A new tool to verify the geographical origins of virgin olive oil
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Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes - Vichi - 2019 - European Journal of Lipid Science and Technology - Wiley Online Library
La-professora-Stefania-Vichi-nova-coordinadora-de-seccio-de-Nutricio-i-Bromatologia - Facultat de Farmàcia i Ciències de l'Alimentació - Universitat de Barcelona
Stefania Vichi | LinkedIn
Stefania Vichi, profesora de Nutrición en Univ. de Barcelona: “Las condiciones de extracción tienen un efecto sustancial sobre el perfil organoléptico de los AOVEs” – Revista Almaceite
Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes - Vichi - 2019 - European Journal of Lipid Science and Technology - Wiley Online Library
Researchers come up with fingerprinting technique to detect geographical origin of virgin olive oil | Food Safety Africa Magazine
Animals | Free Full-Text | Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding
Tasting, Testing and Understanding Olive Oil - olivenews.gr
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Stefania Vichi | LinkedIn
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
8<up>th</up> UB Danone Chair Awards Ceremony - Current events - University of Barcelona
Fingerprinting techniques to identify olive o | EurekAlert!
Fingerprinting Techniques Identify Olive Oils | Food Manufacturing
Loop | Stefania Vichi
Increased Attention on Olive Oil Volatile Compounds - Olive Oil Times
Stefania Vichi - News, Articles and Whitepapers - New Food Magazine
Frontiers | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor
PDF) Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status | Stefania Vichi and Susana Buxaderas - Academia.edu
