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]
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]
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]
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]
F. Pasini; L. Cerretani; A. Bendini; A. Rossi; M.F. Caboni; G. Lercker., “Effect of the storage of virgin olive oil at controlled temperature(12°C) respect to room temperature (25°C)”, in: Proceedings of the 6th Euro Fed Lipid Congress. Oils, Fats and Lipids in the 3rd Millennium: Challenges, Achievements and Perspectives, ATENE, EuroFedLipid, 2008, pp. 241 - 241 (atti di: 6th EuroFed Lipid Congress. Oils, Fats and Lipids in the 3rd Millenium: Challenges, Achievements and Perspectives, Atene, 7-10 Settembre) [atti di convegno-poster]
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]
L. CERRETANI; O. BACCOURI; A. BENDINI, Improving of oxidative stability and nutritional properties of virgin olive oils by fruit de-stoning, «AGRO FOOD INDUSTRY HI-TECH», 2008, 19, pp. 21 - 23 [articolo]
F. Masino; G. MontevecchI; A. Antonelli; F. Chinnici; A. Bendini, Influence of composition on the traditional Balsamic Vinegar quality, «INDUSTRIE DELLE BEVANDE», 2008, 37, pp. 27 - 32 [articolo]
Cerretani L.; Bendini A., L’applicazione del NIR nella filiera oleicola, «AGRICOLTURA», 2008, 1, pp. 66 - 67 [articolo]
L. Cerretani; A. Bendini; T. Gallina Toschi, Le basse temperature conservano bene le olive, «OLIVO & OLIO», 2008, 4, pp. 47 - 48 [articolo]
Cerretani L.; Bendini A., Le Innovazioni nelle Tecnologie di Estrazione, in: L'extravergine 2008, ROMA, Cucina&Vini editrice, 2008, pp. 108 - 115 (Guida ai migliori oli del mondo di qualità accertata) [capitolo di libro]
E. Chiavaro; E. Vittadini; M. T. Rodriguez-Estrada; L. Cerretani; A. Bendini, Monovarietal Extra Virgin Olive Oils. Correlation Between Thermal Properties and Chemical Composition: Heating Thermograms, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2008, 56, pp. 496 - 501 [articolo]