Alissa Mattei

Olive oil phenolics are dose‐dependently absorbed in humans

Francesco Visioli, Cláudio Galli, Francis Bornet et al. · FEBS Letters · 2000 · 377 citations

Identification of 9(<i>E</i>),11(<i>E</i>)-18:2 Fatty Acid Methyl Ester at Trace Level in Thermal Stressed Olive Oils by GC Coupled to Acetonitrile CI-MS and CI-MS/MS, a Possible Marker for Adulteration by Addition of Deodorized Olive Oil

Alessandro Saba, Francesco Mazzini, Andrea Raffaelli et al. · Journal of Agricultural and Food Chemistry · 2005 · 47 citations

Analysis of extra virgin olive oils from stoned olives

Nádia Mulinacci, Catia Giaccherini, Marzia Innocenti et al. · Journal of the Science of Food and Agriculture · 2004 · 43 citations

Food Chemistry, Fresh Commercial Samples, Food Bioactive Compound +8

BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP

Silvia Siliani, Alissa Mattei, LUCA BENEVIERI INNOCENTI et al. · Journal of Food Quality · 2006 · 35 citations

Food Chemistry, Food Bioactive Compound, Health Sciences +12

Application of membrane processes for the filtration of extra virgin olive oil

A. Bottino, G. Capannelli, Antonio Comite et al. · Journal of Food Engineering · 2004 · 27 citations

Filtration, Chemical Engineering, Engineering +5