Alessandra Bendini

Researcher/Associate Professor

University of Bologna
Country flagItaly

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About

Alessandra Bendini is an Associate Professor at the University of Bologna, Italy. Her research focuses on food quality and sensory analysis, particularly in olive oil and meat products. Recent articles explore topics such as the monitoring of olive oil quality, the development of portable sensor systems for food analysis, and the sensory profiles of various food products. She is actively engaged in innovative methodologies for assessing food quality and sensory perception.

Articles (10)

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Collaborators (18)

Ada Braghieri

Associated Professor

Università degli Studi di Napoli Federico II

ITALY
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corrado pacelli

professore associato

Università degli Studi di Napoli Federico II

ITALY
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Flavia Gasperi

Associate Professor

University of Trento

ITALY
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Maurizio Servili

University of Perugia

ITALY
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CATERINA DINNELLA

University of Florence

ITALY
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Stefano Predieri

-

ITALY
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Tullia Gallina Toschi

Full Professor

University of Bologna

ITALY
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Rossella DI MONACO

Professore Associato

Università degli Studi di Napoli Federico II

ITALY
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Maria Piochi

Assistant Professor in Food Science and Technology

University of Gastronomic Sciences

ITALY
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Francesca Soglia

Senior assistant professor (fixed-term)

University of Bologna

ITALY
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ENRICO CASADEI

Junior assistant professor

University of Bologna

ITALY
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Monica Laureati

Associate professor

University of Milan

ITALY
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Ana Srbinovska

University of Udine

ITALY
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ERMINIO MONTELEONE

Full Professor

University of Florence

ITALY
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Luisa Torri

Associate Professor, Food Science and Technology - Sensory and Consumer Science

University of Gastronomic Sciences

ITALY
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ELLA PAGLIARINI

University of Milan

ITALY
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Maria Pérez Bosch

Profesora Agregada Serra Hunter

University of Barcelona

SPAIN
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Eugenio Aprea

Professor (associate)

University of Trento

ITALY
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