Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Fingerprinting techniques to identify olive o | EurekAlert!
Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes - Vichi - 2019 - European Journal of Lipid Science and Technology - Wiley Online Library
La-professora-Stefania-Vichi-nova-coordinadora-de-seccio-de-Nutricio-i-Bromatologia - Facultat de Farmàcia i Ciències de l'Alimentació - Universitat de Barcelona
PDF) Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening | Stefania Vichi - Academia.edu
La nave dei libri raddoppia e dal 7 al 10 ottobre viaggia da Napoli a Palermo – Leggere:tutti
Researchers come up with fingerprinting technique to detect geographical origin of virgin olive oil | Food Safety Africa Magazine
Increased Attention on Olive Oil Volatile Compounds - Olive Oil Times
A new tool to verify the geographical origins of virgin olive oil
8<up>th</up> UB Danone Chair Awards Ceremony - Current events - University of Barcelona
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
News
Fingerprinting Techniques Identify Olive Oils | Food Manufacturing
Loop | Stefania Vichi
Stefania Vichi | LinkedIn
RAFA 2022 - Poster Awards
Nuovi stimoli per l'olio - Olio Officina Magazine
DELIVERABLE D7.7
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Stefania Vichi | LinkedIn
Stefania Vichi, profesora de Nutrición en Univ. de Barcelona: “Las condiciones de extracción tienen un efecto sustancial sobre el perfil organoléptico de los AOVEs” – Revista Almaceite
Stefania Vichi | LinkedIn
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Foods | Free Full-Text | Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Universitat de Barcelona - Campus de l'Alimentació
