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]
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]
Bendini A.; Barbieri S.; Valli E.; Buchecker K.; Canavari M.; Gallina Toschi T., 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]
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]
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]
Valli E.; Bendini A.; Cerretani L.; Cremonini M.A.; Lercker G., Metabonomic study on the effects of heating of extra virgin olive oil: focus on the phenolic compounds, in: Proceedings of the International Conference on Foodomics, 2009, pp. 116 - 117 (atti di: Food Omics, Cesena, Italy, 28/29 maggio 2009) [Abstract]
A. Bendini; L. Cerretani; E. Valli; C. Mazzini; G. Lercker, Metodi analitici per la determinazione di oli deodorati mild in oli extra vergini di oliva commerciali (Application of analytical methods to determine mildly deodorized olive oils in commercial extra virgin olive oils), «INDUSTRIE ALIMENTARI», 2009, 48, pp. 46 - 51 [Scientific article]
A. Bendini; E. Valli; L. Cerretani; E. Chiavaro; G. Lercker, Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 10055 - 10062 [Scientific article]
E. Valli; A. Bendini; L. Cerretani; M. A. Cremonini; A. Segura-Carretero; G. Lercker, Study on the effects of heating on phenolic fraction of extra virgin olive oil using HPLC-ESI/TOF/MS and NMR, in: Book of Abstract, 1st Mass Spectrometry Food Day, 2009, pp. 206 - 209 (atti di: 1st Mass Spectrometry Food Day, Parma, Italy, 2-3 dicembre 2009) [Contribution to conference proceedings]
