Tullia Gallina Toschi

Full Professor

University of Bologna

Italy

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About

Tullia Gallina Toschi is a Full Professor at the Università di Bologna, Italy. Her research focuses on the safety and functional properties of food products, geographical authentication of virgin olive oils, and sensory analyses. Recent publications include studies on the volatile profiles of virgin olive oils, consumer perceptions of Parmigiano Reggiano cheese, and the quality and authenticity of saffron.

Articles (22)

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Collaborators (18)

Flavia Gasperi

Associate Professor

University of Trento

ITALY

Tullia Gallina Toschi

Research Interests

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About

Articles (22)

Changes in the Volatile Profile, Fruity Flavor, and Rancidity in Virgin Olive Oils During Storage by Targeted and Untargeted Analytical Approaches

Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic

Stepwise strategy based on untargeted metabolomic 1H NMR fingerprinting and pattern recognition for the geographical authentication of virgin olive oils

Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy

Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay

Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products

A methodological review in sensory analyses of chicken meat

Lipids and Fatty Acid Composition Reveal Differences between Durum Wheat Landraces and Modern Cultivars

Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay

HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach

Quality and authenticity of saffron and sensory aspects

Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils

When Cannabis sativa L. Turns Purple: Biosynthesis and Accumulation of Anthocyanins

Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor System

Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening

Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil

Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves

Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds

Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. <i>Foods</i> 2022, <i>11</i>, 5

A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade

Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test

Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace

Collaborators (18)

Flavia Gasperi

Sebastián Sánchez Villasclaras

Maurizio Servili

CATERINA DINNELLA

Stefano Predieri

Iciar Astiasarán

Marco Setti

Alba Tres

Francesca Soglia

ENRICO CASADEI

Monica Laureati

Andrea Gianotti

Alessandra Bendini

ERMINIO MONTELEONE

Luisa Torri

ELLA PAGLIARINI

Eugenio Aprea

Federica Pasini

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