Sonia Esposto

Summary

Affiliation: University of Perugia
Country: Italy

Publications

  1. doi request reprint Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality
    Sonia Esposto
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 61:4953-60. 2013
  2. pmc Olive phenolic compounds: metabolic and transcriptional profiling during fruit development
    Fiammetta Alagna
    CNR Institute of Plant Genetics, Perugia, Italy
    BMC Plant Biol 12:162. 2012
  3. doi request reprint Compositional and tissue modifications induced by the natural fermentation process in table olives
    Maurizio Servili
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 56:6389-96. 2008
  4. ncbi request reprint Effect of olive stoning on the volatile and phenolic composition of virgin olive oil
    Maurizio Servili
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 55:7028-35. 2007
  5. doi request reprint The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil
    Agnese Taticchi
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    Food Chem 136:975-83. 2013
  6. ncbi request reprint Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino
    Maurizio Servili
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 55:6609-18. 2007
  7. ncbi request reprint Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry
    Ilona Di Maio
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    Food Chem 138:1381-91. 2013
  8. doi request reprint Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil
    Maurizio Servili
    Dipartimento di Scienze Economico, Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 56:10048-55. 2008
  9. ncbi request reprint The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application
    Maurizio Servili
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Perugia, Italy
    J Agric Food Chem 54:3869-75. 2006
  10. ncbi request reprint Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection
    Roberto Selvaggini
    Dipartimento di Scienze Economico, Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 54:2832-8. 2006

Collaborators

  • Maurizio Servili
  • Aldo Corsetti
  • Riccardo Gucci
  • Luca Settanni
  • Agnese Taticchi
  • Roberto Selvaggini
  • Stefania Urbani
  • Gianluca Veneziani
  • Ilona Di Maio
  • Fiammetta Alagna
  • Beatrice Sordini
  • Gaetano Perrotta
  • Francesco Panara
  • Rosa Rao
  • Roberto Mariotti
  • Silvia Caporali
  • Luciana Baldoni
  • Adolfo Rosati
  • GianFrancesco Montedoro

Detail Information

Publications13

  1. doi request reprint Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality
    Sonia Esposto
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 61:4953-60. 2013
    ....
  2. pmc Olive phenolic compounds: metabolic and transcriptional profiling during fruit development
    Fiammetta Alagna
    CNR Institute of Plant Genetics, Perugia, Italy
    BMC Plant Biol 12:162. 2012
    ..This study will attempt to provide further insight into the profile of olive phenolic compounds during fruit development and to identify the major genetic determinants of phenolic metabolism...
  3. doi request reprint Compositional and tissue modifications induced by the natural fermentation process in table olives
    Maurizio Servili
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 56:6389-96. 2008
    ..Structural modifications, found in olives after fermentation, may explain the phenol release in brine...
  4. ncbi request reprint Effect of olive stoning on the volatile and phenolic composition of virgin olive oil
    Maurizio Servili
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 55:7028-35. 2007
    ..The stoning process modified the volatile profile of VOO by increasing the C6 unsaturated aldehydes that are strictly related to the cut-grass sensory notes of the oil...
  5. doi request reprint The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil
    Agnese Taticchi
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    Food Chem 136:975-83. 2013
    ..These results may contribute to an understanding of the increase in the phenol concentration found in virgin olive oils obtained following higher temperatures of malaxation...
  6. ncbi request reprint Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino
    Maurizio Servili
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 55:6609-18. 2007
    ..The tree water status had a marked effect on the concentration of volatile compounds, such as the C(6)-saturated and unsaturated aldehydes, alcohols, and esters...
  7. ncbi request reprint Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry
    Ilona Di Maio
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    Food Chem 138:1381-91. 2013
    ..Terpenic structure oxidation products accumulated in VOO during the autoxidation process, thus they may be used as early evaluation index of the VOO autoxidation state before fatty acids oxidation...
  8. doi request reprint Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil
    Maurizio Servili
    Dipartimento di Scienze Economico, Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 56:10048-55. 2008
    ..94), especially for oleuropein and demethyloleuropein derivatives (R = 0.81). In contrast, aroma production during malaxation was minimally affected by the O2 concentration in the malaxer headspace...
  9. ncbi request reprint The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application
    Maurizio Servili
    Dipartimento di Scienze Economico estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Perugia, Italy
    J Agric Food Chem 54:3869-75. 2006
    ..The selected strain of L. pentosus (1MO) allowed the reduction of the debittering phase period to 8 days...
  10. ncbi request reprint Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection
    Roberto Selvaggini
    Dipartimento di Scienze Economico, Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 54:2832-8. 2006
    ..The efficiency of the new method, as compared to the liquid-liquid extraction, was higher to quantify phenyl alcohols, lignans, and 3,4-DHPEA-EA and lower for the evaluation of 3,4-DHPEA-EDA and p-HPEA-EDA...
  11. ncbi request reprint Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four Italian olive cultivars
    Roberto Selvaggini
    Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 62:3813-22. 2014
    ..3 kPa (Ogliarola), 25 °C and 21.3 kPa (Coratina), and 33 °C and 21.3 kPa (Itrana). These results indicate the necessity to optimize these malaxing parameters for other olive cultivars. ..
  12. ncbi request reprint Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process
    Maurizio Servili
    Dipartimento di Scienze degli Alimenti, Universita degli Studi di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Agric Food Chem 51:7980-8. 2003
    ....
  13. ncbi request reprint Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil
    Maurizio Servili
    Dipartimento di Scienze degli Alimenti, Sez Industrie Agrarie, Universita di Perugia, Via S Costanzo, 06126 Perugia, Italy
    J Chromatogr A 1054:113-27. 2004
    ..The sensory and healthy proprieties of VOO hydrophilic phenols as well as the agronomic and technological parameters that affect their concentration in the oil are discussed in this paper...