Ennio La Notte

Phenolic Compounds in Different Olive Varieties

Marco Esti, Luciano Cinquanta, Ennio La Notte · Journal of Agricultural and Food Chemistry · 1998 · 228 citations

Food Chemistry, Botany, Varietal Marker +6

Evolution of phenolic compounds in virgin olive oil during storage

Luciano Cinquanta, Marco Esti, Ennio La Notte · Journal of the American Oil Chemists Society · 1997 · 134 citations

Food Chemistry, Phenolic Compounds, Olive Oils +10

Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees

Maria Teresa Liberatore, Sandra Pati, Matteo Alessandro Del Nobile et al. · Food Research International · 2010 · 84 citations

Chardonnay White Wine, Flavoromics, Wine Tasting +2

Quality evaluation of peaches and nectarines by electrochemical and multivariate analyses: relationships between analytical measurements and sensory attributes

Marco Esti, Maria Cristina Messia, Fiorella Sinesio et al. · Food Chemistry · 1997 · 80 citations

Sensory Attributes, Engineering, Multivariate Analyses +9

Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour

Carmela Lamacchia, Aldo Di Luccia, Antonietta Baiano et al. · Journal of Cereal Science · 2007 · 65 citations

Food Chemistry, Pasta Proteins, Biochemistry +7