Fingerprinting techniques to identify olive o | EurekAlert!
8<up>th</up> UB Danone Chair Awards Ceremony - Current events - University of Barcelona
Universitat de Barcelona - Campus de l'Alimentació
PDF) Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening | Stefania Vichi - Academia.edu
Frontiers | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Loop | Stefania Vichi
Stefania Vichi - News, Articles and Whitepapers - New Food Magazine
La-professora-Stefania-Vichi-nova-coordinadora-de-seccio-de-Nutricio-i-Bromatologia - Facultat de Farmàcia i Ciències de l'Alimentació - Universitat de Barcelona
Stefania Vichi | LinkedIn
Stefania Vichi | LinkedIn
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
A new tool to verify the geographical origins of virgin olive oil
RAFA 2022 - Poster Awards
Animals | Free Full-Text | Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding
Stefania Vichi | LinkedIn
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
Foods | Free Full-Text | Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Stefania Vichi | LinkedIn
PDF) Quality losses in virgin olive oil due to washing and short-term storage before olive milling | Stefania Vichi - Academia.edu
Oleum – New Business Media
Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance
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Fingerprinting Techniques Identify Olive Oils | Food Manufacturing
