Maurizio Servili

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Valutazioni economiche dei processi estrattivi e di valorizzazione dei reflui oleari

Francesco Diotallevi, Andrea Marchini, Maurizio Servili, 2009 .

Economic Assessments of Mining Processes and Utilization of the Waste Oil Mills

Francesco Diotallevi, Andrea Marchini, Maurizio Servili, 2009 .

Subspace discriminant index to expedite exploration of multi-class omics data

José Camacho, Gabriele Cruciani, Tullia Gallina Toschi, 2020 .

Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12

Stefania Balzan, Luca Fasolato, Maurizio Servili, 2014, Microbial biotechnology.

Utilisation of a yeast pectinase in olive oil extraction and red wine making processes.

Federico Federici, Maurizio Servili, Maurizio Petruccioli, 1992 .

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.

Maurizio Servili, M. Servili, R. Selvaggini, 2013, Food chemistry.

Contribution of phenolic compounds to virgin olive oil quality

Maurizio Servili, M. Servili, G. Montedoro, 2002 .

Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards

Franco Famiani, Maurizio Servili, Daniela Farinelli, 2020 .

Potential anti‐cancer effects of virgin olive oil phenolson colorectal carcinogenesis models in vitro

Hugh McGlynn, Adele Boyd, Maurizio Servili, 2005, International journal of cancer.

Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice : optimization of the blanching parameters

Maurizio Servili, M. Servili, R. Selvaggini, 2000 .

AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS

Andrea Valiani, Maurizio Servili, Sonia Esposto, 2009 .

Pectic enzyme production by Cryptococcus albidus var. albidus on olive vegetation waters enriched with sunflower calathide meal

Federico Federici, Maurizio Servili, Maurizio Petruccioli, 1988 .

Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil.

Maurizio Servili, M. Servili, R. Selvaggini, 2008, Journal of agricultural and food chemistry.

Comparative 454 pyrosequencing of transcripts from two olive genotypes during fruit development

Nunzio D'Agostino, Maria Luisa Chiusano, Marco Pietrella, 2009, BMC Genomics.

Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil

Maurizio Servili, M. Servili, R. Selvaggini, 2003 .

Sensory characterisation of virgin olive oil and relationship with headspace composition

John R. Piggott, Alistair Paterson, Maurizio Servili, 1995 .

Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Maurizio Servili, M. Servili, G. Montedoro, 1992 .

Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production.

Andrea Bellincontro, Maurizio Servili, Fabio Mencarelli, 2012, Journal of agricultural and food chemistry.

Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process.

Maurizio Servili, M. Servili, R. Selvaggini, 2003, Journal of agricultural and food chemistry.

High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization

Maurizio Servili, Alceo Macchioni, M. Servili, 1999 .

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality.

Maurizio Servili, Franca Angerosa, M. Servili, 2004, Journal of chromatography. A.

On-field monitoring of fruit ripening evolution and quality parameters in olive mutants using a portable NIR-AOTF device.

Andrea Bellincontro, Marco Cirilli, Rosario Muleo, 2016, Food chemistry.