15 results on '"SERVILI M"'
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2. CHARACTERIZATION OF EXTRA VIRGIN OLIVE OILS FROM 'ARBEQUINA' AND 'FRANTOIO' PRODUCED IN A LATITUDINAL GRADIENT IN CHILE
3. THE EFFECT OF DIVERSE AGRICULTURAL AND TECHNOLOGICAL FACTORS ON OLIVE OIL QUALITY AND YIELD
4. INTRODUCTION OF THE FLASH THERMAL CONDITIONING OF THE OLIVE PASTE IN THE OIL MECHANICAL EXTRACTION PROCESS: IMPACT ON THE VIRGIN OIL QUALITY
5. EFFECT OF DIFFERENT IRRIGATION REGIMES ON QUALITY OF VIRGIN OLIVE OIL
6. FROM THE ORCHARD TO THE VIRGIN OLIVE OIL QUALITY: A CRITICAL OVERVIEW
7. 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)
8. INFLUENCE OF ETHYLENE AND 1-METHYLCYCLOPROPENE POSTHARVEST TREATMENTS ON AROMATIC QUALITY OF 'ALEATICO' GRAPES
9. OIL QUALITY OF OLIVE CV. 'LECCINO' GROWN UNDER IRRIGATED OR DRY-FARMED CONDITIONS
10. RELATIONSHIPS BETWEEN PHENOLIC COMPOSITION OF OLIVE FRUIT AND OLIVE OIL: THE IMPORTANCE OF THE ENDOGENOUS ENZYMES
11. THE USE OF BIOTECHNOLOGY MEANS DURING OIL MECHANICAL EXTRACTION PROCESS: RELATIONSHIP WITH SENSORY AND NUTRITIONAL PARAMETERS OF VIRGIN OLIVE OIL QUALITY
12. PHENOLIC COMPOSITION OF OLIVE FRUIT AND VIRGIN OLIVE OIL: DISTRIBUTION IN THE CONSTITUTIVE PARTS OF FRUIT AND EVOLUTION DURING THE OIL MECHANICAL EXTRACTION PROCESS
13. PHENOLIC COMPOSITION OF VIRGIN OLIVE OIL IN RELATIONSHIP TO SOME CHEMICAL AND PHYSICAL ASPECTS OF MALAXATION.
14. EFFECT OF AGRONOMIC AND SEASONAL FACTORS ON OLIVE (OLEA EUROPAEA L.) PRODUCTION AND ON THE QUALITATIVE CHARACTERISTICS OF THE OIL.
15. AGRO-CLIMATIC FACTORS AND CHARACTERISTICS OF THE COMPOSITION OF VIRGIN OLIVE OILS
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