A. Bendini; S. Barbieri; F. Gottardi; T. Gallina Toschi; M. Canavari, Organic and conventional yoghurts: study of sensory profiles and consumer acceptability, in: First International Conference on Organic Food Quality and Health Research (FQH) - Book of Abstracts, PRAGUE, Institute of Chemical Technology Prague, 2011, pp. 146 - 146 (atti di: First International Conference on Organic Food Quality and Health Research (FQH), Prague, 18-20 May 2011) [atti di convegno-abstract]
Bendini, Alessandra; Barbieri, Sara; Valli, Enrico; Buchecker, K.; Canavari, Maurizio; Gallina Toschi, Tullia, Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2011, 113, pp. 1375 - 1384 [articolo]
Lerma-García M.J.; Simó-Alfonso E.F.; Bendini A.; Cerretani L., Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression, «FOOD CHEMISTRY», 2011, 124, pp. 679 - 684 [articolo]
E. Valli; R. Manzini; R. Accorsi; M. Bortolini; M. Gamberi; A. Bendini; G. Lercker; T. Gallina Toschi, Some suggestions for the producers after the simulation of an oil journey: the risk can be oxidation. The Food Supply Chain project at Bologna University, in: Proceedings of the First International Workshop on Food Supply Chain - WFSC, BOLOGNA, Università di Bologna, 2011, pp. 1 - 9 (atti di: The Food Journey - First International Workshop on Food Supply Chain - WFSC, Bertinoro (FC) - Orvieto (TR), Italy, June 26 - July 1, 2011) [Contributo in Atti di convegno]
A. Bendini, Sviluppo dei componenti volatili e caratteristiche sensoriali dei prodotti fritti: influenza della qualità degli oli utilizzati
Volatile components developing and sensory characteristics of fried food: Influence of the quality of the used oils, «LA RIVISTA DI SCIENZA DELL'ALIMENTAZIONE», 2011, Supplemento al numero 1/2011, pp. 25 - 35 [articolo]
M.J. Lerma-García; R. Lusardi; E. Chiavaro; L. Cerretani; A. Bendini; G. Ramis-Ramos; E.F. Simó-Alfonso, Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils, «JOURNAL OF CHROMATOGRAPHY A», 2011, 1218, pp. 7521 - 7527 [articolo]
J. Lozano-Sanchez; E. Giambanelli; R. Quirantes-Pine; L. Cerretani; A. Bendini; A. Segura-Carretero; A. Fernandez-Gutierrez, Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2011, 59, pp. 11491 - 11500 [articolo]
Rubén M. Maggio; Lorenzo Cerretani; Emma Chiavaro; Teodoro S. Kaufman; Alessandra Bendini, A novel chemometric strategy for the estimation of EVOO adulteration with edible oils, «FOOD CONTROL», 2010, 21, pp. 890 - 895 [articolo]
A. Segura-Carretero; A. Carrasco-Pancorbo; A. Bendini; L. Cerretani; A. Fernández-Gutiérrez, Analytical Determination of Polyphenols in Olive Oil, in: ., Olives and Olive Oil in Health and Disease Prevention, OXFORD, Academic Press, 2010, pp. 509 - 523 [capitolo di libro]
S. A. Mahesar; A. Bendini; L. Cerretani; M. Bonoli-Carbognin; S. T. H. Sherazi, Application of a spectroscopic method to estimate the olive oil oxidative status, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2010, 112, pp. 1356 - 1362 [articolo]
Sinelli N.; Cerretani L.; Di Egidio V.; Bendini A.; Casiraghi E., Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity, «FOOD RESEARCH INTERNATIONAL», 2010, 43, pp. 369 - 375 [articolo]
E. Chiavaro; M. T. Rodriguez-Estrada; A. Bendini; L. Cerretani, Correlation between thermal properties and chemical composition of Italian virgin olive oils, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2010, 112, pp. 580 - 592 [articolo]
Mahesar S.A.; Kandhro A.A.; Cerretani L.; Bendini A.; Sherazi S.T.H.; Bhanger M.I., Determination of total trans fat content in Pakistani cereal-based foods by SB-HATR FT-IR spectroscopy coupled with partial least square regression, «FOOD CHEMISTRY», 2010, 123, pp. 1289 - 1293 [articolo]
Valli E.; Bendini A.; Cerretani L.; Fu S.; Segura-Carretero A.; Cremonini M. A., Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2010, 58, pp. 8158 - 8166 [articolo]
M. DEL CARLO; L. CERRETANI; A. BENDINI; A. CICHELLI; D. COMPAGNONE, Evoluzione della composizione in pigmenti di oli vergini di oliva sottoposti al processo di frittura - Changes of pigment composition of virgin olive during frying process, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2010, 87, pp. 3 - 13 [articolo]
