T. Gallina Toschi, Uno sguardo alla teriaca.
Il sogno, l'invenzione ed il segreto., 2007. [manufatto]
A. Poerio; L. Cerretani; A. Bendini; G. Lercker; T. Gallina Toschi, Characterization of Phenolic Profile by HPLC-DAD/MSD of Different Edible Oils Obtained from Olives Milled with Different Co-adjuvants, in: Proceedings of the 29 International Symposium on Capillary Chromatography, KORTRIJK, I.O.P.M.S. - Research Institute for Chromatography, 2006, 29, pp. P20-1 - P20-1 (atti di: Proceedings of the 29 International Symposium on Capillary Chromatography, Riva del Garda, May 29 - June 2, 2006) [atti di convegno-abstract]
Carrasco-Pancorbo A.; Cerretani L.; Bendini A.; Segura-Carretero A.; Gallina-Toschi T.; Lercker G.; Fernández-Gutiérrez A., Evaluation of individual antioxidant activity of single phenolic compounds on virgin olive oil, «PROGRESS IN NUTRITION», 2006, 8, pp. 28 - 39 [articolo]
A. Poerio; L. Cerretani; A. Bendini; G. Lercker; T. Gallina-Toschi, Evaluation of phenolic fraction in edible olive oils obtained by
different technological systems, in: Proceedings of the 4th EuroFed Lipid Congress. Oils, Fats and Lipids for a Healthier Future. The Need for Interdisciplinary Approaches, FRANKFURT/MAIN, Euro Fed Lipid, 2006, pp. 454 - 454 (atti di: 4th EuroFed Lipid Congress. Oils, Fats and Lipids for a Healthier Future. The Need for Interdisciplinary Approaches, Madrid (Spain), 1-4 October 2006) [atti di convegno-abstract]
L. Cerretani; A. Bendini; A. Rotondi; T. Gallina Toschi; G. Lercker, Influenza di due variabili di processo sulla stabilità ossidativa di un olio extravergine di oliva (cv. Peranzana) ottenuto con diversi impianti industriali, «INDUSTRIE ALIMENTARI», 2006, 455, pp. 133 - 140 [articolo]
A. Bendini; L. Cerretani; A. Poerio; M. Bonoli-Carbognin; T. Gallina;
G. Lercker, Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods, «PROGRESS IN NUTRITION», 2006, 8, pp. 104 - 115 [articolo]
A. Bendini; L. Cerretani; L. Pizzolante; T. Gallina Toschi; F. Guzzo; S. Ceoldo; A.M. Marconi; F. Andreetta; M. Levi, Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2006, 223, pp. 102 - 109 [articolo]
M.J. Motilva; M. P. Romero; L. Cerretani; A. Bendini; T. Gallina-Toschi, Pigment Profile of Monovarietal Virgin Olive Oils from Different Italian Cultivars, in: Proceedings of the 4th EuroFed Lipid Congress. Oils, Fats and Lipids for a Healthier Future. The Need for Interdisciplinary Approaches, FRANKFURT/MAIN, Euro Fed Lipid, 2006, pp. 473 - 473 (atti di: 4th EuroFed Lipid Congress. Oils, Fats and Lipids for a Healthier Future. The Need for Interdisciplinary Approaches, Madrid (Spain), 1-4 October 2006) [atti di convegno-abstract]
L. Cerretani; A. Bendini; A. Del Caro; A. Piga; V. Vacca; M.F. Caboni; T. Gallina Toschi, Preliminary characterisation of virgin olive oils obtained
from different cultivars in Sardinia, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2006, 222, pp. 354 - 361 [articolo]
A. Carrasco-Pancorbo; L. Cerretani; A. Bendini; A. Segura-Carretero; T. Gallina-Toschi; G. Lercker; A. Fernández-Gutiérrez, Use of separative techniques to evaluate the influence of thermal oxidation in the phenolic composition and antioxidant activity of extra-virgin olive oils, in: Proceedings of the 4th EuroFed Lipid Congress. Oils, Fats and Lipids for a Healthier Future. The Need for Interdisciplinary Approaches, FRANKFURT/MAIN, Euro Fed Lipid, 2006, pp. 462 - 462 (atti di: 4th EuroFed Lipid Congress. Oils, Fats and Lipids for a Healthier Future. The Need for Interdisciplinary Approaches, Madrid (Spain), 1-4 October 2006) [atti di convegno-abstract]
M. Bonoli; T. Gallina Toschi; G. Lercker, Analysis and quantification of phenolic compounds in vegetable extracts by high performance capillary electrophoresis (HPCE), «PROGRESS IN NUTRITION», 2005, 7, pp. 31 - 35 [articolo]
L. Cerretani; A. Bendini; A. Rotondi; G. Lercker; T. Gallina Toschi, Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low-scale mill, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2005, 107, pp. 93 - 100 [articolo]
A. Carrasco-Pancorbo; L. Cerretani; A. Bendini; A. Segura-Carretero; T. Gallina Toschi; A. Fernández-Gutiérrez, Analytical determination of polyphenols in olive oils, «JOURNAL OF SEPARATION SCIENCE», 2005, 28, pp. 837 - 858 [articolo]
G. Lercker; T. Gallina Toschi, Aspetti tecnologici e caratteristiche degli oli da olive, in: Dalle olive all'olio: Un viaggio alla scoperta del più nobile dei condimenti, CESENA, Dipartimento di Scienze degli Alimenti-UNIBO, 2005, pp. 10 - 21 [capitolo di libro]
L. Cerretani; A. Bendini; T. Gallina Toschi; A. Rotondi; S. Terenziani; A. Salvador; G. Fregapane, Chemical, sensory, and chemiometric analysis of Italian and Spain virgin olive oils, in: Modern Aspect of Fats and Oils, CHAMPAIGN, ILLINOIS, USA., AOCS, 2005, pp. 91 - 91 (atti di: 26TH World Congress and exhibition of the International Society for Fat Research (ISF), Prague, Czech Repubblic, 25-28 September 2005) [atti di convegno-abstract]
