BARBIERI, SARA

BARBIERI, SARA  

DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI  

Assegnisti  

Mostra records
Risultati 1 - 20 di 63 (tempo di esecuzione: 0.026 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
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 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
I BIOFENOLI NELLE ACQUE DI VEGETAZIONE: ASPETTI ANALITICI A. Bendini; S. Barbieri 2009-01-01 - Dipartimento di Scienze degli Alimenti 2.01 Capitolo / saggio in libro -
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) -
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 -
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.pdf11585_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
Flavored olive oils: focus on their acceptability and thermal stability M. Issaoui, A. Bendini, S. Souid, G. Flamini, S. Barbieri, T. Gallina Toschi, M. Hammami 2019-01-01 GRASAS Y ACEITES - 1.01 Articolo in rivista Flavored olive oils focus on their acceptability and thermal stability.pdf
Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation Ramón Aparicio-Ruiz, Sara Barbieri, Tullia Gallina Toschi, Diego L. García-González 2020-01-01 FOODS - 1.01 Articolo in rivista foods-09-01870.pdf
Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire Tesini F.; Valli E.; Barbieri S.; Di Lecce G.; Bendini A.; Gallina Toschi T.; 2012-01-01 - - 4.02 Riassunto (Abstract) -
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 -