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Luciana Di Giacinto is a senior technologist at the CREA - Research Centre for Engineering and Agri-Food Processing, Pescara. She graduated in Chemistry from the University of Perugia, Italy, in 1983. She has been a full-time researcher since 1988. She is in charge of revision analyses on samples of vegetable oils and fats reported in the national territory and counter-analyses in the case of arbitration for complaints relating to organoleptic determinations on samples of virgin olive oils, marketed on national and international territory. She is a chemical and organoleptic expert for MiPAAF and the International Olive Oil Council (IOC). She is head of the panel of the official Sensory Laboratory recognised by the MiPAAF and the International Olive Oil Council in Madrid. She is in charge of third-party analysis for the paid verification of the authenticity of vegetable oil samples and fats at a national and international level.
In olive oil extraction processes, different operating methods used for the preparation of olive pastes significantly affect their rheological characteristics, as well as the extraction yields and qualitative characteristics of the oils. To enhance and improve the characteristics of high-quality EVOOs (Extra Virgin Olive Oils), milling technologies have implemented olive pitting in the preparation of olive pastes to be processed for olive oil extraction. Commonly used pitting machines employ the percussion and centrifugal projection of drupes, which often involve the heating of pastes, breaking of kernels, and emulsion of oils. Aiming to improve olive oil pitting processes, the CREA Research Centre for Engineering and Agri-food Processing in Treviglio, Italy, has conceived an alternative method, which is based on the low-speed constriction and mutual abrasion of drupes inside a rotative working chamber. This paper describes the process that led to the hypothesis of an innovative pitting method and to the validation of the hypothesis through the development of a lab-scale pitter prototype. The development steps and the assessment of the results of the prototype trials are reported.
Pietro Toscano; Maurizio Cutini; Luciana Di Giacinto; Maria Gabriella Di Serio; Carlo Bisaglia. Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives. AgriEngineering 2021, 3, 622 -632.
AMA StylePietro Toscano, Maurizio Cutini, Luciana Di Giacinto, Maria Gabriella Di Serio, Carlo Bisaglia. Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives. AgriEngineering. 2021; 3 (3):622-632.
Chicago/Turabian StylePietro Toscano; Maurizio Cutini; Luciana Di Giacinto; Maria Gabriella Di Serio; Carlo Bisaglia. 2021. "Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives." AgriEngineering 3, no. 3: 622-632.
BACKGROUND Single cultivar ‘Olivastro di Bucchianico’ extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in the province of Chieti. There is very little research in the literature describing the morphological and chemical characteristics of this cultivar. RESULTS A morphological characterization of the plant and the fruit was carried out. In addition, we characterized the chemical, physical‐chemical and sensory properties of the extra virgin olive oil. The following analyses were conducted: free acidity, peroxide value, ultraviolet spectrophotometric indices, contents in fatty acid ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, volatile compounds and sensory profile. The analysis of the volatile compounds was performed using a headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) instrument connected to a nitrogen generator for carrier/drift gas production. CONCLUSION The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS‐GC‐IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation. © 2021 Society of Chemical Industry.
Maria Gabriella Di Serio; Lucia Giansante; Paolo Del Re; Luciano Pollastri; Filippo Panni; Enrico Valli; Luciana Di Giacinto. Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS‐GC‐IMS. Journal of the Science of Food and Agriculture 2021, 1 .
AMA StyleMaria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Luciano Pollastri, Filippo Panni, Enrico Valli, Luciana Di Giacinto. Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS‐GC‐IMS. Journal of the Science of Food and Agriculture. 2021; ():1.
Chicago/Turabian StyleMaria Gabriella Di Serio; Lucia Giansante; Paolo Del Re; Luciano Pollastri; Filippo Panni; Enrico Valli; Luciana Di Giacinto. 2021. "Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS‐GC‐IMS." Journal of the Science of Food and Agriculture , no. : 1.
In the oil sector, a novelty in the centrifugal extraction system is represented by the multi-phase decanters (DMF) that work without adding process water and with the advantage of recovering a dried pomace and a by-product, called “pâté“, consisting of the pulp and its vegetation water, without traces of stone. The pâté has a high content of phenolic compounds, mainly represented by secoiridoids and verbascoside. The present work investigated the efficacy of two different ways of debittering (by sequential filtrations and spontaneous fermentation) of DMF pâté from three olive cultivars (Olea europaea L. “Leccino”, “Carboncella” and “Tortiglione”) to make the pâté edible, and, contemporary, investigated also the effect of its phenolic bioactive extracts on pathogenic bacteria and colon cancer cell model. Daily filtrations of pâté of the three cultivars have been shown to be more efficient in phenolic degradation. The activity of the indigenous microflora on the other hand takes a longer time to degrade the phenolic component and therefore to de-bitter it. None of pâté showed antibacterial activity. Colorimetric assay MTS for cell viability and metabolic activity tested on colon cancer cells CaCo2 and HCT116 suggest a potential beneficial effect of the dried extracts probably related to the modulation of gene expression under these treatments.
Barbara Lanza; Martina Cellini; Sara Di Marco; Emira D’Amico; Nicola Simone; Lucia Giansante; Arianna Pompilio; Giuseppina Di Loreto; Martina Bacceli; Paolo Del Re; Giovanni Di Bonaventura; Luciana Di Giacinto; Gitana Maria Aceto. Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects. Molecules 2020, 25, 5967 .
AMA StyleBarbara Lanza, Martina Cellini, Sara Di Marco, Emira D’Amico, Nicola Simone, Lucia Giansante, Arianna Pompilio, Giuseppina Di Loreto, Martina Bacceli, Paolo Del Re, Giovanni Di Bonaventura, Luciana Di Giacinto, Gitana Maria Aceto. Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects. Molecules. 2020; 25 (24):5967.
Chicago/Turabian StyleBarbara Lanza; Martina Cellini; Sara Di Marco; Emira D’Amico; Nicola Simone; Lucia Giansante; Arianna Pompilio; Giuseppina Di Loreto; Martina Bacceli; Paolo Del Re; Giovanni Di Bonaventura; Luciana Di Giacinto; Gitana Maria Aceto. 2020. "Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects." Molecules 25, no. 24: 5967.
Seven cultivars of extra‐virgin olive oils (EVOOs) with different contents of natural antioxidants were analysed to evaluate the influence of storage time on EVOO quality. The EVOOs were stored in 1‐L‐volume green glass bottles at room temperature (15–18 °C) and with the same area of exposure to air. The main chemical, physicochemical, and sensory characteristics related to quality were determined for these EVOOs every 2 months, over a total period of 12 months. Under these storage conditions, all of the EVOOs showed gradual loss of quality. Based on these EVOO characteristics, the shelf‐life was approximated to between 10 and 12 months, which is a lot shorter than the 18 months that is currently used for the expiry period. Moreover, this study developed an analytical method to predict the remaining shelf‐life of individual marketed EVOOs. This is based on statistical analysis of the accurate analytical data for the EVOOs. Practical applications An accurate mathematical model available for the prediction of the shelf‐life of packaged EVOOs is a useful tool, not only for the producing companies, but also for governments and, in particular, the general public. Shelf‐life testing also allows the companies to minimize their production and packaging costs.
Maria Gabriella Di Serio; Lucia Giansante; Giuseppina Di Loreto; Luciana Di Giacinto. Shelf life of extra-virgin olive oils: First efforts toward a prediction model. Journal of Food Processing and Preservation 2018, 42, e13663 .
AMA StyleMaria Gabriella Di Serio, Lucia Giansante, Giuseppina Di Loreto, Luciana Di Giacinto. Shelf life of extra-virgin olive oils: First efforts toward a prediction model. Journal of Food Processing and Preservation. 2018; 42 (7):e13663.
Chicago/Turabian StyleMaria Gabriella Di Serio; Lucia Giansante; Giuseppina Di Loreto; Luciana Di Giacinto. 2018. "Shelf life of extra-virgin olive oils: First efforts toward a prediction model." Journal of Food Processing and Preservation 42, no. 7: e13663.
PurposeThis paper has the aim to guide the choice of consumers, putting on the label an additional claim, which can provide more information on the sensory profile and the nutritional and preservation features of the marketed extra virgin olive oil. Design/methodology/approachIn order to define the concept of global quality, the following parameters were considered: fruity, bitter, pungency, 1-penten-3-one, phenolic substances, tocopherols, peroxide value, free acidity, palmitic acid, stearic acid oleic acid linoleic acid, and the campesterol/ stigmasterol ratio. The study was carried out on 143 commercial extra virgin olive oils. FindingsThe Global Quality Index (GQI) was calculated as the square root of the sum of the squares of the individual local indices, according to three different algorithms. The computation obtained was recognised by chemometric analysis. Originality/valueThree different global quality levels: ‘excellent’, ‘good’, and ‘sufficient’ have been determined. This clustering has also been recognised with statistical approach. Since on the market, consumers can find extra virgin olive oils of different overall quality levels, it is possible to guide the choice of customers through an additional claim on the label, able to give more information on the sensory profile and the nutritional and preservation features of the product.
Lucia Giansante; Giuseppina Di Loreto; Maria Gabriella Di Serio; Raffaella Vito; Luciana Di Giacinto. Commercial extra virgin olive oils. British Food Journal 2017, 119, 2102 -2116.
AMA StyleLucia Giansante, Giuseppina Di Loreto, Maria Gabriella Di Serio, Raffaella Vito, Luciana Di Giacinto. Commercial extra virgin olive oils. British Food Journal. 2017; 119 (9):2102-2116.
Chicago/Turabian StyleLucia Giansante; Giuseppina Di Loreto; Maria Gabriella Di Serio; Raffaella Vito; Luciana Di Giacinto. 2017. "Commercial extra virgin olive oils." British Food Journal 119, no. 9: 2102-2116.
The quality and genuineness of extra-virgin olive oils (EVOOs) were assessed following the methods and parameters of EU Commission Regulation N° 2568/91/EEC and subsequent modifications, which also set specific limits for fatty-acid ethyl esters (FAEEs). This study included a subset of EVOOs from among 399 samples analysed as part of a monitoring study for FAEEs in EVOOs. The subset was subjected to statistical evaluation to quantify the relationships between FAEE content and sensory defects associated with fermentation: fusty/muddy sediment, musty/humid/earthy, and winey/vinegary. The use of multiple regression analysis demonstrates that FAEE content can be inferred as a function of the intensity of organoleptic defects for samples with high alkyl esters content. The intensity of the rancid defect negatively influences the accuracy of this model, because of underestimation of the fermentation defects that are also present.
Maria Gabriella Di Serio; Lucia Giansante; Giuseppina Di Loreto; Angelo Faberi; Lorenzo Ricchetti; Luciana Di Giacinto. Ethyl esters versus fermentative organoleptic defects in virgin olive oil. Food Chemistry 2017, 219, 33 -39.
AMA StyleMaria Gabriella Di Serio, Lucia Giansante, Giuseppina Di Loreto, Angelo Faberi, Lorenzo Ricchetti, Luciana Di Giacinto. Ethyl esters versus fermentative organoleptic defects in virgin olive oil. Food Chemistry. 2017; 219 ():33-39.
Chicago/Turabian StyleMaria Gabriella Di Serio; Lucia Giansante; Giuseppina Di Loreto; Angelo Faberi; Lorenzo Ricchetti; Luciana Di Giacinto. 2017. "Ethyl esters versus fermentative organoleptic defects in virgin olive oil." Food Chemistry 219, no. : 33-39.
B. Lanza; M. G. Di Serio; Luciana Di Giacinto. Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments. Grasas y Aceites 2016, 67, 1 .
AMA StyleB. Lanza, M. G. Di Serio, Luciana Di Giacinto. Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments. Grasas y Aceites. 2016; 67 (2):1.
Chicago/Turabian StyleB. Lanza; M. G. Di Serio; Luciana Di Giacinto. 2016. "Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments." Grasas y Aceites 67, no. 2: 1.
The quality of monovarietal extra virgin olive oil from cv. ‘Taggiasca’ is influenced by many factors that have impact on shelf-life as well as on sensory and healthy properties of the product. The aim of the work was to recreate the conditions similar to those in consumer sales point (conditions of “shelf”), maintaining the olive oil packaged in dark-green bottles at room temperature (between 18 and 25 °C) under artificial light and away from heat sources, monitoring the oils up to 12 months from bottling with quarterly sampling for the main chemical, physico-chemical, and sensory parameters related to the quality. After one year of storage, an organoleptic alteration with reduction of the attributes ‘fruity’, ‘pungent’, and ‘bitter’, as well as the occurrence of ‘rancid’ defect, was observed. This alteration was found to be accompanied by a decrease in phenolic substances and tocopherols and an increase in primary and secondary oxidation products. The composition of the volatile fraction showed a slight increase of substances related to rancid defect, a constant trend of compounds related to fruitiness, and a slight decrease in alcohols. It can be concluded that the optimum time of storage of the oil under the above-mentioned conditions is approximately 9 months.
Barbara Lanza; M.G. Di Serio; Lucia Giansante; G. Di Loreto; Luciana Di Giacinto; Related Information. Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’. Acta Alimentaria 2015, 44, 585 -592.
AMA StyleBarbara Lanza, M.G. Di Serio, Lucia Giansante, G. Di Loreto, Luciana Di Giacinto, Related Information. Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’. Acta Alimentaria. 2015; 44 (4):585-592.
Chicago/Turabian StyleBarbara Lanza; M.G. Di Serio; Lucia Giansante; G. Di Loreto; Luciana Di Giacinto; Related Information. 2015. "Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’." Acta Alimentaria 44, no. 4: 585-592.
The aim of this study is to provide an additional element of knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging to the Grossa di Gerace cv. Then, the following chemical, physical‐chemical, and sensory analyses have been performed: free acidity, peroxide value, UV spectrophotometric indices, ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, dynamic headspace volatile compounds, and sensory profile.
Maria Gabriella Di Serio; Luciana Di Giacinto; Giuseppina Di Loreto; Lucia Giansante; Massimiliano Pellegrino; Raffaella Vito; Enzo Perri. Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv. European Journal of Lipid Science and Technology 2015, 118, 288 -298.
AMA StyleMaria Gabriella Di Serio, Luciana Di Giacinto, Giuseppina Di Loreto, Lucia Giansante, Massimiliano Pellegrino, Raffaella Vito, Enzo Perri. Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv. European Journal of Lipid Science and Technology. 2015; 118 (2):288-298.
Chicago/Turabian StyleMaria Gabriella Di Serio; Luciana Di Giacinto; Giuseppina Di Loreto; Lucia Giansante; Massimiliano Pellegrino; Raffaella Vito; Enzo Perri. 2015. "Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv." European Journal of Lipid Science and Technology 118, no. 2: 288-298.
In southern Italy, some olive cultivars such as ‘Ogliarola Salentina’ ripen when the day temperature is still high, at up to 28 to 30 °C. This can affect both the oil quality and the expression of its valuable characteristics. In addition, it increases the risk of undesirable fermentation that can generate off-flavors. In the present study, nocturnal olive harvesting was carried out to determine the influence that temperature can have on the characteristics of the extra virgin olive oil, and particularly on the volatile and oxidative compounds. The data obtained are encouraging: the lower temperatures that occur during the night appear to have a particular and positive impact on the organoleptic characteristics of the extra virgin olive oil produced, with enhanced formation of the volatile compounds that contribute to the ‘green’ notes of the flavor. In areas where daytime temperatures are very high, the nocturnal harvesting of olives at the correct stage of maturity therefore represents a good agronomic practice for the production of oils with high organoleptic and nutritional merit. En el sur de Italia, algunas variedades de olivo maduran cuando la temperatura del día sigue siendo alta, hasta 28 °C a 30 °C. Esto puede perjudicar la calidad del aceite y a la expresión de sus valiosas características, y aumenta el riesgo de fermentación indeseable que puede generar malos sabores. En el presente estudio, la cosecha nocturna de aceitunas se llevó a cabo para determinar la influencia que la temperatura puede tener sobre las características del aceite de oliva virgen extra, y en particular sobre los compuestos volátiles y los compuestos relacionados con la oxidación. Los datos obtenidos son alentadores: las temperaturas más bajas que se producen durante la noche parecen tener un impacto positivo en las características organolépticas del aceite de oliva virgen extra producido, con una mejora de la formación de los compuestos volátiles que contribuyen a las notas “verdes” del sabor. En las zonas donde las temperaturas diurnas son muy altas, la cosecha nocturna de aceitunas, representa, por tanto, una buena práctica agronómica para la producción de aceites con grandes ventajas organoléptica y nutritivas
Luciana Di Giacinto; M. G. Di Serio; G. Di Loreto; Lucia Giansante; R. Vito; G. Melcarne; C. Buttazzo. Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil. Grasas y Aceites 2014, 65, e044 .
AMA StyleLuciana Di Giacinto, M. G. Di Serio, G. Di Loreto, Lucia Giansante, R. Vito, G. Melcarne, C. Buttazzo. Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil. Grasas y Aceites. 2014; 65 (4):e044.
Chicago/Turabian StyleLuciana Di Giacinto; M. G. Di Serio; G. Di Loreto; Lucia Giansante; R. Vito; G. Melcarne; C. Buttazzo. 2014. "Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil." Grasas y Aceites 65, no. 4: e044.
Two types of products obtained from the processing of Olea europaea cv ‘Taggiasca’ were monitored: pitted olives and olive paste preserved in monovarietal extra‐virgin olive oil of the same variety. The aim of this study was to follow the trends in the main physico‐chemical and sensory parameters related to the quality of these table olives and their covering oils, for simulation of the shelf‐life conditions. From all of the analyses carried out, it can be concluded that the optimum time of storage of these two products packaged in glass jars at room temperature (between 18 and 25 °C) and under artificial light and away from heat sources is approximately 9 months. After 9 months of storage, the covering oils were greatly affected by the contact with the broken fruit, which was accompanied by reductions in their antioxidant content due to the thermal treatment. The oxidative effects seen through physico‐chemical analyses are in agreement with the organoleptic analysis.
Barbara Lanza; Maria G. Di Serio; Lucia Giansante; Giuseppina Di Loreto; Francesca Russi; Luciana Di Giacinto. Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil. International Journal of Food Science & Technology 2013, 48, 2630 -2637.
AMA StyleBarbara Lanza, Maria G. Di Serio, Lucia Giansante, Giuseppina Di Loreto, Francesca Russi, Luciana Di Giacinto. Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil. International Journal of Food Science & Technology. 2013; 48 (12):2630-2637.
Chicago/Turabian StyleBarbara Lanza; Maria G. Di Serio; Lucia Giansante; Giuseppina Di Loreto; Francesca Russi; Luciana Di Giacinto. 2013. "Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil." International Journal of Food Science & Technology 48, no. 12: 2630-2637.
Franca Angerosa; Luciana Di Giacinto; Nicola D'alessandro. Quantitation of some flavor components responsible for the “green” attributes in virgin olive oils. Journal of High Resolution Chromatography 1997, 20, 507 -510.
AMA StyleFranca Angerosa, Luciana Di Giacinto, Nicola D'alessandro. Quantitation of some flavor components responsible for the “green” attributes in virgin olive oils. Journal of High Resolution Chromatography. 1997; 20 (9):507-510.
Chicago/Turabian StyleFranca Angerosa; Luciana Di Giacinto; Nicola D'alessandro. 1997. "Quantitation of some flavor components responsible for the “green” attributes in virgin olive oils." Journal of High Resolution Chromatography 20, no. 9: 507-510.
Franca Angerosa; Luciana Di Giacinto; Raffaella Vito; Sergio Cumitini. Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic HeadSpace Gas Chromatographic Data. Journal of the Science of Food and Agriculture 1996, 72, 323 -328.
AMA StyleFranca Angerosa, Luciana Di Giacinto, Raffaella Vito, Sergio Cumitini. Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic HeadSpace Gas Chromatographic Data. Journal of the Science of Food and Agriculture. 1996; 72 (3):323-328.
Chicago/Turabian StyleFranca Angerosa; Luciana Di Giacinto; Raffaella Vito; Sergio Cumitini. 1996. "Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic HeadSpace Gas Chromatographic Data." Journal of the Science of Food and Agriculture 72, no. 3: 323-328.
Variable quantities of leaves were added to ripe olives prior to extraction to determine their effect on the quality of the resulting olive oil. The addition of 1–3% w/w leaves improved the organoleptic quality. An increase intrans-2-hexenal aldehyde content occurred, giving the pleasant flavor of “freshly cut grass.” This compound was produced by the enzymatic breakdown of 13-L-hydroperoxide of linolenic acid in leaf homogenates.
L. Di Giovacchino; F. Angerosa; L. Di Giacinto. Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation. Journal of the American Oil Chemists' Society 1996, 73, 371 -374.
AMA StyleL. Di Giovacchino, F. Angerosa, L. Di Giacinto. Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation. Journal of the American Oil Chemists' Society. 1996; 73 (3):371-374.
Chicago/Turabian StyleL. Di Giovacchino; F. Angerosa; L. Di Giacinto. 1996. "Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation." Journal of the American Oil Chemists' Society 73, no. 3: 371-374.
Franca Angerosa; Nicola D'Alessandro; Panajotis Konstantinou; Luciana Di Giacinto. GC-MS Evaluation of Phenolic Compounds in Virgin Olive Oil. Journal of Agricultural and Food Chemistry 1995, 43, 1802 -1807.
AMA StyleFranca Angerosa, Nicola D'Alessandro, Panajotis Konstantinou, Luciana Di Giacinto. GC-MS Evaluation of Phenolic Compounds in Virgin Olive Oil. Journal of Agricultural and Food Chemistry. 1995; 43 (7):1802-1807.
Chicago/Turabian StyleFranca Angerosa; Nicola D'Alessandro; Panajotis Konstantinou; Luciana Di Giacinto. 1995. "GC-MS Evaluation of Phenolic Compounds in Virgin Olive Oil." Journal of Agricultural and Food Chemistry 43, no. 7: 1802-1807.