Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Fosca Vezzulli"'
Autor:
Lorenzo Pallante, Marco Cannariato, Fosca Vezzulli, Marta Malavolta, Milena Lambri, Marco A. Deriu
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
Nature has developed fascinating mechanisms for selecting and monitoring nutrients through refined systems for food intake and uptake. One of the most important is the sense of taste. Taste is an emergent property involving a complex network of multi
Externí odkaz:
https://doaj.org/article/aee49f48952d4caaba73151ccfdd377a
Publikováno v:
Foods, Vol 12, Iss 3, p 489 (2023)
The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With
Externí odkaz:
https://doaj.org/article/4fe33523246d4b1aa2f950f45b753dd7
Autor:
Greta Castellini, Fosca Vezzulli, Milena Lambri, Gabriele Sacchettini, Guendalina Graffigna, António Marques, Ettore Capri
Publikováno v:
Foods, Vol 11, Iss 18, p 2808 (2022)
(1) Background: As biofortified fish meat is becoming increasingly available, the use of supplements within fish feed may impact consumers’ perceptions and their willingness to pay (WTP) for the product. This study focused on evaluating the sensory
Externí odkaz:
https://doaj.org/article/67129866a64a46fca5d3766573b256ef
Publikováno v:
Foods, Vol 11, Iss 6, p 807 (2022)
An untargeted metabolomics approach combined with sensory analysis was used to depict the impact of different traditional Italian extraction methods (i.e., Espresso, Neapolitan, Moka) along with Filter, on Coffea arabica and Coffea canephora var. rob
Externí odkaz:
https://doaj.org/article/ed4c9f8d76904fc489389d27efe45e3f
Publikováno v:
International Journal of Food Science & Technology. 57:7468-7476
Publikováno v:
Journal of the Science of Food and Agriculture.
Publikováno v:
Foods; Volume 11; Issue 6; Pages: 807
An untargeted metabolomics approach combined with sensory analysis was used to depict the impact of different traditional Italian extraction methods (i.e., Espresso, Neapolitan, Moka) along with Filter, on Coffea arabica and Coffea canephora var. rob
Autor:
Chiara Misci, Samuel Imathiu, Pier Sandro Cocconcelli, Terenzio Bertuzzi, Maria Chiara Fontanella, Edoardo Puglisi, Eren Taskin, Francesca Bandini, Margherita Dall’Asta, Filippo Vaccari, Daniel N. Sila, Fosca Vezzulli
Publikováno v:
International journal of food microbiology. 362
Amaranth (Amaranthus sp.) is a promising indigenous leafy vegetable plant capable of contributing to food security in sub-Saharan Africa, thanks to its adaptability to diverse soils and its drought tolerance. Its edible parts such as leaves are chara