Foto del docente

Tullia Gallina Toschi

Full Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology

Publications

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 [Scientific article]

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 [Scientific article]

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 [Scientific article]

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) [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 [Scientific article]

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) [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 [Scientific article]

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 [Scientific article]

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 [Scientific article]

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 [Chapter or essay]

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) [Abstract]

T. Gallina Toschi; A. Bendini, COMPONENTI FENOLICI DEGLI OLI EXTRAVERGINI DI OLIVA: STRUTTURA CHIMICA, RUOLO E COMPORTAMENTO AL GUSTO, in: Dalle olive all’olio: Un viaggio alla scoperta del più nobile dei condimenti, BOLOGNA, Dipartimento di Scienze degli Alimenti, 2005, pp. 59 - 64 [Chapter or essay]

A. Poerio; A. Bendini; L. Cerretani; G.Lercker; T. Gallina Toschi, Effect of olive freezing on phenolic content and oxidative stability of virgin olive oil, in: Modern Aspect of Fat and Oils, CHAMPAIGN, ILLINOIS, USA., AOCS, 2005, pp. 97 - 97 (atti di: 26TH World Congress and Exhibition of the International Society for Fat Research (ISF), Prague, Czech Repubblic, 25/28 September 2005) [Abstract]

A. Scarpellini; L. Cerretani; A. Bendini; T. Gallina Toschi, Effetto sull'acidità libera sulla stabilità ossidativa di un olio neutralizzato, «INDUSTRIE ALIMENTARI», 2005, 443, pp. 22 - 25 [Scientific article]

CARRASCO-PANCORBO A; CERRETANI L.; BENDINI A.; SEGURA-CARRETERO A.; DEL CARLO M.; GALLINA-TOSCHI T.; LERCKER G.; COMPAGNONE D.; FERNANDEZ-GUTIERREZ A., Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2005, 53, pp. 8918 - 8925 [Scientific article]

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