日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham

添加橄榄油废水酚类物质的盐水：一种降低熟火腿中亚硝酸盐含量的绿色策略

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox14091124
Mercatante, Dario; Balzan, Stefania; Esposto, Sonia; Barbieri, Sara; Fontana, Federico; Fasolato, Luca; Rosa, Vincenzo De; Servili, Maurizio; Taticchi, Agnese; Novelli, Enrico; Rodriguez-Estrada, Maria Teresa
发表日期：2025
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A Simulation of the Real-Time Shelf Life of Frozen Fish Products in a Bulk System Sale

散装销售系统中冷冻鱼产品实时保质期的模拟

期刊:Foods
影响因子:5.1
doi:10.3390/foods14081334
Dottori, Ilenia; Urbani, Stefania; Daidone, Luigi; Bonucci, Arianna; Beccerica, Matteo; Selvaggini, Roberto; Sordini, Beatrice; Branciari, Raffaella; Veneziani, Gianluca; Nucciarelli, Davide; Taticchi, Agnese; Servili, Maurizio; Esposto, Sonia
Fish
发表日期：2025
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Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties

橄榄植物水中酚类物质对储存熟牛肉饼的致突变性和遗传毒性的影响

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox13060695
Mercatante, Dario; Curró, Sarah; Rosignoli, Patrizia; Cardenia, Vladimiro; Sordini, Beatrice; Taticchi, Agnese; Rodriguez-Estrada, Maria Teresa; Fabiani, Roberto
毒理研究
发表日期：2024
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Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics

加工过程中通氧对去核橄榄特级初榨橄榄油挥发性成分、酚类成分及感官特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods13193073
Nucciarelli, Davide; García-González, Diego L; Veneziani, Gianluca; Urbani, Stefania; Daidone, Luigi; Esposto, Sonia; Taticchi, Agnese; Selvaggini, Roberto; Servili, Maurizio
发表日期：2024
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Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide

婴儿食品：62种产品中有9种丙烯酰胺含量超标

期刊:Foods
影响因子:5.1
doi:10.3390/foods13172690
Bonucci, Arianna; Urbani, Stefania; Servili, Maurizio; Selvaggini, Roberto; Daidone, Luigi; Dottori, Ilenia; Sordini, Beatrice; Veneziani, Gianluca; Taticchi, Agnese; Esposto, Sonia
发表日期：2024
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Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life

冷冻即食食品：其在实际短保质期内的质量演变

期刊:Foods
影响因子:5.1
doi:10.3390/foods12051087
Dottori, Ilenia; Urbani, Stefania; Sordini, Beatrice; Servili, Maurizio; Selvaggini, Roberto; Veneziani, Gianluca; Ranucci, David; Taticchi, Agnese; Esposto, Sonia
发表日期：2023
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Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters

体外消化对橄榄油厂废水中三种酚类提取物抗氧化活性的影响

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox12010022
Mercatante, Dario; Ansorena, Diana; Taticchi, Agnese; Astiasarán, Iciar; Servili, Maurizio; Rodriguez-Estrada, Maria Teresa
发表日期：2022
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Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

绿色防腐策略对肉糜制品的影响：橄榄油厂废水多酚提取物在延长牛肉汉堡保质期方面的抗菌功效

期刊:Foods
影响因子:5.1
doi:10.3390/foods11162447
Roila, Rossana; Sordini, Beatrice; Esposto, Sonia; Ranucci, David; Primavilla, Sara; Valiani, Andrea; Taticchi, Agnese; Branciari, Raffaella; Servili, Maurizio
发表日期：2022
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Environmentally Sustainable Achiral and Chiral Chromatographic Analysis of Amino Acids in Food Supplements

食品补充剂中氨基酸的非手性和手性色谱分析：环境可持续方法

期刊:Molecules
影响因子:4.6
doi:10.3390/molecules27227724
Varfaj, Ina; Carotti, Andrea; Mangiapelo, Luciano; Cossignani, Lina; Taticchi, Agnese; Macchiarulo, Antonio; Ianni, Federica; Sardella, Roccaldo
发表日期：2022
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Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

添加橄榄植物水中酚类提取物可改善牛肉汉堡的氧化稳定性和感官品质

期刊:Antioxidants
影响因子:6.6
doi:10.3390/antiox10121969
Barbieri, Sara; Mercatante, Dario; Balzan, Stefania; Esposto, Sonia; Cardenia, Vladimiro; Servili, Maurizio; Novelli, Enrico; Taticchi, Agnese; Rodriguez-Estrada, Maria Teresa
发表日期：2021
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