Alessandra Bendini
ProfessorÂ
Department of Agricultural-Food Science and Technology
Bologna University
Italy
Biography
Dr. Alessandra Bendini is affiliated to Department of Agricultural-Food Science and Technology, Bologna University, ITALY. Dr. Alessandra Bendini is currently providing services as Professor . Dr. Alessandra Bendini has authored and co-authored multiple peer-reviewed scientific papers and presented works at many national and International conferences. Dr. Alessandra Bendini contributions have acclaimed recognition from honourable subject experts around the world. Dr. Alessandra Bendini is actively associated with different societies and academies. Dr. Alessandra Bendini academic career is decorated with several reputed awards and funding.
Research Interest
sensory analysis,Chromatographic analysis
Publications
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Hachicha Hbaieb, Rim; Kotti, Faten; Valli, Enrico; Bendini, Alessandra; Gallina Toschi, Tullia; Gargouri, Mohamed, Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2017, 62, pp. 43 - 50
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Sara Barbieri; Sara Spinelli; Alessandra Bendini; Rosa Palagano; Giovanna Cosenza; Tullia Gallina Toschi, Comunicare la qualità sensoriale del prosciutto cotto: confronto tra i profili generati dal Panel addestrato ed il giudizio dei consumatori, in: AA. VV., Atti del VI Convegno Nazionale della Società Italiana di Scienze Sensoriali, 2017, pp. 159 - 164 (atti di: VI Convegno Nazionale della Società Italiana di Scienze Sensoriali, Bologna, 30 Novembre 2016 - 02 Dicembre 2016)
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Nsir, A.; Taamalli, A.; Valli, E.; Bendini, A.; Gallina Toschi, T.; Zarrouk, M., Chemical Composition and Sensory Quality of Tunisian ‘Sayali’ Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time, «JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY», 2017, 94, pp. 913 - 922
