Foods | Free Full-Text | Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Oleum – New Business Media
Frontiers | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor
News
Researchers come up with fingerprinting technique to detect geographical origin of virgin olive oil | Food Safety Africa Magazine
Tasting, Testing and Understanding Olive Oil - olivenews.gr
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 | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
News
DELIVERABLE D7.7
Oltre 100 libri da leggere per l'esta- te 2021. mrg – Magazine Alessandria today – Pier Carlo Lava
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
A new tool to verify the geographical origins of virgin olive oil
Loop | Stefania Vichi
RAFA 2022 - Poster Awards
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
Universitat de Barcelona - Campus de l'Alimentació
La-professora-Stefania-Vichi-nova-coordinadora-de-seccio-de-Nutricio-i-Bromatologia - Facultat de Farmàcia i Ciències de l'Alimentació - Universitat de Barcelona
Nuovi stimoli per l'olio - Olio Officina Magazine
