Sara Spinelli, Caterina Dinnella, Federica Tesini, Alessandra Bendini, Ada Braghieri, Cristina Proserpio, Luisa Torri, Nicoletta A. Miele, Eugenio Aprea, Agata Mazzaglia, Tullia Gallina Toschi, Erminio Monteleone, Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes, «NUTRIENTS», 2020, 12, Article number: 1374, pp. 1 - 22 [articolo]Open Access
Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Fabio Battaglia, Cesare Rossini, Diego L. García González, Tullia Gallina Toschi, HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds, in: Authentication of High Value Oils, including Olive Oil, 2020, pp. 10 - 10 (atti di: 2020 AOCS Annual Meeting & Expo, Urbana, 02/07/2020) [Contributo in Atti di convegno]
Brevetto n. 102018000006084, IMPIANTO E PROCEDIMENTO PER LA PRODUZIONE DI UN CONDIMENTO A BASE DI OLIVE E POMODORO NATURALMENTE RICCO IN ANTIOSSIDANTI.
Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, José M. Martínez-Rivas, Alessandra Bendini, Tullia Gallina Toschi, Wenceslao Moreda, Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends, «FOOD CHEMISTRY», 2020, 315, Article number: 126235, pp. 1 - 8 [articolo]Open Access
Raquel B. Gómez-Coca, María de Carmen Pérez-Camino, Alessandra Bendini, Tullia Gallina Toschi, Wenceslao Moreda, Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity, «FOOD CHEMISTRY», 2020, 330, Article number: 127226, pp. 1 - 7 [articolo]Open Access
Lanfranco Conte, Alessandra Bendini, Enrico Valli, Paolo Lucci, Sabrina Moret, Alain Maquet, Florence Lacoste, Paul Brereton, Diego Luis García-González, Wenceslao Moreda, Tullia Gallina Toschi, Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2020, 105, pp. 483 - 493 [articolo]Open Access
Beatriz Quintanilla-Casas, Sofia Bertin, Kerstin Leik, Julen Bustamante, Francesc Guardiola, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi, Alba Tres, Stefania Vichi, Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils, «FOOD CHEMISTRY», 2020, 307, Article number: 125556, pp. 1 - 8 [articolo]Open Access
Beatriz Quintanilla-Casas; Marco Marin; Francesc Guardiola; Diego Luis García-González; Sara Barbieri; Alessandra Bendini; Tullia Gallina Toschi;Stefania Vichi; Alba Tres, Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics, «FOODS», 2020, 9, Article number: 1509, pp. 1 - 14 [articolo]Open Access
Enrico Casadei; Enrico Valli; Diego L. García-González; Clemente Ortiz-Romero; Florence Lacoste; Paolo Lucci; Maurizio Servili; Stefania Vichi; Alessandra Bendini; Tullia Gallina Toschi, The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges., in: EUROSENSE 2020: A sense of innovation, 2020(atti di: EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research, ONLINE: Live and On-demand, 13-16 December 2020) [atti di convegno-poster]
Beatriz Quintanilla-Casas, Julen Bustamante, Francesc Guardiola, Diego Luís García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres, Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 121, Article number: 108936, pp. 1 - 8 [articolo]Open Access
David Barr, Matilde Tura, Enrico Valli, Mara Mandrioli, Alessandra Bendini, Tullia Gallina Toschi, Agnes Haber, Accelerated Oxidative Resistance Profiling Test for Olive Oil using the Bruker microESR Electron Spin Resonance Spectrometer, in: Driving Science and Technology to new Horizons-BOOK OF ABSTRACTS, 2019, pp. 141 - 141 (atti di: 17th EuroFed Lipid Congress and Expo, Seville, Spain, 20 – 23 October 2019) [atti di convegno-abstract]Open Access
Tullia Gallina Toschi, Matilde Tura, Enrico Valli, Sara Barbieri, Mara Mandrioli, Alessandra Bendini, Rosamaria Cristina Rubino, Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds, in: Driving Science and Technology to new Horizons BOOK OF ABSTRACT, 2019, pp. 23 - 23 (atti di: 17th EuroFed Lipids Congress and Expo 20 – 23 October 2019, Seville,Spain, 20-23 ottobre 2019) [atti di convegno-abstract]Open Access
Grossi M.; Palagano R.; Bendini A.; Ricco B.; Servili M.; Garcia-Gonzalez D.L.; Gallina Toschi T., Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil, «FOOD CONTROL», 2019, 104, pp. 208 - 216 [articolo]Open Access
M. Issaoui, A. Bendini, S. Souid, G. Flamini, S. Barbieri, T. Gallina Toschi, M. Hammami, Flavored olive oils: focus on their acceptability and thermal stability, «GRASAS Y ACEITES», 2019, 70, pp. 1 - 10 [articolo]Open Access
Valli, Enrico; Ayyad, Ziad; Garcia-Salas, Patricia; Cevoli, Chiara; Afaneh, Ibrahim Abdullah; Bendini, Alessandra; Gallina Toschi, Tullia, Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils, «FOOD RESEARCH INTERNATIONAL», 2019, 116, pp. 30 - 36 [articolo]Open Access
