Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes - Vichi - 2019 - European Journal of Lipid Science and Technology - Wiley Online Library
Animals | Free Full-Text | Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding
Tasting, Testing and Understanding Olive Oil - olivenews.gr
8<up>th</up> UB Danone Chair Awards Ceremony - Current events - University of Barcelona
Loop | Stefania Vichi
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
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
La nave dei libri raddoppia e dal 7 al 10 ottobre viaggia da Napoli a Palermo – Leggere:tutti
Fingerprinting techniques to identify olive o | EurekAlert!
Foods | Free Full-Text | Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
PDF) Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status | Stefania Vichi and Susana Buxaderas - Academia.edu
Stefania Vichi | LinkedIn
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Frontiers | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor
Stefania Vichi | LinkedIn
Researchers come up with fingerprinting technique to detect geographical origin of virgin olive oil | Food Safety Africa Magazine
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Fingerprinting Techniques Identify Olive Oils | Food Manufacturing
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Oleum – New Business Media
Stefania Vichi | LinkedIn
