Alessandra Bendini

M. T. Rodriguez-Estrada, A. Bendini, L. Cerretani, G. Pignoli, L. Capelli, G. Lercker, Sostanze Grasse Animali e Vegetali: Aspetti Qualitativi dei Prodotti Biologici, in: Gli alimenti biologici: dal produttore al consumatore, BOLOGNA, CLUEB, 2008, pp. 181 - 208 [capitolo di libro]

A. Carrasco-Pancorbo, A.M. Gómez-Caravaca, L. Cerretani, A. Bendini, G. Lercker, A. Segura-Carretero, A. Fernández-Gutiérrez, Comparative Study of Aqueous and Non-aqueous Capillary Electrophoresis-MS in the Separation of Phenolic Compounds of Virgin Olive Oil, in: Proceedings of the 5th EuroFed Lipid Congress. Oils, Fats and Lipids: From Science to Applications- Innovations for a better World, s.l, s.n, 2007, pp. 42 - 42 (atti di: 5th EuroFed Lipid Congr, Gothenburg (Sweden), 16-19 september) [atti di convegno-abstract]

E. Chiavaro, E. Vittadini, A. Bendini, L. Cerretani, A. Gori, M.T. Rodriguez-Estrada, Detection of hazelnut oil in extra virgin olive oil by DSC, in: Proceedings of the 5th EuroFed Lipid Congress. Oils, Fats and Lipids: From Science to Applications- Innovations for a better World-, FRANKFURT, Euro Fed Lipid, 2007, pp. 229 - 229 (atti di: 5th EuroFed Lipid Congress. Oils, Fats and Lipids: From Science to Applications- Innovations for a better World-, Gothenburg (Sweden), 16-19 September 2007) [atti di convegno-abstract]

A.M. Gomez-Caravaca, L. Cerretani, A. Bendini, A. Segura-Carretero, A. Fernandez-Gutierrez, G. Lercker, Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD, «AMERICAN JOURNAL OF FOOD TECHNOLOGY», 2007, 2, pp. 671 - 678 [articolo]

L. Cerretani, A.M. Gómez-Caravaca, A. Bendini, A. Segura-Carretero, A. Fernández-Gutiérrez, G. Lercker, Effect of Filtration Systems on the Phenolic Content of Virgin Olive Oils by HPLC-DAD-MSD, in: the 5th EuroFed Lipid Congress. Oils, Fats and Lipids: From Science to Applications- Innovations for a better World, FRANKFURT-MAIN, EuroFedLipid, 2007, pp. 238 - 238 (atti di: the 5th EuroFed Lipid Congress, Gothenburg (Sweden), 16-19) [atti di convegno-abstract]

E. Armaforte, L. Cerretani, M. Bonoli-Carbognin, M.F. Caboni, A. Bendini, G. Lercker, Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati, in: Atti del 6° Congresso Nazionale di Chimica degli Alimenti , ALESSANDRIA, Ad Taro di Giuseppe Danielli, 2007, pp. 258 - 263 (atti di: Atti del 6° Congresso Nazionale di Chimica degli Alimenti, Fondazione Ferrero, Alba (CN), 7-10 Novembre 2006) [atti di convegno-relazione]

BENDINI A., GÓMEZ CARAVACA A. M.,CERRETANI L., DEL CARLO M., SEGURA-CARRETERO A., COMPAGNONE D., CICHELLI A., LERCKER G., Evaluation of contribution of micro and macro components to oxidative stability on virgin oils obtained from olives characterized by different health quality, «PROGRESS IN NUTRITION», 2007, 9, pp. 210 - 215 [articolo]

A. Carrasco-Pancorbo, L. Cerretani, A. Bendini, A. Segura-Carretero, G. Lercker, A. Fernandez-Gutierrez, Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2007, 55, pp. 4771 - 4780 [articolo]