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Tullia Gallina Toschi

Professoressa ordinaria

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/15 SCIENZE E TECNOLOGIE ALIMENTARI


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

Pagliarini E.; Spinelli S.; Proserpio C.; Monteleone E.; Fia G.; Laureati M.; Gallina Toschi T.; Dinnella C., Sensory perception and food neophobia drive liking of functional plant-based food enriched with winemaking by-products, «JOURNAL OF SENSORY STUDIES», 2021, 37, Article number: e12710, pp. 1 - 9 [articolo]Open Access

Garcia-Gonzalez, D.L., Casadei, E., Valli, E., Aparicio-Ruiz, R., Ortiz-Romero, C., Servili, M., Selvaggini, R., Lacoste, F., Escobessa, J., Vichi, S., Quintanilla-Casas, B., Golay, P.A., Lucci, P., Moret, E., Bendini, A., Gallina Toschi, T., SPME-GC-MS Analysis of Volatile Compounds of Virgin Olive Oil. An Inter-Laboratory Study for Method Development, Performance Evaluation and Application Prospects, in: Euro Fed Lipid Book of Abstract, 2021, pp. 109 - 109 (atti di: 18th Euro Fed Lipid Congress and Expo (On-line Meeting), ONLINE: Live and On-demand, 18-21 October 2021) [Contributo in Atti di convegno]

Pagliarini E.; Proserpio C.; Spinelli S.; Lavelli V.; Laureati M.; Arena E.; Di Monaco R.; Menghi L.; Gallina Toschi T.; Braghieri A.; Torri L.; Monteleone E.; Dinnella C., The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods, «FOOD QUALITY AND PREFERENCE», 2021, 93, Article number: 104250, pp. 1 - 8 [articolo]

Berta Torres-Cobos; Beatriz Quintanilla-Casas; Agustí Romero; Antonia Ninot; Rosa M. Alonso-Salces; Tullia Gallina Toschi; Alessandra Bendini; Francesc Guardiola; Alba Tres; Stefania Vichi., Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils, «FOOD CONTROL», 2021, 128, Article number: 108200, pp. 1 - 8 [articolo]Open Access

Rosa María Alonso-Salces, Blanca Gallo, María Isabel Collado, Andrea Sasía-Arriba, Gabriela Elena Viacava, Diego Luis García-González, Tullia Gallina Toschi, Maurizio Servili, Luis Ángel Berrueta, 1H–NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage, «FOOD CONTROL», 2021, 123, Article number: 107831, pp. 1 - 13 [articolo]Open Access

Paletta, Angelo; Fochi, Pietro; Gallina Toschi, Tullia; Ubertini, Francesco, Adoption of the SDGs as a Reporting Framework at the Alma Mater Studiorum (University of Bologna) in Italy, in: Sustainable Development Goals and Institutions of Higher Education, Cham, Springer, 2020, pp. 185 - 197 (SUSTAINABLE DEVELOPMENT GOALS SERIES) [capitolo di libro]

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

Rosa Palagano, Enrico Valli, Chiara Cevoli, Alessandra Bendini, Tullia Gallina Toschi, Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 130, pp. 109566 - 109572 [articolo]Open Access

Rosa Palagano; Enrico Valli; Matilde Tura; Chiara Cevoli; María del Carmen Pérez-Camino; Wenceslao Moreda; Alessandra Bendini; Tullia Gallina Toschi, Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method, «FOODS», 2020, 9, Article number: 924, pp. 1 - 11 [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

Bucalossi G.; Fia G.; Dinnella C.; De Toffoli A.; Canuti V.; Zanoni B.; Servili M.; Pagliarini E.; Gallina Toschi T.; Monteleone E., Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes, «FOOD CHEMISTRY», 2020, 315, Article number: 126291, pp. 1 - 9 [articolo]Open Access

Seyedeh Parya Samaei, Mohammad Ghorbani, Davide Tagliazucchi, Serena Martini, Roberto Gotti, Thomas Themelis, Federica Tesini, Andrea Gianotti, Tullia Gallina Toschi, Elena Babini, Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice, «FOOD CHEMISTRY», 2020, 330, Article number: 127120, pp. 1 - 13 [articolo]

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