9 results on '"Giambanelli, Elisa"'
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2. Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions
3. Identification and quantification of phenolic compounds in edible wild leafy vegetables by UHPLC/Orbitrap-MS
4. Fennel (Foeniculum vulgareMill. subsp.piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts
5. The kinetic of key phytochemical compounds of non-heading and heading leafyBrassica oleracealandraces as affected by traditional cooking methods
6. A comparative study of bioactive compounds in primitive wheat populations from Italy, Turkey, Georgia, Bulgaria and Armenia
7. Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls
8. An on-site comparative study of yield factors during glume removal, a primary step in the traditional processing of hulled wheats
9. Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality
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