Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

por Lanza, Barbara
Publicado 2013

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices

por Lanza, Barbara, Ninfali, Paolino
Publicado 2020

A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis

por Bacceli, Martina, Simone, Nicola, Lanza, Barbara, Cichelli, Angelo
Publicado 2023

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

por Lanza, Barbara, Di Marco, Sara, Simone, Nicola, Di Marco, Carlo, Gabriele, Francesco
Publicado 2020

A morphological analysis of fresh and brine-cured olives attacked by Bactrocera oleae using light microscopy and ESEM-EDS

por Lanza, Barbara, Panato, Anna, Valentini, Laura, Rodegher, Pamela, Bortolotti, Federica, Battistelli, Michela, Ninfali, Paolino, Gobbi, Pietro
Publicado 2020

A Machine Vision Rapid Method to Determine the Ripeness Degree of Olive Lots

por Ortenzi, Luciano, Figorilli, Simone, Costa, Corrado, Pallottino, Federico, Violino, Simona, Pagano, Mauro, Imperi, Giancarlo, Manganiello, Rossella, Lanza, Barbara, Antonucci, Francesca
Publicado 2021

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

por Lanza, Barbara, Cellini, Martina, Di Marco, Sara, D’Amico, Emira, Simone, Nicola, Giansante, Lucia, Pompilio, Arianna, Di Loreto, Giuseppina, Bacceli, Martina, Del Re, Paolo, Di Bonaventura, Giovanni, Di Giacinto, Luciana, Aceto, Gitana Maria
Publicado 2020