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Increased Attention on Olive Oil Volatile Compounds - Olive Oil Times
Increased Attention on Olive Oil Volatile Compounds - Olive Oil Times

Tasting, Testing and Understanding Olive Oil - olivenews.gr
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 | 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
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile

Oleum – New Business Media
Oleum – New Business Media

Fingerprinting Techniques Identify Olive Oils | Food Manufacturing
Fingerprinting Techniques Identify Olive Oils | Food Manufacturing

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

PDF) Quality losses in virgin olive oil due to washing and short-term  storage before olive milling | Stefania Vichi - Academia.edu
PDF) Quality losses in virgin olive oil due to washing and short-term storage before olive milling | Stefania Vichi - Academia.edu

Animals | Free Full-Text | Oxidative Quality of Acid Oils and Fatty Acid  Distillates Used in Animal Feeding
Animals | Free Full-Text | Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition,  Oxidative Stability, Color, and Sensory Acceptance
Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance

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

Stefania Vichi | LinkedIn
Stefania Vichi | LinkedIn

Universitat de Barcelona - Campus de l'Alimentació
Universitat de Barcelona - Campus de l'Alimentació

La-professora-Stefania-Vichi-nova-coordinadora-de-seccio-de-Nutricio-i-Bromatologia  - Facultat de Farmàcia i Ciències de l'Alimentació - Universitat de  Barcelona
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 | Research profile
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile

RAFA 2022 - Poster Awards
RAFA 2022 - Poster Awards

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
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

Oltre 100 libri da leggere per l'esta- te 2021. mrg – Magazine Alessandria  today – Pier Carlo Lava
Oltre 100 libri da leggere per l'esta- te 2021. mrg – Magazine Alessandria today – Pier Carlo Lava

Frontiers | Use of a Minimal Microbial Consortium to Determine the Origin  of Kombucha Flavor
Frontiers | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

DELIVERABLE D7.7
DELIVERABLE D7.7

Stefania Vichi | LinkedIn
Stefania Vichi | LinkedIn

Stefania Vichi - News, Articles and Whitepapers - New Food Magazine
Stefania Vichi - News, Articles and Whitepapers - New Food Magazine

Stefania Vichi | LinkedIn
Stefania Vichi | LinkedIn

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

Fingerprinting techniques to identify olive o | EurekAlert!
Fingerprinting techniques to identify olive o | EurekAlert!