Alessandra Bendini
Researcher/Associate Professor
Research Interests
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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
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2023
Year:
2022
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2022
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2022
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2022
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2022
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2021
Year:
2021
Year:
2021
Collaborators (18)
Ada Braghieri
Associated Professor
Università degli Studi di Napoli Federico II
corrado pacelli
professore associato
Università degli Studi di Napoli Federico II
Flavia Gasperi
Associate Professor
University of Trento
Maurizio Servili
University of Perugia
CATERINA DINNELLA
University of Florence
Stefano Predieri
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Tullia Gallina Toschi
Full Professor
University of Bologna
Rossella DI MONACO
Professore Associato
Università degli Studi di Napoli Federico II
Maria Piochi
Assistant Professor in Food Science and Technology
University of Gastronomic Sciences
Francesca Soglia
Senior assistant professor (fixed-term)
University of Bologna
ENRICO CASADEI
Junior assistant professor
University of Bologna
Monica Laureati
Associate professor
University of Milan
Ana Srbinovska
University of Udine
ERMINIO MONTELEONE
Full Professor
University of Florence
Luisa Torri
Associate Professor, Food Science and Technology - Sensory and Consumer Science
University of Gastronomic Sciences
ELLA PAGLIARINI
University of Milan
Maria Pérez Bosch
Profesora Agregada Serra Hunter
University of Barcelona
Eugenio Aprea
Professor (associate)
University of Trento
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