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Alessandra Bendini

Assistant Professor

AGR/15 SCIENZE E TECNOLOGIE ALIMENTARI


http://www.unibo.it/faculty/alessandra.bendini

Publications

T. Gallina Toschi, A. Bendini, L. Cerretani, G. Lercker, L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità, «ITALUS HORTUS», 2010, 17 (7), pp. 91 - 103 [articolo]

Masino F., Chinnici F., Bendini A., Montevecchi G., Antonelli A., A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar, «FOOD CHEMISTRY», 2008, 106, pp. 90 - 95 [articolo]

M. BONOLI-CARBOGNIN, L. CERRETANI, A. BENDINI, M. PILAR ALMAJANO, M. H. GORDON, Bovine Serum Albumin Produces a Synergistic Increase in the Antioxidant Activity of Virgin Olive Oil Phenolic Compounds in Oil-in-Water Emulsions, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2008, 56, pp. 7076 - 7081 [articolo]

P. Comandini, G. Blanda, A. Cardinali, L. Cerretani, A. Bendini, M.F. Caboni, CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC, «JOURNAL OF SEPARATION SCIENCE», 2008, 31, pp. 3257 - 3264 [articolo]

O. Baccouri, M. Guerfel, B. Baccouri, L. Cerretani, A. Bendini, G. Lercker, M. Zarrouk, D. Daoud Ben Miled, Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening, «FOOD CHEMISTRY», 2008, 109, pp. 743 - 754 [articolo]

L. Cerretani, A. Bendini, A. Poerio, T. Gallina Toschi, Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils., «AGRO FOOD INDUSTRY HI-TECH», 2008, 19, pp. 64 - 66 [articolo]

A. BENDINI, L. CERRETANI, A. CICHELLI, G. LERCKER, Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2008, 85, pp. 167 - 177 [articolo]

O. Baccouri, A. Bendini, L. Cerretani, M. Guerfel, B. Baccouri, G. Lercker, M. Zarrouk, D. Daoud Ben Miled, Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils, «FOOD CHEMISTRY», 2008, 111, pp. 322 - 328 [articolo]

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