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]
