A. Carrasco Pancorbo; L. Cerretani; A. Bendini; A. Segura-Carretero; T.Gallina Toschi; G. Lercker; A. Fernandez-Gutierrez, Valutazione del potere antiossidante dei singoli composti fenolici presenti nell'olio vergine di oliva, in: , «PROGRESS IN NUTRITION», 2005, 7, pp. 69 - 70 (atti di: V Convegno Nazionale Acidi Grassi omega 3, CLA e Antiossidanti, Ancona, 23-25 Giugno 2005) [Abstract]
PELILLO M.; BONOLI M.; BIGUZZI B.; BENDINI A.; GALLINA TOSCHI T.; LERCKER G., An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins, «FOOD CHEMISTRY», 2004, 87, pp. 465 - 470 [Scientific article]
L. Cerretani; A. Bendini; A. Rotondi; G. Lercker; T. Gallina Toschi, Analytical comparison of monovarietal extra-virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill, in: Proceedings of the 27 International Symposium on Capillary Chromatography, KORTRIJK, I.O.P.M.S. - Research Institute for Chromatography, 2004, 27, pp. N05-1 - N05-11 (atti di: 27 International Symposium on Capillary Chromatography, RIVA DEL GARDA, 31 maggio-4 giugno 2004) [Contribution to conference proceedings]
PELILLO M.; CUVELIER M.E.; BIGUZZI B.; GALLINA TOSCHI T.; BERSET C.; LERCKER G., Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid, «JOURNAL OF CHROMATOGRAPHY A», 2004, 1023, pp. 225 - 229 [Scientific article]
T. Gallina Toschi; B. Biguzzi; L. Cerretani; A. Bendni; A. Rotondi; G. Lercker, Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra-virgin olive oil, obtained by different industrial processing systems, «PROGRESS IN NUTRITION», 2004, 6, pp. 132 - 138 [Scientific article]
ROTONDI A.; CERRETANI L.; BENDINI A.; MARI M.; LERCKER G.; GALLINA TOSCHI T., Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra-vergin olive oil, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2004, 52, pp. 3649 - 3654 [Scientific article]
L. Cerretani; A. Bendini; A. Rotondi; M. Mari; G. Lercker; T. Gallina Toschi, Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree, «PROGRESS IN NUTRITION», 2004, 6, pp. 50 - 56 [Scientific article]
M. Bonoli; A. Bendini; L. Cerretani; T. Gallina Toschi, Identification of (+)-pinoresinol and (+)-1-acetoxypinoresinol in virgin olive oil by capillary zone electrophoresis (CZE) and high performance liquid chromatography-mass spectrometry detection (HPLC-MSD), in: Proceedings of the 27 International Symposium on Capillary Chromatography, KORTRIJK, I.O.P.M.S. - Research Institute for Chromatography, 2004, 27, pp. P20-1 - P20-12 (atti di: 27 International Symposium on Capillary Chromatography, Riva del Garda, 31 maggio-4 giugno 2004) [Contribution to conference proceedings]
CAVANI C.; BIANCHI M.; PETRACCI M.; GALLINA TOSCHI T.; PARPINELLO G.P.; KUZMINSKY G.; MORERA P.; FINZI A., Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat, «WORLD RABBIT SCIENCE», 2004, 12, pp. 247 - 258 [Scientific article]Open Access
Rotondi A.; Bendini A.; Cerretani L.; Gallina Toschi T., L'importanza di raccogliere al momento giusto, «OLIVO & OLIO», 2004, 11-12, pp. 9 - 11 [Scientific article]
M. Bonoli; A. Bendini; L. Cerretani; G. Lercker; T. Gallina Toschi, Qualitative and semiquantitatve analysis in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2004, 52, pp. 7026 - 7032 [Scientific article]
