Bioactive Compounds and Stability of a Typical Italian Bakery Products “<i>Taralli</i>” Enriched with Fermented Olive Paste

by Miriana Durante, Gianluca Bleve, Roberto Selvaggini, Gianluca Veneziani, Maurizio Servili, Giovanni Mita
Published 2019-09-01

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

by Maria Tufariello, Miriana Durante, Gianluca Veneziani, Agnese Taticchi, Maurizio Servili, Gianluca Bleve, Giovanni Mita
Published 2019-02-01

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

by Gianluca Veneziani, Davide Nucciarelli, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Roberto Tomasone, Mauro Pagano, Maurizio Servili
Published 2021-07-01

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

by Maurizio Servili, Beatrice Sordini, Sonia Esposto, Stefania Urbani, Gianluca Veneziani, Ilona Di Maio, Roberto Selvaggini, Agnese Taticchi
Published 2013-12-01

Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices

by Sonia Esposto, Gianluca Veneziani, Agnese Taticchi, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Giacomo Gironi, Maurizio Servili
Published 2021-08-01

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

by Dino Miraglia, Marta Castrica, Laura Menchetti, Sonia Esposto, Raffaella Branciari, David Ranucci, Stefania Urbani, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili
Published 2020-11-01

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

by Gianluca Veneziani, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Beatrice Sordini, Antonietta Lorefice, Luigi Daidone, Mauro Pagano, Roberto Tomasone, Maurizio Servili
Published 2019-09-01

Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

by Dino Miraglia, Marta Castrica, Sonia Esposto, Rossana Roila, Roberto Selvaggini, Stefania Urbani, Agnese Taticchi, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili
Published 2021-09-01