Effect of an olive phenolic extract on the quality of vegetable oils during frying
Esposto, S., Taticchi, A., Di Maio, I., Urbani, S., Veneziani, G., Selvaggini, R., Sordini, B., Servili, M.
Published in Food chemistry (01.06.2015)
Published in Food chemistry (01.06.2015)
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Journal Article
Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality
Veneziani, G., Esposto, S., Taticchi, A., Urbani, S., Selvaggini, R., Di Maio, I., Sordini, B., Servili, M.
Published in Food chemistry (15.04.2017)
Published in Food chemistry (15.04.2017)
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Journal Article
Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids
Luciano, G., Pauselli, M., Servili, M., Mourvaki, E., Serra, A., Monahan, F.J., Lanza, M., Priolo, A., Zinnai, A., Mele, M.
Published in Meat science (01.03.2013)
Published in Meat science (01.03.2013)
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Journal Article
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition
De Toffoli, A., Monteleone, E., Bucalossi, G., Veneziani, G., Fia, G., Servili, M., Zanoni, B., Pagliarini, E., Gallina Toschi, T., Dinnella, C.
Published in Food research international (01.05.2019)
Published in Food research international (01.05.2019)
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Journal Article
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure
Servili, M., Esposto, S., Fabiani, R., Urbani, S., Taticchi, A., Mariucci, F., Selvaggini, R., Montedoro, G. F.
Published in Inflammopharmacology (01.04.2009)
Published in Inflammopharmacology (01.04.2009)
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Journal Article
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria
Servili, M., Rizzello, C.G., Taticchi, A., Esposto, S., Urbani, S., Mazzacane, F., Di Maio, I., Selvaggini, R., Gobbetti, M., Di Cagno, R.
Published in International journal of food microbiology (14.05.2011)
Published in International journal of food microbiology (14.05.2011)
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Journal Article
Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits
Dal Bosco, A., Mourvaki, E., Cardinali, R., Servili, M., Sebastiani, B., Ruggeri, S., Mattioli, S., Taticchi, A., Esposto, S., Castellini, C.
Published in Meat science (01.12.2012)
Published in Meat science (01.12.2012)
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Journal Article
Use of dried stoned olive pomace in the feeding of lactating buffaloes: effect on the quantity and quality of the milk produced
Terramoccia, S, Bartocci, S, Taticchi, A, Di Giovanni, S, Pauselli, M, Mourvaki, E, Urbani, S, Servili, M
Published in Animal bioscience (01.07.2013)
Published in Animal bioscience (01.07.2013)
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Journal Article
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo
Taticchi, A, Bartocci, S, Servili, M, Di Giovanni, S, Pauselli, M, Mourvaki, E, Zilio, D Meo, Terramoccia, S
Published in Animal bioscience (01.11.2017)
Published in Animal bioscience (01.11.2017)
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Journal Article
Effect of different irrigation regimes on quality of virgin olive oil
Caruso, G, Gucci, R, Urbani, S, Taticchi, A, Esposto, S, Servili, M
Published in Acta horticulturae (01.01.2014)
Published in Acta horticulturae (01.01.2014)
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Journal Article
effect of diverse agricultural and technological factors on olive oil quality and yield
Servili, M, Esposto, S, Taticchi, A, Urbani, S, Di Maio, I, Sordini, B, Selvaggini, R
Published in Acta horticulturae (01.01.2014)
Published in Acta horticulturae (01.01.2014)
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Journal Article
Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality
Taticchi, A, Veneziani, G, Esposto, S, Urbani, S, Di Maio, I, Selvaggini, R, Servili, M
Published in Acta horticulturae (01.01.2014)
Published in Acta horticulturae (01.01.2014)
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Journal Article
Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters
Servili, Maurizio, Selvaggini, Roberto, Taticchi, Agnese, Begliomini, Alberto Luigi, Montedoro, GianFrancesco
Published in Food chemistry (15.11.2000)
Published in Food chemistry (15.11.2000)
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Journal Article
Conference Proceeding
Innovation in Extraction Technology for Improved Virgin Olive Oil Quality and By-Product Valorisation
Servili, M, Esposto, S, Taticchi, A, Urbani, S, Selvaggini, R, Di Maio, I, Veneziani, G
Published in Acta horticulturae (01.01.2011)
Published in Acta horticulturae (01.01.2011)
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Journal Article
From the orchard to the virgin olive oil quality: a critical overview
Servili, M, Esposto, S, Taticchi, A, Urbani, S, Veneziani, G, Di Maio, I, Selvaggini, R, Gucci, R
Published in Acta horticulturae (01.01.2011)
Published in Acta horticulturae (01.01.2011)
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