G. Surricchio

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 · 73 citations

Agriculture, Chemistry, Food Science +16

The new “Cytolase 0” enzyme processing aid improves quality and yields of virgin olive oil

Alfonso Ranalli, Antonella Sgaramella, G. Surricchio · Food Chemistry · 1999 · 51 citations

Agriculture, Biotechnology, Food Science +12

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

Agriculture, Crop Sciences, Food Science +17

Determination of the geographical origin of Italian extra virgin olive oil using pyrolysis mass spectrometry and artificial neural networks

Gary J. Salter, M. Lazzari, Lucia Giansante et al. · Journal of Analytical and Applied Pyrolysis · 1997 · 31 citations

Natural Sciences, Chemistry, Analytical Chemistry +12

Evaluation of heavy metals background in the Adriatic Sea sediments of Abruzzo region, Italy

G. Surricchio, L. Pompilio, Alessandra Arizzi Novelli et al. · The Science of The Total Environment · 2019 · 25 citations

Natural Sciences, Earth Sciences, Geology +16