Giuseppina Di Loreto

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

B. Lanza, L. Giansante, G. Di Bonaventura, 2020, Molecules.

Noise attenuation provided by hedges

M. Biocca, D. Pochi, P. Gallo, 2019, Journal of Agricultural Engineering.

Adherence to routine use of pharmacological prophylaxis of heterotopic ossification after total hip arthroplasty: results from an Italian multicenter, prospective, observational survey

C. Romanò, A. Di Francesco, M. Barbato, 2012, Journal of Orthopaedics and Traumatology.

Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations

B. Lanza, M. Zago, F. Tidona, 2020, Fermentation.

Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

B. Lanza, M. Bacceli, M. Cellini, 2021, Fermentation.

Ethyl esters versus fermentative organoleptic defects in virgin olive oil.

L. Giansante, Giuseppina Di Loreto, Luciana Di Giacinto, 2017, Food chemistry.

Acylglycerol and fatty acid components of pulp, seed, and whole olive fruit oils. Their use to characterize fruit variety by chemometrics.

A. Ranalli, S. Contento, L. Lucera, 2002, Journal of agricultural and food chemistry.