E. Chiavaro; L. Cerretani; A. Di Matteo; C. Barnaba; A. Bendini; P. Iacumin, Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2011, 113, pp. 1509 - 1519 [Scientific article]
S. Barbieri; T. Gallina Toschi ; E. Valli; F. Gottardi; M. Canavari; A. Bendini, Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability, in: Proceeding of 9th Euro Fed Lipid Congress, FRANKFURT, EURO FED LIPID HEADQUARTERS, 2011, pp. 291 - 291 (atti di: 9th Euro Fed Lipid Congress, Oils, Fats and Lipids for a Healthy and Sustainable World. http://www.eurofedlipid.org/meetings/rotterdam, Rotterdam (The Netherlands), 18-21 September 2011) [Abstract]
Barbieri S.; Gallina Toschi T.; Valli E.; Gottardi F.; Canavari M.; Bendini A., Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2011, 113, pp. 85 - 86 [Abstract]
L. Cerretani; A. Bendini; E. Valli; E. Chiavaro; G. Morchio; G. Lercker, Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2011, 88, pp. 82 - 88 [Scientific article]
P. Comandini; L. Cerretani; G. Blanda; A. Bendini; T. Gallina Toschi, Characterization of potato flavours: An overview of volatile profiles and analytical procedures, «FOOD», 2011, 5 (SI 1), pp. 1 - 14 [Scientific article]
E. Chiavaro; S.A. Mahesar; A. Bendini; E. Foroni; E. Valli; L. Cerretani, DSC EVALUATION OF OLIVE OIL DURING ACCELERATED OXIDATION, «ITALIAN JOURNAL OF FOOD SCIENCE», 2011, 23, pp. 164 - 172 [Scientific article]
E. Chiavaro; L. Cerretani; A. Bendini; M. Rinaldi; G. Lercker, DSC characterization of different products by olive oil processing, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2011, 88, pp. 182 - 190 [Scientific article]
E. Chiavaro; M. T. Rodriguez-Estrada; A. Bendini; M. Rinaldi; L. Cerretani, Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2011, 91, pp. 198 - 206 [Scientific article]
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 - Trasparency in sensory properties and consumer expectations in organic food, in: First International Conference on Organic Food Quality and Health Research (FQH) - Book of Abstracts., PRAGUE, Institute of Chemical Technology Prague, 2011, pp. 149 - 149 (atti di: First International Conference on Organic Food Quality and Health Research (FQH), Prague (CZECH REPUBLIC), 18-20 May 2011) [Abstract]
F. Kotti; L. Cerretani; M. Gargouri; E. Chiavaro; A. Bendini, Evaluation of the volatile fraction of some Tunisian and Italian commercial virgin olive oils: relation with olfactory attributes, «JOURNAL OF FOOD BIOCHEMISTRY», 2011, 35, pp. 681 - 698 [Scientific article]
G. Lercker; G. Caramia; A. Bendini; L. Cerretani, Health effects, Antioxidant Activity and Sensory Properties of Virgin Olive Oil, in: AKHLAQ A. FAROOQUI, Phytochemicals and Human Health: Pharmacological and Molecular Aspects, NEW YORK, Nova Science Publisher, 2011, pp. 241 - 254 [Chapter or essay]
Alessandra Bendini; Sara Barbieri; Enrico Valli; Fernando Gottardi; Maurizio Canavari; Tullia Gallina Toschi, Oli di girasole spremuti a freddo, da agricoltura biologica e convenzionale: studio del profilo sensoriale e di preferenza del consumatore, in: Terzo Convegno Nazionale della Società Italiana di Scienze Sensoriali, Fisciano (SA), CUES Cooperativa Universitaria Editrice Studi, 2011, pp. 233 - 240 (atti di: Terzo Convegno Nazionale della Società Italiana di Scienze Sensoriali, Portici (NA), 1-2 dicembre 2010) [Contribution to conference proceedings]
A. Bendini; S. Barbieri; F. Gottardi; T. Gallina Toschi; M. Canavari, Organic and conventional yoghurts: study of sensory profiles and consumer acceptability, in: First International Conference on Organic Food Quality and Health Research (FQH) - Book of Abstracts, PRAGUE, Institute of Chemical Technology Prague, 2011, pp. 146 - 146 (atti di: First International Conference on Organic Food Quality and Health Research (FQH), Prague, 18-20 May 2011) [Abstract]
Bendini, Alessandra; Barbieri, Sara; Valli, Enrico; Buchecker, K.; Canavari, Maurizio; Gallina Toschi, Tullia, Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2011, 113, pp. 1375 - 1384 [Scientific article]
Lerma-García M.J.; Simó-Alfonso E.F.; Bendini A.; Cerretani L., Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression, «FOOD CHEMISTRY», 2011, 124, pp. 679 - 684 [Scientific article]
