Alessandra Bendini

发表

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

Bruno Ricco, Luigi Ragni, Tullia Gallina Toschi, 2016 .

Summary report on sensory-related socio-economic andsensory science literature about organic food products

Maurizio Canavari, Kirsten Buchecker, Nicola Cantore, 2009 .

Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils

Tullia Gallina Toschi, Alessandra Bendini, Francesc Guardiola, 2021 .

Large-scale Evaluation of Shotgun Triacylglycerol Profiling for the Fast Detection of Olive Oil Adulteration

Giulia Strocchi, Wenceslao Moreda, Tullia Gallina Toschi, 2021, Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.

Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

Diego L. García-González, Ramón Aparicio-Ruiz, Karolina Brkić Bubola, 2021 .

Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.

Antonio Segura-Carretero, Lorenzo Cerretani, Rosa Quirantes-Piné, 2011, Journal of agricultural and food chemistry.

Extra virgin olive oil stored in different conditions: Focus on diglycerides

A. Femenia, Enrico Valli, Alessandra Bendini, 2015 .

A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar

Fabio Chinnici, Andrea Antonelli, Alessandra Bendini, 2008 .

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

Lorenzo Cerretani, Angelo Cichelli, Dario Compagnone, 2009 .

Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

Lorenzo Cerretani, María Jesús Lerma-García, Alessandra Bendini, 2009 .

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.

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

Ana María Gómez-Caravaca, Antonio Segura-Carretero, Lorenzo Cerretani, 2009 .

Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics

Antonio Segura-Carretero, Jesús Lozano-Sánchez, Lorenzo Cerretani, 2010 .

Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil

Lorenzo Cerretani, Alessandra Bendini, Emma Chiavaro, 2011 .

Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones

Lorenzo Cerretani, Alessandra Bendini, Maria Fiorenza Caboni, 2007 .

Rapid screening of fatty acid alkyl esters in olive oils by time domain reflectometry.

Adriano Guarnieri, Luigi Ragni, Tullia Gallina Toschi, 2013, Journal of agricultural and food chemistry.

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

Elena Vittadini, Maria Teresa Rodriguez-Estrada, Lorenzo Cerretani, 2008, Food chemistry.

Simulating International Shipments of Vegetable Oils: Focus on Quality Changes

Mauro Gamberi, Marco Bortolini, Riccardo Manzini, 2016 .

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

Lorenzo Cerretani, María Jesús Lerma-García, Alessandra Bendini, 2009, Journal of agricultural and food chemistry.

A capacitive technique to assess water content in extra virgin olive oils

Eleonora Iaccheri, Luigi Ragni, Tullia Gallina Toschi, 2013 .

An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins

Alessandra Bendini, Matteo Bonoli, T. Gallina Toschi, 2004 .

Sustainability and quality in the food supply chain. A case study of shipment of edible oils

Mauro Gamberi, Marco Bortolini, Riccardo Manzini, 2014 .

Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

Antonio Segura-Carretero, Lorenzo Cerretani, Alessandra Bendini, 2007, Molecules.

Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis

Maurizio Canavari, Kirsten Buchecker, Tullia Gallina Toschi, 2011 .

STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW

Lorenzo Cerretani, Alessandra Bendini, G. Fregapane, 2009 .

Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil

Lorenzo Cerretani, Angelo Cichelli, Tullia Gallina Toschi, 2010 .

Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

Tullia Gallina Toschi, Enrico Valli, Alessandra Bendini, 2013, Journal of agricultural and food chemistry.

Application of a spectroscopic method to estimate the olive oil oxidative status.

Lorenzo Cerretani, Alessandra Bendini, Syed Tufail Hussain Sherazi, 2010 .

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

Lorenzo Cerretani, María Jesús Lerma-García, Chiara Cevoli, 2010 .

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 .

A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress

Ana María Gómez-Caravaca, Lorenzo Cerretani, Tullia Gallina Toschi, 2011 .

In‐process monitoring in industrial olive mill by means of FT‐NIR

Lorenzo Cerretani, Tullia Gallina Toschi, Alessandra Bendini, 2007 .

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

Lorenzo Cerretani, Alessandra Bendini, Emma Chiavaro, 2010 .

Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

Lorenzo Cerretani, Ernestina Casiraghi, Alessandra Bendini, 2010 .

Sensory Analysis of Virgin Olive Oil

Tullia Gallina Toschi, Alessandra Bendini, T. G. Toschi, 2012 .

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils.

Lorenzo Cerretani, Alessandra Bendini, A. Bendini, 2008, Food chemistry.