Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by M. Michelozzi
The Freezing Process Helps to Preserve the Quality of Extra Virgin Olive Oil Over Time: A Case Study Up to 18months
Food Research International
Food Science
Related publications
Improvement of Olive Oil Mechanical Extraction: New Technologies, Process Efficiency, and Extra Virgin Olive Oil Quality
Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives
Water (Switzerland)
Development
Biochemistry
Planning
Aquatic Science
Water Science
Technology
Geography
Extra Virgin Olive Oil: More Than a Healthy Fat
European Journal of Clinical Nutrition
Medicine
Nutrition
Dietetics
Optical Spectroscopic Analysis for the Discrimination of Extra-Virgin Olive Oil
Applied Spectroscopy
Instrumentation
Spectroscopy
Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites
Antioxidants
Biochemistry
Clinical Biochemistry
Cell Biology
Molecular Biology
Physiology
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
Antioxidants
Biochemistry
Clinical Biochemistry
Cell Biology
Molecular Biology
Physiology
Data Mining for Rules Extraction to Virgin Olive Oil Optimization Process
International Journal of Computer Applications
Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield
Turkish Journal of Agriculture - Food Science and Technology
The Feasibility of Walnut and Extra Virgin Olive Oil Supplementation in Older Adults
International Journal of Food and Nutritional Science
