Foto del docente

Tullia Gallina Toschi

Full Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology

Publications

Ruolo editoriale nella rivista «AIMS AGRICULTURE AND FOOD»

Coordination of a Research Project: FOOD CROSSING DISTRICT - Simbiosi industriale: due nuovi alimenti da sottoprodotti ed una mappa delle relative economie circolari in Emilia Romagna.

Coordination of a Research Project: 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»

Coordination of a Research Project: OLEUM - Advanced solutions for assuring authenticity and quality of OO at global scale.

Coordination of a Research Project: PLOTINA - Promoting gender balance and inclusion in research, innovation and training.

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, pp. 1 - 13 [Scientific article]Open Access

Diego L. García-González, Enrico Casadei, Enrico Valli, Ramón Aparicio-Ruiz, Clemente Ortiz Romero, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Pierre Alain Golay, Paolo Lucci, Erica Moret, Alessandra Bendini, Tullia Gallina Toschi, A Peer Inter-laboratory Study of SPME-GC-FID/MS Method for theAnalysis of Volatile Compounds in Virgin Olive Oils for SupportingPanel Test: Extracted Conclusions and Future Directions, in: Raccolta dei contributi disponibile online solo per i partecipanti alla pagina web del convegno, 2021, pp. 1 - 3 (atti di: 2021 AOCS Annual Meeting & Expo, ONLINE: Live and On-demand, 3-14 May 2021) [Contribution to conference proceedings]

Enrico Casadei, Enrico Valli, Filippo Panni, James Donarski, Jordina Farrús Gubern, Paolo Lucci, Lanfranco Conte, Florence Lacoste, Alain Maquet, Paul Brereton, Alessandra Bendini, Tullia Gallina Toschi, Emerging trends in olive oil fraud and possible countermeasures, «FOOD CONTROL», 2021, 124, pp. 1 - 9 [Scientific article]Open Access

Quintanilla-Casas B.; Strocchi G.; Bustamante J.; Torres-Cobos B.; Guardiola F.; Moreda W.; Martinez-Rivas J.M.; Valli E.; Bendini A.; Toschi T.G.; Tres A.; Vichi S., Large-scale evaluation of shotgun triacylglycerol profiling for the fast detection of olive oil adulteration, «FOOD CONTROL», 2021, 123, pp. 1 - 8 [Scientific article]Open Access

Enrico Casadei, Enrico Valli, Ramón Aparicio-Ruiz, Clemente Ortiz-Romero, Diego L. García-González, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Alessandra Bendini, Tullia Gallina Toschi, Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils, «FOOD CONTROL», 2021, 123, pp. 1 - 13 [Scientific article]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) [Chapter or essay]

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, pp. 1 - 13 [Scientific article]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, pp. 1 - 15 [Scientific article]Open Access

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