E. Valli; R. Manzini; R. Accorsi; M. Bortolini; M. Gamberi; A. Bendini; G. Lercker; T. Gallina Toschi, Some suggestions for the producers after the simulation of an oil journey: the risk can be oxidation. The Food Supply Chain project at Bologna University, in: Proceedings of the First International Workshop on Food Supply Chain - WFSC, BOLOGNA, Università di Bologna, 2011, pp. 1 - 9 (atti di: The Food Journey - First International Workshop on Food Supply Chain - WFSC, Bertinoro (FC) - Orvieto (TR), Italy, June 26 - July 1, 2011) [Contribution to conference proceedings]
A. Bendini, Sviluppo dei componenti volatili e caratteristiche sensoriali dei prodotti fritti: influenza della qualità degli oli utilizzati
Volatile components developing and sensory characteristics of fried food: Influence of the quality of the used oils, «LA RIVISTA DI SCIENZA DELL'ALIMENTAZIONE», 2011, Supplemento al numero 1/2011, pp. 25 - 35 [Scientific article]
M.J. Lerma-García; R. Lusardi; E. Chiavaro; L. Cerretani; A. Bendini; G. Ramis-Ramos; E.F. Simó-Alfonso, Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils, «JOURNAL OF CHROMATOGRAPHY A», 2011, 1218, pp. 7521 - 7527 [Scientific article]
J. Lozano-Sanchez; E. Giambanelli; R. Quirantes-Pine; L. Cerretani; A. Bendini; A. Segura-Carretero; A. Fernandez-Gutierrez, Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2011, 59, pp. 11491 - 11500 [Scientific article]
Rubén M. Maggio; Lorenzo Cerretani; Emma Chiavaro; Teodoro S. Kaufman; Alessandra Bendini, A novel chemometric strategy for the estimation of EVOO adulteration with edible oils, «FOOD CONTROL», 2010, 21, pp. 890 - 895 [Scientific article]
A. Segura-Carretero; A. Carrasco-Pancorbo; A. Bendini; L. Cerretani; A. Fernández-Gutiérrez, Analytical Determination of Polyphenols in Olive Oil, in: ., Olives and Olive Oil in Health and Disease Prevention, OXFORD, Academic Press, 2010, pp. 509 - 523 [Chapter or essay]
S. A. Mahesar; A. Bendini; L. Cerretani; M. Bonoli-Carbognin; S. T. H. Sherazi, Application of a spectroscopic method to estimate the olive oil oxidative status, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2010, 112, pp. 1356 - 1362 [Scientific article]
Sinelli N.; Cerretani L.; Di Egidio V.; Bendini A.; Casiraghi E., Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity, «FOOD RESEARCH INTERNATIONAL», 2010, 43, pp. 369 - 375 [Scientific article]
E. Chiavaro; M. T. Rodriguez-Estrada; A. Bendini; L. Cerretani, Correlation between thermal properties and chemical composition of Italian virgin olive oils, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2010, 112, pp. 580 - 592 [Scientific article]
Mahesar S.A.; Kandhro A.A.; Cerretani L.; Bendini A.; Sherazi S.T.H.; Bhanger M.I., Determination of total trans fat content in Pakistani cereal-based foods by SB-HATR FT-IR spectroscopy coupled with partial least square regression, «FOOD CHEMISTRY», 2010, 123, pp. 1289 - 1293 [Scientific article]
Valli E.; Bendini A.; Cerretani L.; Fu S.; Segura-Carretero A.; Cremonini M. A., Effects of Heating on Virgin Olive Oils and Their Blends: Focus on Modifications of Phenolic Fraction, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2010, 58, pp. 8158 - 8166 [Scientific article]
M. DEL CARLO; L. CERRETANI; A. BENDINI; A. CICHELLI; D. COMPAGNONE, Evoluzione della composizione in pigmenti di oli vergini di oliva sottoposti al processo di frittura - Changes of pigment composition of virgin olive during frying process, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2010, 87, pp. 3 - 13 [Scientific article]
L. CERRETANI; A. BENDINI; T. GALLINA TOSCHI; G. LERCKER, FILTRATO È PIÙ STABILE, «VQ», 2010, 7, pp. 35 - 41 [Scientific article]
J. Lozano-Sanchez; L. Cerretani; A. Bendini; A. Segura-Carretero; A. Fernandez-Gutierrez, Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2010, 21, pp. 201 - 211 [Scientific article]
T. Gallina Toschi; A. Bendini; L. Cerretani; G. Lercker, L'olio vergine ed extra vergine di oliva: componenti minori, scelte agronomiche, tecnologie di estrazione e qualità, «ITALUS HORTUS», 2010, 17 (7), pp. 91 - 103 [Scientific article]
