V. Durante

Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency

M. L. Clodoveo, V. Durante, D. Notte, 2013 .

Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil.

M. L. Clodoveo, V. Durante, Domenico La Notte, 2013, Ultrasonics sonochemistry.

Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency

M. L. Clodoveo, Tiziana Dipalmo, F. Corbo, 2016, Plant Foods for Human Nutrition.

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

Antonietta Baiano, Francesco Caponio, Antonella Pasqualone, 2016, Food chemistry.

The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

V. Durante, T. Gomes, C. Summo, 2012 .