Raffaella Vito

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

Regional Variation in Shea Butter Lipid and Triterpene Composition in Four African Countries

Daria Di Vincenzo, Steve Maranz, Arnaldo Serraiocco et al. · Journal of Agricultural and Food Chemistry · 2005 · 90 citations

Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic Head-Space Gas Chromatographic Data

Franca Angerosa, Raffaella Vito, Sergio Cumitini · Journal of the Science of Food and Agriculture · 1996 · 64 citations

Food Chemistry, Sensory Science (Food Sensory Science), Flavoromics +14