LERMA-GARCIA M. J.; SIMO-ALFONSO E. F.; CHIAVARO E.; BENDINI A.; LERCKER G.; CERRETANI L., Study of Chemical Changes Produced in Virgin Olive Oils with Different Phenolic Contents during an Accelerated Storage Treatment, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 7834 - 7840 [articolo]
A. Bendini; E. Valli; L. Cerretani; E. Chiavaro; G. Lercker, Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 10055 - 10062 [articolo]
E. Valli; A. Bendini; L. Cerretani; M. A. Cremonini; A. Segura-Carretero; G. Lercker, Study on the effects of heating on phenolic fraction of extra virgin olive oil using HPLC-ESI/TOF/MS and NMR, in: Book of Abstract, 1st Mass Spectrometry Food Day, 2009, pp. 206 - 209 (atti di: 1st Mass Spectrometry Food Day, Parma, Italy, 2-3 dicembre 2009) [Contributo in Atti di convegno]
Canavari M.; Asioli D.; Bendini A.; Cantore N.; Gallina Toschi T.; Spiller A.; Obermowe T.; Buchecker K.; Lohmann M., Summary report on sensory-related socio-economic and sensory science literature about organic food products, BOLOGNA, Dip. Economia e Ing. agr., Università di Bologna, 2009, pp. 96 . [libro]
VECCHIO S.; CERRETANI L.; BENDINI A.; CHIAVARO E., Thermal Decomposition Study of Monovarietal Extra Virgin Olive Oil by Simultaneous Thermogravimetry/Differential Scanning Calorimetry: Relation with Chemical Composition, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 4793 - 4800 [articolo]
A. Carrasco-Pancorbo; A. Gomez-Caravaca; A. Segura-Carretero; L. Cerretani; A. Bendini; A. Fernandez-Gutierrez, Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2009, 89, pp. 2144 - 2155 [articolo]
Segrè A.; Bontempi S.; Dall'Olio S.; Monti A.; Bendini A.; Canali M.; Magnani F.; Setti M., Verso il Bilancio Sociale, BOLOGNA, Univesità di Bologna, 2009, pp. 64 . [libro]
Masino F.; Chinnici F.; Bendini A.; Montevecchi G.; Antonelli A., A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar, «FOOD CHEMISTRY», 2008, 106, pp. 90 - 95 [articolo]
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]
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]
