EVALUATION OF FRYING OIL SUBJECTED TO PROLONGED THERMAL TREATMENT: VOLATILE ORGANIC COMPOUNDS (VOC) ANALYSIS BY DHS-HRGC-MS AND 1H-NMR SPECTROSCOPY

by R. Romano, A. Giordano, A. Paduano, R. Sacchi, S. Spagna Musso
Published 2009-05-01

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

by S. Mettouchi, R. Sacchi, Z. E.D. Ould Moussa, A. Paduano, M. Savarese, A. Tamendjari
Published 2016-03-01

Lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin E

by L. Chianese, R. Sacchi, V. Fogliano, R. Romano, I. Battimo, A. Paduano, A. Cascone
Published 2010-02-01