Hasil Pencarian - Cristina Proserpio

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  1. 1
    Odor–Taste–Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight

    Odor–Taste–Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight oleh Cristina Proserpio, Elvira Verduci, Gianvincenzo Zuccotti, Ella Pagliarini

    Diterbitkan 2021-10-01
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  2. 2
    Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

    Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks? oleh Cristina Proserpio, Andrea Bresciani, Alessandra Marti, Ella Pagliarini

    Diterbitkan 2020-11-01
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  3. 3
    Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

    Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits oleh Cristina Proserpio, Ella Pagliarini, Monica Laureati, Beatrice Frigerio, Vera Lavelli

    Diterbitkan 2019-09-01
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  4. 4
    Effect of Vitamin D<sub>2</sub> Fortification Using <i>Pleurotus ostreatus</i> in a Whole-Grain Cereal Product on Child Acceptability

    Effect of Vitamin D<sub>2</sub> Fortification Using <i>Pleurotus ostreatus</i> in a Whole-Grain Cereal Product on Child Acceptability oleh Cristina Proserpio, Vera Lavelli, Francesca Gallotti, Monica Laureati, Ella Pagliarini

    Diterbitkan 2019-10-01
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  5. 5
    Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method

    Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method oleh Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, Monica Laureati

    Diterbitkan 2022-08-01
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  6. 6
    Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations

    Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations oleh Marta Appiani, Noemi Sofia Rabitti, Cristina Proserpio, Ella Pagliarini, Monica Laureati

    Diterbitkan 2021-10-01
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  7. 7
    Replacement of SO<sub>2</sub> with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

    Replacement of SO<sub>2</sub> with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine oleh Giovanna Fia, Silvio Menghini, Eleonora Mari, Cristina Proserpio, Ella Pagliarini, Lisa Granchi

    Diterbitkan 2023-02-01
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  8. 8
    Ambient Odor Exposure Affects Food Intake and Sensory Specific Appetite in Obese Women

    Ambient Odor Exposure Affects Food Intake and Sensory Specific Appetite in Obese Women oleh Cristina Proserpio, Cecilia Invitti, Sanne Boesveldt, Lucia Pasqualinotto, Monica Laureati, Camilla Cattaneo, Ella Pagliarini

    Diterbitkan 2019-01-01
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  9. 9
    Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

    Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food oleh Cristina Proserpio, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, Ella Pagliarini

    Diterbitkan 2020-07-01
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  10. 10
    Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method

    Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method oleh Cristina Proserpio, Ella Pagliarini, Juri Zuvadelli, Sabrina Paci, Alice Re Dionigi, Giuseppe Banderali, Camilla Cattaneo, Elvira Verduci

    Diterbitkan 2018-08-01
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  11. 11
    Valorization of Common (<i>Fagopyrum esculentum</i> Moench.) and Tartary (<i>Fagopyrum tataricum</i> Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization

    Valorization of Common (<i>Fagopyrum esculentum</i> Moench.) and Tartary (<i>Fagopyrum tataricum</i> Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensor... oleh Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio, Monica Laureati

    Diterbitkan 2022-10-01
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  12. 12
    Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study

    Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study oleh Maria Carla Cravero, Monica Laureati, Sara Spinelli, Federica Bonello, Erminio Monteleone, Cristina Proserpio, Maria Rosa Lottero, Ella Pagliarini, Caterina Dinnella

    Diterbitkan 2020-08-01
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  13. 13
    Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

    Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes oleh Sara Spinelli, Caterina Dinnella, Federica Tesini, Alessandra Bendini, Ada Braghieri, Cristina Proserpio, Luisa Torri, Nicoletta A. Miele, Eugenio Aprea, Agata Mazzaglia, Tullia Gallina Toschi, Erminio Monteleone

    Diterbitkan 2020-05-01
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  14. 14
    Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

    Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns oleh Sara Spinelli, John Prescott, Lapo Pierguidi, Caterina Dinnella, Elena Arena, Ada Braghieri, Rossella Di Monaco, Tullia Gallina Toschi, Isabella Endrizzi, Cristina Proserpio, Luisa Torri, Erminio Monteleone

    Diterbitkan 2021-03-01
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