Search Results - "Taticchi, A."

Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality by Servili, M., Veneziani, G., Taticchi, A., Romaniello, R., Tamborrino, A., Leone, A.

“…•Ultrasound machine was used in an industrial olive oil extraction plant.•Ultrasound machine was placed between crusher and malaxer, working at 2…”
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Effect of an olive phenolic extract on the quality of vegetable oils during frying by Esposto, S., Taticchi, A., Di Maio, I., Urbani, S., Veneziani, G., Selvaggini, R., Sordini, B., Servili, M.

“…•A phenolic extract (PE) from an olive by-product was used to improve the performance of a frying oil.•PE in frying oil could preserve α-tocopherol against…”
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Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality by Veneziani, G., Esposto, S., Taticchi, A., Urbani, S., Selvaggini, R., Di Maio, I., Sordini, B., Servili, M.

“…•A technological innovation is introduced in mechanical extraction process of olive oil.•For the first time the olive paste is undergone to a cooling treatment…”
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Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure by Servili, M., Esposto, S., Fabiani, R., Urbani, S., Taticchi, A., Mariucci, F., Selvaggini, R., Montedoro, G. F.

“… Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however, tocopherols and carotenes are also present. The…”
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Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria by Servili, M., Rizzello, C.G., Taticchi, A., Esposto, S., Urbani, S., Mazzacane, F., Di Maio, I., Selvaggini, R., Gobbetti, M., Di Cagno, R.

“…Functional milk beverages (FMB100 and FMB200) fortified with phenolic compounds (100 and 200 mg/l) extracted from olive vegetable water, and fermented with…”
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Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits by Dal Bosco, A., Mourvaki, E., Cardinali, R., Servili, M., Sebastiani, B., Ruggeri, S., Mattioli, S., Taticchi, A., Esposto, S., Castellini, C.

“…The aim was to investigate the effects of three types (A, B and C) of stoned and dehydrated olive pomaces (OPs), differing in olive cultivar, on productive…”
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The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition by Mele, M., Serra, A., Pauselli, M., Luciano, G., Lanza, M., Pennisi, P., Conte, G., Taticchi, A., Esposto, S., Morbidini, L.

“…The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentrate-based diet for lambs on the…”
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Use of dried stoned olive pomace in the feeding of lactating buffaloes: effect on the quantity and quality of the milk produced by Terramoccia, S, Bartocci, S, Taticchi, A, Di Giovanni, S, Pauselli, M, Mourvaki, E, Urbani, S, Servili, M

“…Dried stoned olive pomace (DSOP) was administered to dairy water buffaloes, and their productive performance and milk composition were analysed. Sixteen…”
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Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo by Taticchi, A, Bartocci, S, Servili, M, Di Giovanni, S, Pauselli, M, Mourvaki, E, Zilio, D Meo, Terramoccia, S

“…Following a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of…”
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[2.2]Paracyclophane-based molecular systems for the development of organic solar cells by Valentini, L., Marrocchi, A., Seri, M., Mengoni, F., Meloni, F., Taticchi, A., Kenny, J.M.

“…The synthesis of two [2.2]paracyclophane-based molecular systems with a π -conjugated aromatic backbone have been reported and their utilization as active…”
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Effect of different irrigation regimes on quality of virgin olive oil by Caruso, G, Gucci, R, Urbani, S, Taticchi, A, Esposto, S, Servili, M

“…An experiment was carried out in a high-density olive (Olea europaea L. 'Frantoio') orchard in Tuscany over two growing seasons to compare the effect of three…”
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effect of diverse agricultural and technological factors on olive oil quality and yield by Servili, M, Esposto, S, Taticchi, A, Urbani, S, Di Maio, I, Sordini, B, Selvaggini, R

“…The quality of extra virgin olive oil (EVOO) can be determined thanks to the use of some parameters whose values can be used to evaluate the healthy and…”
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Introduction of the flash thermal conditioning of the olive paste in the oil mechanical extraction process: impact on the virgin oil quality by Taticchi, A, Veneziani, G, Esposto, S, Urbani, S, Di Maio, I, Selvaggini, R, Servili, M

“…The malaxation, whose main purpose is the aggregation of small oil droplets, dispersed in the olive pastes, to improve the oil separation during the mechanical…”
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Innovation in Extraction Technology for Improved Virgin Olive Oil Quality and By-Product Valorisation by Servili, M, Esposto, S, Taticchi, A, Urbani, S, Selvaggini, R, Di Maio, I, Veneziani, G

“…The mechanical oil-extraction process affects sensory and health-beneficial properties of virgin olive oil (VOO), as it is directly related to the generation…”
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From the orchard to the virgin olive oil quality: a critical overview by Servili, M, Esposto, S, Taticchi, A, Urbani, S, Veneziani, G, Di Maio, I, Selvaggini, R, Gucci, R

“…Nowadays the extra virgin olive oil (EVOO) marketable quality includes parameters describing the alteration state and assuring the oil genuineness, but it does…”
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Characterization of virgin olive oil aroma. Comparison by three different methods: solid phase microextraction - gas chromatography / mass spectrometry (SPME-GC/MS), electronic nose and proton transfer reaction mass spectrometry (PTR-MS) by Servili, M, Esposto, S, Selvaggini, R, Taticchi, A, Urbani, S, Montedoro, G.F, Ricco, I

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Synthesis and absolute configuration of a new chiral [2.2]paracyclophane-based diene by Lanari, D., Marrocchi, A., Minuti, L., Rosini, C., Superchi, S., Taticchi, A.

“…The synthesis of a new enantiomerically pure diene, ( S)-(+)- 1 is reported. The absolute configuration of 1 was determined by non-empirical analysis of its CD…”
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Stereoselective synthesis of enantiopure condensed [2.2]paracyclophanes by Minuti, L., Taticchi, A., Marrocchi, A., Costantini, L., Gacs-Baitz, E.

“…The Diels–Alder reaction of ( S)-(+)-4-ethenyl[2.2]paracyclophane with 1,4-benzoquinone, N-phenylmaleimide and 3-nitrocyclohexen-1-one has been investigated…”
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Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil by Servili, Maurizio, Selvaggini, Roberto, Esposto, Sonia, Taticchi, Agnese, Montedoro, GianFrancesco, Morozzi, Guido

“…Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however, tocopherols and carotenes are also present. The…”
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Volatile compounds in virgin olive oil: occurrence and their relationship with the quality by Angerosa, Franca, Servili, Maurizio, Selvaggini, Roberto, Taticchi, Agnese, Esposto, Sonia, Montedoro, GianFrancesco

“…The stimulation of the human sensory receptors by volatile compounds present in virgin olive oils gives rise to the sensory attributes that describe its…”
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