Ruolo editoriale nella rivista «AIMS AGRICULTURE AND FOOD»
Coordinamento del progetto: FOOD CROSSING DISTRICT - Simbiosi industriale: due nuovi alimenti da sottoprodotti ed una mappa delle relative economie circolari in Emilia Romagna.
Coordinamento del progetto: Individual differences in the acceptability of healthy foods: focus on phenol and fat content.
Ruolo editoriale nella rivista «Italian Journal of Food Science»
Ruolo editoriale nella rivista «Journal of Food Composition and Analysis»
Coordinamento del progetto: OLEUM - Advanced solutions for assuring authenticity and quality of OO at global scale.
Coordinamento del progetto: PLOTINA - Promoting gender balance and inclusion in research, innovation and training.
Tucci, Rosalba; Cevoli, Chiara; Bendini, Alessandra; Barbieri, Sara; Casadei, Enrico; Valli, Enrico; GALLINA TOSCHI, Tullia, Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches, «FOODS», 2025, 14, Article number: 1884, pp. 1 - 18 [articolo]Open Access
Lazzarini, C.; Tura, M.; Mandrioli, M.; Setti, M.; Mokhtari, N.; Ait Elkassia, A.; Barbieri, S.; Valli, E.; Bendini, A.; Gallina Toschi, T., Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products, «FOODS», 2025, 14, Article number: 687, pp. 1 - 17 [articolo]Open Access
Cevoli, Chiara; Grigoletto, Ilaria; Casadei, Enrico; Panni, Filippo; Valli, Enrico; Barbieri, Sara; Bendini, Alessandra; Focante, Francesca; Felicita Savino, Angela; Carpino, Stefania; Fabbri, Angelo; GALLINA TOSCHI, Tullia, Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils, «JOURNAL OF FOOD ENGINEERING», 2025, 391, Article number: 112449, pp. 1 - 10 [articolo]Open Access
Fanesi, B.; Vanacore, M.; Cozzolino, E.; Grigoletto, I.; Foligni, R.; Nartea, A.; Crescenzi, S.; Zucchini, M.; Giorgi, V.; Neri, D.; Valli, E.; Bendini, A.; Toschi, T. G.; Falcone, P. M.; Pacetti, D.; Lucci, P., Evaluation of quality and thermodynamic properties of walnuts (Juglans regia L.) at different ripening levels, in: ISHS Acta Horticulturae 1420: IX International Symposium on Walnut and Pecan, 2025, 1, pp. 69 - 76 (atti di: IX International Symposium on Walnut and Pecan, Grenoble (Francia), 12-16 Giugno 2023) [Contributo in Atti di convegno]
Zantedeschi, S.; Casadei, E.; Mandrioli, M.; Barbieri, S.; Ferioli, F.; Hoxha, F.; Valli, E.; Toschi, Gallina, Fatty acids, volatile and phenolic composition, quality and sensory profile of two Albanian Kalinjot extra virgin olive oils, «ITALIAN JOURNAL OF FOOD SCIENCE», 2025, 37, pp. 277 - 289 [articolo]Open Access
Roccatello, Rosalba; Tura, Matilde; Valli, Enrico; Lazzarini, Celeste; GALLINA TOSCHI, Tullia; Bendini, Alessandra, Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy, «INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE», 2025, 40, Article number: 101155, pp. 1 - 11 [articolo]
Grigoletto, Ilaria; Cevoli, Chiara; Koidis, Anastasios; GALLINA TOSCHI, Tullia; Valli, Enrico, Infrared spectroscopy and chemometrics for predicting commercial categories of virgin olive oils and supporting the panel test, «FOOD RESEARCH INTERNATIONAL», 2025, 199, pp. 115347 - 115347 [articolo]Open Access
Gagliano, MARA ANTONIA; Tura, Matilde; Soglia, Francesca; Cevoli, Chiara; Barbieri, Sara; Braschi, Giacomo; Bendini, Alessandra; GALLINA TOSCHI, Tullia; Petracci, Massimiliano; Valli, Enrico, Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay, «FOODS», 2025, 14, Article number: 1781, pp. 1 - 15 [articolo]Open Access
