BARBIERI, SARA
BARBIERI, SARA
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Assegnisti
"Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study.
2013 Tesini F.; Barbieri S.; Ayyad Z.; Bendini A.; Valli E.; Gallina Toschi T.
A homemade color scaling ruler as a fast and cheap tool for sensory analysis of tomato juces
2012 F. Tesini; A. Valleverdue-Queralt; G. Di Lecce; S. Barbieri; T. Gallina Toschi
A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils
2018 Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Ole Winkelmann, Florence Lacoste, Milena Bučar-Miklavčič, Karolina Brkić Bubola, Ummuhan Tibet, Diego Luis García González, Tullia Gallina Toschi
A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study
2013 Tesini F.; Barbieri S.; Ayyad Z.; Bendini A.; Gallina Toschi T.;
Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach
2020 Sara Barbieri, Karolina Brkic Bubola, Alessandra Bendini, Milena Bucar-Miklavcic , Florence Lacoste, Ummuhan Tibet, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi
Alignment and proficiency of virgin olive oil sensory panels: the OLEUM approach [Allineamento ed efficienza dei panel sensoriali che valutano l'olio di oliva vergine: l'approccio OLEUM]
2021 Sara BARBIERI, Karolina BRKIĆ BUBOLA, Alessandra BENDINI, Milena BUČAR-MIKLAVČIČ, Florence LACOSTE, Ummuhan TIBET, Ole WINKELMANN, Diego Luis GARCÍA-GONZÁLEZ, Tullia GALLINA TOSCHI
An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test
2020 Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Diego L. García-González, Tullia Gallina Toschi
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage
2024 Rosalba Tucci, Enrico Casadei, Enrico Valli, Chiara Cevoli, Sara Barbieri, Silvia Mingione, Alessandra Bendini, Tullia Gallina Toschi.
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability
2011 Barbieri S.; Gallina Toschi T.; Valli E.; Gottardi F.; Canavari M.; Bendini A.
Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability
2011 S. Barbieri; T. Gallina Toschi ; E. Valli; F. Gottardi; M. Canavari; A. Bendini
Bitterness and pungency perceived in extra virgin olive oil and in other foods: is there any relation?
2016 Valli, E.; Barbieri, S.; Tesini, F.; Palagano, R.; Sgarzi, F.; Bendini, A.; Gallina Toschi, T.
Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza
2013 Pierini F.; Barbieri S.; Tesini F.; Bendini A.; Gallina Toschi T.
Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds
2019 Tullia Gallina Toschi, Matilde Tura, Enrico Valli, Sara Barbieri, Mara Mandrioli, Alessandra Bendini, Rosamaria Cristina Rubino
Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID
2018 Enrico Valli, Diego Luis García-González, Ramon Aparicio-Ruiz, Enrico Casadei, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi
Communicating the sensory quality of cooked ham: a comparison between product profiles generated by trained panel and consumers
2016 Sara Barbieri; Sara Spinelli; Alessandra Bendini; Rosa Palagano; Giovanna Cosenza; Tullia Gallina Toschi
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 Valli E.; Tesini F.; Barbieri S.; Bendini A.; Di Lecce G.; Gallina Toschi T.
Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori
2017 Sara Barbieri; Sara Spinelli; Alessandra Bendini; Rosa Palagano; Giovanna Cosenza; Tullia Gallina Toschi
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 Barbieri, S.; Bendini, A.; Valli, E.; Gallina Toschi, T.
Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils
2017 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
Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils
2020 Sara Barbieri; Chiara Cevoli; Alessandra Bendini; Beatriz Quintanilla-Casas; Diego Luis García-González; Tullia Gallina Toschi
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| "Zonation" of typical extravirgin olive oils by selected minor components and sensory evaluation; an Italian case study. | Tesini F.; Barbieri S.; Ayyad Z.; Bendini A.; Valli E.; Gallina Toschi T. | 2013-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| A homemade color scaling ruler as a fast and cheap tool for sensory analysis of tomato juces | F. Tesini; A. Valleverdue-Queralt; G. Di Lecce; S. Barbieri; T. Gallina Toschi | 2012-01-01 | - | Oxford abstract limited | 4.02 Riassunto (Abstract) | - |
| A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils | Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Ole Winkelmann, Florence Lacoste, Milena Bučar-...Miklavčič, Karolina Brkić Bubola, Ummuhan Tibet, Diego Luis García González, Tullia Gallina Toschi | 2018-01-01 | - | - | 4.02 Riassunto (Abstract) | Abstract PBN 2018 Zagreb.docx |
| A sensory and metabolomic approach for the "zonation" of typical extra virgin olive oils: an Italian case study | Tesini F.; Barbieri S.; Ayyad Z.; Bendini A.; Gallina Toschi T.; | 2013-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach | Sara Barbieri, Karolina Brkic Bubola, Alessandra Bendini, Milena Bucar-Miklavcic , Florence Lacos...te, Ummuhan Tibet, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi | 2020-01-01 | FOODS | - | 1.01 Articolo in rivista | Alignement and proficiency of virgin olive ol sensory panels_The OLEUM approach.pdf |
| Alignment and proficiency of virgin olive oil sensory panels: the OLEUM approach [Allineamento ed efficienza dei panel sensoriali che valutano l'olio di oliva vergine: l'approccio OLEUM] | Sara BARBIERI, Karolina BRKIĆ BUBOLA, Alessandra BENDINI, Milena BUČAR-MIKLAVČIČ, Florence LACOST...E, Ummuhan TIBET, Ole WINKELMANN, Diego Luis GARCÍA-GONZÁLEZ, Tullia GALLINA TOSCHI | 2021-01-01 | LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE | - | 1.06 Abstract in rivista | 260-262.pdf |
| An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test | Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Di...ego L. García-González, Tullia Gallina Toschi | 2020-01-01 | FOODS | - | 1.01 Articolo in rivista | Valli et al_2020.pdf |
| Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage | Rosalba Tucci, Enrico Casadei, Enrico Valli, Chiara Cevoli, Sara Barbieri, Silvia Mingione, Aless...andra Bendini, Tullia Gallina Toschi. | 2024-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability | Barbieri S.; Gallina Toschi T.; Valli E.; Gottardi F.; Canavari M.; Bendini A. | 2011-01-01 | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | - | 1.06 Abstract in rivista | - |
| Bitter, Pungency and Phenol Composition of Extra Virgin Olive Oils: A Study on Consumer Acceptability | S. Barbieri; T. Gallina Toschi ; E. Valli; F. Gottardi; M. Canavari; A. Bendini | 2011-01-01 | - | EURO FED LIPID HEADQUARTERS | 4.02 Riassunto (Abstract) | - |
| 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) | - |
| Caratterizzazione sensoriale di prosciutto cotto pre-affettato e percezione della freschezza | Pierini F.; Barbieri S.; Tesini F.; Bendini A.; Gallina Toschi T. | 2013-01-01 | - | Edizioni Cues | 4.01 Contributo in Atti di convegno | - |
| Characterization of a Novel Oil obtained through the Co-milling of Olives and Hemp Seeds | Tullia Gallina Toschi, Matilde Tura, Enrico Valli, Sara Barbieri, Mara Mandrioli, Alessandra Bend...ini, Rosamaria Cristina Rubino | 2019-01-01 | - | - | 4.02 Riassunto (Abstract) | Abstract_EuroFed Lipids_BOOK of ABSTRACT.pdf |
| Combined approaches for the sensory “targetization” of volatile compounds in virgin olive oils by SPME-GC-FID | Enrico Valli, Diego Luis García-González, Ramon Aparicio-Ruiz, Enrico Casadei, Sara Barbieri, Ale...ssandra Bendini, Tullia Gallina Toschi | 2018-01-01 | - | - | 4.02 Riassunto (Abstract) | Valli_Euro Fed Lipid Belfast_volatiles.pdf |
| 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 | - |
| 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) | - |
| 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 | - |
| 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 |
| 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 |
| Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils | Sara Barbieri; Chiara Cevoli; Alessandra Bendini; Beatriz Quintanilla-Casas; Diego Luis García-Go...nzález; Tullia Gallina Toschi | 2020-01-01 | FOODS | - | 1.01 Articolo in rivista | FGC in tandem with Chemometrics_A rapid screening tool for quality grades of VOOs.pdf |