Emilia Iannucci

Effects of olive mill wastewater spreading on the physico-chemical and microbiological characteristics of soil

Maria Gabriella Di Serio, Barbara Lanza, Maria Regina Mucciarella et al. · International Biodeterioration & Biodegradation · 2008 · 132 citations

Engineering, Olive Mill Wastewater, Soil Pollution +10

Effect of olive paste kneading process time on the overall quality of virgin olive oil

Alfonso Ranalli, Luciano Pollastri, Stefania Contento et al. · European Journal of Lipid Science and Technology · 2003 · 92 citations

Food Analysis, Process Time, Italian Olive Varieties +16

Use of a lactic acid bacteria starter culture during green olive (<i>Olea europaea</i> L cv Ascolana tenera) processing

Vincenzo Marsilio, Leonardo Seghetti, Emilia Iannucci et al. · Journal of the Science of Food and Agriculture · 2005 · 89 citations

Phenolic Composition, Food Preservation, Polyphenolics +20

Acylglycerol and Fatty Acid Components of Pulp, Seed, and Whole Olive Fruit Oils. Their Use to Characterize Fruit Variety by Chemometrics

Alfonso Ranalli, Luciano Pollastri, Stefania Contento et al. · Journal of Agricultural and Food Chemistry · 2002 · 72 citations

Lipochromes, vitamins, aromas and other components of virgin olive oil are affected by processing technology

Alfonso Ranalli, Paolo Cabras, Emilia Iannucci et al. · Food Chemistry · 2001 · 48 citations

Food Chemistry, Food Analysis, Virgin Olive Oil +7