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 | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Olive Oil Evaluation Course in Barcelona
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Frontiers | Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines | Microbiology
Methods to determine the quality of acid oils and fatty acid distillates used in animal feeding - Methods X
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 | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Events
PDF) Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry | Stefania Vichi - Academia.edu
Events
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
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 | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Loop | Stefania Vichi
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Starker Wind Talentiert Erleuchten stefania vichi barcellona mail Kontur Garantie Fortschritt
Olive Oil Evaluation Course - Lecturers
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent - Nenadis - 2018 - European Journal of Lipid Science
Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library
