Tullia Gallina Toschi

University of Trento — Italy

Chemistry · Physical Sciences

49h-index7.6kcitations378works3.32yr avg
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Research Topics

Edible Oils Quality and Analysis(172), Spectroscopy and Chemometric Analyses(96), Advanced Chemical Sensor Technologies(66), Sensory Analysis and Statistical Methods(40), Meat and Animal Product Quality(35)

Publications378 total

Pork Salami With Pumpkin and Walnut Press Cakes Exhibits Increased PUFA Content but Reduced Lipid Stability During Storage
European Journal of Lipid Science and Technology·2025Open Access
Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic
Foods·2025Open Access
Effect of blending olive leaves and olive mill wastewater on the potential biogas production
Biomass and Bioenergy·2025· 2 citedOpen Access
Changes in the Volatile Profile, Fruity Flavor, and Rancidity in Virgin Olive Oils During Storage by Targeted and Untargeted Analytical Approaches
Foods·2025· 5 citedOpen Access
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay
Foods·2025Open Access
Sensory profile, visual and aromatic instrumental analysis of African tamarillo (Solanum betaceum L.) fruit drinks
LWT·2025Open Access
Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy
International Journal of Gastronomy and Food Science·2025· 2 citedOpen Access
Characterization of New Flavored Oils Obtained Through the Co-Milling of Olives and Vegetable Food Products
Foods·2025· 1 citedOpen Access
Stepwise strategy based on untargeted metabolomic 1H NMR fingerprinting and pattern recognition for the geographical authentication of virgin olive oils
Food Control·2025· 3 citedOpen Access
Evaluation of quality and thermodynamic properties of walnuts (<i>Juglans regia</i> L.) at different ripening levels
Acta Horticulturae·2025
Lipidomic Profile in Cocoa (Theobroma Cacao L.) Beans with Different Clones and Postharvest Conditions
SSRN Electronic Journal·2025Open Access
Qualità, composizione e profilo sensoriale di oli extra vergini di oliva Kalinjot albanesi
Italian Journal of Food Science·2025· 1 citedOpen Access
Gender Perspectives in Sensory and Consumer Science
Elsevier eBooks·2025
A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects
Current Research in Food Science·2025· 5 citedOpen Access
Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils
Journal of Food Engineering·2024· 4 citedOpen Access
Consumers’ perception and liking of breast fillets from broiler chickens fed diets including dehydrated microalgae (Arthrospira spp.) and Black soldier fly (Hermetia illucens)
Future Foods·2024· 3 citedOpen Access
Infrared spectroscopy and chemometrics for predicting commercial categories of virgin olive oils and supporting the panel test
Food Research International·2024· 7 citedOpen Access
Quality and authenticity of saffron and sensory aspects
International Journal of Gastronomy and Food Science·2024· 3 citedOpen Access
A methodological review in sensory analyses of chicken meat
Poultry Science·2024· 14 citedOpen Access
Lipids and Fatty Acid Composition Reveal Differences between Durum Wheat Landraces and Modern Cultivars
Plants·2024· 5 citedOpen Access
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Frequent Co-authors

Alessandra Bendini(28), Lorenzo Cerretani(14), Giovanni Lercker(13), Enrico Valli(8), Monica Laureati(7), Erminio Monteleone(6), Sara Spinelli(6), Caterina Dinnella(6), Luisa Torri(6), Isabella Endrizzi(5), Ella Pagliarini(5), Fiorella Sinesio(4), Flavia Gasperi(4), Rossella Di Monaco(4), Matteo Bonoli(4), Lanfranco S. Conte(3), Diego L. García‐González(3), Ada Braghieri(3), Stefano Predieri(3), Federica Tesini(3)