Valli, Enrico; Barbieri, Sara; Tesini, Federica; Palagano, Rosa; Sgarzi, Federica; Bendini, Alessandra; GALLINA TOSCHI, Tullia, Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation?, in: Book of Abstract., 2016, pp. 293 - 293 (atti di: 14th Euro Fed Lipid Congress, Ghent (Belgio), 18-21 September 2016) [Abstract]
Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Cancho-Grande, Beatriz; Valli, Enrico; Bendini, Alessandra; Gallina Toschi, Tullia; Simal-Gandara, Jesus, Characterization of virgin olive oils produced with autochthonous Galician varieties, «FOOD CHEMISTRY», 2016, 212, pp. 162 - 171 [Scientific article]Open Access
Sara Barbieri; Sara Spinelli; Alessandra Bendini; Rosa Palagano; Giovanna Cosenza; Tullia Gallina Toschi, Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers, in: Eurosense 2016 proceeding on line, 2016(atti di: Eurosense 2016 - A sense of time, Dijon, 11 -14 Settembre 2016) [Poster]
Manel, Issaoui; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Gallina Toschi Tullia, ; Cioni Pier Luigi, ; Hammami, Mohamed, How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance, «NATURAL PRODUCT COMMUNICATIONS», 2016, 11, pp. 775 - 780 [Scientific article]
Fantin V., Bendini A., Buttol P., Camanzi L., Cardenia V., Cutaia L., Scalbi S., Scagliarino C., Rodriguez-Estrada M.T., Valli E., Gallina Toschi T, Il progetto FOOD CROSSING DISTRICT di Simbiosi industriale: due nuovi alimenti da sottoprodotti ed una mappa delle relative economie circolari in Emilia Romagna, in: GREEN AND CIRCULAR ECONOMY: RICERCA, INNOVAZIONE E NUOVE OPPORTUNITÀ. Atti di Ecomondo 2016., Maggioli Editore, 2016, pp. 431 - 437 (atti di: Ecomondo 2016, Rimini, 8-11 Novembre 2016) [Contribution to conference proceedings]
A. Bendini; A. Vallverdu-Queralt; E. Valli; R. Palagano; R. M. Lamuela-Raventos; T. Gallina Toschi, Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and SPME-GC-MS, in: Eurosense 2016 proceeding on line, 2016(atti di: Eurosense 2016 - A sense of time, Dijon, 11 - 14 Settembre) [Poster]
Tesini, Federica; Valli, Enrico; Sgarzi, Federica; Soglia, Francesca; Petracci, Massimiliano; Bendini, Alessandra; Cavani, Claudio; Gallina Toschi, Tullia, Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach, in: Seventh european conference on sensory and consumer research, 2016, pp. 234 - 234 (atti di: Seventh european conference on sensory and consumer research, Dijon, france, 11-14 Settembre 2016) [Contribution to conference proceedings]
Valli, Enrico; Bendini, Alessandra; Berardinelli, Annachiara; Ragni, Luigi; Ricco', Bruno; Grossi, Marco; GALLINA TOSCHI, Tullia, Rapid and innovative instrumental approaches for quality and authenticity of olive oils, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2016, 118, pp. 1601 - 1619 [Scientific article]Open Access
Melucci D.; Bendini A.; Tesini F.; Barbieri S.; Zappi A.; Vichi S.; Conte L.; Gallina Toschi T., Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics, «FOOD CHEMISTRY», 2016, 204, pp. 263 - 273 [Scientific article]Open Access
Sara Barbieri; Francesca Soglia; Rosa Palagano; Federica Tesini; Alessandra Bendini; Massimiliano Petracci; Claudio Cavani; Tullia Gallina Toschi, Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham, «HELIYON», 2016, 2, Article number: e00202 , pp. 1 - 20 [Scientific article]Open Access
Issaoui, Manel; Gharbi, Ines; Flamini, Guido; Cioni, Pier Luigi; Bendini, Alessandra; Gallina Toschi, Tullia; Hammami, Mohamed, Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2015, 50, pp. 1764 - 1770 [Scientific article]
Reboredo-Rodríguez, P.; González-Barreiro, C.; Cancho-Grande, B.; Valli, E.; Bendini, A.; Gallina Toschi, T.; Simal-Gándara, J., Characterization of virgin olive oils elaborated with ancient varieties from Galicia (NW Spain), in: Book of Abstract, 2015, pp. 493 - 493 (atti di: 13th Euro Fed Lipid Congress, Firenze, 27-30 settembre 2015) [Abstract]
Barbieri, S.; Bendini, A.; Valli, E.; Gallina Toschi, T., Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2015, 44, pp. 186 - 195 [Scientific article]Open Access
Z., Ayyad; Valli, Enrico; Bendini, Alessandra; S., Adrover Obrador; A., Femenia; GALLINA TOSCHI, Tullia, Extra Virgin Olive Oil Stored in Different Conditions: Focus on Diglycerides, «ITALIAN JOURNAL OF FOOD SCIENCE», 2015, 27, pp. 166 - 172 [Scientific article]Open Access
Bendini, A.; Di Lecce, G.; Valli, E.; Barbieri, S.; Tesini, F.; Gallina Toschi, T., Olive oil enriched in lycopene from tomato by-product through a co-milling process, «INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION», 2015, 66, pp. 371 - 377 [Scientific article]
