N. Costantini

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

Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decanters

Luciano Di Giovacchino, N. Costantini, Arnaldo Serraiocco et al. · European Journal of Lipid Science and Technology · 2001 · 72 citations

Food Chemistry, Olive Oil Mill, Volatile Compounds +9

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

Food Chemistry, Agricultural Chemistry, Centrifugal Decanter +13

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

Food Chemistry, Shelf Life, Coratina Cultivars +14

Evaluating two kinds of centrifuged virgin oils arising from continuous olive processing

Alfonso Ranalli, N. Costantini, Gabriella De Mattia et al. · Journal of the Science of Food and Agriculture · 2000 · 25 citations