Elettra Marone
Elettra Marone
Ricercatore universitario Arboricoltura e Coltivazioni Arboree (AGR/03), Università di Teramo
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Comparing image (fractal analysis) and electrochemical (impedance spectroscopy and electrolyte leakage) techniques for the assessment of the freezing tolerance in olive
E Azzarello, S Mugnai, C Pandolfi, E Masi, E Marone, S Mancuso
Trees 23 (1), 159, 2009
452009
Influence of growing season temperatures in the fatty acids (FAs) of triacilglycerols (TAGs) composition in Italian cultivars of Olea europaea
N Lombardo, E Marone, M Alessandrino, G Godino, A Madeo, P Fiorino
Advances in Horticultural Science, 49-53, 2008
392008
Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese
F Castellani, A Vitali, N Bernardi, E Marone, F Palazzo, L Grotta, ...
Journal of dairy science 100 (11), 8658-8669, 2017
262017
Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?
I Colzi, C Taiti, E Marone, S Magnelli, C Gonnelli, S Mancuso
Food chemistry 237, 257-263, 2017
202017
Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils
E Marone, E Masi, C Taiti, C Pandolfi, N Bazihizina, E Azzarello, P Fiorino, ...
Journal of Food Science and Technology 54 (6), 1368-1376, 2017
152017
Sometimes a little mango goes a long way: A rapid approach to assess how different shipping systems affect fruit commercial quality
C Taiti, E Marone, N Bazihizina, S Caparrotta, E Azzarello, AW Petrucci, ...
Food analytical methods 9 (3), 691-698, 2016
152016
Nashi or Williams pear fruits? Use of volatile organic compounds, physicochemical parameters, and sensory evaluation to understand the consumer’s preference
C Taiti, E Marone, M Lanza, E Azzarello, E Masi, C Pandolfi, E Giordani, ...
European Food Research and Technology 243 (11), 1917-1931, 2017
122017
Il germoplasma olivicolo: un patrimonio da valorizzare
P Fiorino, N Lombardo, E MARONE
112005
Whole blood transcriptome analysis reveals positive effects of dried olive pomace-supplemented diet on inflammation and cholesterol in laying hens
M Iannaccone, A Ianni, S Ramazzotti, L Grotta, E Marone, A Cichelli, ...
Animals 9 (7), 427, 2019
92019
Il germoplasma olivicolo lucano
A Rotundo, E MARONE
Olita, 2002
92002
Mechanical harvesting, productivity and superintensive planting systems in olive groves
P Fiorino, E Marone, A Ottanelli
Advances in Horticultural Science, 91-94, 2010
72010
La nutrizione minerale e le concimazioni
A Rotundo, N Lombardo, E MARONE, P Fiorino
Edagricole, 2003
52003
EVOO or not EVOO? A new precise and simple analytical tool to discriminate virgin olive oils
C Taiti, E Marone
Adv. Hort. Sci 31 (4), 329-337, 2017
42017
Oleiculture in progress
E Marone, P Fiorino
Advances in Horticultural Science, 163-175, 2012
42012
The fate of lateral buds in the olive (Olea europaea L. ssp. europaea var. europaea). A first report
P Fiorino, E Marone
Advances in Horticultural Science, 29-34, 2010
42010
Productivity and oil characteristics in a superintensive olive planting system in Central Italy
E MARONE, A Mersi, A Ottanelli
XXXIII CIOSTA & CIGR V Conference “Technology and management to ensure …, 2009
42009
Sistemi di raccolta delle olive a confronto
P Fiorino, E Marone, A Ottanelli
42006
Fruit growth and evolution of oil accumulation in the cultivar “Maiatica di Ferrandina” in two environments of the Basilicata Region
E Marone, A Rotundo, N Lombardo, E Perri, P Fiorino
International Symposium on the “Olive tree and environment”, 178-186, 2003
42003
Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile
A Ianni, A Di Luca, C Martino, F Bennato, E Marone, L Grotta, A Cichelli, ...
Animals 9 (8), 578, 2019
32019
Lipolytic volatile compounds in dairy products derived from cows fed with dried olive pomace
F Castellani, A Vitali, N Bernardi, E Marone, L Grotta, G Martino
European Food Research and Technology 245 (1), 159-166, 2019
22019
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