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Consumer interest in specialty beers in three European markets

Food research international, 2016-07, Vol.85, p.301-314

2016

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An investigation on the appropriateness of chocolate to match tea and coffee

Food research international, 2014-09, Vol.63, p.464-476

2014

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Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables

Food science & technology, 2012-12, Vol.49 (2), p.282-292

2012

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Consumers' preference and sensory profile of bottom fermented red beers of the Italian market

Food research international, 2014-04, Vol.58, p.69-80

2014

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The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes

International journal of food microbiology, 2006-09, Vol.111, p.S93-S96

2006

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3-year course after successful therapy of extreme anorexia nervosa

Nervenarzt, 2018-09, Vol.89 (9), p.1063

2018

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HEDONIC RESPONSE TO CHEESE IN PRESCHOOLERS

Journal of sensory studies, 2012-06, Vol.27 (3), p.176-187

2012

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An investigation of matches of bottom fermented red beers with cheeses

Food research international, 2015-01, Vol.67, p.376-389

2015

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Evaluating diagnostic accuracy of anti-tissue Transglutaminase IgA antibodies as first screening for Celiac Disease in very young children

Clinica chimica acta, 2015-06, Vol.446, p.237-240

2015

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Hedonic Response to Fish in Preschoolers

Journal of sensory studies, 2013-08, Vol.28 (4), p.282-296

2013

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VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger

Chemical engineering science, 2003-02, Vol.58 (3), p.739-746

2003

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SENSORY MAPPING OF BEERS ON SALE IN THE ITALIAN MARKET

Journal of sensory studies, 2010-02, Vol.25 (1), p.19-49

2010

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Automated quantification of apoptosis in B-cell chronic lymphoproliferative disorders: a prognostic variable obtained with the Cell-Dyn Sapphire (Abbott) automated hematology analyzer

International journal of laboratory hematology, 2014-12, Vol.36 (6), p.628-635

2014

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Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2008-03, Vol.25 (3), p.265-269

2008

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How Foam Appearance Influences the Italian Consumer's Beer Perception and Preference

Journal of the Institute of Brewing, 2011, Vol.117 (4), p.523-533

2011

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Dreijahresverlauf nach erfolgreicher Therapie schwerstgradiger Anorexia nervosa

Nervenarzt, 2018-09, Vol.89 (9), p.1063-1068

2018

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124 - Psychosocial risk factors in adolescent patients with eating disorders

Journal of psychosomatic research, 2020-06, Vol.133

2020

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Psychosocial risk factors in adolescent patients with eating disorders

Journal of psychosomatic research, 2020-06, Vol.133, p.110020, Article 110020

2020

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Sensory Characteristics of Romanian, Polish, Albanian and Former Yugoslavian Beers

Journal of the Institute of Brewing, 2011, Vol.117 (4), p.507-515

2011

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3-year course after successful therapy of extreme anorexia nervosa

Nervenarzt, 2018-09, Vol.89 (9), p.1063-1068

2018

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Understanding of and therapy for eating disorders--psychiatric views

Psychiatria et neurologia Japonica, 2009, Vol.111 (7), p.854

Nishisono, Fumi M

2009

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Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2009-05, Vol.26 (5), p.759-766

2009

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Agenesis of the Scapula in Emx2 Homozygous Mutants

Developmental biology, 2001-04, Vol.232 (1), p.149-156

2001

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Recent applications of biotechnology in wine production

Biotechnology progress, 1994-01, Vol.10 (1), p.2-18

1994

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Role of outpatient psychiatry in therapy of patients with eating disorder

Psychiatria et neurologia Japonica, 2006, Vol.108 (7), p.731

Nishizono, Fumi M

2006

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Consumer interest in specialty beers in three European markets

An investigation on the appropriateness of chocolate to match tea and coffee

Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables

Consumers' preference and sensory profile of bottom fermented red beers of the Italian market

The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes

3-year course after successful therapy of extreme anorexia nervosa

HEDONIC RESPONSE TO CHEESE IN PRESCHOOLERS

An investigation of matches of bottom fermented red beers with cheeses

Evaluating diagnostic accuracy of anti-tissue Transglutaminase IgA antibodies as first screening for Celiac Disease in very young children

Hedonic Response to Fish in Preschoolers

VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger

SENSORY MAPPING OF BEERS ON SALE IN THE ITALIAN MARKET

Automated quantification of apoptosis in B-cell chronic lymphoproliferative disorders: a prognostic variable obtained with the Cell-Dyn Sapphire (Abbott) automated hematology analyzer

Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol

How Foam Appearance Influences the Italian Consumer's Beer Perception and Preference

Dreijahresverlauf nach erfolgreicher Therapie schwerstgradiger Anorexia nervosa

124 - Psychosocial risk factors in adolescent patients with eating disorders

Psychosocial risk factors in adolescent patients with eating disorders

Sensory Characteristics of Romanian, Polish, Albanian and Former Yugoslavian Beers

3-year course after successful therapy of extreme anorexia nervosa

Understanding of and therapy for eating disorders--psychiatric views

Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings

Agenesis of the Scapula in Emx2 Homozygous Mutants

Recent applications of biotechnology in wine production

Role of outpatient psychiatry in therapy of patients with eating disorder

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