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Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

Food chemistry, 2019-07, Vol.286, p.584-591

2019

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Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags

Food research international, 2016-07, Vol.85, p.235-243

2016

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Understanding Italian Consumers' Perception of Safety in Animal Food Products

Foods, 2022-11, Vol.11 (22), p.3739

2022

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Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

Foods, 2021-07, Vol.10 (7), p.1551

2021

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Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece

Nutrients, 2023-07, Vol.15 (14), p.3242

2023

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Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Foods, 2021-11, Vol.10 (11), p.2791

2021

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Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

International journal of food science, 2019, Vol.2019, p.9161840-11

2019

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Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food

Foods, 2021-12, Vol.10 (12), p.3122

2021

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Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Foods, 2020-07, Vol.9 (7), p.904

2020

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Effect of informative claims on the attitude of Italian consumers towards cultured meat and relationship among variables used in an explicit approach

Food research international, 2022-01, Vol.151, p.110881-110881, Article 110881

2022

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Effects of different woods in barbecuing: Consumers’ sensory perception and liking of grilled chicken meat

Food research international, 2023-01, Vol.163, p.112295-112295, Article 112295

2023

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Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion

Meat science, 2020-03, Vol.161, p.108021-108021, Article 108021

2020

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Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response

Food quality and preference, 2021-03, Vol.88, p.104112, Article 104112

2021

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Impact of COVID-19 lockdown on the perception of home meals and meal-related variables: A large-scale study within the Italian population during the acute phase of the pandemic

Food quality and preference, 2022-06, Vol.98, p.104488-104488, Article 104488

2022

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Associations between human fungiform papillae and responsiveness to oral stimuli: effects of individual variability, population characteristics, and methods for papillae quantification

Chemical senses, 2018-05, Vol.43 (5), p.313-327

2018

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New insights on phytocannabinoids role in antioxidant activity of hemp inflorescences extract in high-oleic sunflower oil

Food science & technology, 2024-02, Vol.194, p.115807, Article 115807

2024

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Genetic variations associated with the soapy flavor perception in Gorgonzola PDO cheese

Food quality and preference, 2022-07, Vol.99, p.104569, Article 104569

2022

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Linking producers’ and consumers’ perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey

Food research international, 2020-11, Vol.137, p.109417-109417, Article 109417

2020

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Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

Journal of food quality, 2016-04, Vol.39 (2), p.77-89

2016

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Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample

Chemical senses, 2018-11, Vol.43 (9), p.697-710

2018

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Methods for fungiform papillae assessment: A collaborative study among European research units

Food quality and preference, 2024-04, Vol.113, p.105076, Article 105076

2024

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Sensory properties of iodine-biofortified potatoes

Italian journal of food science, 2021-01, Vol.33 (1), p.52-60

2021

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Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products

Food science & technology, 2015-06, Vol.62 (1), p.294-300

2015

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Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy

Food research international, 2017-01, Vol.91, p.148-160

2017

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Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population

European archives of oto-rhino-laryngology, 2022-10, Vol.279 (10), p.4943-4952

2022

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Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags

Understanding Italian Consumers' Perception of Safety in Animal Food Products

Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Effect of informative claims on the attitude of Italian consumers towards cultured meat and relationship among variables used in an explicit approach

Effects of different woods in barbecuing: Consumers’ sensory perception and liking of grilled chicken meat

Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion

Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response

Impact of COVID-19 lockdown on the perception of home meals and meal-related variables: A large-scale study within the Italian population during the acute phase of the pandemic

Associations between human fungiform papillae and responsiveness to oral stimuli: effects of individual variability, population characteristics, and methods for papillae quantification

New insights on phytocannabinoids role in antioxidant activity of hemp inflorescences extract in high-oleic sunflower oil

Genetic variations associated with the soapy flavor perception in Gorgonzola PDO cheese

Linking producers’ and consumers’ perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey

Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample

Methods for fungiform papillae assessment: A collaborative study among European research units

Sensory properties of iodine-biofortified potatoes

Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products

Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy

Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population

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