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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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Quinoa bitterness: causes and solutions for improving product acceptability

Journal of the science of food and agriculture, 2018-08, Vol.98 (11), p.4033-4041

2018

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Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics

Foods, 2022-08, Vol.11 (16), p.2388

2022

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Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging

Foods, 2023-10, Vol.12 (19), p.3672

2023

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Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy

European journal of agronomy, 2016-09, Vol.79, p.131-141

2016

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The modulation of sustainability knowledge and impulsivity traits on the consumption of foods of animal and plant origin in Italy and Turkey

Scientific reports, 2022-11, Vol.12 (1), p.20036-20036, Article 20036

2022

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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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Fruitful Brewing: Exploring Consumers' and Producers' Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products

Foods, 2024-08, Vol.13 (17), p.2674

2024

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Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings

Foods, 2024-06, Vol.13 (12), p.1872

2024

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Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Postharvest biology and technology, 2010-06, Vol.56 (3), p.239-245

2010

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Editorial: Food cognition: the crossroads of psychology, neuroscience and nutrition

Frontiers in nutrition (Lausanne), 2023-04, Vol.10, p.1194053-1194053

2023

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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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Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

Nutrients, 2019-06, Vol.11 (6), p.1329

2019

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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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Taming the pandemic? The importance of homemade plant-based foods and beverages as community responses to COVID-19

Journal of ethnobiology and ethnomedicine, 2020-12, Vol.16 (1), p.75-9, Article 75

2020

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Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

Nutrients, 2020-05, Vol.12 (5), p.1374

2020

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Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

Nutrients, 2021-03, Vol.13 (3), p.866

2021

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Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food

Food research international, 2020-11, Vol.137, p.109619-109619, Article 109619

2020

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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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Combining Blue Light and Yellow Curcumin to Obtain a "Green" Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation

Foods, 2023-05, Vol.12 (10), p.2038

2023

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Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

International journal of food science, 2019, Vol.2019 (2019), p.1-11

2019

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Traditional Knowledge Evolution over Half of a Century: Local Herbal Resources and Their Changes in the Upper Susa Valley of Northwest Italy

Plants (Basel), 2023-12, Vol.13 (1), p.43

2023

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Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy

Food quality and preference, 2023-03, Vol.104, p.104735, Article 104735

2023

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

Quinoa bitterness: causes and solutions for improving product acceptability

Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics

Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging

Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy

The modulation of sustainability knowledge and impulsivity traits on the consumption of foods of animal and plant origin in Italy and Turkey

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

Fruitful Brewing: Exploring Consumers' and Producers' Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products

Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

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

Editorial: Food cognition: the crossroads of psychology, neuroscience and nutrition

Understanding Italian Consumers' Perception of Safety in Animal Food Products

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

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

Taming the pandemic? The importance of homemade plant-based foods and beverages as community responses to COVID-19

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food

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

Combining Blue Light and Yellow Curcumin to Obtain a "Green" Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Traditional Knowledge Evolution over Half of a Century: Local Herbal Resources and Their Changes in the Upper Susa Valley of Northwest Italy

Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy

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