Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Anna Soriero"'
Autor:
Maria Luisa Scarpati, Giovanni Romeo, Armandodoriano Bianco, Nicola Uccella, Anna Soriero, Francesco Bonadies
Publikováno v:
Natural product research
20 (2006): 259–264.
info:cnr-pdr/source/autori:Bianco, Armandodoriano; Bonadies, Francesco; Romeo, Giovanni; Scarpati, Maria Luisa; Soriero, Anna; Uccella, Nicola/titolo:The recovery of biophenols from wastewaters of olive oil production/doi:/rivista:Natural product research (Print)/anno:2006/pagina_da:259/pagina_a:264/intervallo_pagine:259–264/volume:20
20 (2006): 259–264.
info:cnr-pdr/source/autori:Bianco, Armandodoriano; Bonadies, Francesco; Romeo, Giovanni; Scarpati, Maria Luisa; Soriero, Anna; Uccella, Nicola/titolo:The recovery of biophenols from wastewaters of olive oil production/doi:/rivista:Natural product research (Print)/anno:2006/pagina_da:259/pagina_a:264/intervallo_pagine:259–264/volume:20
In this article, the phenolic composition of wastewaters prepared from different cultivars of Olea europaea have been described. The main aim is the recovery of these compounds for technological utilization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8301e568a446148792208ce5ffa39c2
http://hdl.handle.net/11573/240482
http://hdl.handle.net/11573/240482
Publikováno v:
Annali dell'Istituto superiore di sanita. 38(2)
This study was aimed at determining volatile organic compounds concentrations in indoor and outdoor sites located in Rome characterized by different traffic intensity. Indoor and outdoor air passive samplings were effected in private locations during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ec453ae82f887fb50ffcdfe3a589dfd2
https://pubmed.ncbi.nlm.nih.gov/12387142
https://pubmed.ncbi.nlm.nih.gov/12387142
Autor:
Giovanni Romeo, Armandodoriano Bianco, Cristiana Melchioni, Nicola Uccella, Maria Luisa Scarpati, Anna Soriero, R Mazzei
The molecular structure of the microcomponents of olive fruit was investigated in order to evidence new molecules which could be transferred to the resulting oil and therefore be typical of olive oil. The three glucosides of 2(3,4-dihydroxy-phenyl)et
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7048a19687b194ed36a80b6491511fc5
http://hdl.handle.net/11573/30960
http://hdl.handle.net/11573/30960