Hasil Pencarian - Sonia Esposto

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  1. 1
    Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant

    Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant oleh Alessandro Leone, Antonia Tamborrino, Sonia Esposto, Antonio Berardi, Maurizio Servili

    Diterbitkan 2022-09-01
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  2. 2
    Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage

    Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage oleh Raffaella Branciari, David Ranucci, Dino Miraglia, Stefania Urbani, Sonia Esposto, Maurizio Servili

    Diterbitkan 2015-12-01
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  3. 3
    Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine

    Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine oleh Antonia Tamborrino, Agnese Taticchi, Roberto Romaniello, Claudio Perone, Sonia Esposto, Alessandro Leone, Maurizio Servili

    Diterbitkan 2021-05-01
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  4. 4
    Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage

    Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage oleh Dino Miraglia, Sonia Esposto, Raffaella Branciari, Stefania Urbani, Maurizio Servili, Simona Perucci, David Ranucci

    Diterbitkan 2016-11-01
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  5. 5
    Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils

    Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils oleh Gianluca Veneziani, Diego L. García-González, Sonia Esposto, Davide Nucciarelli, Agnese Taticchi, Abdelaziz Boudebouz, Maurizio Servili

    Diterbitkan 2023-02-01
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  6. 6
    Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

    Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars oleh Gianluca Veneziani, Davide Nucciarelli, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Roberto Tomasone, Mauro Pagano, Maurizio Servili

    Diterbitkan 2021-07-01
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  7. 7
    Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto

    Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto oleh Beatrice Sordini, Stefania Urbani, Sonia Esposto, Roberto Selvaggini, Luigi Daidone, Gianluca Veneziani, Maurizio Servili, Agnese Taticchi

    Diterbitkan 2024-01-01
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  8. 8
    Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)?

    Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)? oleh Roberto D'Amato, Primo Proietti, Andrea Onofri, Luca Regni, Sonia Esposto, Maurizio Servili, Daniela Businelli, Roberto Selvaggini

    Diterbitkan 2017-01-01
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  9. 9
    Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

    Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil oleh Maurizio Servili, Beatrice Sordini, Sonia Esposto, Stefania Urbani, Gianluca Veneziani, Ilona Di Maio, Roberto Selvaggini, Agnese Taticchi

    Diterbitkan 2013-12-01
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  10. 10
    Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices

    Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices oleh Sonia Esposto, Gianluca Veneziani, Agnese Taticchi, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Giacomo Gironi, Maurizio Servili

    Diterbitkan 2021-08-01
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  11. 11
    Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

    Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Sh... oleh Rossana Roila, Beatrice Sordini, Sonia Esposto, David Ranucci, Sara Primavilla, Andrea Valiani, Agnese Taticchi, Raffaella Branciari, Maurizio Servili

    Diterbitkan 2022-08-01
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  12. 12
    Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life

    Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life oleh Ilenia Dottori, Stefania Urbani, Beatrice Sordini, Maurizio Servili, Roberto Selvaggini, Gianluca Veneziani, David Ranucci, Agnese Taticchi, Sonia Esposto

    Diterbitkan 2023-03-01
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  13. 13
    Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality

    Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality oleh Gianluca Veneziani, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Beatrice Sordini, Antonietta Lorefice, Luigi Daidone, Mauro Pagano, Roberto Tomasone, Maurizio Servili

    Diterbitkan 2019-09-01
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  14. 14
    Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide

    Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide oleh Arianna Bonucci, Stefania Urbani, Maurizio Servili, Roberto Selvaggini, Luigi Daidone, Ilenia Dottori, Beatrice Sordini, Gianluca Veneziani, Agnese Taticchi, Sonia Esposto

    Diterbitkan 2024-08-01
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  15. 15
    Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (<i>Parapenaeus longirostris</i>) during the Shelf-Life

    Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (<i>Parapenaeus longirostris</i>) during the Shelf-Life oleh Dino Miraglia, Marta Castrica, Laura Menchetti, Sonia Esposto, Raffaella Branciari, David Ranucci, Stefania Urbani, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili

    Diterbitkan 2020-11-01
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  16. 16
    Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

    Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water oleh Sara Barbieri, Dario Mercatante, Stefania Balzan, Sonia Esposto, Vladimiro Cardenia, Maurizio Servili, Enrico Novelli, Agnese Taticchi, Maria Teresa Rodriguez-Estrada

    Diterbitkan 2021-12-01
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  17. 17
    Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics

    Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics oleh Davide Nucciarelli, Diego L. García-González, Gianluca Veneziani, Stefania Urbani, Luigi Daidone, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Maurizio Servili

    Diterbitkan 2024-09-01
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  18. 18
    Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

    Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking oleh Dino Miraglia, Marta Castrica, Sonia Esposto, Rossana Roila, Roberto Selvaggini, Stefania Urbani, Agnese Taticchi, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili

    Diterbitkan 2021-09-01
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  19. 19
    Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils

    Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils oleh Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili

    Diterbitkan 2023-08-01
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  20. 20
    Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese

    Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese oleh Margherita Caccamo, Bernardo Valenti, Giuseppe Luciano, Alessandro Priolo, Teresa Rapisarda, Giovanni Belvedere, Vita Maria Marino, Sonia Esposto, Agnese Taticchi, Maurizio Servili, Mariano Pauselli

    Diterbitkan 2019-08-01
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