Výsledky vyhledávání - "L. Di Giacinto"

Akademický článek

Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments

Autor: B. Lanza, M. G. Di Serio, L. Di Giacinto

Publikováno v: Grasas y Aceites, Vol 67, Iss 2, Pp e130-e130 (2016)

There are several methods to prepare table olives, and each of the steps and conditions during this processing can affect the composition and nutritional value of the product. The influence of abnormal fermentation and poorly conducted technological

Externí odkaz: https://doaj.org/article/199d464b8987473aa37bef86eb536cc2

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Akademický článek

Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil

Autor: M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto

Publikováno v: Grasas y Aceites, Vol 65, Iss 4, Pp e044-e044 (2014)

In southern Italy, some olive cultivars such as ‘Ogliarola Salentina’ ripen when the day temperature is still high, at up to 28 to 30 °C. This can affect both the oil quality and the expression of its valuable characteristics. In addition, it in

Externí odkaz: https://doaj.org/article/efeb447de13b45febf82f0338016d31e

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Akademický článek

Influence of Dacus Oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds

Autor: F. Angerosa, L. Di Giacinto, M. Solinas

Publikováno v: Grasas y Aceites, Vol 43, Iss 3, Pp 134-142 (1992)

The authors have examined the influence of the Dacus Oleae infestation on the aroma of the oils obtained from olives of Coratina and Nebbio varieties at different levels of attack. The results obtained indicated a worsening of the qualitative level

Externí odkaz: https://doaj.org/article/1f5d28444df44e848cecc132856a7969

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Akademický článek

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Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

Autor: G. Di Loreto, M. G. Di Serio, L. Giansante, Barbara Lanza, L. Di Giacinto

Publikováno v: Acta Alimentaria. 44:585-592

The quality of monovarietal extra virgin olive oil from cv. ‘Taggiasca’ is influenced by many factors that have impact on shelf-life as well as on sensory and healthy properties of the product. The aim of the work was to recreate the conditions s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::30bad8b1d4a742a3ab56a9fb7c1675c9
https://doi.org/10.1556/066.2015.44.0031

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Ésteres alquílicos de ácidos grasos en aceitunas de mesa en relación con fermentaciones anormales y tratamientos tecnológicos mal realizados

Autor: L. Di Giacinto, M. G. Di Serio, Barbara Lanza

Publikováno v: Grasas y Aceites; Vol. 67 No. 2 (2016); e130
Grasas y Aceites; Vol. 67 Núm. 2 (2016); e130
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 67, Iss 2, Pp e130-e130 (2016)
Grasas y Aceites, Vol 67, Iss 2, p e130 (2016)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e94e25cad082f3377a18bb95d54fe208
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1596

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Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation

Autor: F. Angerosa, L. Di Giovacchino, L. Di Giacinto

Publikováno v: Journal of the American Oil Chemists' Society. 73:371-374

Variable quantities of leaves were added to ripe olives prior to extraction to determine their effect on the quality of the resulting olive oil. The addition of 1–3% w/w leaves improved the organoleptic quality. An increase intrans-2-hexenal aldehy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e68f02f7bd7b3e22fa84f169dd7fa1a7
https://doi.org/10.1007/bf02523433

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GC-MS Evaluation of Phenolic Compounds in Virgin Olive Oil

Autor: P. Konstantinou, F. Angerosa, L. Di Giacinto, Nicola d'Alessandro

Publikováno v: Journal of Agricultural and Food Chemistry. 43:1802-1807

A new gas chromatographic method for detection of phenolic compounds in virgin olive oils was developed. Identification of chromatographic peaks was made by mass selective detection. The presence of a main peak at m/z 192 or at m/z 280, related only

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e4f04ebcadcc4c8b89635f419a9aa61d
https://doi.org/10.1021/jf00055a010

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Influence of Dacus Oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds

Autor: L. Di Giacinto, M. Solinas, F. Angerosa

Publikováno v: Grasas y Aceites. 43:134-142

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1f1983494558f156636e2aab0c6662ef
https://doi.org/10.3989/gya.1992.v43.i3.1165

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