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Le Grottaglie, L.
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1

Effect of size and toasting degree of oak chips used for wi..:

Le Grottaglie, L. ; García-Estévez, I. ; Romano, R....
LWT - Food Science and Technology.  60 (2015)  2 - p. 934-940 , 2015
Link: https://doi.org/10.1016/..
 
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2

Understanding the ellagitannin extraction process from oak ..:

García-Estévez, I. ; Alcalde-Eon, C. ; Le Grottaglie, L...
Tetrahedron.  71 (2015)  20 - p. 3089-3094 , 2015
Link: https://doi.org/10.1016/..
 
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3

Frying Performance of High Oleic Oil Enriched in Biophenols..:

Romano, R. ; Manzo, N. ; Grottaglie, L. Le..
Food and Nutrition Sciences.  4 (2013)  9 - p. 120-124 , 2013
Link: https://doi.org/10.4236/..
 
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4

Self‐harming behaviours of asylum seekers and refugees in E..:

Gargiulo, Anna ; Tessitore, Francesca ; Le Grottaglie, Fabiana.
International Journal of Psychology.  56 (2020)  2 - p. 189-198 , 2020
Link: https://doi.org/10.1002/..
 
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5

Characterization of Essential Oil Components from Aromatic ..:

Naviglio, Daniele ; Le Grottaglie, Laura ; Vitulano, Manuela..
Natural Product Communications.  10 (2015)  7 - p. 1934578X1501000 , 2015
Link: https://doi.org/10.1177/..
 
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6

Evolution of microbiological and chemical parameters during..:

Francesca, Nicola ; Romano, Raffaele ; Sannino, Ciro...
International Journal of Food Microbiology.  171 (2014)  - p. 84-93 , 2014
Link: https://doi.org/10.1016/..
 
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7

Identification markers based on fatty acid composition to d..:

Romano, Raffaele ; Santini, Antonello ; Le Grottaglie, Laura...
Journal of Food Composition and Analysis.  35 (2014)  1 - p. 1-9 , 2014
Link: https://doi.org/10.1016/..
 
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8

Comparison of the Frying Performance of High Oleic Oils Sub..:

Romano, Raffaele ; Manzo, Nadia ; Le Grottaglie, Laura...
Journal of the American Oil Chemists' Society.  90 (2013)  7 - p. 965-975 , 2013
Link: https://doi.org/10.1007/..
 
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9

Volatile compounds in intermittent frying by gas chromatogr..:

Romano, Raffaele ; Giordano, Anella ; Le Grottaglie, Laura...
European Journal of Lipid Science and Technology.  115 (2013)  7 - p. 764-773 , 2013
Link: https://doi.org/10.1002/..
 
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10

Determination of cholesterol in Italian chicken eggs:

Naviglio, Daniele ; Gallo, Monica ; Grottaglie, Laura Le...
Food Chemistry.  132 (2012)  2 - p. 701-708 , 2012
Link: https://doi.org/10.1016/..
 
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11

Comparison of the Frying Performance of Olive Oil and Palm ..:

Romano, Raffaele ; Giordano, Anella ; Vitiello, Simona..
Journal of Food Science.  77 (2012)  5 - p. , 2012
Link: https://doi.org/10.1111/..
 
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12

Effect of size and toasting degree of oak chips used for wi..:

Le Grottaglie, L ; García Estévez, Ignacio ; Romano, R...
https://doi.org/10.1016/j.lwt.2014.10.046.  , 2015
Link: http://hdl.handle.net/10..
 
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13

Effect of size and toasting degree of oak chips used for wi..:

L. Le Grottaglie ; I. Garcia Estevez ; ROMANO, RAFFAELE...
info:eu-repo/semantics/altIdentifier/wos/WOS:000347740700041.  , 2015
Link: http://hdl.handle.net/11..
 
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14

Understanding the ellagitannin extraction process from oak ..:

García Estévez, Ignacio ; Alcalde Eon, Cristina ; Le Grottaglie, L..
https://doi.org/10.1016/j.tet.2014.10.047.  , 2015
Link: http://hdl.handle.net/10..
 
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15

Evolution of microbiological and chemical parameters during..:

FRANCESCA, Nicola ; SETTANNI, Luca ; MOSCHETTI, Giancarlo...
info:eu-repo/semantics/altIdentifier/pmid/24334093.  , 2014
Link: http://hdl.handle.net/10..
 
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