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Nicola Simone

10

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294

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

2020 Fermentation
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Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

2020 Molecules
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1H NMR and Multivariate Analysis for Geographic Characterization of Commercial Extra Virgin Olive Oil: A Possible Correlation with Climate Data

2017 Foods
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Bioactive constituents, flavors and aromas of virgin oils obtained by processing olives with a natural enzyme extract

2004 European Journal of Lipid Science and Technology
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Determination of Geographical Origin of Olive Oils Using 13C Nuclear Magnetic Resonance Spectroscopy. I − Classification of Olive Oils of the Puglia Region with Denomination of Protected Origin

2003 Journal of Agricultural and Food Chemistry
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13C NMR REGIOSPECIFIC ANALYSIS OF OLIVE OLEA EUROPAEA L.' OIL TRIGLYCERIDES

2002
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Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil

2001 European Journal of Lipid Science and Technology
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Quantitative 13C NMR method using the DEPT pulse sequence for the determination of the geographical origin (DOP) of olive oils

2001 Magnetic Resonance in Chemistry
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Triacylglycerols of the olive fruit (Olea europaea L.): characterization of mesocarp and seed triacylglycerols in different cultivars by liquid chromatography and 13C NMR spectroscopy

1999 Fett-lipid
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Citations (14)