Search Results - "Clodoveo, M.L."

new designer malaxer to improve thermal exchange enhancing virgin olive oil quality by Amirante, P, Clodoveo, M.L, Tamborrino, A, Leone, A

“…A large increase in demand for high-quality virgin olive oil during the past few years can be attributed not only to its potential health benefits, but also to…”
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Oxygen concentration control during olive oil extraction process: a new system to emphasize the organoleptic and healthy properties of virgin olive oil by Amirante, P, Clodoveo, M.L, Tamborrino, A, Leone, A, Dugo, G

“…The olive oil extraction process is a combination between a mechanical separation of lipid fraction from the olive paste and a complex enzymatic transformation…”
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Controlled atmosphere storage of 3 Italian cultivars of olives for oil production by Rinaldi, R, Amodio, M.L, Colelli, G, Clodoveo, M.L

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Exploration and exploitation of the functional characteristics of the cultivar ‘Filippo Cea’ Apulian almond by Camposeo, S., Maldera, F., Crupi, P., Corbo, F., Clodoveo, M.L.

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NMR-based metabolomic study of Apulian Coratina extra virgin olive oil extracted with a combined ultrasound and thermal conditioning process in an industrial setting by Del Coco, L., Girelli, C.R., Angilè, F., Mascio, I., Montemurro, C., Distaso, E., Tamburrano, P., Chiurlia, S., Clodoveo, M.L., Corbo, F., Amirante, R., Schena, F.P., Fanizzi, F.P.

“…•NMR-MVA shows the biophenol increase for ultrasound vs traditional extracted EVOO.•High concentration of polyphenols was found in ultrasound-extracted…”
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Pulsed electric fields for application to grape must: microbial modulation and extraction of bioactive compounds by Fiore, M., Di Modugno, N., Bruno, C., De Nicolo, T., Russo, P., Capozzi, V., Paduano, A., Clodoveo, M.L., Amirante, R.

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Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality by Amirante, Paolo, Clodoveo, Maria Lisa, Dugo, Giacomo, Leone, Alessandro, Tamborrino, Antonia

“…An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained when a de-stoner were used for the olive paste preparation…”
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Effect of different temperatures and storage atmospheres on Coratina olive oil quality by Clodoveo, Maria Lisa, Delcuratolo, Debora, Gomes, Tommaso, Colelli, Giancarlo

“…Olives ( Olea europaea cv. Coratina) used for oil production were stored for 30 days at three different temperatures and under different atmospheres (ambient…”
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Determination of inorganic anions in commercial seed oils and in virgin olive oils produced from de-stoned olives and traditional extraction methods, using suppressed ion exchange chromatography (IEC) by Dugo, Giacomo, Pellicanò, Teresa Maria, Pera, Lara La, Turco, Vincenzo Lo, Tamborrino, Antonia, Clodoveo, Maria Lisa

“…Ion exchange chromatography (IEC) with a conductivity detector and chemical suppression, was used to evaluate the content of some inorganic anions ( F - , Cl -…”
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