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Publications by Raffaele Sacchi
Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
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Technology
Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
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Flavours of Dairy Products
Proceedings of the Nutrition Society
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Bound on the Number of Flavours
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Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation
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Modulation of Intestinal Epithelium Homeostasis by Extra Virgin Olive Oil Phenolic Compounds
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The Flavours of SN II Light Curves
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Pairing Flavours and the Temporal Order of Tasting
Flavour
