![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](https://www.researchgate.net/publication/347654232/figure/fig1/AS:973907620290563@1609209079592/Chromatograms-of-octane-diluted-in-refined-virgin-olive-oil-at-005-015-mg-kg-and-a_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
![PDF) Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization … | Stefania Vichi and Susana Buxaderas - Academia.edu PDF) Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization … | Stefania Vichi and Susana Buxaderas - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/46221117/mini_magick20190210-31535-1wxzy8x.png?1549811077)
PDF) Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization … | Stefania Vichi and Susana Buxaderas - Academia.edu
![Quality losses in virgin olive oil due to washing and short‐term storage before olive milling - Vichi - 2015 - European Journal of Lipid Science and Technology - Wiley Online Library Quality losses in virgin olive oil due to washing and short‐term storage before olive milling - Vichi - 2015 - European Journal of Lipid Science and Technology - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/854f9746-7477-4c75-9cec-cafabccbc37b/ejlt201500066-blkfxd-0001-m.jpg)
Quality losses in virgin olive oil due to washing and short‐term storage before olive milling - Vichi - 2015 - European Journal of Lipid Science and Technology - Wiley Online Library
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](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
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](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
![Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/730941b1-dff4-4fcb-9ad2-1785d9693731/jms3562-fig-0001-m.png)
Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](https://www.researchgate.net/publication/337823762/figure/fig2/AS:865471364616193@1583355861759/Observed-vs-predicted-values-of-external-validation-set-with-a-classification-threshold_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](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
![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
![PDF) Comparative study of different extraction techniques for the analysis of virgin olive oil aroma | Susana Buxaderas and Stefania Vichi - Academia.edu PDF) Comparative study of different extraction techniques for the analysis of virgin olive oil aroma | Susana Buxaderas and Stefania Vichi - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/46236750/mini_magick20190210-1190-rakwj.png?1549808265)
PDF) Comparative study of different extraction techniques for the analysis of virgin olive oil aroma | Susana Buxaderas and Stefania Vichi - Academia.edu
![Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/e38f0be2-8c51-46a9-9de5-676603a6d053/jms3562-fig-0003-m.jpg)
Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library
![PDF) Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Modifications Induced by Oxidation and Suitable Markers of Oxidative Status | Lorena Pizzale - Academia.edu PDF) Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Modifications Induced by Oxidation and Suitable Markers of Oxidative Status | Lorena Pizzale - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/43458673/mini_magick20190216-1459-1vmun6f.png?1550308322)
PDF) Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Modifications Induced by Oxidation and Suitable Markers of Oxidative Status | Lorena Pizzale - Academia.edu
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](https://www.researchgate.net/profile/Scott-Simonin/publication/342207686/figure/fig3/AS:904429385572355@1592644177904/Principal-component-analysis-profile-discriminating-wineries-and-volatile-compounds_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
![PDF) Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry | Stefania Vichi - Academia.edu PDF) Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry | Stefania Vichi - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/46166623/mini_magick20190210-18456-vliy4e.png?1549821191)
PDF) Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry | Stefania Vichi - Academia.edu
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](https://www.researchgate.net/profile/Stefania-Vichi/publication/346368384/figure/tbl2/AS:974749182201856@1609409723058/External-validation-classification-results-for-non-EVOO-samples-n-36-according-to_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
![PDF) Volatile phenols in virgin olive oils: Influence of olive variety on their formation during fruits storage | Joan Chacón - Academia.edu PDF) Volatile phenols in virgin olive oils: Influence of olive variety on their formation during fruits storage | Joan Chacón - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/48609719/mini_magick20190203-1804-o6xj8j.png?1549191778)
PDF) Volatile phenols in virgin olive oils: Influence of olive variety on their formation during fruits storage | Joan Chacón - Academia.edu
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](https://c5.rgstatic.net/m/437738464651637/images/template/default/profile/profile_default_l.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](https://www.researchgate.net/profile/Stefania-Vichi/publication/346368384/figure/tbl3/AS:974749182197763@1609409723119/Cont_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](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)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology
![Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/ce38dbc6-01a3-4e1c-ac32-5880606d559d/jms3562-fig-0002-m.jpg)
Direct chemical profiling of olive (Olea europaea) fruit epicuticular waxes by direct electrospray‐ultrahigh resolution mass spectrometry - Vichi - 2015 - Journal of Mass Spectrometry - Wiley Online Library
![Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology](https://www.researchgate.net/publication/337823762/figure/fig3/AS:865471364595712@1583355861794/Observed-vs-predicted-values-of-external-validation-set-with-a-classification-range-from_Q320.jpg)