Carla Basti

Influence of malaxation temperature and time on the quality of virgin olive oils

Franca Angerosa, Roberta Mostallino, Carla Basti et al. · Food Chemistry · 2001 · 266 citations

Food Chemistry, Virgin Olive Oils, Food Engineering +5

Virgin Olive Oil Volatile Compounds from Lipoxygenase Pathway and Characterization of Some Italian Cultivars

Franca Angerosa, Carla Basti, Raffaella Vito · Journal of Agricultural and Food Chemistry · 1999 · 163 citations

Biogeneration of Volatile Compounds in Virgin Olive Oil:  Their Evolution in Relation to Malaxation Time

Franca Angerosa, Nicola d’Alessandro, Carla Basti et al. · Journal of Agricultural and Food Chemistry · 1998 · 92 citations

Food Chemistry, Volatile Compounds, Volatile Composition +10

Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decanters

Luciano Di Giovacchino, N. Costantini, Arnaldo Serraiocco et al. · European Journal of Lipid Science and Technology · 2001 · 72 citations

Food Chemistry, Olive Oil Mill, Volatile Compounds +9

Virgin olive oil differentiation in relation to extraction methodologies

Franca Angerosa, Roberta Mostallino, Carla Basti et al. · Journal of the Science of Food and Agriculture · 2000 · 43 citations

Food Chemistry, Engineering, Volatile Compounds +11