Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Ciafardini G Zullo BA
Improvement of Commercial Olive Oil Quality Through an Evaluation of the Polyphenol Content of the Oily Fraction of the Olive Fruit During Its Period of Maturation
Journal of Food Processing & Technology
Related publications
Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality
Effect of Olive Leaf Extract Rich in Oleuropein on the Quality of Virgin Olive Oil
Journal of Food Science and Technology
Food Science
Effect of Olive Trees Density on the Quality and Composition of Olive Oil From Cv. Arbequina
Scientia Horticulturae
Horticulture
Network Meta-Analysis of Metabolic Effects of Olive-Oil in Humans Shows the Importance of Olive Oil Consumption With Moderate Polyphenol Levels as Part of the Mediterranean Diet
Frontiers in Nutrition
Nutrition
Dietetics
Food Science
Endocrinology
Metabolism
Diabetes
Antioxidant Capacity of the Phenolic Fraction and Its Effect on the Oxidative Stability of Olive Oil Varieties Grown in the Southwest of Spain
Grasas y Aceites
Organic Chemistry
Food Science
Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil
Biological Properties of Olive Oil
Journal of Human, Environment, and Health Promotion
Marketing Analysis of the Oil Seed and Olive Oil Market
Modern Economics
Olive Oil and Health Effects: From Epidemiological Studies to the Molecular Mechanisms of Phenolic Fraction
OCL - Oilseeds and fats, Crops and Lipids
Biochemistry
Agronomy
Crop Science
Food Science
