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 | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
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Starker Wind Talentiert Erleuchten stefania vichi barcellona mail Kontur Garantie Fortschritt
Frontiers | Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines | Microbiology
Foods | Free Full-Text | Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Foods | Free Full-Text | Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Starker Wind Talentiert Erleuchten stefania vichi barcellona mail Kontur Garantie Fortschritt
PDF) Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry | Stefania Vichi - Academia.edu
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Foods | Free Full-Text | Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Olive Oil Evaluation Course - Lecturers
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Loop | Stefania Vichi
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Olive Oil Evaluation Course in Barcelona
Events
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent - Nenadis - 2018 - European Journal of Lipid Science
Olive Oil Evaluation Course in Barcelona
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
