Zobrazeno 1 - 10 of 63 pro vyhledávání: '"Tasioula-Margari M"'
1
The role of autochthonous microorganisms in the production of table olives
Autor: 1.Bleve G., Tufariello M., Durante M., Ramires F.A., Perbellini E., Chiriatti M.A., GRIECO F., Cappello M.S., Mita G., Tasioula-Margari M., Logrieco A.F
Publikováno v: Bio-Olea Conference "Table Olives, Virgin Olive Oil and Olive Mill Wastewater: Developments and Potential Solutions", pp. 10–14, Corfù, Grecia, 21-22 febbraio
info:cnr-pdr/source/autori:1.Bleve G., Tufariello M., Durante M., Ramires F.A., Perbellini E., Chiriatti M.A., GRIECO F., Cappello M.S., Mita G., Tasioula-Margari M., Logrieco A.F/congresso_nome:Bio-Olea Conference "Table Olives, Virgin Olive Oil and Olive Mill Wastewater: Developments and Potential Solutions"/congresso_luogo:Corfù, Grecia/congresso_data:21-22 febbraio/anno:2014/pagina_da:10/pagina_a:14/intervallo_pagine:10–14
Table olives are one of the most important traditional fermented vegetables in Southern European (Italy, Greece and Spain) countries. In the Greek-style production system, the fruits are placed directly into the brine, thus allowing the natural ferme
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::e8060458b564867bfbe4828748774869
https://publications.cnr.it/doc/283591
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2
Study of the natural fermentation process for two Italian table olive cultivars and optimization of a protocol for selecting autochthonous microbial starters
Autor: Bleve G., Tufariello M., Durante M., Perbellini E., Ramires F.A., GRIECO F., Cappello M.S., Mita G., Tasioula-Margari M., Logrieco A.F.
Publikováno v: International Congress "Environmental Sustainability and Food Security", pp. 11–11, Potenza, Italia, 17-19 giugno
info:cnr-pdr/source/autori:Bleve G., Tufariello M., Durante M., Perbellini E., Ramires F.A., GRIECO F., Cappello M.S., Mita G., Tasioula-Margari M., Logrieco A.F./congresso_nome:International Congress "Environmental Sustainability and Food Security"/congresso_luogo:Potenza, Italia/congresso_data:17-19 giugno/anno:2014/pagina_da:11/pagina_a:11/intervallo_pagine:11–11
Table olives are one of the most important traditional fermented vegetables in Southern European countries and their consumption is constantly increasing throughout the world. Today, the industrial production of black table olives is carried out by s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::19beff2b6451c1d052d58a9a93e27513
http://www.cnr.it/prodotto/i/283595
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3
Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating
Autor: Daskalaki, D., Kefi, G., Kotsiou, K., Tasioula-Margari, M.
Virgin olive oil is oil with a high biological value, due to its polyphenol content. Virgin olive oils were subjected to heat treatment simulating common domestic processing, including boiling, frying and storage. These processes can affect the pheno
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10561::2875caf64787d5c9ddbe7660751ce471
http://olympias.lib.uoi.gr/jspui/handle/123456789/10655
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6
Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage
Autor: Okogeri, O., Tasioula-Margari, M.
Changes occurring in the concentrations of alpha-tocopherol, total phenols, and complex phenols linked to 3,4-dihydroxyphenylethanol (fractions FII and FIV) and p-hydroxyphenylethanol (FIII) during storage of virgin olive oil under environmental cond
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10561::8c48e9c7a46e29a4772e6994e20c7cf9
http://olympias.lib.uoi.gr/jspui/handle/123456789/10040
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7
Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS
Autor: Márquez Ruiz, Gloria, Ríos Martín, José Julián, Tasioula-Margari, M., Dobarganes, M. Carmen
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Trabajo presentado en el EURO FOOD CHEM VIII, celebrado en Viena (Austria) del 18 al 20 de septiembre de 1995.
Used frying fats and oils from several restaurants and fried food outlets in southern Spain were collected and 6 samples of olive and/
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f7a610b80ea8bf55e9536ef1d83fc559
http://hdl.handle.net/10261/282344
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8
Viscosities and Densities of Dilute Solutions of Glycerol Trioleate + Octane, + p-Xylene, + Toluene, and + Chloroform
Autor: Exarchos, N. C., Tasioula-Margari, M., Demetropoulos, I. N.
Dynamic viscosities (7) and densities (e) of dilute solutions of glycerol trioleate + chloroform, at 10, 15, 20, 25, and 30 "C, and of glycerol trioleate + octane, + p-xylene, + toluene, at 20, 25, 30, 35, and 40 "C, were measured. The dynamic viscos
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10561::69f6389c03c70fda5c63c6c48513f1d2
http://olympias.lib.uoi.gr/jspui/handle/123456789/9845
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9
Viscosity-structure relationship of dilute triglycerides'™ solutions correlation to retention time in reversed-phase liquid chromatography
Autor: Tasioula-Margari, M., Demetropoulos, I. N.
The dynamic viscosity (Ξ·) of dilute solutions of the trigly-cerides triolein, trilinolein, trimyristin, tristearin and tripalmitin in benzene at temperatures in the range of 25-37Β°C can be expressed in terms of the viscosity of the solvent (Ξ
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10561::222c34f34c4a1e228bc592da162bacbf
http://olympias.lib.uoi.gr/jspui/handle/123456789/9850
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