All Stories

  1. Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

    Article • Acta Alimentaria, December 2015, Akademiai Kiado

    Dr Barbara Lanza

  2. Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil

    Article • International Journal of Food Science & Technology, July 2013, Wiley

    Dr Barbara Lanza

  3. Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity

    Article • Food Microbiology, May 2013, Elsevier

    Dr Barbara Lanza

  4. Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

    Article • Frontiers in Microbiology, January 2013, Frontiers

    Dr Barbara Lanza

  5. Nutritional and Sensory Quality of Table Olives

    Article • December 2012, IntechOpen

    Dr Barbara Lanza

  6. Isolation and preliminary characterization of Lactobacillus plantarum bacteriophages from table olive fermentation

    Article • Annals of Microbiology, December 2011, Springer Science + Business Media

    Dr Barbara Lanza

  7. Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)

    Article • International Journal of Food Science & Technology, December 2009, Wiley

    Dr Barbara Lanza

  8. Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1H NMR T1 and T2 relaxation and MRI

    Article • Magnetic Resonance Imaging, January 2007, Elsevier

    Dr Barbara Lanza, Prof. Vittorio Maria Moretti

  9. Monitoring the Effects of Storage in Caviar from Farmed Acipenser transmontanus Using Chemical, SEM, and NMR Methods †

    Article • Journal of Agricultural and Food Chemistry, September 2006, American Chemical Society (ACS)

    Dr Barbara Lanza, Prof. Vittorio Maria Moretti

  10. Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive (Olea europaea L. cv. Ascolana tenera) fruits

    Article • Journal of the Science of Food and Agriculture, January 2006, Wiley

    Dr Barbara Lanza

  11. Reduced clastogenic activity of maleic hydrazide in Vicia faba seedlings grown in a situation of overcrowding stress

    Article • Mutation Research/Genetic Toxicology and Environmental Mutagenesis, March 2005, Elsevier

    Dr Barbara Lanza

  12. Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing

    Article • Journal of the Science of Food and Agriculture, January 2005, Wiley

    Dr Barbara Lanza

  13. Phenolic compounds change during California-style ripe olive processing

    Article • Food Chemistry, July 2001, Elsevier

    Dr Barbara Lanza

  14. Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea )

    Article • Physiologia Plantarum, April 2001, Wiley

    Dr Barbara Lanza, Dr. Isabel Mafra

  15. Oven‐dried table olives: textural properties as related to pectic composition

    Article • Journal of the Science of Food and Agriculture, June 2000, Wiley

    Dr Barbara Lanza

  16. Oven-dried table olives: textural properties as related to pectic composition

    Article • Journal of the Science of Food and Agriculture, January 2000, Wiley

    Dr Barbara Lanza

  17. Effect of fruit stone removal on the production of virgin olive oil volatile compounds

    Article • Food Chemistry, November 1999, Elsevier

    Dr Barbara Lanza

  18. Characterisation of an oleuropein degrading strain ofLactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity

    Article • Journal of the Science of Food and Agriculture, April 1998, Wiley

    Dr Barbara Lanza

  19. Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity

    Article • Journal of the Science of Food and Agriculture, April 1998, Wiley

    Dr Barbara Lanza

  20. Olive pollen ultrastructure: characterization of exine pattern through image analysis-scanning electron microscopy (IA-SEM)

    Article • Scientia Horticulturae, August 1996, Elsevier

    Dr Barbara Lanza

  21. Olive Cell Wall Components: Physical andBiochemical Changes during Processing

    Article • Journal of the Science of Food and Agriculture, January 1996, Wiley

    Dr Barbara Lanza

  22. Truffle Melanogenesis: Correlation With Reproductive Differentiation and Ascocarp Ripening

    Article • Pigment Cell Research, November 1992, Wiley

    Dr Barbara Lanza