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Lista de obras de Barbara Lanza

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

artículo científico publicado el 10 de mayo de 2013

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

artículo científico publicado en 2020

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

artículo científico publicado en 2018

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.

artículo científico publicado en 2017

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

artículo científico publicado en 2018

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

artículo científico publicado en 2006

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

artículo científico publicado en 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.

artículo científico publicado en 2006

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

artículo científico publicado en 2019

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

artículo científico publicado en 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

artículo científico publicado en 2020

Truffle melanogenesis: correlation with reproductive differentiation and ascocarp ripening

artículo científico publicado en 1992

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