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 von Bonoli, Matteo, Bendini, Alessandra, Cerretani, Lorenzo, Lercker, Giovanni, Gallina Toschi, Tullia

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Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil von Rotondi, Annalisa, Bendini, Alessandra, Cerretani, Lorenzo, Mari, Matteo, Lercker, Giovanni, Toschi, Tullia Gallina

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Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia von Cerretani, L, Bendini, A, Del Caro, A, Piga, A, Vacca, V, Caboni, M.F, Toschi, T.G

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Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat von Cavani C.,  , Bianchi M., Petracci M., Toschi T.G., Parpinello G.P., Kuzminsky G., Morera P.

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Calculation of the molar absorptivity of polyphenols by using liquid chromatography with diode array detection: the case of carnosic acid von Pelillo, M, Cuvelier, M.E, Biguzzi, B, Toschi, T.G, Berset, C, Lercker, G

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Gas chromatographic study on high-temperature thermal degradation products of methyl linoleate hydroperoxides von Toschi, T.G. (University of Bologna, Bologna, Italy.), Costa, A, Lercker, G

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comparison of silver ion HPLC plus GC with fourier-transform IR sepctroscopy for the determination of trans double bonds in unsaturated fatty acids von Toschi, T.G, Capell, P, Holt, C, Christie, W.W

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Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat von Cavani, C, Bianchi, M, Petracci, M, Toschi, T.G, Parpinello, G.P, Kuzminsky, G, Morera, P, FINZI, A

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