List of works - Tullia Gallina Toschi

A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil.

scientific article published on 4 April 2014

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

scientific article published on 19 March 2020

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

scientific article published on 20 May 2020

Analytical determination of polyphenols in olive oils

scientific article published on 01 June 2005

Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid.

scientific article published in January 2004

Cardiac and Vascular Synergic Protective Effect of Olea europea L. Leaves and Hibiscus sabdariffa L. Flower Extracts

scientific article published on 9 June 2015

Characterization of olive mill wastewater fractions treatment by integrated membrane process

scientific article published on 9 April 2014

Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

scientific article published on 29 January 2013

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds.

scientific article published on 30 May 2011

Determination of tocopherols and tocotrienols in vegetable oils by nanoliquid chromatography with ultraviolet-visible detection using a silica monolithic column.

scientific article published in January 2010

Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil

Fast Detection of 10 Cannabinoids by RP-HPLC-UV Method in Cannabis sativa L

scientific article published on 04 June 2019

Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography

scientific article published in February 2003

Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection

scientific article published in September 2003

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

scientific article published on 14 July 2020

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

scientific article published on 02 July 2020

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

scientific article published on 15 December 2020

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

scientific article published on 11 May 2020

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

scientific article published on 13 June 2019

Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

scientific article published on 01 January 2003

New filtration systems for extra-virgin olive oil: effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties

scientific article published on 03 April 2012

Olive oil enriched in lycopene from tomato by-product through a co-milling process

scientific article published on 22 May 2015

Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

scientific article published on 3 April 2012

Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques

scientific article

Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils

scientific article published on 26 September 2019

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

scientific article published in November 2004

Rapid screening of fatty acid alkyl esters in olive oils by time domain reflectometry