Valli E.; Di Lecce G.; Bendini A.; Gallina Toschi T., THE POINT ON THE HEALTH CLAIM FOR OLIVE OIL: A MODEL SYSTEM TESTED TO MEASURE THE POLYPHENOLS CONTENT, in: Special Issue on 20th International Congress of Nutrition Abstracts, Basel, S. Karger Medical and Scientific Publishers www.karger.com/anm, 2013, Ann Nutr Metab 63 (suppl1), pp. 1817 - 1817 (atti di: IUNS 20th International Congress of Nutrition, Granada, Spain, 15-20 September 2013) [Abstract]
A. Vallverdú-Queralt; A. Bendini; S. Barbieri; G. Di Lecce; O. Martin-Belloso; T. Gallina Toschi, Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2013, 61, pp. 1977 - 1984 [Scientific article]
S. Godena; A. Bendini; E. Giambanelli; L. Cerretani; D. Ðermic´; E. Ðermic´, Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2012, 114, pp. 535 - 541 [Scientific article]
L. Cerretani; A. Bendini; M. Rinaldi; M. Paciulli; S. Vecchio; E. Chiavaro, DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents, «JOURNAL OF OLEO SCIENCE», 2012, 61, pp. 303 - 309 [Scientific article]
Tesini F.; Valli E.; Barbieri S.; Di Lecce G.; Bendini A.; Gallina Toschi T.;, Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire, in: Libro dei Riassunti, 2012, pp. 64 - 64 (atti di: ietà Italiana di Nutraceutica - SINut, Hotel Michelangelo, Milano (MI), 20-21 Settembre 2012) [Abstract]
A. Bendini; C. Dinnella; T. Gallina Toschi; A. Giomo; M. Migliorini; E. Monteleone; E. Pagliarini; A. Recchia, L’OLIO EXTRA VERGINE DI OLIVA, in: Atlante sensoriale dei prodotti alimentari - Società Italiana di Scienze Sensoriali, MILANO, Tecniche Nuove, 2012, pp. 114 - 129 [Chapter or essay]
Annachiara Berardinelli; Chiara Cevoli; Luigi Ragni; Sara Barbieri; Alessandra Bendini, Mechanical excitation of the oil paste to enhance the oil yield, in: ABSTRACT CD ROM - 2012 EFFOST Annual Meeting, Elsevier, 2012, pp. N/A - N/A (atti di: 2012 EFFOST Annual Meeting, Montpellier (Francia), 20-23 Novembre 2012) [Abstract]
J. Lozano-Sánchez; L. Cerretani; A. Bendini; A. Segura-Carretero; A. Fernández-Gutiérrez, Monitoring of Bioactive Compounds from Hojiblanca Extra Virgin Olive Oil Variety and Olive Oil Byproducts During Storage Time, in: Proceedings of the 26th International Conference on Polyphenols, FIRENZE, s.n, 2012, pp. 0 - 00 (atti di: 26th International Conference on Polyphenols, Firenze, 22-26 July 2012) [Abstract]
J. Lozano-Sanchez; L. Cerretani; A. Bendini; T. Gallina-Toschi; A. Segura-Carretero; A. Fernandez-Gutierrez, New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2012, 60, pp. 3754 - 3762 [Scientific article]
V. Verardo; A.M. Gomez-Caravaca; C. Montealegre; A. Segura-Carretero; M.F. Caboni; A. Fernandez-Gutierrez; A. Bendini, Optimization of a solid phase extraction and, sensitive HPLC-ELSD and HPLC-ESI-MS method for the determination of phospholipids in olive oil, in: Proceedings of the 36th International Symposium on Capillary Chromatography, MESSINA, Chromaleont, 2012, pp. 494 - 494 (atti di: 36th International Symposium on Capillary Chromatography, Riva del Garda, Italy, May 27 – June 1, 2012) [Contribution to conference proceedings]
Gallina Toschi T.; Bendini A.; Barbieri S.; Valli E.; Cezanne M.L.; Buchecker K.; Canavari M., Organic and conventional nonflavored yogurts from the Italian market: Study on sensory profiles and consumer acceptability, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2012, 92, pp. 2788 - 2795 [Scientific article]
Valli E.; Bendini A.; Gallina Toschi T.; Lercker G., Qualità e purezza di oli extravergini di oliva: applicazione di idonei parametri analitici, in: Filiera olivicola. Monitoraggio di un campione di imprese e studi di settore, Roma, Michele Bungaro, 2012, pp. 113 - 138 [Chapter or essay]
A. Bendini; E. Valli; S. Barbieri; Tullia Gallina Toschi, Sensory Analysis of Virgin Olive Oil, in: Olive Oil – Constituents, Quality, Health Properties and Bioconversions, RIJEKA, Boskou Dimitrios In Tech, 2012, pp. 109 - 130 [Chapter or essay]
N. Barylko-Pikielna; A. Bendini; A. Bongartz; K. Buchecker; M.L. Cezanne; T. Gallina Toschi; E. Kostyra; S. Kremer; U. Kretzschmar-Rüger; T. Obermowe; P. Reichl; A. Spiller, "Ecropolis” organic taste of yoghurt - sensory insights out of the EC-project “ECROPOLIS”", in: First International Conference on Organic Food Quality and Health Research (FQH) - Book of Abstracts., PRAGUE, Institute of Chemical Technology Prague, 2011, pp. 77 - 77 (atti di: First International Conference on Organic Food Quality and Health Research (FQH), Prague (CZECH REPUBLIC), 18-20 May 2011) [Abstract]
Maggio R. M.; Valli E.; Bendini A.; Gómez-Caravaca A. M.; Gallina Toschi T.; Cerretani L., A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress, «FOOD CHEMISTRY», 2011, 127, pp. 216 - 221 [Scientific article]
