A. Mattei

Application of membrane processes for the filtration of extra virgin olive oil

A. Bottino, G. Capannelli, A. Comite, 2004 .

Analysis of extra virgin olive oils from stoned olives

A. Romani, M. Innocenti, N. Mulinacci, 2005 .

A Predictive Classification Model for the Management of Virgin Olive Oil Filtration at Industrial Scale

P. Spugnoli, P. Masella, A. Parenti, 2011 .

BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP

B. Zanoni, L. Innocenti, A. Mattei, 2006 .

Identification of 9(E),11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil.

Piero Salvadori, Francesco Mazzini, A. Saba, 2005, Journal of agricultural and food chemistry.

A preliminary approach to predictive modelling of extra virgin olive oil stability

B. Zanoni, M. Bertuccioli, F. Marotta, 2005 .

Olive oil phenolics are dose‐dependently absorbed in humans

F. Bornet, D. Caruso, F. Visioli, 2000, FEBS letters.

Effect of membrane filtration on the flavor of virgin olive oil

P. Zunin, A. Bottino, G. Capannelli, 2008 .

HARVESTING PERIOD AND VARIATIONS IN TUSCAN OLIVE OIL COMPOSITION: A MULTIVARIATE APPROACH.

G. Modi, A. Cimato, A. Mattei, 1994 .