Vichi S - Search Results

1

Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration.

Quintanilla-Casas B, Torres-Cobos B, Guardiola F, Servili M, Alonso-Salces RM, Valli E, Bendini A, Toschi TG, Vichi S, Tres A. Quintanilla-Casas B, et al. Among authors: vichi s. Food Chem. 2022 Jun 1;378:132104. doi: 10.1016/j.foodchem.2022.132104. Epub 2022 Jan 10. Food Chem. 2022. PMID: 35078099 Free article.

2

Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection.

Vichi S, Castellote AI, Pizzale L, Conte LS, Buxaderas S, López-Tamames E. Vichi S, et al. J Chromatogr A. 2003 Jan 3;983(1-2):19-33. doi: 10.1016/s0021-9673(02)01691-6. J Chromatogr A. 2003. PMID: 12568367

3

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status.

Vichi S, Pizzale L, Conte LS, Buxaderas S, López-Tamames E. Vichi S, et al. J Agric Food Chem. 2003 Oct 22;51(22):6564-71. doi: 10.1021/jf030268k. J Agric Food Chem. 2003. PMID: 14558779

4

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.

Vichi S, Pizzale L, Conte LS, Buxaderas S, López-Tamames E. Vichi S, et al. J Agric Food Chem. 2003 Oct 22;51(22):6572-7. doi: 10.1021/jf030269c. J Agric Food Chem. 2003. PMID: 14558780

5

Characterization of volatiles in different dry gins.

Vichi S, Riu-Aumatell M, Mora-Pons M, Buxaderas S, López-Tamames E. Vichi S, et al. J Agric Food Chem. 2005 Dec 28;53(26):10154-60. doi: 10.1021/jf058121b. J Agric Food Chem. 2005. PMID: 16366709

6

Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry.

Vichi S, Guadayol JM, Caixach J, López-Tamames E, Buxaderas S. Vichi S, et al. J Chromatogr A. 2006 Aug 25;1125(1):117-23. doi: 10.1016/j.chroma.2006.05.029. Epub 2006 Jun 6. J Chromatogr A. 2006. PMID: 16756984

7

Determination of volatile phenols in virgin olive oils and their sensory significance.

Vichi S, Romero A, Tous J, Tamames EL, Buxaderas S. Vichi S, et al. J Chromatogr A. 2008 Nov 21;1211(1-2):1-7. doi: 10.1016/j.chroma.2008.09.067. Epub 2008 Sep 25. J Chromatogr A. 2008. PMID: 18849032

8

Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oil.

Vichi S, Romero A, Gallardo-Chacón J, Tous J, López-Tamames E, Buxaderas S. Vichi S, et al. J Agric Food Chem. 2009 Feb 25;57(4):1449-55. doi: 10.1021/jf803242z. J Agric Food Chem. 2009. PMID: 19178282

9

Evolution of sesquiterpene hydrocarbons in virgin olive oil during fruit ripening.

Vichi S, Lazzez A, Kamoun NG, López-Tamames E, Buxaderas S. Vichi S, et al. J Agric Food Chem. 2010 Jun 9;58(11):6972-6. doi: 10.1021/jf100497c. J Agric Food Chem. 2010. PMID: 20455560

10

The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.

Vichi S, Romero A, Tous J, Caixach J. Vichi S, et al. J Agric Food Chem. 2011 May 11;59(9):4705-14. doi: 10.1021/jf200642s. Epub 2011 Apr 20. J Agric Food Chem. 2011. PMID: 21506578

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