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Alessandra Bendini

Professoressa associata

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/15 SCIENZE E TECNOLOGIE ALIMENTARI

Pubblicazioni

Sara Barbieri, Karolina Brkic Bubola, Alessandra Bendini, Milena Bucar-Miklavcic , Florence Lacoste, Ummuhan Tibet, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi, Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach, «FOODS», 2020, 9, pp. 1 - 13 [articolo]Open Access

Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Diego L. García-González, Tullia Gallina Toschi, An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test, «FOODS», 2020, 9, pp. 1 - 15 [articolo]Open Access

Rosa Palagano, Enrico Valli, Chiara Cevoli, Alessandra Bendini, Tullia Gallina Toschi, Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 130, pp. 109566 - 109572 [articolo]Open Access

Rosa Palagano; Enrico Valli; Matilde Tura; Chiara Cevoli; María del Carmen Pérez-Camino; Wenceslao Moreda; Alessandra Bendini; Tullia Gallina Toschi, Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method, «FOODS», 2020, 9, pp. 1 - 11 [articolo]Open Access

Sara Barbieri; Chiara Cevoli; Alessandra Bendini; Beatriz Quintanilla-Casas; Diego Luis García-González; Tullia Gallina Toschi, Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils, «FOODS», 2020, 9, pp. 1 - 11 [articolo]Open Access

Stefano Predieri, Fiorella Sinesio, Erminio Monteleone, Sara Spinelli, Marta Cianciabella, Giulia M. Daniele, Caterina Dinnella, Flavia Gasperi, Isabella Endrizzi, Luisa Torri, Tullia Gallina Toschi, Alessandra Bendini, Ella Pagliarini, Camilla Cattaneo, Rossella Di Monaco, Paola Vitaglione, Nicola Condelli, Monica Laureati, Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study, «NUTRIENTS», 2020, 12, pp. 1 - 14 [articolo]Open Access

Sara Spinelli, Caterina Dinnella, Federica Tesini, Alessandra Bendini, Ada Braghieri, Cristina Proserpio, Luisa Torri, Nicoletta A. Miele, Eugenio Aprea, Agata Mazzaglia, Tullia Gallina Toschi, Erminio Monteleone, Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes, «NUTRIENTS», 2020, 12, pp. 1 - 22 [articolo]Open Access

Brevetto n. 102018000006084, IMPIANTO E PROCEDIMENTO PER LA PRODUZIONE DI UN CONDIMENTO A BASE DI OLIVE E POMODORO NATURALMENTE RICCO IN ANTIOSSIDANTI.

Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, José M. Martínez-Rivas, Alessandra Bendini, Tullia Gallina Toschi, Wenceslao Moreda, Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends, «FOOD CHEMISTRY», 2020, 315, pp. 1 - 8 [articolo]Open Access

Raquel B. Gómez-Coca, María de Carmen Pérez-Camino, Alessandra Bendini, Tullia Gallina Toschi, Wenceslao Moreda, Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity, «FOOD CHEMISTRY», 2020, 330, pp. 1 - 7 [articolo]

Lanfranco Conte, Alessandra Bendini, Enrico Valli, Paolo Lucci, Sabrina Moret, Alain Maquet, Florence Lacoste, Paul Brereton, Diego Luis García-González, Wenceslao Moreda, Tullia Gallina Toschi, Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2020, 105, pp. 483 - 493 [articolo]Open Access

Beatriz Quintanilla-Casas, Sofia Bertin, Kerstin Leik, Julen Bustamante, Francesc Guardiola, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi, Alba Tres, Stefania Vichi, Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils, «FOOD CHEMISTRY», 2020, 307, pp. 1 - 8 [articolo]Open Access

Beatriz Quintanilla-Casas; Marco Marin; Francesc Guardiola; Diego Luis García-González; Sara Barbieri; Alessandra Bendini; Tullia Gallina Toschi;Stefania Vichi; Alba Tres, Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics, «FOODS», 2020, 9, pp. 1 - 14 [articolo]Open Access

Beatriz Quintanilla-Casas, Julen Bustamante, Francesc Guardiola, Diego Luís García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres, Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 121, pp. 1 - 8 [articolo]Open Access

David Barr, Matilde Tura, Enrico Valli, Mara Mandrioli, Alessandra Bendini, Tullia Gallina Toschi, Agnes Haber, Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer, in: Driving Science and Technology to new Horizons-BOOK OF ABSTRACTS, 2019, pp. 141 - 141 (atti di: 17th EuroFed Lipid Congress and Expo, Seville, Spain, 20 – 23 October 2019) [atti di convegno-abstract]Open Access

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