E. Chiavaro; L. Cerretani; A. Bendini; M. Rinaldi; G. Lercker, DSC characterization of different products by olive oil processing, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2011, 88, pp. 182 - 190 [Scientific article]
E. Chiavaro; M. T. Rodriguez-Estrada; A. Bendini; M. Rinaldi; L. Cerretani, Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2011, 91, pp. 198 - 206 [Scientific article]
N. Barylko-Pikielna; A. Bendini; A. Bongartz; K. Buchecker; M.L. Cezanne; T. Gallina Toschi; E. Kostyra; S. Kremer; U. Kretzschmar-Rüger; T. Obermowe; P. Reichl; A. Spiller, Ecropolis - Trasparency in sensory properties and consumer expectations in organic food, in: First International Conference on Organic Food Quality and Health Research (FQH) - Book of Abstracts., PRAGUE, Institute of Chemical Technology Prague, 2011, pp. 149 - 149 (atti di: First International Conference on Organic Food Quality and Health Research (FQH), Prague (CZECH REPUBLIC), 18-20 May 2011) [Abstract]
F. Kotti; L. Cerretani; M. Gargouri; E. Chiavaro; A. Bendini, Evaluation of the volatile fraction of some Tunisian and Italian commercial virgin olive oils: relation with olfactory attributes, «JOURNAL OF FOOD BIOCHEMISTRY», 2011, 35, pp. 681 - 698 [Scientific article]
G. Lercker; G. Caramia; A. Bendini; L. Cerretani, Health effects, Antioxidant Activity and Sensory Properties of Virgin Olive Oil, in: AKHLAQ A. FAROOQUI, Phytochemicals and Human Health: Pharmacological and Molecular Aspects, NEW YORK, Nova Science Publisher, 2011, pp. 241 - 254 [Chapter or essay]
Alessandra Bendini; Sara Barbieri; Enrico Valli; Fernando Gottardi; Maurizio Canavari; Tullia Gallina Toschi, Oli di girasole spremuti a freddo, da agricoltura biologica e convenzionale: studio del profilo sensoriale e di preferenza del consumatore, in: Terzo Convegno Nazionale della Società Italiana di Scienze Sensoriali, Fisciano (SA), CUES Cooperativa Universitaria Editrice Studi, 2011, pp. 233 - 240 (atti di: Terzo Convegno Nazionale della Società Italiana di Scienze Sensoriali, Portici (NA), 1-2 dicembre 2010) [Contribution to conference proceedings]
A. Bendini; S. Barbieri; F. Gottardi; T. Gallina Toschi; M. Canavari, Organic and conventional yoghurts: study of sensory profiles and consumer acceptability, in: First International Conference on Organic Food Quality and Health Research (FQH) - Book of Abstracts, PRAGUE, Institute of Chemical Technology Prague, 2011, pp. 146 - 146 (atti di: First International Conference on Organic Food Quality and Health Research (FQH), Prague, 18-20 May 2011) [Abstract]
Bendini A.; Barbieri S.; Valli E.; Buchecker K.; Canavari M.; Gallina Toschi T., Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2011, 113, pp. 1375 - 1384 [Scientific article]
Lerma-García M.J.; Simó-Alfonso E.F.; Bendini A.; Cerretani L., Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression, «FOOD CHEMISTRY», 2011, 124, pp. 679 - 684 [Scientific article]
E. Valli; R. Manzini; R. Accorsi; M. Bortolini; M. Gamberi; A. Bendini; G. Lercker; T. Gallina Toschi, Some suggestions for the producers after the simulation of an oil journey: the risk can be oxidation. The Food Supply Chain project at Bologna University, in: Proceedings of the First International Workshop on Food Supply Chain - WFSC, BOLOGNA, Università di Bologna, 2011, pp. 1 - 9 (atti di: The Food Journey - First International Workshop on Food Supply Chain - WFSC, Bertinoro (FC) - Orvieto (TR), Italy, June 26 - July 1, 2011) [Contribution to conference proceedings]
A. Bendini, Sviluppo dei componenti volatili e caratteristiche sensoriali dei prodotti fritti: influenza della qualità degli oli utilizzati
Volatile components developing and sensory characteristics of fried food: Influence of the quality of the used oils, «LA RIVISTA DI SCIENZA DELL'ALIMENTAZIONE», 2011, Supplemento al numero 1/2011, pp. 25 - 35 [Scientific article]
M.J. Lerma-García; R. Lusardi; E. Chiavaro; L. Cerretani; A. Bendini; G. Ramis-Ramos; E.F. Simó-Alfonso, Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils, «JOURNAL OF CHROMATOGRAPHY A», 2011, 1218, pp. 7521 - 7527 [Scientific article]
J. Lozano-Sanchez; E. Giambanelli; R. Quirantes-Pine; L. Cerretani; A. Bendini; A. Segura-Carretero; A. Fernandez-Gutierrez, Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2011, 59, pp. 11491 - 11500 [Scientific article]
Rubén M. Maggio; Lorenzo Cerretani; Emma Chiavaro; Teodoro S. Kaufman; Alessandra Bendini, A novel chemometric strategy for the estimation of EVOO adulteration with edible oils, «FOOD CONTROL», 2010, 21, pp. 890 - 895 [Scientific article]
A. Segura-Carretero; A. Carrasco-Pancorbo; A. Bendini; L. Cerretani; A. Fernández-Gutiérrez, Analytical Determination of Polyphenols in Olive Oil, in: ., Olives and Olive Oil in Health and Disease Prevention, OXFORD, Academic Press, 2010, pp. 509 - 523 [Chapter or essay]
