María Luisa Ferrante

Analytical Evaluation of Virgin Olive Oil of First and Second Extraction

Alfonso Ranalli, María Luisa Ferrante, Gabriella De Mattia et al. · Journal of Agricultural and Food Chemistry · 1999 · 91 citations

Agriculture, Biochemistry, Food Science +17

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

Agriculture, Food Science, Food Analysis +12

Respiratory rate of olive drupes during their ripening cycle and quality of oil extracted

Alfonso Ranalli, A. Tombesi, María Luisa Ferrante et al. · Journal of the Science of Food and Agriculture · 1998 · 64 citations

Agriculture, Food Science, Horticultural Sciences +17

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

Comparative evaluation of the olive oil given by a new processing system

Alfonso Ranalli, Gabriella De Mattia, María Luisa Ferrante · International Journal of Food Science & Technology · 1997 · 39 citations

Agriculture, Biochemistry, Food Science +17