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Items: 1 to 20 of 47

1.

Retraction notice to Polar and apolar extra virgin olive oil and leaf extracts as a promising anti-inflammatory natural treatment for osteoarthritis. ACTHIS_119_4 (2017) 407-416.

Nsir H, Szychlinska MA, Cardile V, Graziano ACE, Avola R, Esafi H, Bendini A, Zarouk M, Loreto C, Rapisarda V, Castrogiovanni P, Musumeci G.

Acta Histochem. 2018 Jan;120(1):64. doi: 10.1016/j.acthis.2017.08.001. No abstract available.

PMID:
29268863
2.

RETRACTED: Polar and apolar extra virgin olive oil and leaf extracts as a promising anti-inflammatory natural treatment for osteoarthritis.

Nsir H, Szychlinska MA, Cardile V, Graziano ACE, Avola R, Esafi H, Bendini A, Zarouk M, Loreto C, Rapisarda V, Castrogiovanni P, Musumeci G.

Acta Histochem. 2017 May;119(4):407-416. doi: 10.1016/j.acthis.2017.04.005. Epub 2017 Apr 29. Retraction in: Acta Histochem. 2018 Jan;120(1):64.

PMID:
28461019
3.

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.

Bendini A, Vallverdú-Queralt A, Valli E, Palagano R, Lamuela-Raventos RM, Toschi TG.

J Sci Food Agric. 2017 Aug;97(10):3261-3267. doi: 10.1002/jsfa.8174. Epub 2017 Jan 27.

PMID:
27976376
4.

Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham.

Barbieri S, Soglia F, Palagano R, Tesini F, Bendini A, Petracci M, Cavani C, Gallina Toschi T.

Heliyon. 2016 Nov 29;2(11):e00202. eCollection 2016 Nov.

5.

Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review.

Bajoub A, Bendini A, Fernández-Gutiérrez A, Carrasco-Pancorbo A.

Crit Rev Food Sci Nutr. 2018 Mar 24;58(5):832-857. doi: 10.1080/10408398.2016.1225666. Epub 2017 Jul 21. Review.

PMID:
27657556
6.

How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

Issaoui M, Flamini G, Souid S, Bendini A, Barbieri S, Gharbi I, Toschi TG, Cioni PL, Hammami M.

Nat Prod Commun. 2016 Jun;11(6):775-80.

PMID:
27534114
7.

Characterization of virgin olive oils produced with autochthonous Galician varieties.

Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Valli E, Bendini A, Gallina Toschi T, Simal-Gandara J.

Food Chem. 2016 Dec 1;212:162-71. doi: 10.1016/j.foodchem.2016.05.135. Epub 2016 May 20.

PMID:
27374520
8.

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.

Food Chem. 2016 Aug 1;204:263-73. doi: 10.1016/j.foodchem.2016.02.131. Epub 2016 Feb 23.

9.

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, Toschi TG.

Int J Food Sci Nutr. 2015;66(4):371-7. doi: 10.3109/09637486.2015.1035230. Epub 2015 May 22.

PMID:
26001089
10.

A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil.

Bakhouche A, Lozano-Sánchez J, Ballus CA, Bendini A, Gallina-Toschi T, Fernández-Gutiérrez A, Segura-Carretero A.

Talanta. 2014 Sep;127:18-25. doi: 10.1016/j.talanta.2014.03.077. Epub 2014 Apr 4.

PMID:
24913852
11.

Characterization of olive mill wastewater fractions treatment by integrated membrane process.

Di Lecce G, Cassano A, Bendini A, Conidi C, Giorno L, Toschi TG.

J Sci Food Agric. 2014 Nov;94(14):2935-42. doi: 10.1002/jsfa.6637. Epub 2014 Apr 9.

PMID:
24591090
12.

Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.

Valli E, Bendini A, Popp M, Bongartz A.

J Sci Food Agric. 2014 Aug;94(10):2124-32. doi: 10.1002/jsfa.6535. Epub 2014 Jan 28.

PMID:
24338244
13.

Rapid screening of fatty acid alkyl esters in olive oils by time domain reflectometry.

Berardinelli A, Ragni L, Bendini A, Valli E, Conte L, Guarnieri A, Toschi TG.

J Agric Food Chem. 2013 Nov 20;61(46):10919-24. doi: 10.1021/jf402872m. Epub 2013 Nov 11.

PMID:
24168174
14.

Volatile profile and sensory evaluation of tomato juices treated with pulsed electric fields.

Vallverdú-Queralt A, Bendini A, Barbieri S, Di Lecce G, Martin-Belloso O, Toschi TG.

J Agric Food Chem. 2013 Feb 27;61(8):1977-84. doi: 10.1021/jf3051126. Epub 2013 Feb 18.

PMID:
23373424
15.

Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

Vallverdú-Queralt A, Bendini A, Tesini F, Valli E, Lamuela-Raventos RM, Toschi TG.

J Agric Food Chem. 2013 Feb 6;61(5):1044-50. doi: 10.1021/jf304631c. Epub 2013 Jan 29.

PMID:
23320944
16.

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents.

Cerretani L, Bendini A, Rinaldi M, Paciulli M, Vecchio S, Chiavaro E.

J Oleo Sci. 2012;61(6):303-9.

17.

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.

Toschi TG, Bendini A, Barbieri S, Valli E, Cezanne ML, Buchecker K, Canavari M.

J Sci Food Agric. 2012 Nov;92(14):2788-95. doi: 10.1002/jsfa.5666. Epub 2012 Apr 3.

PMID:
22473814
18.

New filtration systems for extra-virgin olive oil: effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties.

Lozano-Sánchez J, Cerretani L, Bendini A, Gallina-Toschi T, Segura-Carretero A, Fernández-Gutiérrez A.

J Agric Food Chem. 2012 Apr 11;60(14):3754-62. doi: 10.1021/jf205353b. Epub 2012 Apr 3.

PMID:
22433055
19.

Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds.

Lozano-Sánchez J, Giambanelli E, Quirantes-Piné R, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A.

J Agric Food Chem. 2011 Nov 9;59(21):11491-500. doi: 10.1021/jf202596q. Epub 2011 Oct 13.

PMID:
21939275
20.

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils.

Chiavaro E, Rodriguez-Estrada MT, Bendini A, Rinaldi M, Cerretani L.

J Sci Food Agric. 2011 Jan 30;91(2):198-206. doi: 10.1002/jsfa.4165.

PMID:
20859929

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