Stefania Vichi

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 et al. · Food Microbiology · 2012 · 372 citations

Food Fermentation, Flavoromics, Health Sciences +9

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 et al. · Journal of the Science of Food and Agriculture · 2002 · 274 citations

Food Preservatives, Botany, Sage Samples +11

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 et al. · Journal of Chromatography A · 2002 · 243 citations

Food Chemistry, Gas Chromatography, Headspace Solid-phase Microextraction +7

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 et al. · Journal of Agricultural and Food Chemistry · 2003 · 188 citations

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 et al. · Food Chemistry · 2016 · 143 citations · Full text