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 [Scientific article]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, «JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY», 2020, pp. 10 - 10 (atti di: 2020 AOCS Annual Meeting & Expo, Urbana, 02/07/2020) [Contribution to conference proceedings]
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 [Scientific article]Open Access
M. Tura, M. Mandrioli, E. Valli, S. Barbieri, R.C. Rubino, T. Gallina Toschi, Valorization of hemp seed oils with a sensory perspective, in: Raccolta dei contributi disponibile online solo per i partecipanti alla pagina web del convegno, 2020(atti di: EUROSENSE 2020 - 9th European Conference on Sensory and Consumer Research, Online live and On-demand, 13-16 Dicembre 2020) [Poster]
Beatriz Quintanilla-Casas, Julen Bustamante, Francesc Guardiola, Diego Luís García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres, Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 121, Article number: 108936 , pp. 1 - 8 [Scientific article]Open Access
Tullia Gallina Toschi, Matilde Tura, Enrico Valli, Sara Barbieri, Mara Mandrioli, Alessandra Bendini, Rosamaria Cristina Rubino, Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds, in: Driving Science and Technology to new Horizons BOOK OF ABSTRACT, 2019, pp. 23 - 23 (atti di: 17th EuroFed Lipids Congress and Expo 20 – 23 October 2019, Seville,Spain, 20-23 ottobre 2019) [Abstract]Open Access
M. Issaoui, A. Bendini, S. Souid, G. Flamini, S. Barbieri, T. Gallina Toschi, M. Hammami, Flavored olive oils: focus on their acceptability and thermal stability, «GRASAS Y ACEITES», 2019, 70, pp. 1 - 10 [Scientific article]Open Access
D. Mercatante, S. Barbieri, V. Cardenia, M. Masotti, S. Balzan, A. Taticchi, M.T. Rodriguez-Estrada, Improved oxidative stability and sensory characteristics of beef hamburgers enriched with phenol extracts from olive vegetation water, in: 17th EuroFed Lipid Congress and Expo. Oils, fats and lipids : driving Science and Technology to new Horizons : book of abstracts, Frankfurt, Euro Fed Lipid, 2019, pp. 302 - 302 (atti di: 17th EuroFed Lipid Congress and Expo. Oils, fats and lipids : driving science and technology to new horizons, Sevilla (Spain), October 20-23 2019) [Abstract]Open Access
F. Panni, E. Casadei, E. Valli, S. Barbieri, C. Cevoli, A. Bendini, C. Rossini, F. Battaglia, D.L. García-González, T. Gallina Toschi, Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS, in: Book of Abstract, 2019, pp. 369 - 369 (atti di: 17th Euro Fed Lipid Congress, Siviglia, 20-23 ottobre) [Abstract]Open Access
Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Recent Amendment to Product Specification of Brisighella PDO (Emilia-Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2019, 121, Article number: 1800328 , pp. 1800328-1 - 1800328-7 [Scientific article]Open Access
Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Ole Winkelmann, Florence Lacoste, Milena Bučar-Miklavčič, Karolina Brkić Bubola, Ummuhan Tibet, Diego Luis García González, Tullia Gallina Toschi, A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils, in: 9th International Congress of food technologists, biotechnologists and nutritionists : book of abstracts, 2018, pp. 19 - 19 (atti di: 9th International Congress of food technologists, biotechnologists and nutritionists, Zagreb (Croatia), 3-5 October 2018) [Abstract]Open Access
Enrico Valli, Diego Luis García-González, Ramon Aparicio-Ruiz, Enrico Casadei, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID, in: 16th Euro Fed Lipid Congress and Expo. Book of Abstract., 2018, pp. 52 - 52 (atti di: Fats, oils and lipids: science, technology and nutrition in a changing world : 16th Euro Fed Lipid Congress and Expo., Belfast, 16-19 September 2018) [Abstract]Open Access
Dinnella, Caterina; Monteleone, Erminio; Piochi, Maria; Spinelli, Sara; Prescott, John; Pierguidi, Lapo; Gasperi, Flavia; Laureati, Monica; Pagliarini, Ella; Predieri, Stefano; Torri, Luisa; Barbieri, Sara; Valli, Enrico; Bianchi, Piergiorgio; Braghieri, Ada; Del Caro, Alessandra; Di Monaco, Rossella; Favotto, Saida; Moneta, Elisabetta, Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample, «CHEMICAL SENSES», 2018, 43, pp. 697 - 710 [Scientific article]Open Access
Barbieri, S.; · Bendini A. ; · Balestra F.; Palagano, R.; · Rocculi P.; Gallina Toschi T., Sensory and instrumental study of Taralli, a typical Italian bakery product, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2018, 244, pp. 73 - 82 [Scientific article]
Sara Barbieri; Sara Spinelli; Alessandra Bendini; Rosa Palagano; Giovanna Cosenza; Tullia Gallina Toschi, Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori, in: AA. VV., Atti del VI Convegno Nazionale della Società Italiana di Scienze Sensoriali, 2017, pp. 159 - 164 (atti di: VI Convegno Nazionale della Società Italiana di Scienze Sensoriali, Bologna, 30 Novembre 2016 - 02 Dicembre 2016) [Contribution to conference proceedings]
