Sfoglia per Autore
Peculiar sensory notes, related volatile profiles and origin of extra virgin olive oils. The case of the so called “boxwood” attribute
2013-01-01 Tesini F.; Barbieri S.; Bendini A.; Valli E.; Gottardi F.; Gallina Toschi T.
Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano
2013-01-01 Barbieri S.; Bendini A.; Gottardi F.; Gallina Toschi T.
Olfactory fingerprint of extra virgin olive oils: Fast analysis by Flash Gas Chromatography (FGC) Electronic Nose and coupling with sensory data
2013-01-01 Barbieri S.; Bendini A.; Barbanera M.; Gottardi F.; Gallina Toschi T.
Comparison between volatiles analysis of extra virgin olive oils by flash gas chromatography (FGC) electronic nose and by solid phase micro-extraction (SPME) coupled with gas chromatography - mass spectrometry (GC-MS)
2013-01-01 Valli E.; Tesini F.; Barbieri S.; Bendini A.; Di Lecce G.; Gallina Toschi T.
Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields
2013-01-01 A. Vallverdú-Queralt; A. Bendini; S. Barbieri; G. Di Lecce; O. Martin-Belloso; T. Gallina Toschi
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile
2014-01-01 F. Tesini; R. Palagano; E. Valli; S. Barbieri; A. Bendini; T. Gallina Toschi
Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence
2014-01-01 Barbieri, Sara; Bendini, Alessandra
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality
2014-01-01 S. Barbieri; F. Balestra; P. Rocculi; T. Gallina Toschi; A. Bendini
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach
2014-01-01 Bendini A.; Barbieri S.; Moradi L.; Palagano R.; Valli E.; Gallina Toschi T.
Olive oil enriched in lycopene from tomato by-product through a co-milling process
2015-01-01 Bendini, A.; Di Lecce, G.; Valli, E.; Barbieri, S.; Tesini, F.; Gallina Toschi, T.
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products
2015-01-01 Barbieri, S.; Bendini, A.; Valli, E.; Gallina Toschi, T.
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics
2016-01-01 Melucci D.; Bendini A.; Tesini F.; Barbieri S.; Zappi A.; Vichi S.; Conte L.; Gallina Toschi T.
How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance
2016-01-01 Manel, Issaoui; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Gallina Toschi Tullia, ; Cioni Pier Luigi, ; Hammami, Mohamed
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation?
2016-01-01 Valli, E.; Barbieri, S.; Tesini, F.; Palagano, R.; Sgarzi, F.; Bendini, A.; Gallina Toschi, T.
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers
2016-01-01 Sara Barbieri; Sara Spinelli; Alessandra Bendini; Rosa Palagano; Giovanna Cosenza; Tullia Gallina Toschi
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham
2016-01-01 Sara Barbieri; Francesca Soglia; Rosa Palagano; Federica Tesini; Alessandra Bendini; Massimiliano Petracci; Claudio Cavani; Tullia Gallina Toschi
Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare
2017-01-01 Tullia Gallina Toschi; Mara Mandrioli; Valli Enrico; Sgarzi Federica; Serra Valentina; Merli Fausto; Zucchi Giovanni; Barbieri Sara; Di Lecce Giuseppe
TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT
2017-01-01 Tullia Gallina Toschi, Beatriz Quintanilla Casas, Alba Tres Oliver, Julen Bustamante, Francesc Guardiola, Diego L. García González, Ramón Aparicio-Ruiz, Enrico Valli, Sara Barbieri, Enrico Casadei, Florence Lacoste, Milena Bučar-Miklavčič, Ole Winkelmann, Karolina Brkić Bubola, Ummuhan Tibet, Alessandra Bendini, Stefania Vichi
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori
2017-01-01 Sara Barbieri; Sara Spinelli; Alessandra Bendini; Rosa Palagano; Giovanna Cosenza; Tullia Gallina Toschi
Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils
2017-01-01 Sara Barbieri; Enrico Valli; Alessandra Bendini; Ole Winkelmann; Florence Lacoste; Milena Bučar-Miklavčič; Karolina Brkić Bubola; Ummuhan Tibet; Diego Luis García González; Tullia Gallina Toschi
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Peculiar sensory notes, related volatile profiles and origin of extra virgin olive oils. The case of the so called “boxwood” attribute | Tesini F.; Barbieri S.; Bendini A.; Valli E.; Gottardi F.; Gallina Toschi T. | 2013-01-01 | - | Franco Biasoli Fondazione Edmund Mach | 4.01 Contributo in Atti di convegno | - |
| Studio del profilo sensoriale e mappa di preferenza di biscotti denominati "frollini da colazione" del mercato Italiano | Barbieri S.; Bendini A.; Gottardi F.; Gallina Toschi T. | 2013-01-01 | - | Edizioni Cues | 4.01 Contributo in Atti di convegno | - |
| Olfactory fingerprint of extra virgin olive oils: Fast analysis by Flash Gas Chromatography (FGC) Electronic Nose and coupling with sensory data | Barbieri S.; Bendini A.; Barbanera M.; Gottardi F.; Gallina Toschi T. | 2013-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| Comparison between volatiles analysis of extra virgin olive oils by flash gas chromatography (FGC) electronic nose and by solid phase micro-extraction (SPME) coupled with gas chromatography - mass spectrometry (GC-MS) | Valli E.; Tesini F.; Barbieri S.; Bendini A.; Di Lecce G.; Gallina Toschi T. | 2013-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| Volatile Profile and Sensory Evaluation of Tomato Juices Treated with Pulsed Electric Fields | A. Vallverdú-Queralt; A. Bendini; S. Barbieri; G. Di Lecce; O. Martin-Belloso; T. Gallina Toschi | 2013-01-01 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile | F. Tesini; R. Palagano; E. Valli; S. Barbieri; A. Bendini; T. Gallina Toschi | 2014-01-01 | - | - | 4.03 Poster | - |
| Italian Extra Virgin Olive Oils: Chemical and Sensory Characterization, Preference Mapping and Consumer Education for the Product’s Protection and Defence | Barbieri, Sara; Bendini, Alessandra | 2014-01-01 | - | Bari University Press | 4.01 Contributo in Atti di convegno | - |
| Italian taralli as typical bakery products: sensory and physical measurements to assess their quality | S. Barbieri; F. Balestra; P. Rocculi; T. Gallina Toschi; A. Bendini | 2014-01-01 | - | - | 4.03 Poster | - |
| Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach | Bendini A.; Barbieri S.; Moradi L.; Palagano R.; Valli E.; Gallina Toschi T. | 2014-01-01 | LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE | - | 1.01 Articolo in rivista | - |
| Olive oil enriched in lycopene from tomato by-product through a co-milling process | Bendini, A.; Di Lecce, G.; Valli, E.; Barbieri, S.; Tesini, F.; Gallina Toschi, T. | 2015-01-01 | INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | - | 1.01 Articolo in rivista | - |
| Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products | Barbieri, S.; Bendini, A.; Valli, E.; Gallina Toschi, T. | 2015-01-01 | JOURNAL OF FOOD COMPOSITION AND ANALYSIS | - | 1.01 Articolo in rivista | 11585_517175 pdf editoriale.pdf; 11585_517175 Post-print Valli.pdf |
| Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics | Melucci D.; Bendini A.; Tesini F.; Barbieri S.; Zappi A.; Vichi S.; Conte L.; Gallina Toschi T. | 2016-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | FoodChem_Melucci_2016_pubblicato.pdf |
| How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance | Manel, Issaoui; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines...; Gallina Toschi Tullia, ; Cioni Pier Luigi, ; Hammami, Mohamed | 2016-01-01 | NATURAL PRODUCT COMMUNICATIONS | - | 1.01 Articolo in rivista | - |
| Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation? | Valli, E.; Barbieri, S.; Tesini, F.; Palagano, R.; Sgarzi, F.; Bendini, A.; Gallina Toschi, T. | 2016-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers | Sara Barbieri; Sara Spinelli; Alessandra Bendini; Rosa Palagano; Giovanna Cosenza; Tullia Gallina... Toschi | 2016-01-01 | - | - | 4.03 Poster | - |
| Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham | Sara Barbieri; Francesca Soglia; Rosa Palagano; Federica Tesini; Alessandra Bendini; Massimilia...no Petracci; Claudio Cavani; Tullia Gallina Toschi | 2016-01-01 | HELIYON | - | 1.01 Articolo in rivista | 1-s2.0-S2405844016304790-main.pdf |
| Metodo per produrre una soluzione oleosa a base di curcuma per uso alimentare | Tullia Gallina Toschi; Mara Mandrioli; Valli Enrico; Sgarzi Federica; Serra Valentina; Merli Faus...to; Zucchi Giovanni; Barbieri Sara; Di Lecce Giuseppe | 2017-01-01 | - | - | 6.01 Brevetto | - |
| TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT | Tullia Gallina Toschi, Beatriz Quintanilla Casas, Alba Tres Oliver, Julen Bustamante, Francesc Gu...ardiola, Diego L. García González, Ramón Aparicio-Ruiz, Enrico Valli, Sara Barbieri, Enrico Casadei, Florence Lacoste, Milena Bučar-Miklavčič, Ole Winkelmann, Karolina Brkić Bubola, Ummuhan Tibet, Alessandra Bendini, Stefania Vichi | 2017-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori | Sara Barbieri; Sara Spinelli; Alessandra Bendini; Rosa Palagano; Giovanna Cosenza; Tullia Gallina... Toschi | 2017-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils | Sara Barbieri; Enrico Valli; Alessandra Bendini; Ole Winkelmann; Florence Lacoste; Milena Bučar-M...iklavčič; Karolina Brkić Bubola; Ummuhan Tibet; Diego Luis García González; Tullia Gallina Toschi | 2017-01-01 | - | - | 4.02 Riassunto (Abstract) | UNIBO_Euro Fed Lipid 2017.pdf |
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