Valli E - Search Results

1

HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach.

Grigoletto I, García Salas P, Valli E, Bendini A, Ferioli F, Pasini F, Sánchez Villasclaras S, García-Ruiz R, Gallina Toschi T. Grigoletto I, et al. Among authors: valli e. Foods. 2024 Jan 16;13(2):285. doi: 10.3390/foods13020285. Foods. 2024. PMID: 38254587 Free PMC article.

2

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.

Bendini A, Valli E, Cerretani L, Chiavaro E, Lercker G. Bendini A, et al. Among authors: valli e. J Agric Food Chem. 2009 Nov 11;57(21):10055-62. doi: 10.1021/jf901813s. J Agric Food Chem. 2009. PMID: 19813731

3

Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.

Valli E, Bendini A, Cerretani L, Fu S, Segura-Carretero A, Cremonini MA. Valli E, et al. J Agric Food Chem. 2010 Jul 28;58(14):8158-66. doi: 10.1021/jf1009582. J Agric Food Chem. 2010. PMID: 20568773

4

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. Toschi TG, et al. Among authors: valli e. J Sci Food Agric. 2012 Nov;92(14):2788-95. doi: 10.1002/jsfa.5666. Epub 2012 Apr 3. J Sci Food Agric. 2012. PMID: 22473814 Clinical Trial.

5

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. Vallverdú-Queralt A, et al. Among authors: valli e. J Agric Food Chem. 2013 Feb 6;61(5):1044-50. doi: 10.1021/jf304631c. Epub 2013 Jan 29. J Agric Food Chem. 2013. PMID: 23320944

6

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. Berardinelli A, et al. Among authors: valli e. J Agric Food Chem. 2013 Nov 20;61(46):10919-24. doi: 10.1021/jf402872m. Epub 2013 Nov 11. J Agric Food Chem. 2013. PMID: 24168174

7

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

Valli E, Bendini A, Popp M, Bongartz A. Valli E, et al. J Sci Food Agric. 2014 Aug;94(10):2124-32. doi: 10.1002/jsfa.6535. Epub 2014 Jan 28. J Sci Food Agric. 2014. PMID: 24338244

8

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. Bendini A, et al. Among authors: valli e. Int J Food Sci Nutr. 2015;66(4):371-7. doi: 10.3109/09637486.2015.1035230. Epub 2015 May 22. Int J Food Sci Nutr. 2015. PMID: 26001089

9

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. Reboredo-Rodríguez P, et al. Among authors: valli e. Food Chem. 2016 Dec 1;212:162-71. doi: 10.1016/j.foodchem.2016.05.135. Epub 2016 May 20. Food Chem. 2016. PMID: 27374520

10

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. Bendini A, et al. Among authors: valli e. J Sci Food Agric. 2017 Aug;97(10):3261-3267. doi: 10.1002/jsfa.8174. Epub 2017 Jan 27. J Sci Food Agric. 2017. PMID: 27976376

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