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1

Partial DeâStoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process

Tamborrino, Antonia, Servili, Maurizio, Leone, Alessandro, Romaniello, Roberto, Perone, Claudio, Veneziani, Gianluca

Journal:

European Journal of Lipid Science and Technology

Year:

2020

File:

PDF, 959 KB

2020

2

Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment

Maurizio Servili, Sonia Esposto, Gianluca Veneziani, Stefania Urbani, Agnese Taticchi, Ilona Di Maio, Roberto Selvaggini, Beatrice Sordini, GianFrancesco Montedoro

Journal:

Year:

2011

Language:

english

File:

PDF, 252 KB

english, 2011

3

HPLC–ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil

Ilona Di Maio, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Gianluca Veneziani, Stefania Urbani, Maurizio Servili

Journal:

Year:

2011

Language:

english

File:

PDF, 801 KB

english, 2011

4

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

Alagna, Fiammetta, Mariotti, Roberto, Panara, Francesco, Caporali, Silvia, Urbani, Stefania, Veneziani, Gianluca, Esposto, Sonia, Taticchi, Agnese, Rosati, Adolfo, Rao, Rosa, Perrotta, Gaetano, Servil

Journal:

BMC Plant Biology

Year:

2012

Language:

english

File:

PDF, 403 KB

english, 2012

5

Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality

Esposto, Sonia, Veneziani, Gianluca, Taticchi, Agnese, Selvaggini, Roberto, Urbani, Stefania, Di Maio, Ilona, Sordini, Beatrice, Minnocci, Antonio, Sebastiani, Luca, Servili, Maurizio

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 1.50 MB

english, 2013

6

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

Taticchi, Agnese, Esposto, Sonia, Veneziani, Gianluca, Urbani, Stefania, Selvaggini, Roberto, Servili, Maurizio

Journal:

Year:

2013

Language:

english

File:

PDF, 406 KB

english, 2013

7

The Use of Lactobacillus pentosus 1MO To Shorten the Debittering Process Time of Black Table Olives (Cv. Itrana and Leccino): A Pilot-Scale Application

Servili, Maurizio, Settanni, Luca, Veneziani, Gianluca, Esposto, Sonia, Massitti, Ombretta, Taticchi, Agnese, Urbani, Stefania, Montedoro, Gian Francesco, Corsetti, Aldo

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 101 KB

english, 2006

8

Compositional and Tissue Modifications Induced by the Natural Fermentation Process in Table Olives

Servili, Maurizio, Minnocci, Antonio, Veneziani, Gianluca, Taticchi, Agnese, Urbani, Stefania, Esposto, Sonia, Sebastiani, Luca, Valmorri, Sara, Corsetti, Aldo

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 18.42 MB

english, 2008

9

Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars

Selvaggini, Roberto, Esposto, Sonia, Taticchi, Agnese, Urbani, Stefania, Veneziani, Gianluca, Di Maio, Ilona, Sordini, Beatrice, Servili, Maurizio

Journal:

Journal of Agricultural and Food Chemistry

Year:

2014

Language:

english

File:

PDF, 1.86 MB

english, 2014

10

Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

Di Maio, Ilona, Esposto, Sonia, Taticchi, Agnese, Selvaggini, Roberto, Veneziani, Gianluca, Urbani, Stefania, Servili, Maurizio

Journal:

Year:

2013

Language:

english

File:

PDF, 612 KB

english, 2013

11

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

Veneziani, Gianluca, Esposto, Sonia, Taticchi, Agnese, Selvaggini, Roberto, Urbani, Stefania, Di Maio, Ilona, Sordini, Beatrice, Servili, Maurizio

Journal:

Journal of Agricultural and Food Chemistry

Year:

2015

Language:

english

File:

PDF, 523 KB

english, 2015

12

New approaches to virgin olive oil quality, technology, and by-products valorization

Servili, Maurizio, Esposto, Sonia, Taticchi, Agnese, Urbani, Stefania, Di Maio, Ilona, Veneziani, Gianluca, Selvaggini, Roberto

Journal:

European Journal of Lipid Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.16 MB

english, 2015

13

Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

Esposto, Sonia, Taticchi, Agnese, Urbani, Stefania, Selvaggini, Roberto, Veneziani, Gianluca, Di Maio, Ilona, Sordini, Beatrice, Servili, Maurizio

Journal:

Year:

2017

Language:

english

File:

PDF, 512 KB

english, 2017

14

Effect of an olive phenolic extract added to the oily phase of a tomato sauce, on the preservation of phenols and carotenoids during domestic cooking

Taticchi, Agnese, Esposto, Sonia, Urbani, Stefania, Veneziani, Gianluca, Selvaggini, Roberto, Sordini, Beatrice, Servili, Maurizio

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 423 KB

english, 2017

15

Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

Veneziani, Gianluca, Esposto, Sonia, Taticchi, Agnese, Urbani, Stefania, Selvaggini, Roberto, Sordini, Beatrice, Servili, Maurizio

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 354 KB

english, 2017

16

Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life

Veneziani, Gianluca, Esposto, Sonia, Minnocci, Antonio, Taticchi, Agnese, Urbani, Stefania, Selvaggini, Roberto, Sordini, Beatrice, Sebastiani, Luca, Servili, Maurizio

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 1.21 MB

english, 2018

17

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Servili, Maurizio, Sordini, Beatrice, Esposto, Sonia, Urbani, Stefania, Veneziani, Gianluca, Di Maio, Ilona, Selvaggini, Roberto, Taticchi, Agnese

Journal:

Year:

2013

Language:

english

File:

PDF, 387 KB

english, 2013

18

Olive Mill Waste || Applications of recovered bioactive compounds in food products

Veneziani, Gianluca

Year:

2017

Language:

english

File:

PDF, 1.56 MB

english, 2017

19

Genotoxicity of heterocyclic amines (HCAs) on freshly isolated human peripheral blood mononuclear cells (PBMC) and prevention by phenolic extracts derived from olive, olive oil and olive leaves

Fuccelli, Raffaela, Rosignoli, Patrizia, Servili, Maurizio, Veneziani, Gianluca, Taticchi, Agnese, Fabiani, Roberto

Journal:

Food and Chemical Toxicology

Year:

2018

Language:

english

File:

PDF, 895 KB

english, 2018

20

A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes

Beatrice, Sordini, Gianluca, Veneziani, Maurizio, Servili, Sonia, Esposto, Roberto, Selvaggini, Antonietta, Lorefice, Agnese, Taticchi

Journal:

Year:

2018

Language:

english

File:

PDF, 982 KB

english, 2018

21

Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria

Roila, Rossana, Valiani, Andrea, Ranucci, David, Ortenzi, Roberta, Servili, Maurizio, Veneziani, Gianluca, Branciari, Raffaella

Journal:

International Journal of Food Microbiology

Year:

2019

File:

PDF, 260 KB

2019

22

Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria

Roila, Rossana, Valiani, Andrea, Ranucci, David, Ortenzi, Roberta, Servili, Maurizio, Veneziani, Gianluca, Branciari, Raffaella

Journal:

International Journal of Food Microbiology

Year:

2019

Language:

english

File:

PDF, 260 KB

english, 2019

23

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

Tufariello, Maria, Durante, Miriana, Veneziani, Gianluca, Taticchi, Agnese, Servili, Maurizio, Bleve, Gianluca, Mita, Giovanni

Journal:

Frontiers in Nutrition

Year:

2019

File:

PDF, 2.02 MB

2019

24

Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality

Veneziani, Gianluca, Esposto, Sonia, Taticchi, Agnese, Selvaggini, Roberto, Sordini, Beatrice, Lorefice, Antonietta, Daidone, Luigi, Pagano, Mauro, Tomasone, Roberto, Servili, Maurizio

Journal:

Frontiers in Nutrition

Year:

2019

Language:

english

File:

PDF, 669 KB

english, 2019

25

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

Esposto, Sonia, Selvaggini, Roberto, Taticchi, Agnese, Veneziani, Gianluca, Sordini, Beatrice, Servili, Maurizio

Journal:

Year:

2019

File:

PDF, 523 KB

2019

26

High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds

Taticchi, Agnese, Esposto, Sonia, Veneziani, Gianluca, Minnocci, Antonio, Urbani, Stefania, Selvaggini, Roberto, Sordini, Beatrice, Daidone, Luigi, Sebastiani, Luca, Servili, Maurizio

Journal:

Year:

2020

File:

PDF, 1.27 MB

2020

27

Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life

Miraglia, Dino, Castrica, Marta, Menchetti, Laura, Esposto, Sonia, Branciari, Raffaella, Ranucci, David, Urbani, Stefania, Sordini, Beatrice, Veneziani, Gianluca, Servili, Maurizio

Journal:

Year:

2020

File:

PDF, 2.54 MB

2020