![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/publication/368858090/figure/tbl2/AS:11431281123280955@1677691196099/Initial-thiamine-impact-on-the-growth-and-fermentation-kinetics_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/publication/366851486/figure/fig1/AS:11431281111390204@1672953370840/Interaction-plot-between-the-factor-storage-time-and-the-factor-storage-temperature-and_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/publication/354266438/figure/fig1/AS:1063077239848960@1630468773212/Principal-component-analysis-PCA-on-the-compositional-and-oxidation-parameters-25_Q320.jpg)
Stefania VICHI | Researcher, Ramon y Cajal | PhD | University of Barcelona, Barcelona | UB | Department of Nutrition and Bromatology | Research profile
![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?trick=1682887431057)
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
![PDF) Volatile and semi-volatile components of oak wood chips analysed by accelerated solvent extraction (ASE) coupled to gas chromatography-mass spectrometry (GC- … | Susana Buxaderas - Academia.edu PDF) Volatile and semi-volatile components of oak wood chips analysed by accelerated solvent extraction (ASE) coupled to gas chromatography-mass spectrometry (GC- … | Susana Buxaderas - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/46236812/mini_magick20190210-32646-a523oh.png?1549808299)
PDF) Volatile and semi-volatile components of oak wood chips analysed by accelerated solvent extraction (ASE) coupled to gas chromatography-mass spectrometry (GC- … | Susana Buxaderas - 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 | Stefania Vichi and Susana Buxaderas - 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 | Stefania Vichi and Susana Buxaderas - Academia.edu](https://0.academia-photos.com/attachment_thumbnails/46221094/mini_magick20190210-12378-119iuch.png?1549811078)
PDF) Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status | Stefania Vichi and Susana Buxaderas - Academia.edu
![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/Stefania-Vichi/publication/346368384/figure/tbl1/AS:974749182205953@1609409723028/External-validation-results-of-the-instrumental-screening-tool-classified-correctly-and_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
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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/publication/368858090/figure/fig2/AS:11431281123301539@1677691195458/Metabolomic-foot-printing-of-S-cerevisiae-grown-in-high-or-low-biotin-conditions-based_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/publication/370038747/figure/tbl1/AS:11431281146953351@1681575432000/Ingredients-proximate-composition-and-gross-energy-of-the-grower-and-finisher_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/publication/368858090/figure/fig1/AS:11431281123271701@1677691194765/Hierarchical-clustering-of-the-biotin-left-and-thiamine-right-significantly-impacted_Q320.jpg)
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/publication/366941476/figure/fig3/AS:11431281111677384@1673137231588/Oxidative-stability-final-lipid-hydroperoxide-value-obtained-after-an-incubation-time-of_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/publication/370038747/figure/tbl5/AS:11431281146981837@1681575432896/Color-parameters-L-a-b-instrumental-parameters-E-R-and-E-D-and-overall_Q320.jpg)