![PDF) Sensory characterization of dry gins with different volatile profiles | Stefania Vichi - Academia.edu PDF) Sensory characterization of dry gins with different volatile profiles | Stefania Vichi - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/46221091/mini_magick20180819-22344-1n66t1u.png?1534732378)
PDF) Sensory characterization of dry gins with different volatile profiles | Stefania Vichi - Academia.edu
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile](https://www.researchgate.net/profile/Scott-Simonin/publication/342207686/figure/fig2/AS:904429385572354@1592644177854/A1-HCA-representing-all-the-compounds-found-by-FTICR-MS-analysis-for-all-the_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose a
Epicuticular Wax in Developing Olives (Olea europaea) Is Highly Dependent upon Cultivar and Fruit Ripeness
![PDF) Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening | Stefania Vichi - Academia.edu PDF) Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening | Stefania Vichi - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/46166619/mini_magick20190210-5786-157gimy.png?1549821196)
PDF) Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening | Stefania Vichi - Academia.edu
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Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
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Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
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Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
![PDF) Quality losses in virgin olive oil due to washing and short-term storage before olive milling | Stefania Vichi - Academia.edu PDF) Quality losses in virgin olive oil due to washing and short-term storage before olive milling | Stefania Vichi - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/46166615/mini_magick20190210-21000-1tk1oct.png?1549821194)
PDF) Quality losses in virgin olive oil due to washing and short-term storage before olive milling | Stefania Vichi - Academia.edu
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile](https://www.researchgate.net/profile/Morgana-Neuls-Mayer/publication/341980929/figure/tbl1/AS:900352144572417@1591672087109/Classification-results-of-the-classification-model-PLS-DA-developed-to-discriminate_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile](https://www.researchgate.net/profile/Tullia-Gallina-Toschi-2/publication/295673421/figure/fig5/AS:668646561026056@1536429171698/A-PCA-loadings-obtained-using-the-selected-variables-on-SPME-GC-MS-data-Set-A-B_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
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Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
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Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile](https://www.researchgate.net/profile/Stefania-Vichi/publication/351174014/figure/fig1/AS:1039601447743488@1624871708491/First-and-third-principal-components-of-the-PCA-model-n-404-samples-first-derivative_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
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Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
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Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile](https://www.researchgate.net/profile/Scott-Simonin/publication/342207686/figure/fig1/AS:904429385572353@1592644177808/Histogram-representing-the-concentration-of-total-proanthocyanidins-total_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
![PDF) Membrane separation technology for the reduction of alcoholic degree of a white model wine | Stefania Vichi - Academia.edu PDF) Membrane separation technology for the reduction of alcoholic degree of a white model wine | Stefania Vichi - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/46221107/mini_magick20190210-9241-1roi0cj.png?1549811122)
PDF) Membrane separation technology for the reduction of alcoholic degree of a white model wine | Stefania Vichi - Academia.edu
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile](https://www.researchgate.net/profile/Stefania-Vichi/publication/351174014/figure/tbl1/AS:1039601447743489@1624871708606/Results-of-the-leave-10-out-cross-validation-of-the-Arbequina-vs-non-Arbe-quina_Q320.jpg)