M. J. Lerma-Garcıa; L. Cerretani; J. M. Herrero-Martınez; A. Bendini; E. F. Simo-Alfonso, Methacrylate ester-based monolithic columns for nano-LC separation of tocopherols in vegetable oils, «JOURNAL OF SEPARATION SCIENCE», 2010, 33, pp. 2681 - 2687 [Scientific article]
A. Bendini; L. Cerretani, Microwave heating of edible vegetable oils: hydrolytic and oxidative modifications, in: High Temperature Processes In Chemical Engineering, VIENNA, Maximilian Lackner MBA ProcessEng Engineering GmbH, 2010, pp. 45 - 60 [Chapter or essay]
Cerretani L.; Bendini A.; Ricci A., Minifrantoi - Guida pratica alla produzione di oli extravergini di oliva, MILANO, Il Sole 24 Ore - Edagricole, 2010, pp. 165 . [Research monograph]
L. Cerretani; A. Bendini, Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil, in: Olives and Olive Oil in Health and Disease Prevention, OXFORD, Academic Press, 2010, pp. 625 - 635 [Chapter or essay]
Lerma-Garcia M. J.; Simò-Alfonso E. F.; Bendini A.; Cerretani L., Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using Fourier-Transform Infrared Spectroscopy and Multiple Linear Regression, in: SCAC 2010 Books of Abstracts, BUDAPEST, Hungarian Academy of Sciences, 2010, pp. P05 - P05 (atti di: 5th International Symposium on Computer Applications and Chemometrics in Analytical Chemistry, Budapest Hungary, 21st June - 25 th June 2010) [Abstract]
Lerma-Garcia M. J.; Simò-Alfonso E. F.; Bendini A.; Cerretani L., Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and Multiple Linear Regression, in: SCAC 2010 Books of Abstracts, BUDAPEST, Hungarian Academy of Sciences, 2010, pp. P04 - P04 (atti di: 5th International Symposium on Computer Applications and Chemometrics in Analytical Chemistry, Budapest Hungary, 21st June - 25 th June 2010) [Abstract]
L. Cerretani; A. Giuliani; R. M. Maggio; A. Bendini; T. Gallina Toschi; A. Cichelli, Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2010, 112, pp. 1150 - 1157 [Scientific article]
A. BENDINI; L. CERRETANI; M.D. SALVADOR; G. FREGAPANE; G. LERCKER, STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW, «ITALIAN FOOD & BEVERAGE TECHNOLOGY», 2010, 60, pp. 5 - 18 [Scientific article]
Cerretani L.; Bendini A.; Gallina Toschi T., Tutto quello che avreste voluto sapere sulla frittura, «SLOWFOOD», 2010, 45, pp. 216 - 219 [Scientific article]
M.J. Lerma-García; L. Cerretani; C. Cevoli; E.F. Simó-Alfonso; A. Bendini; T. Gallina Toschi, Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results, «SENSORS AND ACTUATORS. B, CHEMICAL», 2010, 147, pp. 283 - 289 [Scientific article]
Cerretani L.; Bendini A., A sacco o a gas inerte. Novità nella filtrazione, «OLIVO & OLIO», 2009, 9, pp. 44 - 45 [Scientific article]
A. Bendini; L. Cerretani; G. Lercker, Applicazione di metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva, in: 9° CISETA Congresso Italiano di Scienza e Tecnologia degli Alimenti
Riassunti delle comunicazioni e dei poster, PINEROLO (TO), Chiriotti Editore, 2009, pp. 7 - 7 (atti di: 9° CISETA Congresso Italiano di Scienza e Tecnologia degli Alimenti, Milano, 11-12 giugno 2009) [Abstract]
Verardo V.; Bendini A.; Cerretani L.; Malaguti D.; Cozzolino E.; M. F. Caboni, CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS
BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT (JUGLANS REGIA L.): IRRIGATION AND
FERTILIZATION INFLUENCE, «JOURNAL OF FOOD QUALITY», 2009, 32, pp. 262 - 281 [Scientific article]
Kotti F.; Chiavaro E.; Cerretani L.; Barnaba C.; Gargouri M.; Bendini A., Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2009, 228, pp. 735 - 742 [Scientific article]
Cerretani L.; Bendini A., Con il sale stesso effetto ma costi molto inferiori, «OLIVO & OLIO», 2009, 4, pp. 50 - 51 [Scientific article]
