Valli, Enrico; Ayyad, Ziad; Bendini, Alessandra; GALLINA TOSCHI, Tullia, Effetto della filtrazione e della chiarificazione con gas inerti sulla qualità di oli vergini di oliva, in: Riassunti dei lavori del III Convegno Nazionale dell'Olivo e dell'Olio, Firenze, Società di ortofrutticoltura italiana, 2014, 14, pp. 44 - 44 (atti di: III Convegno Nazionale dell'Olivo e dell'Olio, Bari, 26-28 novembre 2014) [Abstract]
F. Tesini; R. Palagano; E. Valli; S. Barbieri; A. Bendini; T. Gallina Toschi, Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile, in: Eurosense 2014 proceeding on line, 2014(atti di: Eurosense 2014:A sense of Life, Copenaghen, 7-10 september 2014) [Poster]
Bendini, Alessandra; Barbieri, Sara; Moradi, L.; Palagano, Rosa; Valli, Enrico; GALLINA TOSCHI, Tullia, Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2014, 91, pp. 103 - 115 [Scientific article]
Reboredo-Rodríguez P.; Valli E.; Bendini A.; Gallina Toschi T.; Simal-Gándara J. a, Searching a suitable method to determine the phenolic content of virgin olive oils in order to bear the health claim introduced by Commission Regulation (EU) 432/2012, in: Book of Abstracts, 2014, pp. n.d. (Last minute Abstract) - n.d. (Last minute Abstract) (atti di: 12th Euro Fed Lipid Congress, Montpellier, 14-17 September 2014) [Abstract]
Valli E.; Bendini A.; Popp M.; Bongartz A., Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2014, 94, pp. 2124 - 2132 [Scientific article]
Manzini, Riccardo; Accorsi, Riccardo; Ayyad, Ziad; Bendini, Alessandra; Bortolini, Marco; Gamberi, Mauro; Valli, Enrico; GALLINA TOSCHI, Tullia, Sustainability and quality in the food supply chain. A case study of shipment of edible oils, «BRITISH FOOD JOURNAL», 2014, 116, pp. 2069 - 2090 [Scientific article]
Berardinelli A.; Bendini A.; Cevoli C.; Iaccheri E.; Valli E.; Gallina Toschi T.; Ragni L., The study of measurement systems for the assessment of basic qualitative and compositional parameters, based on the interaction of electromagnetic fields with oil products, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2014, 91, pp. 147 - 152 [Scientific article]
Bendini A.; Valli E.; Rocculi P.; Romani S.; Cerretani L.; Gallina Toschi T., A New Patented System to Filter Cloudy Extra Virgin Olive Oil, «CURRENT NUTRITION & FOOD SCIENCE», 2013, 9, pp. 43 - 51 [Scientific article]
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]
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]
