Tullia Gallina Toschi

Author

Also Known As

Alma Mater Studiorum - Universiti di Bologna, GALLINA TOSCHI, TULLIA, GOED Omega-3, Gallina Toschi T., Gallina Toschi, T., Gallina Toschi, Tullia, Pietro Rocculi, T G Toschi, T Gallina Toschi, T Toschi

378

Publications

7.6K

Citations

H-Index

164

Concepts

All Affiliations

University of Bologna Instituto de la Grasa Universitat de Barcelona Research Centre for Cereal and Industrial Crops University of Florence

About

Tullia Gallina Toschi is an author at University of Bologna specializing in food chemistry, health sciences, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	33	63	2.8K
2	Medicine	24	33	1.8K
3	Engineering	21	31	1.2K
4	Management	3	3	165
5	Natural Sciences	3	3	118

Tullia Gallina Toschi

150

Publications

Citations

H-Index

Page 1

	Year	Citations
Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini, Journal of Agricultural and Food Chemistry	2005	282
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, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsOlive Ripening DegreeEngineeringBiochemistry	2004	242
Analytical determination of polyphenols in olive oils Alegría Carrasco‐Pancorbo, Lorenzo Cerretani, Alessandra Bendini, Journal of Separation Science Food ChemistryPhenolic PatternsPolyphenolicsLipid AnalysisPolar Phenolic Fraction	2005	203
Exploring influences on food choice in a large population sample: The Italian Taste project Erminio Monteleone, Sara Spinelli, Caterina Dinnella, Food Quality and Preference Food ChoiceNutritionFood MarketingBehavioral SciencesHealth Sciences	2017	161
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, Journal of Agricultural and Food Chemistry	2004	151
Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics Dora Melucci, Alessandra Bendini, Federica Tesini, Food Chemistry	2016	143
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds Chiara Cevoli, Lorenzo Cerretani, Alessio Gori, Food Chemistry Pecorino CheesesVolatile CompoundsFood AnalysisFood EngineeringElectronic Nose	2011	138
Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts Alessandra Bendini, Lorenzo Cerretani, Luca Pizzolante, European Food Research and Technology Phenol ContentAntimicrobial ActivitiesBiochemistryMedicinePassiflora Spp	2005	129
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions Emanuele Boselli, María Fiorenza Caboni, María Teresa Rodríguez‐Estrada, Food Chemistry Food ChemistryFood AnalysisCommercial Retail ConditionsTurkey MeatMeat Quality	2004	127
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice Seyedeh Parya Samaei, Mohammad Ghorbani, Davide Tagliazucchi, Food Chemistry Food ChemistryNutritionFood FunctionFood Bioactive CompoundNutraceutical Ingredient	2020	126

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