L. Cerretani; M.J. Lerma-García; E.F. Simó-Alfonso; E. Chiavaro; A. Bendini; G. Lercker, Phenolic compound oxidation during virgin olive oil accelerated aging, in: In proceedings of: la Cuarta Reunión de la SEEM, BARCELONA, Sociedad Española de Espectrometría de Masas, 2009, pp. 187 - 187 (atti di: la Cuarta Reunión de la SEEM, Castellón, 30 septiembre - 2 octubre 2009) [Abstract]
Cerretani L; Gallina Toschi T.; Bendini A., Phenolic fraction of virgin olive oil: an overview on identified compounds and analytical methods fo their determination, «FUNCTIONAL PLANT SCIENCE & BIOTECHNOLOGY», 2009, 3, pp. 69 - 80 [Scientific article]
LERMA-GARCIA M. J.; SIMO-ALFONSO E. F.; BENDINI A.; CERRETANI L., Rapid Evaluation of Oxidized Fatty Acid Concentration in Virgin Olive Oils Using Metal Oxide Semiconductor Sensors and Multiple Linear Regression, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 9365 - 9369 [Scientific article]
N. Sinelli; L. Cerretani; E. Casiraghi; V. Di Egidio; A. Bendini, Selection of extra virgin olive oils for an international award: sensory analysis and spectroscopic control, in: 8th Pangborn Sensory Science Symposium-delegate Manual, OXFORD, Elsevier, 2009, pp. 50 - 51 (atti di: 8th Pangborn Sensory Science Symposium, Firenze (Italia), 26-30 luglio 2009) [Abstract]
A. BENDINI; L. CERRETANI; M.D. SALVADOR; G. FREGAPANE; G. LERCKER, STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW, «ITALIAN JOURNAL OF FOOD SCIENCE», 2009, 21, pp. 389 - 406 [Scientific article]
A Bendini; V. Fabbri; L. Cerretani; T. Gallina Toschi, Studio della componente fenolica e dell'attività antiossidante di campioni di propoli italiane, «APOIDEA», 2009, 6, pp. 138 - 145 [Scientific article]
LERMA-GARCIA M. J.; SIMO-ALFONSO E. F.; CHIAVARO E.; BENDINI A.; LERCKER G.; CERRETANI L., Study of Chemical Changes Produced in Virgin Olive Oils with Different Phenolic Contents during an Accelerated Storage Treatment, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 7834 - 7840 [Scientific article]
A. Bendini; E. Valli; L. Cerretani; E. Chiavaro; G. Lercker, Study on the Effects of Heating of Virgin Olive Oil Blended with Mildly Deodorized Olive Oil: Focus on the Hydrolytic and Oxidative State, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 10055 - 10062 [Scientific article]
E. Valli; A. Bendini; L. Cerretani; M. A. Cremonini; A. Segura-Carretero; G. Lercker, Study on the effects of heating on phenolic fraction of extra virgin olive oil using HPLC-ESI/TOF/MS and NMR, in: Book of Abstract, 1st Mass Spectrometry Food Day, 2009, pp. 206 - 209 (atti di: 1st Mass Spectrometry Food Day, Parma, Italy, 2-3 dicembre 2009) [Contribution to conference proceedings]
Canavari M.; Asioli D.; Bendini A.; Cantore N.; Gallina Toschi T.; Spiller A.; Obermowe T.; Buchecker K.; Lohmann M., Summary report on sensory-related socio-economic and sensory science literature about organic food products, BOLOGNA, Dip. Economia e Ing. agr., Università di Bologna, 2009, pp. 96 . [Research monograph]
VECCHIO S.; CERRETANI L.; BENDINI A.; CHIAVARO E., Thermal Decomposition Study of Monovarietal Extra Virgin Olive Oil by Simultaneous Thermogravimetry/Differential Scanning Calorimetry: Relation with Chemical Composition, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2009, 57, pp. 4793 - 4800 [Scientific article]
A. Carrasco-Pancorbo; A. Gomez-Caravaca; A. Segura-Carretero; L. Cerretani; A. Bendini; A. Fernandez-Gutierrez, Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2009, 89, pp. 2144 - 2155 [Scientific article]
Segrè A.; Bontempi S.; Dall'Olio S.; Monti A.; Bendini A.; Canali M.; Magnani F.; Setti M., Verso il Bilancio Sociale, BOLOGNA, Univesità di Bologna, 2009, pp. 64 . [Research monograph]
Masino F.; Chinnici F.; Bendini A.; Montevecchi G.; Antonelli A., A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar, «FOOD CHEMISTRY», 2008, 106, pp. 90 - 95 [Scientific article]
L. Cerretani; A. Bendini, Aromatizzato o agrumato? Il secondo è più completo, «OLIVO & OLIO», 2008, 11-12, pp. 18 - 19 [Scientific article]
