Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil

Autor: C. Mariani, S. Cesa, C. Ingallina, L. Mannina

Publikováno v: Grasas y Aceites, Vol 69, Iss 3, Pp e263-e263 (2018)

Olive oil contains many different compounds which are responsible for its nutritional and sensorial value. However, some compounds present in olive oil at very low amounts have not yet been identified. Here, the detection of tetrahydrogeranylgeraniol

Externí odkaz: https://doaj.org/article/22a2ea02cd204128be9cb754ebc0c9b0

Characterization of Pears During Drying by Conventional Technique and Portable non Invasive NMR

Autor: G. Adiletta, P. Russo, N. Proietti, D. Capitani, L. Mannina, A. Crescitelli, M. Di Matteo

Publikováno v: Chemical Engineering Transactions, Vol 44 (2015)

Drying is an important process for the conservation and subsequent marketing of fruits due to their high water activity which makes them highly perishable. Dried products have to meet high quality standards, and one of the most important aspects in f

Externí odkaz: https://doaj.org/article/130dc757b4994de89e6b41d97286d267

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Identificación de tetrahidrogeranilgeraniol y dihidrogeranilgeraniol en aceites de oliva virgen extra

Autor: C. Mariani, S. Cesa, C. Ingallina, L. Mannina

Publikováno v: Grasas y Aceites; Vol. 69 No. 3 (2018); e263
Grasas y Aceites; Vol. 69 Núm. 3 (2018); e263
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 69, Iss 3, Pp e263-e263 (2018)

Olive oil contains many different compounds which are responsible for its nutritional and sensorial value. However, some compounds present in olive oil at very low amounts have not yet been identified. Here, the detection of tetrahydrogeranylgeraniol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57f3aaa37b3bc9440e2a53f1c2ec1d65
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1731