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Publications by Barbara Lanza

Abnormal Fermentations in Table-Olive Processing: Microbial Origin and Sensory Evaluation

Frontiers in Microbiology

English

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Health Professions

English

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Abnormal Trigeminal Sensory Processing in Obese Mice

English

Catalan Virgin Olive Oil Protected Designations of Origin. Physicochemical and Major Sensory Attributes

European Journal of Lipid Science and Technology

Manufacturing Engineering

English

Understanding the Characteristics of Oleuropein for Table Olive Processing

Journal of Food Processing & Technology

English

Sensory and Microbial Evaluation of Microwave Treated Sugarcane Juice

International Journal of Current Microbiology and Applied Sciences

English

Microbial and Sensory Quality Evaluation of Membrane Processed Sugarcane Juice

International Journal of Current Microbiology and Applied Sciences

English

Turnover of Microbial Protein During in Vitro Rumen Fermentations

Reproduction Nutrition Development

English

Sensory Analysis of Virgin Olive Oils

English

Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible

Natural Science

English