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Page 1
Chemical and sensory differences between high price and low price extra virgin olive oils.
Food Res Int. 2018 Mar;105:65-75. doi: 10.1016/j.foodres.2017.11.005. Epub 2017 Nov 6.
Food Res Int. 2018.
PMID: 29433259
Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region.
Pacetti D, Boarelli MC, Giovannetti R, Ferraro S, Conti P, Alfei B, Caprioli G, Ricciutelli M, Sagratini G, Fedeli D, Gabbianelli R, Fiorini D.
Pacetti D, et al. Among authors: alfei b.
Antioxidants (Basel). 2020 Apr 17;9(4):330. doi: 10.3390/antiox9040330.
Antioxidants (Basel). 2020.
PMID: 32316684
Free PMC article.
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Use of BNP and bioimpedance to drive therapy in heart failure patients.
Di Somma S, De Berardinis B, Bongiovanni C, Marino R, Ferri E, Alfei B.
Di Somma S, et al. Among authors: alfei b.
Congest Heart Fail. 2010 Jul;16 Suppl 1:S56-61. doi: 10.1111/j.1751-7133.2010.00162.x.
Congest Heart Fail. 2010.
PMID: 20653713
Free article.
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Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.).
Rosati A, Cafiero C, Paoletti A, Alfei B, Caporali S, Casciani L, Valentini M.
Rosati A, et al. Among authors: alfei b.
Food Chem. 2014 Sep 15;159:236-43. doi: 10.1016/j.foodchem.2014.03.014. Epub 2014 Mar 13.
Food Chem. 2014.
PMID: 24767050
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Study of the combined effects of ripeness and production area on Bosana oil's quality.
Morrone L, Neri L, Cantini C, Alfei B, Rotondi A.
Morrone L, et al. Among authors: alfei b.
Food Chem. 2018 Apr 15;245:1098-1104. doi: 10.1016/j.foodchem.2017.11.061. Epub 2017 Nov 16.
Food Chem. 2018.
PMID: 29287327
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Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils.
Rotondi A, Alfei B, Magli M, Pannelli G.
Rotondi A, et al. Among authors: alfei b.
J Sci Food Agric. 2010 Dec;90(15):2641-8. doi: 10.1002/jsfa.4133.
J Sci Food Agric. 2010.
PMID: 20737415
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Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile.
Cecchi T, Alfei B.
Cecchi T, et al. Among authors: alfei b.
Food Chem. 2013 Dec 1;141(3):2025-35. doi: 10.1016/j.foodchem.2013.05.090. Epub 2013 May 24.
Food Chem. 2013.
PMID: 23870924
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