RISG n°1-2020 : articles au sommaire
- Détails
- Publié le mardi 14 juillet 2020 09:24
Fatty acid composition of wild boar (Sus scrofa scrofa) meat compared to commercial hybrid and crossbreed Mora Romagnola swine. A preliminary study – Short note
Roberto BARBANI, Paolo BONILAURI, Emanuele SANGIORGI, Giovanna MARLIANI
Obesity and smoking increases the risk of coronary heart diseases by lowering the omega-3 index: a cross-sectional study
Hadeel Ali GHAZZAWI, Khalid AL-ISMAIL, Lina AL-AWAR, Nahla AL-BAYYARI
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat
Vincenzo MACCIOLA, Francesca CUOMO, Antonella DE LEONARDIS
Antibacterial and antioxidant potentials of phenolic extracts from olive mill wastewater and their use to enhance the stability of olive oil
Mohamed EL YAMANI, El Hassan SAKAR, Abdelali BOUSSAKOURAN, Taoufiq BENALI,
Yahia RHARRABTI
The monoacylglycerol fatty acid composition can act in modulating the oxidative process
Graziana DIFONZO, Stefania FORTUNATO, Giacomo SQUEO, Roccangelo SILLETTI,
Vito Michele PARADISO, Carmine SUMMO, Antonella PASQUALONE, Francesco CAPONIO
Effect of the harvesting period on the phenolic content and on antioxidant activity of two Algerian olive cultivars
Leila DEFLAOUI, Soraya METTOUCHI, Widiastuti SETYANINGSIH, Miguel PALMA LOVILLO, Carmelo GARCÍA BARROSO, Abderezak TAMENDJARI
Convegno INNOVHUB-SSIAbstract: “Contaminanti emergenti negli oli vegetali” 15 Novembre 2019, Milano