Donato Creti

Development of ulvan‐based emulsions containing flavour and fragrances for food and cosmetic applications

Andrea Morelli, Alessio Massironi, Dario Puppi et al. · Flavour and Fragrance Journal · 2019 · 51 citations

Agriculture, Food Science, Food Chemistry +16

The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

Nádia Mulinacci, Francesca Ieri, G. Ignesti et al. · Food Research International · 2013 · 44 citations · Full text

Agriculture, Crop Sciences, Food Science +16

Multidimensional Gas Chromatography Coupled to Combustion-Isotope Ratio Mass Spectrometry/Quadrupole MS with a Low-Bleed Ionic Liquid Secondary Column for the Authentication of Truffles and Products Containing Truffle

Danilo Sciarrone, Antonino Schepis, Mariosimone Zoccali et al. · Analytical Chemistry · 2018 · 31 citations

Agriculture, Chemistry, Food Science +17