Tullia Gallina Toschi

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Alessandra Bendini, Milena Bučar-Miklavčič, Florence Lacoste, 2020, Foods.

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

Alessandra Bendini, Sara Barbieri, Diego Luis García-González, 2020, Foods.

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Alessandra Bendini, Enrico Valli, Chiara Cevoli, 2020, Foods.

Overview of Frauds in Virgin Olive Oils and New Markers and Analytical Methods to Detect Their Authenticity and Quality. the OLEUM Project

Tullia Gallina Toschi, 2021 .

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics.

Tullia Gallina Toschi, Alessandra Bendini, Alessandro Zappi, 2016, Food chemistry.

Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

Tullia Gallina Toschi, Alessandra Bendini, Rosa Palagano, 2016, Heliyon.

Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

Lorenzo Cerretani, Tullia Gallina Toschi, Alessandra Bendini, 2006 .