Luciano Pollastri

Effect of olive paste kneading process time on the overall quality of virgin olive oil

Alfonso Ranalli, Luciano Pollastri, Stefania Contento et al. · European Journal of Lipid Science and Technology · 2003 · 92 citations

Food Analysis, Process Time, Italian Olive Varieties +16

Acylglycerol and Fatty Acid Components of Pulp, Seed, and Whole Olive Fruit Oils. Their Use to Characterize Fruit Variety by Chemometrics

Alfonso Ranalli, Luciano Pollastri, Stefania Contento et al. · Journal of Agricultural and Food Chemistry · 2002 · 72 citations

Sterol and alcohol components of seed, pulp and whole olive fruit oils. Their use to characterise olive fruit variety by multivariates

Alfonso Ranalli, Luciano Pollastri, Stefania Contento et al. · Journal of the Science of Food and Agriculture · 2002 · 64 citations

Food Chemistry, Abstract Sterols, Triterpene Dialcohols +14

Structure of genetic diversity in Olea europaea L. cultivars from central Italy

Emidio Albertini, Renzo Torricelli, Elena Bitocchi et al. · Molecular Breeding · 2010 · 52 citations

Biology, Genetic Diversity, Plant Genetics +10

Enhancing the quality of virgin olive oil by use of a new vegetable enzyme extract during processing

Alfonso Ranalli, Luciano Pollastri, Stefania Contento et al. · European Food Research and Technology · 2003 · 41 citations

Food Chemistry, Engineering, Food Analysis +8