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Capturing consumer perception of vegetable freshness in a simulated real-life taste situation

Food research international, 2018-03, Vol.105, p.764-771

2018

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Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking

Food research international, 2013-01, Vol.50 (1), p.409-419

2013

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Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe

Foods, 2024-05, Vol.13 (11), p.1699

2024

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Local Agro-Environmental Conditions Impact Fruit Quality, Sensory Properties and Consumer Acceptance of Long Shelf-Life Tomatoes

Agronomy (Basel), 2023-04, Vol.13 (5), p.1265

2023

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Sensory Traits and Consumer’s Perceived Quality of Traditional and Modern Fresh Market Tomato Varieties: A Study in Three European Countries

Foods, 2021-11, Vol.10 (11), p.2521-22

2021

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Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures

Foods, 2021-07, Vol.10 (7), p.1527

2021

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Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

Journal of cereal science, 2018-01, Vol.79, p.518-526

2018

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Information on the processing of organic food: consumers' perception

British food journal (1966), 2023-11, Vol.125 (12), p.4552-4572

2023

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Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

Food chemistry, 2019-12, Vol.301, p.125252-125252, Article 125252

2019

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Impact of different temperature abuse scenarios on sensory quality and off‐odour formation in ready‐to‐eat salad leaves

International journal of food science & technology, 2021-05, Vol.56 (5), p.2345-2356

2021

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Towards a multi-dimensional concept of vegetable freshness from the consumer’s perspective

Food quality and preference, 2018-06, Vol.66, p.1-12

2018

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Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage

European food research & technology, 2022-11, Vol.248 (11), p.2737-2752

2022

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Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions

European food research & technology, 2023-05, Vol.249 (5), p.1287-1301

2023

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Reprint of "Capturing consumer perception of vegetable freshness in a simulated real-life taste situation"

Food research international, 2019-03, Vol.117, p.2-9

2019

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Impact of early harvesting and two cold storage technologies on eating quality of red ripe tomatoes

European food research & technology, 2018-05, Vol.244 (5), p.805-818

2018

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Effect of the use of anti-hail nets on codling moth (Cydia pomonella) and organoleptic quality of apple (cv. Braeburn) grown in Alto Adige Region (northern Italy)

Journal of the science of food and agriculture, 2016-04, Vol.96 (6), p.2025-2032

2016

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Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters

Food science & technology, 2014-11, Vol.59 (1), p.163-172

2014

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Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes

Food science & technology, 2015-09, Vol.63 (1), p.281-288

2015

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Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers

Journal of food science, 2010, Vol.75 (1), p.S55-S67

2010

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Exploring the Use of Game-Based Experiential Workshops to Complement Focus Group Discussions toward More Sustainable Food Systems

Applied environmental education and communication, 2023, Vol.22 (3-4), p.228-255

2023

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Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods

International journal of food science & technology, 2017-03, Vol.52 (3), p.662-670

2017

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SENSORY CHARACTERISTICS OF TRADITIONAL FIELD GROWN TOMATO GENOTYPES IN SOUTHERN ITALY

Journal of food quality, 2007-12, Vol.30 (6), p.878-895

2007

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TASTE PERCEPTION OF UMAMI-RICH DISHES IN ITALIAN CULINARY TRADITION

Journal of sensory studies, 2009-08, Vol.24 (4), p.554-580

2009

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Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements

European food research & technology, 2006-03, Vol.222 (5-6), p.590-599

2006

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EEG Frontal Asymmetry Related to Pleasantness of Olfactory Stimuli in Young Subjects

Selected Issues in Experimental Economics, p.373-381

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Capturing consumer perception of vegetable freshness in a simulated real-life taste situation

Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking

Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe

Local Agro-Environmental Conditions Impact Fruit Quality, Sensory Properties and Consumer Acceptance of Long Shelf-Life Tomatoes

Sensory Traits and Consumer’s Perceived Quality of Traditional and Modern Fresh Market Tomato Varieties: A Study in Three European Countries

Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures

Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

Information on the processing of organic food: consumers' perception

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

Impact of different temperature abuse scenarios on sensory quality and off‐odour formation in ready‐to‐eat salad leaves

Towards a multi-dimensional concept of vegetable freshness from the consumer’s perspective

Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage

Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions

Reprint of "Capturing consumer perception of vegetable freshness in a simulated real-life taste situation"

Impact of early harvesting and two cold storage technologies on eating quality of red ripe tomatoes

Effect of the use of anti-hail nets on codling moth (Cydia pomonella) and organoleptic quality of apple (cv. Braeburn) grown in Alto Adige Region (northern Italy)

Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters

Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes

Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers

Exploring the Use of Game-Based Experiential Workshops to Complement Focus Group Discussions toward More Sustainable Food Systems

Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods

SENSORY CHARACTERISTICS OF TRADITIONAL FIELD GROWN TOMATO GENOTYPES IN SOUTHERN ITALY

TASTE PERCEPTION OF UMAMI-RICH DISHES IN ITALIAN CULINARY TRADITION

Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements

EEG Frontal Asymmetry Related to Pleasantness of Olfactory Stimuli in Young Subjects

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