E. Iannucci

Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing

V. Marsilio, B. Lanza, Emilia Iannucci, 2005 .

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.

Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives

B. Lanza, M. Serio, Emilia Iannucci, 2013 .

Effects of alkali neutralization with CO2 on fermentation, chemical parameters and sensory characteristics in Spanish-style green olives (Olea europaea L.)

N. Sabatini, V. Marsilio, Emilia Iannucci, 2008 .

The glyceridic and nonglyceridic constituents of virgin olive oil after use of a novel method of enzyme extraction

A. Ranalli, S. Contento, L. Pollastri, 2003 .