PALAGANO, ROSA
PALAGANO, ROSA
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Assegnisti
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils
2018 Bendini A., Palagano R., Valli E., Cevoli C., Winkelmann O., Gallina Toschi T.
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.
Children preferences of coloured fresh cheese prepared during an educational laboratory
2015 Tesini, F; Laureati, M.; Palagano, R.; Mandrioli, M.; Pagliarini, E.; Gallina Toschi, T.
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
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds
2020 Rosa Palagano, Enrico Valli, Chiara Cevoli, Alessandra Bendini, Tullia Gallina Toschi
COMPLIANCE WITH EU VS. EXTRA-EU LABELLED GEOGRAPHICAL PROVENANCE IN VIRGIN OLIVE OILS: A RAPID UNTARGETED CHROMATOGRAPHIC APPROACH BASED ON VOLATILE COMPOUNDS [VERIFICA DELLA CONFORMITÀ DELL’INDICAZIONE DI ORIGINE EUROPEA ED EXTRA-EUROPEA NEGLI OLI VERGINI DI OLIVA: UN APPROCCIO RAPIDO CROMATOGRAFICO DI TIPO UNTARGETED BASATO SUI COMPOSTI VOLATILI]
2021 Palagano Rosa, Valli Enrico, Cevoli Chiara, Bendini Alessandra, Gallina Toschi Tullia
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
Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil
2019 Grossi M.; Palagano R.; Bendini A.; Ricco B.; Servili M.; Garcia-Gonzalez D.L.; Gallina Toschi T.
DESIGN AND IN-HOUSE VALIDATION OF A PORTALE SYSTEM FOR THE DETERMINATION OF FREE ACIDITY IN VIRGIN OLIVE OIL [PROGETTAZIONE E VALIDAZIONE IN LABORATORIO DI UN SISTEMA PORTATILE PER LA DETERMINAZIONE DELL’ACIDITÀ LIBERA IN OLI DI OLIVA VERGINI]
2021 Grossi Marco, Palagano Rosa, Bendini Alessandra, Ricco Bruno, Servili Maurizio, Garcia Gonzales Diego Luis, Gallina Toschi Tullia
Determination of fatty acids ethyl esters in virgin olive oils: proposals to enhance the EU official method
2018 Palagano R., Bendini A., Valli E., Tura M., Pérez-Camino M. C., Joffre F., Lacoste F., Moreda W., Gallina Toschi T.
Effects of archaic olive and oil storage methods still used in southern Tunisia on olive oil quality
2018 El-Gharbi, S.; Tekaya, M.; Bendini, A.; Valli, E.; Palagano, R.; Gallina Toschi, T.; Hammami, M.; Mechri, B.
Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
2020 Rosa Palagano; Enrico Valli; Matilde Tura; Chiara Cevoli; María del Carmen Pérez-Camino; Wenceslao Moreda; Alessandra Bendini; Tullia Gallina Toschi
FATTY ACID ETHYL ESTERS IN VIRGIN OLIVE OILS: IN-HOUSE VALIDATION OF A REVISED METHOD [ESTERI ETILICI DI ACIDI GRASSI IN OLI VERGINI DI OLIVA: VALIDAZIONE INTERNA DI UN METODO REVISIONATO]
2021 Palagano R.; Valli E.; Tura M.; Cevoli C.; Perez-Camino M.C.; Moreda W.; Bendini A.; Toschi T.G.
Food neophobia, odour sensitivity and overall flavour perceptions in food
2018 Di Monaco R., Cavella S., Miele N. A., Puleo S., Braghieri A., Napolitano F., Riviezzi A. M., Bendini A., Palagano R., Gallina Toschi T.
For..mangiamo in un’ora: laboratorio di caseificazione a colori per il Festival della Scienza
2014 Tesini, Federica; Mandrioli, Mara; Palagano, Rosa; Gallina Toschi, Tullia
In-house Validation of Two Analytical Protocols for Time-saving Alternative Determination of Fatty Acid Ethyl Esters in Virgin Olive Oils
2019 Alessandra Bendini, Rosa Palagano, Enrico Valli, Maria del Carmen Perez-Camino, Wenceslao Moreda, Tullia Gallina Toschi
Italian and Spanish commercial tomato sauces for pasta dressing: Study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry
2017 Bendini, Alessandra; Vallverdú-Queralt, Anna; Valli, Enrico; Palagano, Rosa; Lamuela-Raventos, Rosa Maria; Gallina Toschi, Tullia
Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and SPME-GC-MS
2016 A. Bendini; A. Vallverdu-Queralt; E. Valli; R. Palagano; R. M. Lamuela-Raventos; T. Gallina Toschi
Italian cold-pressed hazelnut oils: conjoint analysis of sensory quality vs volatile profile
2014 F. Tesini; R. Palagano; E. Valli; S. Barbieri; A. Bendini; T. Gallina Toschi
Quality evaluation of sunflower and hazelnut cold-pressed oils by a sensory approach
2014 Bendini A.; Barbieri S.; Moradi L.; Palagano R.; Valli E.; Gallina Toschi T.