Tullia Gallina Toschi

Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini et al. · Journal of Agricultural and Food Chemistry · 2005 · 282 citations

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Annalisa Rotondi, Alessandra Bendini, Lorenzo Cerretani et al. · Journal of Agricultural and Food Chemistry · 2004 · 242 citations

Food Chemistry, Polyphenolics, Olive Ripening Degree +15

Analytical determination of polyphenols in olive oils

Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini et al. · Journal of Separation Science · 2005 · 203 citations

Food Chemistry, Phenolic Patterns, Polyphenolics +12

Exploring influences on food choice in a large population sample: The Italian Taste project

Erminio Monteleone, Sara Spinelli, Caterina Dinnella et al. · Food Quality and Preference · 2017 · 161 citations · Full text

Food Choice, Nutrition, Food Marketing +11

Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

Matteo Bonoli, Alessandra Bendini, Lorenzo Cerretani et al. · Journal of Agricultural and Food Chemistry · 2004 · 151 citations