List of works - Roberto Selvaggini

Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

scientific article published on 10 November 2012

Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters ⬇️

scientific article published on February 11, 2011

Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea.

scientific article published on January 2011

Effect of an olive phenolic extract on the quality of vegetable oils during frying

scientific article published on 18 December 2014

Effect of olive stoning on the volatile and phenolic composition of virgin olive oil

scientific article published on 01 August 2007

Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection

scientific article published on 01 April 2006

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

scientific article published on 25 June 2015

Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality.

scientific article published on 8 May 2013

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.

scientific article

Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.

scientific article

Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil.

scientific article published on 7 October 2008

Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino

scientific article published on 18 July 2007

Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four Italian olive cultivars

scientific article published on 22 April 2014

Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of Nüzhenide and its distribution in the constitutive parts of fruit

scientific article published on 01 January 1999

Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro.

scientific article

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.

scientific article published on 8 September 2012

Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process

scientific article published on 01 December 2003

List of works by Roberto Selvaggini

Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters ⬇️

Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea.

Effect of an olive phenolic extract on the quality of vegetable oils during frying

Effect of olive stoning on the volatile and phenolic composition of virgin olive oil

Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality.

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.

Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.

Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil.

Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino

Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four Italian olive cultivars

Phenolic compounds of olive fruit: one- and two-dimensional nuclear magnetic resonance characterization of Nüzhenide and its distribution in the constitutive parts of fruit

Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro.

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.

Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process