E. Chiavaro; E. Vittadini; M.T. Rodriguez-Estrada; L. Cerretani; A. Bendini, The use of DSC for analysis and characterization of olive oil, in: XXX National Congress on Calorimetry, Thermal Analysis and Chemical Thermodynamics, PISA, Aracne editrice S.r.l., 2008, pp. 46 - 49 (atti di: XXX National Congress On Calorimetry, Thermal Analysis and Chemical Thermodynamics, Pisa, 9-12 Dicembre 2008) [Contribution to conference proceedings]
M. Bonoli-Carbognin; L. Cerretani; A. Bendini; M. H. Gordon, Utilizzo del profilo in componenti volatili per la valutazione dell’effetto sinergico delle albumine del siero bovino con i composti fenolici di un olio - Evaluation by volatile profile of the synergistic antioxidant effect between bovine serum albumin and virgin olive oil phenolic compounds in an oil-in-water emulsion, «LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE», 2008, 85, pp. 213 - 220 [Scientific article]
E. Chiavaro; M.T. Rodriguez-Estrada; L. Cerretani; E. Vittadini; A. Bendini, Utilizzo della calorimetria a scansione differenziale per la valutazione della provenienza geografica di olio extra vergine di oliva, in: VII Congresso Nazionale di Chimica degli Alimenti, s.l, s.n, 2008, pp. 1 - 5 (atti di: VII Congresso Nazionale di Chimica degli Alimenti, Perugia, 23-26 Giugno 2008) [Contribution to conference proceedings]
A. Carrasco-Pancorbo; A.M. Gómez-Caravaca; L. Cerretani; A. Bendini; G. Lercker; A. Segura-Carretero; A. Fernández-Gutiérrez, Comparative Study of Aqueous and Non-aqueous Capillary Electrophoresis-MS in the Separation of Phenolic Compounds of Virgin Olive Oil, in: Proceedings of the 5th EuroFed Lipid Congress. Oils, Fats and Lipids: From Science to Applications- Innovations for a better World, s.l, s.n, 2007, pp. 42 - 42 (atti di: 5th EuroFed Lipid Congr, Gothenburg (Sweden), 16-19 september) [Abstract]
E. Chiavaro; E. Vittadini; A. Bendini; L. Cerretani; A. Gori; M.T. Rodriguez-Estrada, Detection of hazelnut oil in extra virgin olive oil by DSC, in: Proceedings of the 5th EuroFed Lipid Congress. Oils, Fats and Lipids: From Science to Applications- Innovations for a better World-, FRANKFURT, Euro Fed Lipid, 2007, pp. 229 - 229 (atti di: 5th EuroFed Lipid Congress. Oils, Fats and Lipids: From Science to Applications- Innovations for a better World-, Gothenburg (Sweden), 16-19 September 2007) [Abstract]
A.M. Gomez-Caravaca; L. Cerretani; A. Bendini; A. Segura-Carretero; A. Fernandez-Gutierrez; G. Lercker, Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD, «AMERICAN JOURNAL OF FOOD TECHNOLOGY», 2007, 2, pp. 671 - 678 [Scientific article]
L. Cerretani; A.M. Gómez-Caravaca; A. Bendini; A. Segura-Carretero; A. Fernández-Gutiérrez; G. Lercker, Effect of Filtration Systems on the Phenolic Content of Virgin Olive Oils by HPLC-DAD-MSD, in: the 5th EuroFed Lipid Congress. Oils, Fats and Lipids: From Science to Applications- Innovations for a better World, FRANKFURT-MAIN, EuroFedLipid, 2007, pp. 238 - 238 (atti di: the 5th EuroFed Lipid Congress, Gothenburg (Sweden), 16-19) [Abstract]
E. Armaforte; L. Cerretani; M. Bonoli-Carbognin; M.F. Caboni; A. Bendini; G. Lercker, Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati, in: Atti del 6° Congresso Nazionale di Chimica degli Alimenti, ALESSANDRIA, Ad Taro di Giuseppe Danielli, 2007, pp. 258 - 263 (atti di: Atti del 6° Congresso Nazionale di Chimica degli Alimenti, Fondazione Ferrero, Alba (CN), 7-10 Novembre 2006) [Contribution to conference proceedings]
BENDINI A.; GÓMEZ CARAVACA A. M.;CERRETANI L.; DEL CARLO M.; SEGURA-CARRETERO A.; COMPAGNONE D.; CICHELLI A.; LERCKER G., Evaluation of contribution of micro and macro components to oxidative stability on virgin oils obtained from olives characterized by different health quality, «PROGRESS IN NUTRITION», 2007, 9, pp. 210 - 215 [Scientific article]
A. Carrasco-Pancorbo; L. Cerretani; A. Bendini; A. Segura-Carretero;
G. Lercker; A. Fernandez-Gutierrez, Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2007, 55, pp. 4771 - 4780 [Scientific article]
G. Blanda; A. Scarpellini; L. Cerretani; A. Cardinali; A. Bendini; G. Lercker, Formazione di un Panel per l’analisi sensoriale di mele fresche e trasformate, «INGREDIENTI ALIMENTARI», 2007, 32, pp. 12 - 19 [Scientific article]
L. CERRETANI; G. BIASINI; M. BONOLI-CARBOGNIN; A. BENDINI, HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL, «JOURNAL OF SENSORY STUDIES», 2007, 22, pp. 403 - 416 [Scientific article]
L. Cerretani; A.M. Gómez-Caravaca; A. Bendini; A. Segura-Carretero; A. Fernández-Gutiérrez; M. Del Carlo; D. Compagnone; A. Cichelli, Influence of Olive Fruit Fly (Bactrocera oleae) Attack on the Chemical Quality and Oxidative Stability of Extra Virgin Olive Oils from Abruzzo Region (Italy) produced with Industrial Mill, in: Proceedings of the 5th EuroFed Lipid Congress. Oils, Fats and Lipids: From Science to Applications- Innovations for a better World, FRANKFURT-MAIN, EuroFedLipid, 2007, pp. 237 - 237 (atti di: the 5th EuroFed Lipid Congress, Gothenburg (Sweden), 16-19 September 2007) [Abstract]
A. Bendini; L. Cerretani; F. Di Virgilio; P. Belloni; G. Lercker; T. Gallina Toschi, In-process monitoring in industrial olive mill by means of FT-NIR, «EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY», 2007, 109, pp. 498 - 504 [Scientific article]
L . Cerretani; A. Bendini, Le diverse tipologie di oli prodotti a partire dalle olive, «SAPORI & SALUTE», 2007, 2, pp. 17 - 18 [Scientific article]
