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2018 2
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2020 4
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Page 1
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients.
Ascrizzi R, Taglieri I, Sgherri C, Flamini G, Macaluso M, Sanmartin C, Venturi F, Quartacci MF, Pistelli L, Zinnai A. Ascrizzi R, et al. Among authors: macaluso m. Molecules. 2018 Dec 25;24(1):65. doi: 10.3390/molecules24010065. Molecules. 2018. PMID: 30585205 Free PMC article.
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil.
Sanmartin C, Venturi F, Sgherri C, Nari A, Macaluso M, Flamini G, Quartacci MF, Taglieri I, Andrich G, Zinnai A. Sanmartin C, et al. Among authors: macaluso m. Heliyon. 2018 Nov 1;4(11):e00888. doi: 10.1016/j.heliyon.2018.e00888. eCollection 2018 Nov. Heliyon. 2018. PMID: 30417155 Free PMC article.
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features.
Sanmartin C, Taglieri I, Macaluso M, Sgherri C, Ascrizzi R, Flamini G, Venturi F, Quartacci MF, Luro F, Curk F, Pistelli L, Zinnai A. Sanmartin C, et al. Among authors: macaluso m. Molecules. 2019 Jul 19;24(14):2625. doi: 10.3390/molecules24142625. Molecules. 2019. PMID: 31330951 Free PMC article.
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review.
Taglieri I, Macaluso M, Bianchi A, Sanmartin C, Quartacci MF, Zinnai A, Venturi F. Taglieri I, et al. Among authors: macaluso m. J Sci Food Agric. 2020 Sep 10. doi: 10.1002/jsfa.10816. Online ahead of print. J Sci Food Agric. 2020. PMID: 32914410 Review.
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread.
Sanmartin C, Taglieri I, Venturi F, Macaluso M, Zinnai A, Tavarini S, Botto A, Serra A, Conte G, Flamini G, Angelini LG. Sanmartin C, et al. Among authors: macaluso m. Foods. 2020 Feb 16;9(2):204. doi: 10.3390/foods9020204. Foods. 2020. PMID: 32079106 Free PMC article.
Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System.
Flori L, Macaluso M, Taglieri I, Sanmartin C, Sgherri C, Leo M, Ciccone V, Donnini S, Venturi F, Pistelli L, Martelli A, Calderone V, Testai L, Zinnai A. Flori L, et al. Among authors: macaluso m. Nutrients. 2020 May 27;12(6):1557. doi: 10.3390/nu12061557. Nutrients. 2020. PMID: 32471156 Free PMC article.
By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features.
Macaluso M, Bianchi A, Sanmartin C, Taglieri I, Venturi F, Testai L, Flori L, Calderone V, De Leo M, Braca A, Ciccone V, Donnini S, Guidi L, Zinnai A. Macaluso M, et al. Foods. 2020 Oct 1;9(10):1390. doi: 10.3390/foods9101390. Foods. 2020. PMID: 33019655 Free PMC article.
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