List of works - Barbara Lanza

Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation ⬇️

scientific article published on May 10, 2013

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices

scientific article published on 02 January 2020

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study.

scientific article

Crocus sativus by-products as sources of bioactive extracts: Pharmacological and toxicological focus on anthers

scientific article published on 11 February 2019

Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea)

article

Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives

article by Barbara Lanza et al published 27 May 2013 in Grasas y Aceites

Influence of sensory quality on preferences for apples of primary school children.

scientific article

Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and Texture Profile Analysis (TPA).

scientific article

Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods

scientific article published on 01 September 2006

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

scientific article published on 16 December 2020

Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes

Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1H NMR T1 and T2 relaxation and MRI.

scientific article

Pollenkitt of some monocotyledons: lipid composition and implications for pollen germination

scientific article published on 30 May 2019

Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity.

scientific article published on 28 November 2012

Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes

article

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

scientific article published on 06 March 2020

Truffle melanogenesis: correlation with reproductive differentiation and ascocarp ripening

scientific article published on 01 November 1992

List of works by Barbara Lanza

Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation ⬇️

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study.

Crocus sativus by-products as sources of bioactive extracts: Pharmacological and toxicological focus on anthers

Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea)

Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives

Influence of sensory quality on preferences for apples of primary school children.

Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and Texture Profile Analysis (TPA).

Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes

Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1H NMR T1 and T2 relaxation and MRI.

Pollenkitt of some monocotyledons: lipid composition and implications for pollen germination

Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity.

Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Truffle melanogenesis: correlation with reproductive differentiation and ascocarp ripening