Search Results - "Toschi, T. Gallina"

Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences by Saba, A., Sinesio, F., Moneta, E., Dinnella, C., Laureati, M., Torri, L., Peparaio, M., Saggia Civitelli, E., Endrizzi, I., Gasperi, F., Bendini, A., Gallina Toschi, T., Predieri, S., Abbà, S., Bailetti, L., Proserpio, C., Spinelli, S.

“…•The original three-factor model of the Taste scale of the HTAS was not confirmed.•The Health scale was effective in differentiating subjects according to…”
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Exploring influences on food choice in a large population sample: The Italian Taste project by Monteleone, E., Spinelli, S., Dinnella, C., Endrizzi, I., Laureati, M., Pagliarini, E., Sinesio, F., Gasperi, F., Torri, L., Aprea, E., Bailetti, L.I., Bendini, A., Braghieri, A., Cattaneo, C., Cliceri, D., Condelli, N., Cravero, M.C., Del Caro, A., Di Monaco, R., Drago, S., Favotto, S., Fusi, R., Galassi, L., Gallina Toschi, T., Garavaldi, A., Gasparini, P., Gatti, E., Masi, C., Mazzaglia, A., Moneta, E., Piasentier, E., Piochi, M., Pirastu, N., Predieri, S., Robino, A., Russo, F., Tesini, F.

“…•Italian Taste is a large-scale study aimed at exploring influences on food choice.•IT explores the complex interplay of factors contributing to food…”
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Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds by Cevoli, C., Cerretani, L., Gori, A., Caboni, M.F., Gallina Toschi, T., Fabbri, A.

“…► This research develop a method with an electronic nose based on metal oxide semiconductor (MOS). ► The develop method with an electronic nose based is…”
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Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition by De Toffoli, A., Monteleone, E., Bucalossi, G., Veneziani, G., Fia, G., Servili, M., Zanoni, B., Pagliarini, E., Gallina Toschi, T., Dinnella, C.

“…Phenols from olive mill waste water (OMWW) represent valuable functional ingredients. The negative impact on sensory quality limits their use in functional…”
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Effects of power ultrasound on immersion freezing parameters of potatoes by Comandini, P., Blanda, G., Soto-Caballero, M.C., Sala, V., Tylewicz, U., Mujica-Paz, H., Valdez Fragoso, A., Gallina Toschi, T.

“…Ultrasound has attracted great interest in recent years and its application in food freezing has shown promising advantages. In the present study the…”
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Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil by Carrasco-Pancorbo, A, Cerretani, L, Bendini, A, Segura-Carretero, A, Del Carlo, M, Gallina-Toschi, T, Lercker, G, Compagnone, D, Fernández-Gutiérrez, A

“…Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol composition low in polyunsaturated fatty acids and due to the…”
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Sensory and instrumental study of Taralli, a typical Italian bakery product by Barbieri, S., Bendini, A., Balestra, F., Palagano, R., Rocculi, P., Gallina Toschi, T.

“…Taralli is a bakery snack food, typical of the south of Italy, that has currently become very popular worldwide as a savory snack or bread substitute. However,…”
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Preliminary investigation of possible effects of mineral clay treatment applied to oils produced from olives: focus on moisture removal and compositional changes by Issaoui, M., Mosbahi, M., Barbieri, S., Flamini, G., Bendini, A., Ascrizzi, R., Gallina Toschi, T., Hammami, M.

“…In this preliminary study, two non-filtered virgin olive oils (one freshly produced VOO-N; one VOO-O stored for one year) were subjected to moisture removal…”
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Flavored olive oils: focus on their acceptability and thermal stability by Issaouia, M., Bendini, A., Souid, S., Flamini, G., Barbieri, S., Gallina Toschi, T., Hammami, M.

“…The presence of flavored olive oils (FOO) on the market represents an answer to an increasing consumer demand for novel and healthy food. This work aims to…”
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SIMULATING INTERNATIONAL SHIPMENTS OF VEGETABLE OILS: FOCUS ON QUALITY CHANGES by Ayyad, Z, Valli, E, Bendini, A, Accorsi, R, Manzini, R, Bortolini, M, Gamberi, M, Toschi, T. Gallina

“…This investigation evaluated the quality changes of commercial vegetable oils after different simulated shipments. In particular, the oils were placed in…”
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EFFECTS OF ARCHAIC OLIVE AND OIL STORAGE METHODS STILL USED IN SOUTHERN TUNISIA ON OLIVE OIL QUALITY by El-Gharbi, S, Tekaya, M, Bendini, A, Valli, E, Palagano, R, Toschi, T. Gallina, Hammami, M, Mechri, B

“…The present paper investigated how virgin olive oil quality is influenced by two different storage conditions that residents of Gabes (Southern Tunisia)…”
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EXTRA VIRGIN OLIVE OIL STORED IN DIFFERENT CONDITIONS: FOCUS ON DIGLYCERIDES by Ayyad, Z, Valli, E, Bendini, A, Adrover-Obrador, S, Femenia, A, Toschi, T Gallina

“…The effects of storage conditions of extra virgin olive oil (EVOO) on the isomerization of diglycerides (DGs) have been investigated. Aliquots of EVOO were…”
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The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods by Pagliarini, E., Proserpio, C., Spinelli, S., Lavelli, V., Laureati, M., Arena, E., Di Monaco, R., Menghi, L., Gallina Toschi, T., Braghieri, A., Torri, L., Monteleone, E., Dinnella, C.

“…•Sour and bitter perception is positively correlated both in water and in model foods.•Sour and bitter perception decrease with age especially at higher taste…”
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ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science by Fantozzi, P, Caboni, M.F, Toschi, T. Gallina, Gerbi, V, Hidalgo, A, Lavelli, V, Perretti, G, Pittia, P, Pompei, C, Rantsiou, K, Rolle, L, Sinigaglia, M, Zanoni, B

“…The year 2015 will certainly be remembered as the Year of the Universal Exposition (EXPO) hosted in Milan, Italy, focusing on a hot theme in the current…”
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CHILDREN PREFERENCES OF COLOURED FRESH CHEESE PREPARED DURING AN EDUCATIONAL LABORATORY by Tesini, F, Laureati, M, Palagano, R, Mandrioli, M, Pagliarini, E, Toschi, T. Gallina

“…Choices among young consumers are mainly driven by food preferences; in particular, a connection between appearance and acceptance of food has been…”
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Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins by Pelillo, M., Biguzzi, B., Bendini, A., Gallina Toschi, T., Vanzini, M., Lercker, G.

“…There is an increasing interest in the biological and technological role of natural antioxidants present in green tea extracts. This is due to the inhibition…”
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Pressurized solvent extraction of total lipids in poultry meat by Toschi, T.Gallina, Bendini, A, Ricci, A, Lercker, G

“…Pressurized solvent extraction is an innovative method for rapid extraction of analytes. It uses liquid solvents at high temperature (from 60 to 200 °C) and…”
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An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins by Pelillo, M., Bonoli, M., Biguzzi, B., Bendini, A., Gallina Toschi, T., Lercker, G.

“…A rapid RP-HPLC method was applied to the analysis of a green tea extract (GTE). The use of a C-18 column with an internal diameter (ID) of 3.0 mm was compared…”
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Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid by Pelillo, M, Cuvelier, M.E, Biguzzi, B, Gallina Toschi, T, Berset, C, Lercker, G

“…Antioxidant activity of vegetable extracts is related to the nature and the amount of active components, mainly polyphenols; therefore, a correct…”
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Evaluation of 3,5-stigmastadiene content of edible oils : Comparison between the traditional capillary gas chromatographic method and the on-line high performance liquid chromatography-capillary gas chromatographic analysis by GALLINA TOSCHI, T. G, BENDINI, A, LERCKER, G

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