Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dorotea Della Medaglia"'
Autor:
Alessandro Genovese, Dorotea Della Medaglia, Raffaele Sacchi, Antonello Paduano, Nicola Caporaso
Publikováno v:
LWT - Food Science and Technology. 79:326-332
Fresh lemons (Citrus limon L.) from two locations in Italy were added to fresh olives before milling them to produce flavoured olive oils (FOO). FOOs were characterized for their quality parameters, fatty acid composition, biophenol content, volatile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::321220dd1862b1ef0797f208d03b86b7
https://doi.org/10.1016/j.lwt.2017.01.025
https://doi.org/10.1016/j.lwt.2017.01.025
Autor:
Monica Gallo, Alberto Ritieni, Dorotea Della Medaglia, Maria Luisa Ambrosino, Raffaele Sacchi, Vincenzo Fogliano, Simona Maria Monti
Publikováno v:
Journal of the Science of Food and Agriculture, 79(13), 1803-1808
Journal of the Science of Food and Agriculture 79 (1999) 13
Journal of the Science of Food and Agriculture 79 (1999) 13
The antioxidant activity of two virgin olive oils, obtained from the same olive (Olea europaea sativa) batch but processed with different hammer crushing conditions, was evaluated by measuring their protective action towards linoleic acid peroxidatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a821a0a3326617fb81673f0b2b30a95
https://doi.org/10.1002/(sici)1097-0010(199910)79:13<1803::aid-jsfa439>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199910)79:13<1803::aid-jsfa439>3.0.co
Autor:
Dorotea Della Medaglia, Manuel Pazos, José Manuel Gallardo, Isabel Medina, Raffaele Sacchi, M. Jesús González
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
16 páginas, 5 tablas, 3 figuras
The ability of antioxidants obtained from natural sources to stabilise foodstuffs containing long n-3 fatty acids of marine origin has been determined. Food systems enriched in polyunsaturated fatty acids (PUFA)
The ability of antioxidants obtained from natural sources to stabilise foodstuffs containing long n-3 fatty acids of marine origin has been determined. Food systems enriched in polyunsaturated fatty acids (PUFA)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10e39ad00891d8e8e9bc2e0b9851e358
http://hdl.handle.net/10261/56166
http://hdl.handle.net/10261/56166
Autor:
Isabel Medina, M. Jesús González, Manuel Pazos, Dorotea Della Medaglia, Raffaele Sacchi, José Manuel Gallardo
Publikováno v:
European Food Research & Technology; Oct2003, Vol. 217 Issue 4, p301, 7p