Rotondi, A.; Cerretani, Lorenzo; Bendini, Alessandra; Mari, M.; Lercker, Giovanni; GALLINA TOSCHI, Tullia, 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]
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]
Chinnici, Fabio; Bendini, Alessandra; Gaiani, Anna; Riponi, Claudio, Radical Scavenging Activities of peels and pulps cv. Golden Deliciuos as related to their phenolic composition, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2004, 52, pp. 4684 - 4689 [Scientific article]
Toschi, T. G.; Bordoni, A.; Hrelia, S.; Bendini, A.; Lercker, G.; Biagi, P. L., The protective role of different green tea extracts after oxidative damage is related to their catechin composition, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2000, 48, pp. 3973 - 3978 [Scientific article]
