Lista de obras - Giuseppe Fregapane - Dominio Público Uruguay

Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.

artículo científico publicado en 2013

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

artículo científico publicado en 2003

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv

artículo científico publicado en 2014

Characterization of virgin walnut oils and their residual cakes produced from different varieties

artículo científico publicado en 2018

Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage

artículo científico publicado en 2007

Composition and properties of virgin pistachio oils and their by-products from different cultivars

artículo científico publicado en 2017

Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability

article

Development of functional edible oils enriched with pistachio and walnut phenolic extracts

scientific article published on 02 December 2019

Dietary assessment of an educated young Spanish population using a self-administered meal-based food frequency questionnaire

artículo científico publicado en 2000

Effect of Storage on Secoiridoid and Tocopherol Contents and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils

artículo científico publicado en 2006

Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).

artículo científico publicado en 2009

Effect of preprocessing olive storage conditions on virgin olive oil quality and composition

artículo científico publicado en 2010

Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process.

artículo científico publicado en 2017

Influence of cultivar and technological conditions on the volatile profile of virgin pistachio oils

scientific article published on 12 December 2019

Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25–75 °C)

Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management

artículo científico publicado en 2006

Phenolic compounds profile of cornicabra virgin olive oil.

artículo científico publicado en 2002

Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil

article published in 2007

Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C

scientific article published on 22 July 2015

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

artículo científico publicado en 2017

Wine vinegar production using a noncommercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger

article by Giuseppe Fregapane et al published 1 April 1999 in Biotechnology and Bioengineering

Lista de obras de Giuseppe Fregapane

Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays.

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv

Characterization of virgin walnut oils and their residual cakes produced from different varieties

Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage

Composition and properties of virgin pistachio oils and their by-products from different cultivars

Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability

Development of functional edible oils enriched with pistachio and walnut phenolic extracts

Dietary assessment of an educated young Spanish population using a self-administered meal-based food frequency questionnaire

Effect of Storage on Secoiridoid and Tocopherol Contents and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils

Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).

Effect of preprocessing olive storage conditions on virgin olive oil quality and composition

Fate and Prediction of Phenolic Secoiridoid Compounds throughout the Different Stages of the Virgin Olive Oil Making Process.

Influence of cultivar and technological conditions on the volatile profile of virgin pistachio oils

Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25–75 °C)

Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management

Phenolic compounds profile of cornicabra virgin olive oil.

Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil

Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Wine vinegar production using a noncommercial 100-litre bubble column reactor equipped with a novel type of dynamic sparger