L. Cerretani; A. Bendini, Aromatizzato o agrumato? Il secondo è più completo, «OLIVO & OLIO», 2008, 11-12, pp. 18 - 19 [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]
L. Cerretani; A. Bendini; M. Gehring; M. Bonoli-Carbognin; P. Semenza; G. Lercker, Changes in oxidative status of soybean oil by addition of a new antioxidant during frying, «AGRO FOOD INDUSTRY HI-TECH», 2008, 19, pp. 41 - 43 [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]
E. Chiavaro; C. Carnaba; M. T. Rodriguez-Estrada; E. Vittadini; L. Cerretani; A. Bendini, DSC evaluation of microwave-heated olive oils, in: Proceedings of the 6th EuroFed Lipid Congress. Oils, Fats and Lipids in the 3rd Millenium: Challenges, Achievements and Perspectives, FRANKFURT, Euro Fed Lipid, 2008, pp. 215 - 215 (atti di: 6th EuroFed Lipid Congress. Oils, Fats and Lipids in the 3rd Millenium: Challenges, Achievements and Perspectives, Athens (Greece), 7-10 September 2008) [atti di convegno-abstract]
E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini, Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil, «FOOD CHEMISTRY», 2008, 110, pp. 248 - 256 [articolo]
E. Chiavaro; M. T. Rodriguez-Estrada; C. Barnaba; E. Vittadini; L. Cerretani; A. Bendini, Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories, «ANALYTICA CHIMICA ACTA», 2008, 625, pp. 215 - 226 [articolo]
G. Blanda; L. Cerretani; A. Cardinali; A. Bendini; G. Lercker, Effect of frozen storage on the phenolic content of vacuum impregnated Granny Smith and Stark Delicious apple cvv., «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2008, 227, pp. 961 - 964 [articolo]
A. Poerio; A. Bendini; L. Cerretani; M. Bonoli-Carbognin; G. Lercker, Effect of olive fruit freezing on oxidative stability of virgin olive oil, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2008, 110, pp. 368 - 372 [articolo]
Blanda G.; Cerretani L.; Bendini A.; Cardinali A.; Scarpellini A.; Lercker G., Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2008, 226, pp. 1229 - 1237 [articolo]
A.M. Gomez-Caravaca; L. Cerretani; A. Bendini; A. Segura-Carretero;
A. Fernandez-Gutierrez; M. Del Carlo; D. Compagnone; A. Cichelli, Effects of Fly Attack (Bactrocera oleae) on the Phenolic Profile and Selected Chemical Parameters of Olive Oil, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2008, 56, pp. 4577 - 4583 [articolo]
