Zobrazeno 1 - 10
of 146
pro vyhledávání: '"Ella, Pagliarini"'
Autor:
Enza D’Auria, Camilla Cattaneo, Simona Panelli, Carlotta Pozzi, Miriam Acunzo, Stella Papaleo, Francesco Comandatore, Chiara Mameli, Claudio Bandi, Gianvincenzo Zuccotti, Ella Pagliarini
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-13 (2023)
Abstract Currently, the mechanisms underlying sensory perception and sensory performance in children with food allergies are far from being understood. As well, only recently, single research afforded the oral host-commensal milieu, addressing oral m
Externí odkaz:
https://doaj.org/article/11c6b64de7854fbe9e8be41080d5d03a
Akademický článek
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Autor:
Camilla Cattaneo, Sara Paola Mambrini, Luisa Gilardini, Massimo Scacchi, Ella Pagliarini, Simona Bertoli
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionThe study of taste functionality and its relation to human health is receiving growing attention. Obesity has been reported to cause alterations in sensory perception regarding system functionality and preferences. However, a small body o
Externí odkaz:
https://doaj.org/article/b0fbf861510d4bdbae746fe97f7432ac
Autor:
Camilla Cattaneo, Ella Pagliarini, Sara Paola Mambrini, Elena Tortorici, Roberto Mené, Camilla Torlasco, Elisa Perger, Gianfranco Parati, Simona Bertoli
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-11 (2022)
Abstract The main aim of the present study was to psychophysically evaluate smell and taste functions in hospitalized COVID-19 patients and to compare those results with a group of healthy subjects. Another aim of the study was to assess the relation
Externí odkaz:
https://doaj.org/article/4156b86ca8414fc8a699c21c6ed254d8
Autor:
Noemi Sofia, Rabitti, Marta, Appiani, Cristina, Proserpio, Ella, Pagliarini, Monica, Laureati
Publikováno v:
Journal of Sensory Studies; Jun2024, Vol. 39 Issue 3, p1-13, 13p
Autor:
Giovanna Fia, Silvio Menghini, Eleonora Mari, Cristina Proserpio, Ella Pagliarini, Lisa Granchi
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 365 (2023)
The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an unripe grape extract (UGE) as an alternative to sulfur dioxide. Three samples were considere
Externí odkaz:
https://doaj.org/article/a2521361ee484473a25c9ad3260cedb0
Autor:
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Publikováno v:
Foods, Vol 11, Iss 15, p 2174 (2022)
In the original publication [1], there was a mistake in “Figure 2, Figure 3, Figure 4, and Figure 5” as published [...]
Externí odkaz:
https://doaj.org/article/28963b336829429cb853dec378e435f0
Autor:
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Publikováno v:
Foods, Vol 11, Iss 1, p 5 (2021)
This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e.,
Externí odkaz:
https://doaj.org/article/f75eb8dfcdf246a8868e0a190ea70d10
Autor:
Gabriel Tonin Ferrari, Cristina Proserpio, Letícia Kahler Stragliotto, Jaqueline Menti Boff, Ella Pagliarini, Viviani Ruffo de Oliveira
Publikováno v:
Trends in Food Science & Technology. 129:440-448
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1bd22d021dde801534f9a231c7f6cc2
https://doi.org/10.1016/j.tifs.2022.10.013
https://doi.org/10.1016/j.tifs.2022.10.013
Publikováno v:
Nutrients, Vol 13, Iss 10, p 3653 (2021)
The adolescence period is characterized by a considerable risk to weight gain due to the high consumption of food rich in sugar. A promising strategy to reduce sugar consumption may lie in exploiting the ability of our senses to interact to each othe
Externí odkaz:
https://doaj.org/article/d1ca18c9a59743b48e512a1e7ce61e99