V. Vacca

Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage

Alessandra Del, Antonio Piga, V. Vacca et al. · Food Chemistry · 2003 · 289 citations

Food Chemistry, Nutrition, Citrus Segments +7

Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

Lorenzo Cerretani, Alessandra Bendini, Alessandra Del et al. · European Food Research and Technology · 2005 · 96 citations

Virgin Olive Oils, Different Cultivars, Preliminary Characterisation

Influence of technology, storage and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits

Alessandra Del, V. Vacca, Marco Poiana et al. · Food Chemistry · 2005 · 67 citations

Food Chemistry, Bosana Cv, De-stoned Fruits +8

Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies

Costantino Fadda, Alessandra Del, A.M. Sanguinetti et al. · Food Chemistry · 2012 · 41 citations

Food Chemistry, Solvent Extraction, Extraction Technologies +7

EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUALITY OF BOSANA EXTRA‐VIRGIN OLIVE OIL

V. Vacca, Alessandra Del, Marco Poiana et al. · Journal of Food Quality · 2006 · 37 citations · Full text

Food Chemistry, Polyphenolics, Shelf Life +14