Volume 122(2018) Page Start: 234 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗