A. Bendini; A. Vallverdu-Queralt; E. Valli; R. Palagano; R. M. Lamuela-Raventos; T. Gallina Toschi, Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and SPME-GC-MS, in: Eurosense 2016 proceeding on line, 2016(atti di: Eurosense 2016 - A sense of time, Dijon, 11 - 14 Settembre) [atti di convegno-poster]
Tesini, Federica; Valli, Enrico; Sgarzi, Federica; Soglia, Francesca; Petracci, Massimiliano; Bendini, Alessandra; Cavani, Claudio; Gallina Toschi, Tullia, Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach, in: Seventh european conference on sensory and consumer research, 2016, pp. 234 - 234 (atti di: Seventh european conference on sensory and consumer research, Dijon, france, 11-14 Settembre 2016) [Contributo in Atti di convegno]
Valli, Enrico; Bendini, Alessandra; Berardinelli, Annachiara; Ragni, Luigi; Riccò, Bruno; Grossi, Marco; Gallina Toschi, Tullia, Rapid and innovative instrumental approaches for quality and authenticity of olive oils, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2016, 118, pp. 1601 - 1619 [articolo]Open Access
Melucci D.; Bendini A.; Tesini F.; Barbieri S.; Zappi A.; Vichi S.; Conte L.; Gallina Toschi T., Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics, «FOOD CHEMISTRY», 2016, 204, pp. 263 - 273 [articolo]Open Access
Sara Barbieri; Francesca Soglia; Rosa Palagano; Federica Tesini; Alessandra Bendini; Massimiliano Petracci; Claudio Cavani; Tullia Gallina Toschi, Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham, «HELIYON», 2016, 2, Article number: e00202, pp. 1 - 20 [articolo]Open Access
Issaoui, Manel; Gharbi, Ines; Flamini, Guido; Cioni, Pier Luigi; Bendini, Alessandra; Gallina Toschi, Tullia; Hammami, Mohamed, Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2015, 50, pp. 1764 - 1770 [articolo]
Reboredo-Rodríguez, P.; González-Barreiro, C.; Cancho-Grande, B.; Valli, E.; Bendini, A.; Gallina Toschi, T.; Simal-Gándara, J., Characterization of virgin olive oils elaborated with ancient varieties from Galicia (NW Spain), in: Book of Abstract, 2015, pp. 493 - 493 (atti di: 13th Euro Fed Lipid Congress, Firenze, 27-30 settembre 2015) [atti di convegno-abstract]
Barbieri, S.; Bendini, A.; Valli, E.; Gallina Toschi, T., Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2015, 44, pp. 186 - 195 [articolo]Open Access
Z. Ayyad; E. Valli; A. Bendini; S. Adrover-Obrador; A. Femenia; T. Gallina Toschi, Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides, «ITALIAN JOURNAL OF FOOD SCIENCE», 2015, 27, pp. 166 - 172 [articolo]Open Access
Bendini, A.; Di Lecce, G.; Valli, E.; Barbieri, S.; Tesini, F.; Gallina Toschi, T., Olive oil enriched in lycopene from tomato by-product through a co-milling process, «INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION», 2015, 66, pp. 371 - 377 [articolo]
Valli, E.; Bendini, A.; Almeida, M. B.; Gallina Toschi, T., Ultrasounds assisted extraction for the production of extra virgin olive oil by low-scale industrial mill, in: Book of Abstract, 2015, pp. 395 - 395 (atti di: 13th Euro Fed Lipid Congress, Firenze, 27-30 settembre 2015) [atti di convegno-abstract]
Bakhouche A.; Lozano-Sánchez J.; Ballus C. A.; Bendini A.; Gallina Toschi T.; Fernández-Gutiérrez A.; Segura-Carretero A., A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil, «TALANTA», 2014, 127, pp. 18 - 25 [articolo]
Di Lecce G.; Cassano A.; Bendini A.; Conidi C.; Giorno L.; Gallina Toschi T., Characterization of olive mill wastewater fractions treatment by integrated membrane process, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2014, 94, pp. 2935 - 2942 [articolo]
A. Bendini; L. Cerretani; E. Chiavaro; M. T. Rodriguez-Estrada, DSC application on vegetable oils: the case of olive oils, in: E. Chiavaro, Differential Scanning Calorimetry: Applications in Fat and Oil Technology, Boca Raton (Florida), CRC PRESS TAYLOR & FRANCIS GROUP, 2014, pp. 75 - 120 [capitolo di libro]
Valli E.; Bendini A.; Di Lecce G.; Lozano Sánchez J.; Segura Carretero A.; Gallina Toschi T., Effects of ultrasounds treatment integrated in a low-scale plant on the quality of virgin olive oils: preliminary trials, in: Book of Abstracts, 2014, pp. 335 - 335 (atti di: 12th Euro Fed Lipid Congress, Montpellier, 14-17 September 2014) [atti di convegno-abstract]
