Gabriella Varva

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

Francesco Caponio, Viviana Durante, Gabriella Varva et al. · Food Chemistry · 2016 · 56 citations · Full text

Food Chemistry, Virgin Olive Oils, Olive Paste +2

The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine

Antonietta Baiano, Annalisa Mentana, Maurizio Quinto et al. · Food Research International · 2015 · 36 citations · Full text

Food Chemistry, Volatile Composition, Botany +3

Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines

Antonietta Baiano, Gabriella Varva, Antonio De Gianni et al. · Food Chemistry · 2013 · 34 citations

Food Chemistry, Wine Tasting, Antioxidant Capacity +2

As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

Antonietta Baiano, Maria Assunta Previtali, Ilaria Viggiani et al. · European Food Research and Technology · 2016 · 22 citations

Food Chemistry, Emulsion, Oil Blending +5

Effects of different vinification technologies on physico-chemical properties and antioxidant activity of ‘Falanghina’ and ‘Bombino bianco’ wines

Antonietta Baiano, Gabriella Varva, Antonio De Gianni et al. · European Food Research and Technology · 2013 · 14 citations

Food Chemistry, Agricultural Chemistry, Wine Perception +6