Maria Assunta Previtali

Changes in Phenolic Content and Antioxidant Activity of Italian Extra‐Virgin Olive Oils during Storage

Antonietta Baiano, Giuseppe Gambacorta, Carmela Terracone et al. · Journal of Food Science · 2009 · 98 citations

Agriculture, Biochemistry, Food Science +16

Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv.  <i>Coratina</i> ) during Storage

Giuseppe Gambacorta, Michele Faccia, Maria Assunta Previtali et al. · Journal of Food Science · 2010 · 60 citations

Agriculture, Food Science, Horticultural Sciences +17

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

Francesco Caponio, Viviana Durante, Gabriella Varva et al. · Food Chemistry · 2016 · 56 citations · Full text

Agriculture, Food Science, Food Analysis +10

Effects of defoliation on quality attributes of Nero di Troia ( Vitis vinifera L.) grape and wine

Antonietta Baiano, Antonio De Gianni, Maria Assunta Previtali et al. · Food Research International · 2015 · 37 citations · Full text

Agriculture, Plant Biology, Plant Sciences +12

Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

Maria Assunta Previtali, Marcella Mastromatteo, Pasquale De Vita et al. · International Journal of Food Science & Technology · 2014 · 30 citations

Agriculture, Food Science, Nutritional Sciences +17