MACCIOLA, Vincenzo

MACCIOLA, Vincenzo  

DIPARTIMENTO AGRICOLTURA, AMBIENTE E ALIMENTI  

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Risultati 1 - 20 di 55 (tempo di esecuzione: 0.027 secondi).
Titolo Data di pubblicazione Autore(i) File
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 1-gen-2005 DE LEONARDIS, Antonella; Macciola, Vincenzo; Di Domenico, Nicoletta
A study on acetification process to produce olive vinegar from oil mill wastewaters 1-gen-2019 De Leonardis, A.; Masino, F.; Macciola, V.; Montevecchi, G.; Antonelli, A.; Marconi, E.
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 1-gen-2004 DE LEONARDIS, Antonella; Macciola, Vincenzo
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 1-gen-2009 DE LEONARDIS, Antonella; Macciola, Vincenzo; Nag, Ahindra
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 1-gen-2022 De Leonardis, A.; Macciola, V.; Iftikhar, A.; Lopez, F.
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 1-gen-2010 DE LEONARDIS, Antonella; Lustrato, Giuseppe; Macciola, Vincenzo; Ranalli, Giancarlo
Behaviour of cod liver oil during the autoxidation process 1-gen-2006 DE LEONARDIS, Antonella; Macciola, Vincenzo
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 1-gen-2006 DE LEONARDIS, Antonella; Albanese, Teresa; Macciola, Vincenzo
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 1-gen-2002 DE LEONARDIS, Antonella; Macciola, Vincenzo
Changes in lipids of germinating rape-seeds (Brassica napus) 1-gen-2000 DE LEONARDIS, Antonella; Macciola, Vincenzo
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 1-gen-2001 DE LEONARDIS, Antonella; Macciola, Vincenzo; DE FELICE, Martino Antonio
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 1-gen-2015 Cuomo, Francesca; Venditti, Francesco; Ceglie, Andrea; DE LEONARDIS, Antonella; Macciola, Vincenzo; Lopez, Francesco
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 1-gen-2003 DE LEONARDIS, Antonella; Macciola, Vincenzo
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 1-gen-2000 DE LEONARDIS, Antonella; Macciola, Vincenzo; DE FELICE, Martino Antonio
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 1-gen-2013 DE LEONARDIS, Antonella; Macciola, Vincenzo
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 1-gen-2020 DE LEONARDIS, Antonella; Macciola, Vincenzo; Iacovino, Silvio
Effective assay for olive vinegar production from olive oil mill wastewaters 1-gen-2018 DE LEONARDIS, Antonella; Macciola, Vincenzo; Iorizzo, Massimo; Lombardi, Silvia Jane; Lopez, Francesco; Marconi, Emanuele
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 1-gen-2003 DE LEONARDIS, Antonella; Macciola, Vincenzo
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 1-gen-2021 De Leonardis, A.; Macciola, V.; Spadanuda, P.; Cuomo, F.
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 1-gen-2013 DE LEONARDIS, Antonella; Angelico, Ruggero; Macciola, Vincenzo; Ceglie, Andrea