Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Stefania, Vichi"'
Autor:
Berta Torres-Cobos, Mònica Rosell, Albert Soler, Mercè Rovira, Agustí Romero, Francesc Guardiola, Stefania Vichi, Alba Tres
Publikováno v:
Foods, Vol 13, Iss 21, p 3399 (2024)
High-value products, such as hazelnuts, are particularly vulnerable to fraud due to their price dependence on geographical origin. Guaranteeing hazelnuts’ authenticity is essential for consumer trust and safety. Stable isotope analysis has become a
Externí odkaz:
https://doaj.org/article/7df073727d6947eba1e6b54abe63564b
Publikováno v:
Aquaculture Nutrition, Vol 2023 (2023)
Acid oils (AO) are fat by-products of edible oil refining with a high energetic value, being an interesting option for a more sustainable aquaculture nutrition. This study was conducted to evaluate the effects of the partial replacement of fish oil (
Externí odkaz:
https://doaj.org/article/906bd45924564cd38eec98a238276e6b
Autor:
Ramón Aparicio-Ruiz, Enrico Casadei, Clemente Ortiz-Romero, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
MethodsX, Vol 10, Iss , Pp 101972- (2023)
During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of
Externí odkaz:
https://doaj.org/article/f9d19d4c6be947ed8d6ef4fa181c59ae
Autor:
Paula Albendea, Francesc Guardiola, Magdalena Rafecas, Stefania Vichi, Ana C. Barroeta, Marçal Verdú, Alba Tres
Publikováno v:
Animals, Vol 13, Iss 8, p 1343 (2023)
This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO,
Externí odkaz:
https://doaj.org/article/44064b38861c40d4bf32faa2a32a5104
Autor:
Thierry Tran, Kevin Billet, Berta Torres-Cobos, Stefania Vichi, François Verdier, Antoine Martin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot-Maréchal
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparin
Externí odkaz:
https://doaj.org/article/7c23e04e990648e2b59ccf523bf16b13
Autor:
Anna Díez-Betriu, Agustí Romero, Antonia Ninot, Alba Tres, Stefania Vichi, Francesc Guardiola
Publikováno v:
Foods, Vol 12, Iss 6, p 1228 (2023)
Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures were explored to maintain UO quality features du
Externí odkaz:
https://doaj.org/article/210ebf5891624aabbff893c1575258fa
Autor:
Marie Sarah Evers, Chloé Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Stefania Vichi, Hervé Alexandre
Publikováno v:
Foods, Vol 12, Iss 5, p 972 (2023)
Vitamins are major cofactors to numerous key metabolic pathways in enological yeasts, and both thiamine and biotin, notably, are believed to be essential to yeast fermentation and growth, respectively. In order to further assess and clarify their rol
Externí odkaz:
https://doaj.org/article/305c817ebe664564af14b0329de992a0
Autor:
Anna Díez-Betriu, Julen Bustamante, Agustí Romero, Antonia Ninot, Alba Tres, Stefania Vichi, Francesc Guardiola
Publikováno v:
Foods, Vol 12, Iss 1, p 222 (2023)
Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. S
Externí odkaz:
https://doaj.org/article/e0f4bdc150b843a3872ab100e08a763b
Autor:
Elisa Varona, Alba Tres, Magdalena Rafecas, Stefania Vichi, Ana C. Barroeta, Francesc Guardiola
Publikováno v:
MethodsX, Vol 8, Iss , Pp 101334- (2021)
Acid oils and fatty acid distillates are by-products from the refining of edible oils and fats. They are used as feed ingredients, but their highly variable composition sometimes affects the productive parameters of the animals. Thus, their quality c
Externí odkaz:
https://doaj.org/article/c9051d48019a46fea837c89f34d58bdb
Publikováno v:
Journal of the Science of Food and Agriculture. 103:3295-3305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4490ed264fa03db18d8f16017cb576ed
https://doi.org/10.1002/jsfa.12506
https://doi.org/10.1002/jsfa.12506