Oliva taggiasca studies
A preliminary study on the authentication and traceability of extra virgin olive oil made from Taggiasca olives by means of trace and ultra-trace elements distribution.
Aceto M, Calà E, Musso D, Regalli N, Oddone M.
Food Chem. 2019 Nov 15;298:125047. doi: 10.1016/j.foodchem.2019.125047.
Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.
Pistarino E, Aliakbarian B, Casazza AA, Paini M, Cosulich ME, Perego P.
Food Chem. 2013 Jun 1;138(2-3):2043-9. doi: 10.1016/j.foodchem.2012.11.021.
Taggiasca extra virgin olive oil colonization by yeasts during the extraction process.
Ciafardini G, Cioccia G, Zullo BA.
Food Microbiol. 2017 Apr;62:58-61. doi: 10.1016/j.fm.2016.09.014.
Antioxidant activity and biological evaluation of olive pomace extract.
Aliakbarian B, Palmieri D, Casazza AA, Palombo D, Perego P.
Nat Prod Res. 2012;26(24):2280-90. doi: 10.1080/14786419.2012.660692
Influence of cultivar and concentration of selected phenolic constituents on the in vitro chemiopreventive potential of olive oil extracts.
Fabiani R, Sepporta MV, Mazza T, Rosignoli P, Fuccelli R, De Bartolomeo A, Crescimanno M, Taticchi A, Esposto S, Servili M, Morozzi G.
J Agric Food Chem. 2011 Aug 10;59(15):8167-74. doi: 10.1021/jf201459u.
Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids.
Oliveras-López MJ, Innocenti M, Giaccherini C, Ieri F, Romani A, Mulinacci N.
Talanta. 2007 Oct 15;73(4):726-32. doi: 10.1016/j.talanta.2007.04.045.
