Tesini F.; Barbieri S.; Ayyad Z.; Bendini A.; Gallina Toschi T.;, A sensory and metabolomic approach for the "zonation"
of typical extra virgin olive oils: an Italian case study, in: Abstrack Book, 2013, pp. 2.105 - 2.105 (atti di: 2013 EFFoST Annual Meeting: Bio-based Technologies in the Context of European Food Innovation Systems, Hotel Savoia Regency, Bologna, Italy, 12-15 November 2013) [Abstract]
Casiraghi E.; Bendini A.; Alamprese C., Application of NIR and MIR spectroscopy to extra virgin olive oil classification, in: NIR 2013 - 16th International Conference on Near Infrared Spectroscopy, Montpellier, Véronique Bellon Maurel, Phil Williams, Gerard Downey, Rébecca Kaboré, 2013, E1 –Extra Papers, pp. 763 - 767 (atti di: NIR 2013 - 16th International Conference on Near Infrared Spectroscopy, La Grande-Motte (France), 2 - 7 June 2013) [Contribution to conference proceedings]
Pierini F.; Barbieri S.; Tesini F.; Bendini A.; Gallina Toschi T., Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza, in: Quarto Convegno Nazionale della Società Italiana di Scienze Sensoriali, Milano, Edizioni Cues, 2013, pp. 119 - 124 (atti di: Quarto Convegno Nazionale della Società Italiana di Scienze Sensoriali, Trieste, 22-23 Novembre 2012) [Contribution to conference proceedings]
Anwar P.; Gulfraz M.; Bendini A.; Qureshi R.; Valli E.; Di Lecce G.; Saqlan Naqvi S.M.; Gallina Toschi T., Characterization of olive oil, collected and extracted in Pakistan, from wild olives (Olea ferruginea), in: Last Minute Book of Abstracts, 2013, pp. 24 - 24 (atti di: 11th Euro Fed Lipid Congress, Antalya (Turkey), 27-30 october 2013) [Abstract]
Anwar P.; Bendini A.; Gulfraz M.; Qureshi R.; Valli E.; Di Lecce G.; Saqlan Naqvi S.M.; Gallina Toschi T., Characterization of olive oils obtained fromwild olive trees (Olea ferruginea Royle) in Pakistan, «FOOD RESEARCH INTERNATIONAL», 2013, 54, pp. 1965 - 1971 [Scientific article]
A. Vallverdú-Queralt; A. Bendini; F. Tesini; E. Valli; R. M. Lamuela-Raventos; T. Gallina Toschi, Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2013, 61, pp. 1044 - 1050 [Scientific article]
Valli E.; Tesini F.; Barbieri S.; Bendini A.; Di Lecce G.; Gallina Toschi T., Comparison between volatiles analysis of extra virgin olive oils by flash gas chromatography (FGC) electronic nose and by solid phase micro-extraction (SPME) coupled with gas chromatography - mass spectrometry (GC-MS), in: Book of Abstracts, 2013, pp. 38 - 38 (atti di: Incontri di scienza delle separazioni – Il contributo della scienza delle separazioni alle problematiche alimentari e ambientali, Messina, 28-29 novembre 2013) [Abstract]
Valli E.; Bendini A.; Ruben M. M.; Cerretani L.; Gallina Toschi T.; Casiraghi E.; Lercker G., Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2013, 48, pp. 548 - 555 [Scientific article]
Emma Chiavaro; Sarfaraz A. Mahesar; Alessandra Bendini; Elisa Foroni; Enrico Valli; Lorenzo Cerretani, DSC Evaluation of Olive Oil during Accelerated Oxidation, «ITALIAN FOOD & BEVERAGE TECHNOLOGY», 2013, 72, pp. 5 - 13 [Scientific article]
Gallina Toschi T.; Berardinelli A.; Cevoli C.; Iaccheri E.; Di Lecce G.; Bendini A.; Ragni L., Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems, «JOURNAL OF AGRICULTURAL ENGINEERING», 2013, 44, Article number: 225 , pp. 166 - 169 [Scientific article]Open Access
Ziad Ayyad; Enrico Valli; Giuseppe Di Lecce ; Alessandra Bendini; Tullia Gallina Toschi, Influence of different filtration systems
on the quality of a PDO extra virgin olive oil, in: book of abstracts, 2013, pp. 256 - 256 (atti di: 11th Euro Fed Lipid Congress, Antalya (Turkey), 27-30 october 2013) [Poster]
Barbieri S.; Bendini A., Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence, in: Proceedings, Padova, Padova University Press, 2013, pp. 315 - 316 (atti di: 18th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, Conegliano Veneto, 25-27 settembre 2013) [Poster]
Bendini A.; Barbieri S.; Gallina Toschi T., La zonazione olivicola dell’areale romagnolo. I siti olivicoli oggetto di controllo (codice geopedologico) e Note sulle analisi chimiche e sensoriali, in: Assirelli F., Barbieri S., Bendini A., Cassi F., Gallina Toschi T., Mengucci L., Paolizzi S., Spada F., La zonazione olivicola dell’areale romagnolo. Asse 4: misura 412 - azione 6, cofinanziamento GAL L’altra Romagna, Provincia di Ravenna, Associazione Regionale tra Produttori Olivicoli dell'Emilia-Romagna A.R.P.O., Rimini, A.R.P.O., 2013, pp. 12 - 57 [Chapter or essay]
Gallina Toschi T.; Bendini A.; Lozano-Sánchez J.; Segura-Carretero A.; Conte L., Misdescription of edible oils: flowcharts of analytical choices in a forensic view, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2013, 115, pp. 1205 - 1223 [Scientific article]
J. Lozano-Sánchez; A. Bendini; R. Quirantes-Piné; L. Cerretani; A. Segura-Carretero; A. Fernández-Gutiérrez, Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life, «FOOD CONTROL», 2013, 30, pp. 606 - 615 [Scientific article]
