1. Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage – Università di Foggia
  2. CHARACTERISTICS OF DRUPES, PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ITALIAN OLIVE FRUITS – Università di Foggia

  3. Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils CNR Bologna

  4. Estrazione meccanica e qualità degli oli extravergini di oliva Informatore agrario

  5. Nutritional and Sensory Quality of Table Olives Agricoltural Research Coubsil – Città Sant’Angelo (PE)

  6. Olive oil proces s ing technologies and Investments Università di Perugia
  7. Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil Università di Foggia

  8. Using a tubular heat exchanger to improve the conditioning processof the olivepaste:Evaluation of yield and olive oil quality Università di Perugia

  9. Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars Università di Perugia

  10. Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modigications of Past and Oil Quality Università di Perugia
  11. Genes and miRNA expression signatures in peripheral blood ononuclear cells in healthy subjects and patients with metabolic syndrome after acute intake of extra virgin olive oil Università di Bari