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List of works by Enrico Valli

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

scientific article published on 20 May 2020

Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

scientific article published on 29 January 2013

Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.

scientific article published on July 2010

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

scientific article published on 14 July 2020

Olive oil enriched in lycopene from tomato by-product through a co-milling process

scientific article published on 22 May 2015

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

scientific article published on 3 April 2012

Rapid screening of fatty acid alkyl esters in olive oils by time domain reflectometry

scientific article

Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils

scientific article published on 28 January 2014

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

scientific article published on 01 November 2009

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