Rosalba Tucci, Enrico Casadei, Enrico Valli, Chiara Cevoli, Sara Barbieri, Silvia Mingione, Alessandra Bendini, Tullia Gallina Toschi., Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage, in: FoodOmics 2024 7th International Conference, 2024, pp. 174 - 176 (atti di: FoodOmics 2024, Cesena, 14-16 Febbraio 2024) [atti di convegno-abstract]
Enrico Casadei, Enrico Valli, Alessandra Bendini, Sara Barbieri, Rosalba Tucci, Federico Ferioli, Tullia Gallina Toschi, How to optimize the endowment of bioactive compounds in Nostrana di Brisighella monovarietal extra virgin olive oils, in: FoodOmics 2024 7th International Conference, 2024, pp. 88 - 90 (atti di: THE INTERNATIONAL CONFERENCE ON FOODOMICS, Cesena (FC), 14-16 February 2024) [Contributo in Atti di convegno]
Enrico Casadei, Enrico Valli, Alessandra Bendini, Sara Barbieri, Rosalba Tucci, Federico Ferioli, Tullia Gallina Toschi, Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds, «FRONTIERS IN NUTRITION», 2024, 11, Article number: 1353832, pp. 1 - 17 [articolo]Open Access
D. Mercatante, S. Currò, S. Esposto, S. Barbieri, L. Fasolato, V. De Rosa, M.T. Rodriguez-Estrada, A. Taticchi, Improved oxidative stability of low-nitrite cooked ham formulated with phenolic extracts from olive vegetation water, in: 4th International Symposium on Lipid Oxidation and Antioxidants- Book of Abstracts, Frankfurt, Euro Fed Lipid, 2022, pp. 84 - 84 (atti di: 4th International Symposium on Lipid Oxidation and Antioxidants, Vigo (Spain), May 23-25, 2022) [atti di convegno-abstract]
Sara BARBIERI, Karolina BRKIĆ BUBOLA, Alessandra BENDINI, Milena BUČAR-MIKLAVČIČ, Florence LACOSTE, Ummuhan TIBET, Ole WINKELMANN, Diego Luis GARCÍA-GONZÁLEZ, Tullia GALLINA TOSCHI, Alignment and proficiency of virgin olive oil sensory panels: the OLEUM approach [Allineamento ed efficienza dei panel sensoriali che valutano l'olio di oliva vergine: l'approccio OLEUM], «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2021, 98, pp. 260 - 262 [abstract]
S. Barbieri; D. Mercatante; S. Balzan; S. Esposto; V. Cardenia; M. Servili; E. Novelli; A. Taticchi; M. T. Rodriguez-Estrada, Improved oxidative stability and sensory quality of beef hamburgers enriched with a phenolic extract from olive vegetation water, «ANTIOXIDANTS», 2021, 10, Article number: 1969, pp. 1 - 22 [articolo]Open Access
Sara Barbieri, Ramon Aparicio-Ruiz, Karolina Brkic Bubola, Milena Bucar-Miklavcic, Florence Lacoste, Ummuhan Tibet, Ole Winkelmann, Alessandra Bendini, Diego Luis Garcia-Gonzalez, Tullia Gallina Toschi, Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment, «INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE», 2021, 25, Article number: 100402, pp. 1 - 6 [articolo]Open Access
Barbieri Sara, Aparicio-Ruiz Ramon, Brkić Bubola Karolina, Bučar-Miklavčič Milena, Lacoste Florence, Tibet Ummuhan, Winkelmann Ole, Bendini Alessandra, Garcia-Gonzalez Diego Luis, Gallina Toschi Tullia, PERFORMANCE TESTING OF NEW ARTIFICIAL OLFACTORY REFERENCE MATERIALS IN VIRGIN OLIVE OIL SENSORY ASSESSMENT
[PROVE DI PRESTAZIONE DI NUOVI MATERIALI ARTIFICIALI DI RIFERIMENTO DI TIPO OLFATTIVO A SUPPORTO DELLA VALUTAZIONE SENSORIALE DELL’OLIO VERGINE DI OLIVA], «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2021, 98, pp. 263 - 265 [abstract]
Issaoui M.; Mosbahi M.; Barbieri S.; Flamini G.; Bendini A.; Ascrizzi R.; Toschi T.G.; Hammami M., Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: Focus on moisture removal and compositional changes, «GRASAS Y ACEITES», 2021, 72, pp. 1 - 12 [articolo]Open Access
Sara Barbieri, Karolina Brkic Bubola, Alessandra Bendini, Milena Bucar-Miklavcic , Florence Lacoste, Ummuhan Tibet, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi, Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach, «FOODS», 2020, 9, Article number: 355, pp. 1 - 13 [articolo]Open Access
Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Diego L. García-González, Tullia Gallina Toschi, An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test, «FOODS», 2020, 9, Article number: 657, pp. 1 - 15 [articolo]Open Access
Sara Barbieri; Chiara Cevoli; Alessandra Bendini; Beatriz Quintanilla-Casas; Diego Luis García-González; Tullia Gallina Toschi, Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils, «FOODS», 2020, 9, Article number: 862, pp. 1 - 11 [articolo]Open Access
Ramón Aparicio-Ruiz, Sara Barbieri, Tullia Gallina Toschi, Diego L. García-González, Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation, «FOODS», 2020, 9, Article number: 1870, pp. 1 - 17 [articolo]Open Access
Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Fabio Battaglia, Cesare Rossini, Diego L. García González, Tullia Gallina Toschi, HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds, in: Authentication of High Value Oils, including Olive Oil, 2020, pp. 10 - 10 (atti di: 2020 AOCS Annual Meeting & Expo, Urbana, 02/07/2020) [Contributo in Atti di convegno]
Beatriz Quintanilla-Casas; Marco Marin; Francesc Guardiola; Diego Luis García-González; Sara Barbieri; Alessandra Bendini; Tullia Gallina Toschi;Stefania Vichi; Alba Tres, Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics, «FOODS», 2020, 9, Article number: 1509, pp. 1 - 14 [articolo]Open Access
