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Enrico Valli
Enrico Valli
Department of Agricultural and Food Sciences, Università di Bologna - Alma Mater
Email verificata su unibo.it - Home page
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Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future
L Conte, A Bendini, E Valli, P Lucci, S Moret, A Maquet, F Lacoste, ...
Trends in Food Science & Technology 105, 483-493, 2020
1472020
Virgin olive oil in preventive medicine: From legend to epigenetics
G Caramia, A Gori, E Valli, L Cerretani
European Journal of Lipid Science and Technology 114 (4), 375-388, 2012
1032012
Individual variation in PROP status, fungiform papillae density, and responsiveness to taste stimuli in a large population sample
C Dinnella, E Monteleone, M Piochi, S Spinelli, J Prescott, L Pierguidi, ...
Chemical senses 43 (9), 697-710, 2018
782018
Rapid and innovative instrumental approaches for quality and authenticity of olive oils
E Valli, A Bendini, A Berardinelli, L Ragni, B Riccò, M Grossi, ...
European Journal of Lipid Science and Technology 118 (11), 1601-1619, 2016
772016
Sustainability and quality in the food supply chain. A case study of shipment of edible oils
R Manzini, R Accorsi, Z Ayyad, A Bendini, M Bortolini, M Gamberi, E Valli, ...
British Food Journal 116 (12), 2069-2090, 2014
662014
Emerging trends in olive oil fraud and possible countermeasures
E Casadei, E Valli, F Panni, J Donarski, JF Gubern, P Lucci, L Conte, ...
Food Control 124, 107902, 2021
572021
A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012)
P Reboredo‐Rodríguez, E Valli, A Bendini, G Di Lecce, J Simal‐Gándara, ...
European journal of lipid science and technology 118 (10), 1593-1599, 2016
562016
Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis
A Bendini, S Barbieri, E Valli, K Buchecker, M Canavari, TG Toschi
European Journal of Lipid Science and Technology 113 (11), 1375-1384, 2011
552011
Characterization of virgin olive oils produced with autochthonous Galician varieties
P Reboredo-Rodríguez, C González-Barreiro, B Cancho-Grande, E Valli, ...
Food chemistry 212, 162-171, 2016
492016
Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils
B Quintanilla-Casas, S Bertin, K Leik, J Bustamante, F Guardiola, E Valli, ...
Food chemistry 307, 125556, 2020
462020
Sensory analysis of virgin olive oil
A Bendini, E Valli, S Barbieri, TG Toschi
Olive Oil—Constituents, Quality, Health Properties and Bioconversions …, 2012
452012
Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products
S Barbieri, A Bendini, E Valli, TG Toschi
Journal of Food Composition and Analysis 44, 186-195, 2015
422015
A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress
RM Maggio, E Valli, A Bendini, AM Gómez-Caravaca, TG Toschi, ...
Food Chemistry 127 (1), 216-221, 2011
422011
Olive oil enriched in lycopene from tomato by-product through a co-milling process
A Bendini, G Di Lecce, E Valli, S Barbieri, F Tesini, T Gallina Toschi
International Journal of Food Sciences and Nutrition 66 (4), 371-377, 2015
402015
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test
E Valli, F Panni, E Casadei, S Barbieri, C Cevoli, A Bendini, ...
Foods 9 (5), 657, 2020
372020
Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: Focus on the hydrolytic and oxidative state
A Bendini, E Valli, L Cerretani, E Chiavaro, G Lercker
Journal of agricultural and food chemistry 57 (21), 10055-10062, 2009
372009
Semi‐industrial ultrasound‐assisted virgin olive oil extraction: Impact on quality
B Almeida, E Valli, A Bendini, T Gallina Toschi
European Journal of Lipid Science and Technology 119 (1), 1600230, 2017
362017
Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets
A Vallverdú-Queralt, A Bendini, F Tesini, E Valli, RM Lamuela-Raventos, ...
Journal of agricultural and food chemistry 61 (5), 1044-1050, 2013
362013
Organic and conventional nonflavored yogurts from the Italian market: Study on sensory profiles and consumer acceptability
T Gallina Toschi, A Bendini, S Barbieri, E Valli, ML Cezanne, K Buchecker, ...
Journal of the Science of Food and Agriculture 92 (14), 2788-2795, 2012
352012
Sensory analysis and consumer acceptance of 140 high‐quality extra virgin olive oils
E Valli, A Bendini, M Popp, A Bongartz
Journal of the Science of Food and Agriculture 94 (10), 2124-2132, 2014
342014
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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