Gómez-Caravaca A. M.; Verardo V.; Bendini A.; Gallina Toschi T., FROM WASTES TO ADDED VALUE BY-PRODUCTS: AN OVERVIEW ON CHEMICAL COMPOSITION AND HEALTHY PROPERTIES OF BIOACTIVE COMPOUNDS OF OLIVE OIL CHAIN BY-PRODUCTS, in: Virgin Olive Oil - Production, Composition, Uses and Benefits for Man, New York, Nova Science Publishers, Inc., 2014, pp. 301 - 334 [Chapter or essay]
F. Tesini; R. Palagano; E. Valli; S. Barbieri; A. Bendini; T. Gallina Toschi, Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile, in: Eurosense 2014 proceeding on line, 2014(atti di: Eurosense 2014:A sense of Life, Copenaghen, 7-10 september 2014) [Poster]
Barbieri, Sara; Bendini, Alessandra, Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence, in: Proceedings book, Bari, Bari University Press, 2014, pp. 127 - 128 (atti di: 19th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, bari, 24-26 settembre 2014) [Contribution to conference proceedings]
S. Barbieri; F. Balestra; P. Rocculi; T. Gallina Toschi; A. Bendini, Italian taralli as typical bakery products: sensory and physical measurements to assess their quality, in: eurosense 2014 proceeding on line, 2014(atti di: eurosense 2014, copenaghen, 7-10 september 2014) [Poster]
Bendini, Alessandra; Barbieri, Sara; Moradi, L.; Palagano, Rosa; Valli, Enrico; GALLINA TOSCHI, Tullia, Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2014, 91, pp. 103 - 115 [Scientific article]
Reboredo-Rodríguez P.; Valli E.; Bendini A.; Gallina Toschi T.; Simal-Gándara J. a, Searching a suitable method to determine the phenolic content of virgin olive oils in order to bear the health claim introduced by Commission Regulation (EU) 432/2012, in: Book of Abstracts, 2014, pp. n.d. (Last minute Abstract) - n.d. (Last minute Abstract) (atti di: 12th Euro Fed Lipid Congress, Montpellier, 14-17 September 2014) [Abstract]
Valli E.; Bendini A.; Popp M.; Bongartz A., Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2014, 94, pp. 2124 - 2132 [Scientific article]
Manzini, Riccardo; Accorsi, Riccardo; Ayyad, Ziad; Bendini, Alessandra; Bortolini, Marco; Gamberi, Mauro; Valli, Enrico; GALLINA TOSCHI, Tullia, Sustainability and quality in the food supply chain. A case study of shipment of edible oils, «BRITISH FOOD JOURNAL», 2014, 116, pp. 2069 - 2090 [Scientific article]
Berardinelli A.; Bendini A.; Cevoli C.; Iaccheri E.; Valli E.; Gallina Toschi T.; Ragni L., The study of measurement systems for the assessment of basic qualitative and compositional parameters, based on the interaction of electromagnetic fields with oil products, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2014, 91, pp. 147 - 152 [Scientific article]
Luigi Ragni; Eleonora Iaccheri; Chiara Cevoli; Annachiara Berardinelli; Alessandra Bendini; Tullia Gallina Toschi, A capacitive technique to assess water content in extra virgin olive oils, «JOURNAL OF FOOD ENGINEERING», 2013, 116, pp. 246 - 252 [Scientific article]
Bendini A.; Valli E.; Rocculi P.; Romani S.; Cerretani L.; Gallina Toschi T., A New Patented System to Filter Cloudy Extra Virgin Olive Oil, «CURRENT NUTRITION & FOOD SCIENCE», 2013, 9, pp. 43 - 51 [Scientific article]
Cevoli C.; Iaccheri E.; Berardinelli A.; Bendini A.; Gallina Toschi T.; Ragni L., A rapid and reliable method for the measurement of water content in extra virgin olive oil, in: Book of Abstracts, 2013, pp. 253 - 253 (atti di: 11th Euro Fed Lipid Congress, Antalya (Turkey), 27-30 october 2013) [Abstract]
Tesini F.; Barbieri S.; Ayyad Z.; Bendini A.; Gallina Toschi T.;, A sensory and metabolomic approach for the "zonation"
of typical extra virgin olive oils: an Italian case study, in: Abstrack Book, 2013, pp. 2.105 - 2.105 (atti di: 2013 EFFoST Annual Meeting: Bio-based Technologies in the Context of European Food Innovation Systems, Hotel Savoia Regency, Bologna, Italy, 12-15 November 2013) [Abstract]
Casiraghi E.; Bendini A.; Alamprese C., Application of NIR and MIR spectroscopy to extra virgin olive oil classification, in: NIR 2013 - 16th International Conference on Near Infrared Spectroscopy, Montpellier, Véronique Bellon Maurel, Phil Williams, Gerard Downey, Rébecca Kaboré, 2013, E1 –Extra Papers, pp. 763 - 767 (atti di: NIR 2013 - 16th International Conference on Near Infrared Spectroscopy, La Grande-Motte (France), 2 - 7 June 2013) [Contribution to conference proceedings]
Pierini F.; Barbieri S.; Tesini F.; Bendini A.; Gallina Toschi T., Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza, in: Quarto Convegno Nazionale della Società Italiana di Scienze Sensoriali, Milano, Edizioni Cues, 2013, pp. 119 - 124 (atti di: Quarto Convegno Nazionale della Società Italiana di Scienze Sensoriali, Trieste, 22-23 Novembre 2012) [Contribution to conference proceedings]
