Autor: Pierantozzi, Pierluigi
- Physico-chemical and toxicological assessment of liquid wastes from olive processing-related industries
- Thermal regime and cultivar effects on squalene and sterol contents in olive fruits: Results from a field network in different Argentinian environments
- Use of portable devices and an innovative and non-destructive index for in-field monitoring of olive fruit ripeness
- How temperatures may affect the synthesis of fatty acids during olive fruit ripening: genes at work in the field
- Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
- Phenolic content and profile of olive fruits Impact of contrasting thermal regimes in non-Mediterranean growing environments
Autor: Maestri, Damian
- Physico-chemical and toxicological assessment of liquid wastes from olive processing-related industries
- Thermal regime and cultivar effects on squalene and sterol contents in olive fruits: Results from a field network in different Argentinian environments
- How temperatures may affect the synthesis of fatty acids during olive fruit ripening: genes at work in the field
- Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
- Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
- Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina
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- Huile d'olive
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