Concepedia

Author

Stefania Vichi

Universitat de BarcelonaORCID

Also Known As

S VICHI, S. VICHI, S. Vichi, Stefania Vichi, Vichi S., Vichi, S. (Stefania), Vichi, Stefania

130

Publications

4.3K

Citations

36

H-Index

91

Concepts

All Affiliations

Universitat de BarcelonaUniversity of BolognaInstitute of Environmental Assessment and Water ResearchUniversity of UdineInstitute of Agrifood Research and Technology
SV

About

Stefania Vichi is an author at Universitat de Barcelona specializing in food chemistry, analytical chemistry, and chromatography.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

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1.8K

2

Health Sciences

17

21

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3

Engineering

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15

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4

Natural Sciences

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4

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Public Health

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Stefania Vichi

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79

Publications

4.2K

Citations

35

H-Index

YearCitations

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Mohand Sadoudi, Raphaëlle Tourdot‐Maréchal, Sandrine Rousseaux,

Food Microbiology

2012

372

Antioxidant activity of sage (<i>Salvia officinalis</i> and <i>S fruticosa</i>) and oregano (<i>Origanum onites</i> and <i>O indercedens</i>) extracts related to their phenolic compound content

Lorena Pizzale, Renzo Bortolomeazzi, Stefania Vichi,

Journal of the Science of Food and Agriculture

2002

274

Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection

Stefania Vichi, Ana I. Castellote, Lorena Pizzale,

Journal of Chromatography A

2002

243

Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction:  Modifications Induced by Oxidation and Suitable Markers of Oxidative Status

Stefania Vichi, Lorena Pizzale, Lanfranco S. Conte,

Journal of Agricultural and Food Chemistry

2003

188

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

Dora Melucci, Alessandra Bendini, Federica Tesini,

Food Chemistry

2016

143

Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction:  Characterization of Virgin Olive Oils from Two Distinct Geographical Areas of Northern Italy

Stefania Vichi, Lorena Pizzale, Lanfranco S. Conte,

Journal of Agricultural and Food Chemistry

2003

142

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Antoine Gobert, Raphaëlle Tourdot‐Maréchal, Christophe Morge,

Frontiers in Microbiology

2017

128

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

Jordi Torrens, Pilar Urpí, Montserrat Riu-Aumatell,

International Journal of Food Microbiology

2008

122

Membrane separation technology for the reduction of alcoholic degree of a white model wine

Jordi Labanda, Stefania Vichi, Joan Llorens,

LWT

2009

104

Simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

Stefania Vichi, Lorena Pizzale, Lanfranco S. Conte,

Journal of Chromatography A

2005

103

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