List of works - Tommaso Gomes

Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

scientific article published on 01 October 2000

Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

scientific article published on 22 October 2014

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.

scientific article published on 12 November 2012

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

scientific article published on 02 February 2016

Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage ⬇️

scientific article published on 01 March 2012

Effects of monoacylglycerols on the oxidative stability of olive oil

scientific article published on 01 October 2010

Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils

scientific article published on 01 June 1999

Fate of oxidized triglycerides during refining of seed oils

scientific article published on 01 July 2003

Improving virgin olive oil quality by means of innovative extracting biotechnologies

scientific article published on 01 April 2003

Influence of processing and storage time on the lipidic fraction of taralli.

scientific article published in November 2009

Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals.

scientific article

Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food

scientific article published on 31 October 2013

Influence of the different oils used in dough formulation on the lipid fraction of taralli

scientific article published on 5 April 2011

Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

article

Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers

scientific article published on 14 March 2013

Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits

Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.

scientific article published on 28 August 2009

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

scientific article published on 19 January 2011

List of works by Tommaso Gomes