Vittorio Farina

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

Maria Aponte, Valeria Ventorino, Giuseppe Blaiotta et al. · Food Microbiology · 2009 · 125 citations

Food Chemistry, Food Fermentation, Food Analysis +9

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

Maria Aponte, Giuseppe Blaiotta, Francesco La Croce et al. · Food Microbiology · 2011 · 100 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +5

Postharvest Application of <i>Aloe vera</i> Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Vittorio Farina, Roberta Passafiume, Ilenia Tinebra et al. · Journal of Food Quality · 2020 · 83 citations · Full text

Food Chemistry, Postharvest Application, Fresh-cut Papaya +15

Food quality and nutraceutical value of nine cultivars of mango (Mangifera indica L.) fruits grown in Mediterranean subtropical environment

Carla Gentile, Emanuela Di Gregorio, Vita Di Stefano et al. · Food Chemistry · 2018 · 82 citations · Full text

Mangifera Indica L., Mediterranean Subtropical Environment, Engineering +7

Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars

Riccardo Lo Bianco, Vittorio Farina, Sergio Indelicato et al. · Journal of the Science of Food and Agriculture · 2010 · 74 citations · Full text