| 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 | 153 | 2020 |
| 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 | 104 | 2012 |
| 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 | 80 | 2018 |
| 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 | 77 | 2016 |
| 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 | 69 | 2014 |
| 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 | 60 | 2021 |
| 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 | 59 | 2016 |
| 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 | 59 | 2011 |
| 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 | 51 | 2016 |
| 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 | 48 | 2020 |
| Sensory analysis of virgin olive oil A Bendini, E Valli, S Barbieri, TG Toschi Olive Oil—Constituents, Quality, Health Properties and Bioconversions …, 2012 | 45 | 2012 |
| 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 | 43 | 2011 |
| 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 | 42 | 2015 |
| 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 | 41 | 2015 |
| 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 | 40 | 2020 |
| 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 | 37 | 2017 |
| 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 | 37 | 2013 |
| 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 | 37 | 2009 |
| Macro and micro functional components of a spreadable olive by‐product (pâté) generated by new concept of two‐phase decanter J Lozano‐Sánchez, A Bendini, G Di Lecce, E Valli, T Gallina Toschi, ... European Journal of Lipid Science and Technology 119 (1), 1600096, 2017 | 36 | 2017 |
| Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods L Ragni, A Berardinelli, C Cevoli, E Valli Journal of Food Engineering 111 (1), 66-72, 2012 | 36 | 2012 |
