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  What’s now, what’s new and what’s next in virgin olive oil elaboration systems? A perspective on current knowledge and future trends

  Maria Lisa Clodoveo, Tiziana Dipalmo, Cristina Schiano, Domenico La Notte, Sandra Pati

  49-59

  02-10-2014

  Published: 2 October 2014

  2558

  PDF: 1118

  HTML: 3233
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  Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy

  Roberto Beghi, Valentina Giovenzana, Raffaele Civelli, Enrico Cini, Riccardo Guidetti

  e8

  04-10-2013

  Published: 4 October 2013

  3378

  PDF: 1088

  HTML: 985
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  A low-energy storage container for food and agriculture products

  Francesco Barreca, Pasquale Praticò, Giuseppe Davide Cardinali

  30-09-2021

  Published: 30 September 2021

  990

  PDF: 472

  HTML: 21