Tullia Gallina Toschi (Tullia Gallina Tosci)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 33

Top Topics

Quality Control

Gas Chromatography

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Plants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Ilaria Grigoletto, Patricia García Salas, Enrico Valli, Alessandra Bendini, Federico Ferioli, Federica Pasini, Sebastián Sánchez, Roberto García-Ruiz, Tullia Gallina Toschi
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach. Foods (Basel, Switzerland) 13 (2) (2024)
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, Alessandra Bendini, Francesca Patrignani, Massimiliano Petracci, Tullia Gallina Toschi, Enrico Valli
Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay. Foods (Basel, Switzerland) 13 (2) (2024)
Mara Mandrioli, Giovanni Maria Poggi, Giampiero Cai, Claudia Faleri, Marco Maccaferri, Roberto Tuberosa, Iris Aloisi, Tullia Gallina Toschi, Simona Corneti
Lipids and Fatty Acid Composition Reveal Differences between Durum Wheat Landraces and Modern Cultivars. Plants (Basel, Switzerland) 13 (13) (2024)
Mara Mandrioli, Giovanni Maria Poggi, Giampiero Cai, Claudia Faleri, Marco Maccaferri, Roberto Tuberosa, Iris Aloisi, Tullia Gallina Toschi, Simona Corneti
Lipids and Fatty Acid Composition Reveal Differences between Durum Wheat Landraces and Modern Cultivars. Plants (Basel, Switzerland) 13 (13) (2024)
Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, Alessandra Bendini, Francesca Patrignani, Massimiliano Petracci, Tullia Gallina Toschi, Enrico Valli
Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay. Foods (Basel, Switzerland) 13 (2) (2024)
Ilaria Grigoletto, Patricia García Salas, Enrico Valli, Alessandra Bendini, Federico Ferioli, Federica Pasini, Sebastián Sánchez, Roberto García-Ruiz, Tullia Gallina Toschi
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach. Foods (Basel, Switzerland) 13 (2) (2024)
Laura Bassolino, Flavia Fulvio, Chiara Pastore, Federica Pasini, Tullia Gallina Toschi, Ilaria Filippetti, Roberta Paris
When Cannabis sativa L. Turns Purple: Biosynthesis and Accumulation of Anthocyanins. Antioxidants (Basel, Switzerland) 12 (7) (2023)
Cristina Anamaria Semeniuc, Mara Mandrioli, Matilde Tura, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Fogarasi Melinda, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Mihaela Ancuţa Rotar, Tullia Gallina Toschi
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening. Foods (Basel, Switzerland) 12 (8) (2023)
Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili
Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. Foods (Basel, Switzerland) 12 (15) (2023)
Matilde Tura, Mara Mandrioli, Enrico Valli, Caterina Dinnella, Tullia Gallina Toschi
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil. Foods (Basel, Switzerland) 12 (3) (2023)
Matilde Tura, Mara Mandrioli, Enrico Valli, Caterina Dinnella, Tullia Gallina Toschi
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil. Foods (Basel, Switzerland) 12 (3) (2023)
Cristina Anamaria Semeniuc, Mara Mandrioli, Matilde Tura, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Fogarasi Melinda, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Mihaela Ancuţa Rotar, Tullia Gallina Toschi
Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening. Foods (Basel, Switzerland) 12 (8) (2023)
Anja Novoselić, Tullia Gallina Toschi, Dora Klisović, Matilde Tura, Karolina Brkić Bubola
Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves. Foods (Basel, Switzerland) 13 (1) (2023)
Marco Grossi, Alessandra Bendini, Enrico Valli, Tullia Gallina Toschi
Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor System. Sensors (Basel, Switzerland) 23 (11) (2023)
Anja Novoselić, Tullia Gallina Toschi, Dora Klisović, Matilde Tura, Karolina Brkić Bubola
Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves. Foods (Basel, Switzerland) 13 (1) (2023)
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11 , 5. Foods (Basel, Switzerland) 11 (15) (2022)
Enrico Valli, Federica Tesini, Matilde Tura, Francesca Soglia, Massimiliano Petracci, Alessandra Bendini, Tullia Gallina Toschi
Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds. Foods (Basel, Switzerland) 11 (14) (2022)
Celeste Lazzarini, Enrico Casadei, Enrico Valli, Matilde Tura, Luigi Ragni, Alessandra Bendini, Tullia Gallina Toschi
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace. Foods (Basel, Switzerland) 11 (3) (2022)
Matilde Tura, Diana Ansorena, Icíar Astiasarán, Mara Mandrioli, Tullia Gallina Toschi
Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test. Antioxidants (Basel, Switzerland) 11 (3) (2022)
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods (Basel, Switzerland) 11 (1) (2021)
Sharon Puleo, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, Rossella Di Monaco
Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food. Foods (Basel, Switzerland) 10 (12) (2021)
Enrico Valli, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda, Tullia Gallina Toschi, Paolo Lucci
In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils. Foods (Basel, Switzerland) 10 (6) (2021)
Sara Spinelli, John Prescott, Lapo Pierguidi, Caterina Dinnella, Elena Arena, Ada Braghieri, Rossella Di Monaco, Tullia Gallina Toschi, Isabella Endrizzi, Cristina Proserpio, Luisa Torri, Erminio Monteleone
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients 13 (3) (2021)
Sara Spinelli, Caterina Dinnella, Federica Tesini, Alessandra Bendini, Ada Braghieri, Cristina Proserpio, Luisa Torri, Nicoletta Antonella Miele, Eugenio Aprea, Agata Mazzaglia, Tullia Gallina Toschi, Erminio Monteleone
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes. Nutrients 12 (5) (2020)
Sara Barbieri, Karolina Brkić Bubola, Alessandra Bendini, Milena Bučar-Miklavčič, Florence Lacoste, Ummuhan Tibet, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi
Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach. Foods (Basel, Switzerland) 9 (3) (2020)
Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Diego L García-González, Tullia Gallina Toschi
An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test. Foods (Basel, Switzerland) 9 (5) (2020)
Ramón Aparicio-Ruiz, Sara Barbieri, Tullia Gallina Toschi, Diego Luis García-González
Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation. Foods (Basel, Switzerland) 9 (12) (2020)
Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Beatriz Quintanilla-Casas, Diego Luis García-González, Tullia Gallina Toschi
Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils. Foods (Basel, Switzerland) 9 (7) (2020)
Rosa Palagano, Enrico Valli, Matilde Tura, Chiara Cevoli, María Del Carmen Pérez-Camino, Wenceslao Moreda, Alessandra Bendini, Tullia Gallina Toschi
Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method. Foods (Basel, Switzerland) 9 (7) (2020)
Beatriz Quintanilla-Casas, Marco Marin, Francesc Guardiola, Diego Luis García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics. Foods (Basel, Switzerland) 9 (10) (2020)
Mara Mandrioli, Matilde Tura, Stefano Scotti, Tullia Gallina Toschi
Fast Detection of 10 Cannabinoids by RP-HPLC-UV Method in Cannabis sativa L. Molecules (Basel, Switzerland) 24 (11) (2019)
Matilde Tura, Mara Mandrioli, Tullia Gallina Toschi
Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils. Molecules (Basel, Switzerland) 24 (19) (2019)
Alessandra De Toffoli, Sara Spinelli, Erminio Monteleone, Elena Arena, Rossella Di Monaco, Isabella Endrizzi, Tullia Gallina Toschi, Monica Laureati, Fabio Napolitano, Luisa Torri, Caterina Dinnella
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages. Nutrients 11 (6) (2019)