Luciano Di Giovacchino

Effect of extraction systems on the quality of virgin olive oil

Luciano Di Giovacchino, Mario Solinas, Mario Miccoli · Journal of the American Oil Chemists Society · 1994 · 135 citations

Food Chemistry, Solvent Extraction, Olive Paste +12

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

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

Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation

Luciano Di Giovacchino, Franca Angerosa · Journal of the American Oil Chemists Society · 1996 · 50 citations

Food Chemistry, Botany, Organoleptic Quality +7

Use of nitrogen to improve stability of virgin olive oil during storage

Luciano Di Giovacchino, Maria Regina Mucciarella, N. Costantini et al. · Journal of the American Oil Chemists Society · 2002 · 48 citations

Food Chemistry, Shelf Life, Coratina Cultivars +14