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Foods (Basel, Switzerland)|December 18, 2020
Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory EvaluationRamón Aparicio-Ruiz, Sara Barbieri, Tullia Gallina Toschi, et al.Poultry Science|September 1, 2024
A methodological review in sensory analyses of chicken meatMatilde Tura, Mara Antonia Gagliano, Enrico Valli, et al.New Biotechnology|February 25, 2018
Potential use of ricotta cheese whey for the production of lactobionic acid by Pseudomonas taetrolens strainsStefania De Giorgi, Noura Raddadi, Angelo Fabbri, et al.Journal of Agricultural and Food Chemistry|July 19, 2017
Detection of Fumonisins in Fresh and Dehydrated Commercial GarlicStefano Tonti, Mara Mandrioli, Paola Nipoti, et al.Food Chemistry|April 1, 2014
Tannin analysis of chestnut bark samples (Castanea sativa Mill.) by HPLC-DAD-MSPatrizia Comandini, María Jesús Lerma-García, Ernesto Francisco Simó-Alfonso, et al.Journal of Chromatography. A|February 13, 2003
Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methodsAlessandra Bendini, Matteo Bonoli, Lorenzo Cerretani, et al.Journal of Agricultural and Food Chemistry|May 27, 2004
Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oilAnnalisa Rotondi, Alessandra Bendini, Lorenzo Cerretani, et al.Resources, Conservation, and Recycling|December 26, 2022
Does the COVID-19 external shock matter on household food waste? The impact of social distancing measures during the lockdownMatteo Vittuari, Matteo Masotti, Elisa Iori, et al.Journal of Agricultural and Food Chemistry|October 17, 2014
Coffee silverskin: characterization, possible uses, and safety aspectsTullia Gallina Toschi, Vladimiro Cardenia, Giorgio Bonaga, et al.International Journal of Food Sciences and Nutrition|May 23, 2015
Olive oil enriched in lycopene from tomato by-product through a co-milling processAlessandra Bendini, Giuseppe Di Lecce, Enrico Valli, et al.Pageof 8