1.Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2016 ;5(2).doi:10.4081/ijfs.2016.5651

出版社：PAGEPress Publications

文章 ID：176367302

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2.Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

作　　者：Enrico Novelli ;Luca Fasolato ;Barbara Cardazzo 等

出　　处：Italian Journal of Food Safety. 2014 ;3(3).doi:10.4081/ijfs.2014.1704

出版社：PAGEPress Publications

文章 ID：101739763

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3.Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2015 ;4(2).doi:10.4081/ijfs.2015.4519

出版社：PAGEPress Publications

文章 ID：103373698

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4.Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

作　　者：Enrico Novelli ;Luca Fasolato ;Barbara Cardazzo 等

出　　处：Italian Journal of Food Safety. 2014 ;3(3).doi:10.4081/ijfs.2014.1704

出版社：PAGEPress Publications

文章 ID：193329525

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5.Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2016 ;5(2).doi:10.4081/ijfs.2016.5651

出版社：PAGEPress Publications

文章 ID：193329582

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6.Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2015 ;4(2).doi:10.4081/ijfs.2015.4519

出版社：PAGEPress Publications

文章 ID：198263947

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7.Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

作　　者：Gianluca Veneziani ;Davide Nucciarelli ;Agnese Taticchi 等

出　　处：Foods. 2021 ;10(7):1578.doi:10.3390/foods10071578

出版社：MDPI Publishing

文章 ID：266006079

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8.Quality Evaluation of Shrimp ( Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

作　　者：Dino Miraglia ;Marta Castrica ;Sonia Esposto 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092116

出版社：MDPI Publishing

文章 ID：1035680153

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