Our Research Interests
Chemistry of Virgin Olive Oils
Chemical characterization of PDO and high quality ExtraVirgin Olive OIl (EVOO)
Study of the influence of processing and agronomic techniques on EVOO quality
Identification of mono-varietal and different-geographical-origin EVOO
Optimization of Olive oil extraction, processing and packaging
Study on the extraction techniques of virgin olive oil
Quality control during processing and packaging
Packaging technologies with innovative and protective material
Aroma of lipid matrices and food
Influence of cooking and processing on EVOO aroma
SPME-GC/MS analysis of food
Gastronomy and innovative dishes: influence of cooking on aroma composition
Biophenols and minor constituents of oils and food
Sensorial assessment of EVOO and defective Olive oils
Panel test on EVOO and PDO EVOO (denomination of origin)
Sensorial characterization of food and assessment of quality parameters
Mediterranean Gastronomy and Molecular Gastronomy
Chemical characterization of PDO and high quality ExtraVirgin Olive OIl (EVOO)
Study of the influence of processing and agronomic techniques on EVOO quality
Identification of mono-varietal and different-geographical-origin EVOO
Optimization of Olive oil extraction, processing and packaging
Study on the extraction techniques of virgin olive oil
Quality control during processing and packaging
Packaging technologies with innovative and protective material
Aroma of lipid matrices and food
Influence of cooking and processing on EVOO aroma
SPME-GC/MS analysis of food
Gastronomy and innovative dishes: influence of cooking on aroma composition
Biophenols and minor constituents of oils and food
Sensorial assessment of EVOO and defective Olive oils
Panel test on EVOO and PDO EVOO (denomination of origin)
Sensorial characterization of food and assessment of quality parameters
Mediterranean Gastronomy and Molecular Gastronomy