Changes in the Volatile Profile, Fruity Flavor, and Rancidity in Virgin Olive Oils During Storage by Targeted and Untargeted Analytical Approaches by Rosalba Tucci, Chiara Cevoli, Alessandra Bendini, Sara Barbieri, Enrico Casadei, Enrico Valli, Tullia Gallina Toschi

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Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay by Mara Antonia Gagliano, Matilde Tura, Francesca Soglia, Chiara Cevoli, Sara Barbieri, Giacomo Braschi, Alessandra Bendini, Tullia Gallina Toschi, Massimiliano Petracci, Enrico Valli

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A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects by Matilde Tura, Silvia Tappi, Enrico Valli, Patricia Garcia Salas, Rashid Suleiman, Chokri Thabet, Ismahen Essaidi, John H. Muyonga, Grace Akumu, Wafa Rjiba Bahri, Raouia Ghanem, Jamila Ben Souissi, Michael W. Okoth, Linet Njeri Thuku, Isaac M. Maitha, Majid Mounir, Gebreyohannes Girmay, Lemlem Weldegerima Gebremariam, Zenebe Gebreegziabher, Marco Setti, Tullia Gallina Toschi

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