Methods to determine the quality of acid oils and fatty acid distillates used in animal feeding - Methods X
Olive Oil Evaluation Course in Barcelona
PDF) Determination of lipophilic marine toxins in mussels. Quantification and confirmation criteria using high resolution mass spectrometry | Stefania Vichi - Academia.edu
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Olive Oil Evaluation Course in Barcelona
Loop | Stefania Vichi
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Authentication and Detection of Adulteration of Olive Oil – Nova Science Publishers
News
Foods | Free Full-Text | Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Events
Quality losses in virgin olive oil due to washing and short‐term storage before olive milling - Vichi - 2015 - European Journal of Lipid Science and Technology - Wiley Online Library
Frontiers | Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines | Microbiology
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Stefania Vichi, profesora de Nutrición en Univ. de Barcelona: “Las condiciones de extracción tienen un efecto sustancial sobre el perfil organoléptico de los AOVEs” – Revista Almaceite
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Starker Wind Talentiert Erleuchten stefania vichi barcellona mail Kontur Garantie Fortschritt
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent - Nenadis - 2018 - European Journal of Lipid Science
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics - ScienceDirect
Olive Oil Evaluation Course - Lecturers
