Sonia Esposto

发表

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.

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.

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

Andrea Valiani, Maurizio Servili, Sonia Esposto, 2009 .

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.

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 .

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.

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.