Siboni, B.; Sangiorgi, D.; Balzano, A.; Toschi, T. G., Knowing and Solving – From the Gender Audit to the Gender Equality Plan, in: STEM Gender Equality Congress Proceedings, 2017, 1, pp. 860 - 860 (atti di: STEM Gender Equality Congress 2017, Berlino, 8th and 9th June) [atti di convegno-poster]Open Access
Lozano-Sánchez, Jesús; Bendini, Alessandra; Di Lecce, Giuseppe; Valli, Enrico; Gallina Toschi, Tullia; Segura-Carretero, Antonio, Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2017, 119, Article number: 1600096, pp. N/A - N/A [articolo]
Brevetto n. 102017000147630, Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare.
Daria, Righini; Federica, Zanetti; Enrique, Martínez-Force ; Mara, Mandrioli; Giuseppe, Di Girolamo ; Angela, Vecchi; Tullia, Gallina Toschi ; Andrea, Monti, Prediction of Camelina FA Composition in Relation to Temperature, in: 8th European Symposium on Plant Lipids Book of Abstracts, 2017, pp. 23 - 23 (atti di: 8th European Symposium on Plant Lipids, Malmö, Sweden, 2-5 luglio, 2017) [Contributo in Atti di convegno]
Almeida, Beatriz; Valli, Enrico; Bendini, Alessandra; Gallina Toschi, Tullia, Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2017, 119, Article number: 1600230, pp. N/A - N/A [articolo]
Rossella Di Monaco; Angela Borriello; Silvana Cavella; Alessandra Bendini; Rosa Palagano; Tullia Gallina Toschi, SENSIBILITÀ' OLFATTIVA E PERCEZIONE DEL SAPORE COMPLESSIVO IN PRODOTTI ALIMENTARI FORMULATI PER IL PROGETTO ITALIAN TASTE, in: AA. VV., Atti del VI Convegno Nazionale della Società Italiana di Scienze Sensoriali, 2017, pp. 39 - 43 (atti di: VI Convegno Nazionale della Società Italiana di Scienze Sensoriali, Bologna, 30 Novembre 2016 - 02 Dicembre 2016) [Contributo in Atti di convegno]
B. Quintanilla-Casas, S. Bertín, K. Leik, F. Guardiola, A. Bendini, E. Valli, T. Gallina Toschi, A. Tres, S. Vichi, Sesquiterpene fingerprint for olive oil authentication: same tool, different approach, in: Book of abstracts, 2017, pp. 396 - 396 (atti di: 15th Euro Fed Lipid Congress, Uppsala (Svezia), 27-30 agosto 2017) [atti di convegno-abstract]Open Access
Ziad, Ayyad; Enrico, Valli; Alessandra, Bendini; Riccardo, Accorsi; Riccardo, Manzini; Marco, Bortolini; Mauro, Gamberi; Tullia Gallina, Toschi, Simulating international shipments of vegetable oils: focus on quality changes, «ITALIAN JOURNAL OF FOOD SCIENCE», 2017, 29, pp. 38 - 49 [articolo]Open Access
D. L. García González, N. Tena, E. Valli, O. Winkelmann, P. Brereton, F. Lacoste, A. Maquet, S. Vichi, L. Conte, A. Bendini, T. Gallina Toschi, The development of reference materials in virgin olive oil sensory assessment: the contribution of flavour chemistry, in: Book of Proceedings, 2017, pp. 240 - 240 (atti di: 3rd IMEKO Foods- Metrology Promoting Standardization and Harmonization in Food and Nutrition, Salonicco (Grecia), 1-4 ottobre 2017) [atti di convegno-abstract]Open Access
Tullia Gallina Toschi; Lanfranco Conte; Diego Luis Garcia Gonzalez; Alain Maquet; Paul Brereton; Laura Fernandez Celemin, The EU H2020 OLEUM Project: state of play and first advancements, in: Book of abstract Foodintegrity 2017 Conference, Sale in zucca, 2017, pp. 98 - 99 (atti di: Foodintegrity 2017 Conference, Parma, 10-11 Maggio 2017) [atti di convegno-abstract]
Scalbi S., Ansanelli G., Bendini A., Buttol P., Chiavetta C., Cortesi S., Cutaia L., Elmo G., Fantin V., Mancuso E., Porta P.L., Preka R., Rodriguez-Estrada M.T., Sposato P., Gallina Toschi T.,, The FOOD CROSSING DISTRICT Project: Industrial Symbiosis for the agrofood sector in the Emilia-Romagna Region in Italy, in: Proceedings of the first SUN conference, ENEA, 2017, pp. 35 - 37 (atti di: First SUN (Symbiosis User Network) Conference, Roma, 25 Ottobre 2017) [Contributo in Atti di convegno]
E. Valli, R. Palagano, A. Berardinelli, L. Ragni, W. Moreda, M. Pérez Camino, A. Bendini, T. Gallina Toschi, Time Domain Reflectometry as a promising analytical approach for the determination of fatty acid ethyl esters in extra virgin olive oils, in: Book of Proceedings, 2017, pp. 239 - 239 (atti di: 3rd IMEKO Foods-Metrology Promoting Standardization and Harmonization in Food and Nutrition, Salonicco (Grecia), 1-4 ottobre 2017) [atti di convegno-abstract]Open Access
Tullia Gallina Toschi, Beatriz Quintanilla Casas, Alba Tres Oliver, Julen Bustamante, Francesc Guardiola, Diego L. García González, Ramón Aparicio-Ruiz, Enrico Valli, Sara Barbieri, Enrico Casadei, Florence Lacoste, Milena Bučar-Miklavčič, Ole Winkelmann, Karolina Brkić Bubola, Ummuhan Tibet, Alessandra Bendini, Stefania Vichi, TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT, in: Book of abstract 5th MS Food Day., 2017, pp. 143 - 144 (atti di: 5th MS Food Day, Bologna, 11-13 ottobre 2017) [atti di convegno-abstract]
Cardenia, Vladimiro; Maria Teresa Rodriguez Estrada, ; Gallina Toschi, Tullia, Wheat bran: from by-product to new food products?, 2017. [rapporto tecnico]
Reboredo-Rodríguez, Patricia; Valli, Enrico; Bendini, Alessandra; Di Lecce, Giuseppe; Simal-Gándara, Jesus; Gallina Toschi, Tullia, A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012), «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2016, 118, pp. 1593 - 1599 [articolo]Open Access
