Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv

Autor: Raffaella Vito, M. Pellegrino, Enzo Perri, Luciana Di Giacinto, Lucia Giansante, Giuseppina Di Loreto, Maria Gabriella Di Serio

Publikováno v: European Journal of Lipid Science and Technology. 118:288-298

The aim of this study was to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical–chemical, and sensory an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f8e5c1994eaaade9d7384ca2edc603b
https://doi.org/10.1002/ejlt.201400622

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

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

Publikováno v: Grasas y Aceites, Vol 65, Iss 4, p e044 (2014)
Grasas y Aceites, Vol 65, Iss 4, Pp e044-e044 (2014)
Grasas y Aceites; Vol. 65 No. 4 (2014); e044
Grasas y Aceites; Vol. 65 Núm. 4 (2014); e044
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

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://explore.openaire.eu/search/publication?articleId=doi_dedup___::95678d745f1c465db9afd35ca122f786
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1509/1608

Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

Autor: Raffaella Vito, Carla Basti, Roberta Mostallino, F. Angerosa

Publikováno v: Food Chemistry. 68:283-287

Fifty-one virgin olive oils of good quality, extracted with a laboratory mill in the same operative conditions from different unripe Italian, Greek and Spanish cultivars, were submitted to sensory evaluation, and to the determination of both polyphen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c5f9c502fdb04a1e4bfb5d5ec46f5c26
https://doi.org/10.1016/s0308-8146(99)00189-2

Effect of fruit stone removal on the production of virgin olive oil volatile compounds

Autor: Barbara Lanza, Raffaella Vito, F. Angerosa, Carla Basti

Publikováno v: Food Chemistry. 67:295-299

To verify if the quantitative composition of volatiles arising from lipoxygenase pathway was affected by the olive fruit stones, oils from whole olives and from the pulp-only tissues, respectively, were submitted to gas chromatographic determination

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2751b194916b2a9add07fc1c04f309ec
https://doi.org/10.1016/s0308-8146(99)00138-7

Regional variation in shea butter lipid and triterpene composition in four African countries

Autor: Steve Maranz, Zeev Wiesman, Arnaldo Serraiocco, Giorgio Bianchi, Daria Di Vincenzo, Raffaella Vito

Publikováno v: Journal of agricultural and food chemistry. 53(19)

The triacylglycerol, fatty acid, and polycyclic triterpene compositions of shea butter were determined for 150 samples from the sub-Saharan countries of Mali, Burkina Faso, Nigeria, and Uganda. The compositional profiles showed high variability in al

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33609679ac6e32e7f37235f76483f4e4
https://pubmed.ncbi.nlm.nih.gov/16159175