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Alessandra Bendini

Alessandra Bendini

D-Index & Metrics

Chemistry

D-Index
53
Citations
9938
World Ranking
13096
National Ranking
440

Overview

Alessandra Bendini is affiliated with the University of Bologna in Italy. Their research spans multiple areas within chemistry and agricultural and biological sciences, with a focus on edible oils quality and analysis.

The primary fields of study for Bendini include:

  • Chemistry
  • Agricultural and Biological Sciences

Their subfields of specialization cover:

  • Organic Chemistry
  • Analytical Chemistry
  • Food Science
  • Biomedical Engineering
  • Molecular Biology

Main topics addressed in their research are:

  • Edible Oils Quality and Analysis
  • Spectroscopy and Chemometric Analyses
  • Advanced Chemical Sensor Technologies
  • Sensory Analysis and Statistical Methods
  • Meat and Animal Product Quality
  • Essential Oils and Antimicrobial Activity
  • Identification and Quantification in Food

Recent publications by Alessandra Bendini illustrate a range of studies relevant to food quality and analytical techniques:

  • Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study (2020, Nutrients)
  • Emerging trends in olive oil fraud and possible countermeasures (2021, Food Control)
  • Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace (2022, Foods)
  • An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test (2020, Foods)
  • Remote testing: Sensory test during Covid-19 pandemic and beyond (2021, Food Quality and Preference)

The scientist frequently publishes in the following venues:

  • Foods
  • Food Chemistry
  • Food Control
  • Ams Acta Institutional Research Repository (University of Bologna)
  • Nutrients

Bendini has collaborated extensively with several co-authors, including:

  • Tullia Gallina Toschi
  • Enrico Valli
  • Enrico Casadei
  • Diego L. García-González
  • Beatriz Quintanilla-Casas

Best Publications

  • Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.

    Alessandra Bendini;Lorenzo Cerretani;Alegria Carrasco-Pancorbo;Ana Maria Gómez-Caravaca

  • Radical Scavenging Activities of Peels and Pulps from cv. Golden Delicious Apples as Related to Their Phenolic Composition

    Fabio Chinnici;Alessandra Bendini;and Anna Gaiani;Claudio Riponi

  • Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.

    A Carrasco-Pancorbo;L Cerretani;A Bendini;A Segura-Carretero

  • Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.

    Olfa Baccouri;Mokhtar Guerfel;Bechir Baccouri;Lorenzo Cerretani

  • Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

    Annalisa Rotondi;Alessandra Bendini;Lorenzo Cerretani;Matteo Mari

  • Analytical determination of polyphenols in olive oils.

    Alegria Carrasco-Pancorbo;Lorenzo Cerretani;Alessandra Bendini;Antonio Segura-Carretero

  • Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

    Rubén M. Maggio;Teodoro S. Kaufman;Michele Del Carlo;Lorenzo Cerretani

  • Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.

    Matteo Bonoli;Alessandra Bendini;Lorenzo Cerretani;Giovanni Lercker

  • Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts

    Alessandra Bendini;Lorenzo Cerretani;Luca Pizzolante;Tullia Gallina Toschi

  • Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

    Nicoletta Sinelli;Lorenzo Cerretani;Valentina Di Egidio;Alessandra Bendini

  • A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

    Ruben Mariano Maggio;Lorenzo Cerretani;Emma Chiavaro;Teodoro Saul Kaufman

  • PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

    Alessandra Bendini;Lorenzo Cerretani;Fabio Di Virgilio;Paolo Belloni

  • Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics.

    Dora Melucci;Alessandra Bendini;Federica Tesini;Sara Barbieri

  • Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

    Olfa Baccouri;Alessandra Bendini;Lorenzo Cerretani;Mokhtar Guerfel

  • Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques

    Tullia Gallina-Toschi;Lorenzo Cerretani;Alessandra Bendini;Matteo Bonoli-Carbognin

  • Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

    Lorenzo Cerretani;Alessandra Bendini;Alessandra Del Caro;Antonio Piga

  • Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

    Emma Chiavaro;Elena Vittadini;Maria Teresa Rodriguez-Estrada;Lorenzo Cerretani

  • Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils.

    Alegría Carrasco-Pancorbo;Lorenzo Cerretani;Alessandra Bendini;Antonio Segura-Carretero

  • Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions.

    Alessandra Bendini;Lorenzo Cerretani;Samuele Vecchi;‡ and Alegria Carrasco-Pancorbo

  • Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

    Lorenzo Cerretani;Alessandra Bendini;Maria Teresa Rodriguez-Estrada;Elena Vittadini

  • Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods.

    Alessandra Bendini;Matteo Bonoli;Lorenzo Cerretani;Barbara Biguzzi

Frequent Co-Authors

Lorenzo Cerretani
Lorenzo Cerretani University of Bologna
Antonio Segura-Carretero
Antonio Segura-Carretero University of Granada
Emma Chiavaro
Emma Chiavaro University of Parma
Alberto Fernández-Gutiérrez
Alberto Fernández-Gutiérrez University of Granada
Maria Fiorenza Caboni
Maria Fiorenza Caboni University of Bologna
Ana María Gómez-Caravaca
Ana María Gómez-Caravaca University of Granada
Dario Compagnone
Dario Compagnone University of Teramo
Ada Braghieri
Ada Braghieri University of Basilicata
Riccardo Manzini
Riccardo Manzini University of Bologna
Mohamed Hammami
Mohamed Hammami University of Monastir

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