Gabriella De Mattia

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

Characterization of olive oil produced with a new enzyme processing aid

Alfonso Ranalli, Gabriella De Mattia · Journal of the American Oil Chemists Society · 1997 · 79 citations

Agriculture, Biochemistry, Food Science +17

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

Quality of virgin olive oil as influenced by origin area.

Alfonso Ranalli, Gabriella De Mattia, M. Patumi et al. · Grasas y Aceites · 1999 · 60 citations · Full text

Agriculture, Agronomy, Food Science +11

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