Arnaldo Serraiocco

Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability

Debora Tura, C. Gigliotti, Stefano Pedò et al. · Scientia Horticulturae · 2007 · 193 citations

Food Chemistry, Hydrophilic Antioxidants, Virgin Olive Oils +4

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

Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decanters

Luciano Di Giovacchino, N. Costantini, Arnaldo Serraiocco et al. · European Journal of Lipid Science and Technology · 2001 · 72 citations

Food Chemistry, Olive Oil Mill, Volatile Compounds +9

Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile

Debora Tura, O. Failla, D. Bassi et al. · Scientia Horticulturae · 2008 · 68 citations · Full text

Food Chemistry, Food Analysis, Cultivar Influence +3

Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving

Luciano Di Giovacchino, N. Costantini, María Luisa Ferrante et al. · Grasas y Aceites · 2002 · 66 citations · Full text

Food Chemistry, Agricultural Chemistry, Centrifugal Decanter +13