Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Giorgia Cabrino"'
Autor:
Luisa Torri, Eugenio Aprea, Maria Piochi, Giorgia Cabrino, Isabella Endrizzi, Alessia Colaianni, Flavia Gasperi
Publikováno v:
Foods, Vol 10, Iss 11, p 2791 (2021)
Blue-veined cheese tends to polarize the consumers’ affective responses due to its strong flavor. This study aims to: (i) explore the consumers’ sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of accepta
Externí odkaz:
https://doaj.org/article/607aaf9beaf94516a32f58e6d4961586
Publikováno v:
Foods, Vol 10, Iss 7, p 1551 (2021)
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin oli
Externí odkaz:
https://doaj.org/article/309861e891f24c99b9b79ced21227a9f
Autor:
Carla Masala, Annachiara Cavazzana, Fabrizio Sanna, Maria Paola Cecchini, Alice Zanini, Flavia Gasperi, Leonardo Menghi, Isabella Endrizzi, Monica Borgogno, Serena Drago, Elena Cantone, Andrea Ciofalo, Alberto Macchi, Giulia Monti, Valentina Parma, Maria Piochi, Ilenia Pinna, Luisa Torri, Giorgia Cabrino, Giancarlo Ottaviano, Alfonso Luca Pendolino, Angela Pignatelli, Faride Pighin, Vincenzo Bochicchio, Gaetano Motta, Giorgia Fontana, Benedetta Pasquariello, Carlo Cavaliere, Valentina Iacono, Thomas Hummel
Purpose Loss of smell decreases the quality of life and contributes to the failure in recognizing hazardous substances. Given the relevance of olfaction in daily life, it is important to recognize an undiagnosed olfactory dysfunction to prevent these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5caddfe1e0ac532f3847c2884d602ac0
http://hdl.handle.net/11573/1614699
http://hdl.handle.net/11573/1614699
Autor:
Maria Pina Concas, Maria Piochi, Giorgia Cabrino, Alessia Colaianni, Giuseppe Giovanni Nardone, Paolo Gasparini, Luisa Torri
Food preferences are influenced by several factors including individual differences in the physiological perception of the sensory properties and genetic factors. This study was aimed to investigate the genetic bases underlying the perception of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ab08b6130db9c9f0675e71e67cbad4b
https://hdl.handle.net/11368/3025990
https://hdl.handle.net/11368/3025990
Publikováno v:
Food Research International. 163:112295
The sensory effects of grilling wood on consumers' response are poorly understood, despite their potentiality in diversifying dishes. This study investigated both the effects of six materials (beech tree wood, Turkey oak wood, Sangiovese grapevine wo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2748d7b7cb1d0b91f671c122f1d1113c
https://doi.org/10.1016/j.foodres.2022.112295
https://doi.org/10.1016/j.foodres.2022.112295
Autor:
Maria Piochi, Maria Assunta Meli, Luisa Torri, Roberta De Bellis, Giorgia Cabrino, Elena Antonini
The addition of chia seeds and goji puree (2.5 and/or 5%) was evaluated in terms of their effects on the fatty acid profile, lipid peroxidation, total phenols and antioxidant capacity of cooked beef burgers. In comparison to control burgers, polyunsa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a142e7c34b97aa86daaabedec78a1921
https://hdl.handle.net/11576/2678096
https://hdl.handle.net/11576/2678096
Autor:
Luisa Torri, Giorgia Cabrino, Maria Piochi, Michele Filippo Fontefrancesco, Dauro Mattia Zocchi
Publikováno v:
Food Research International. 137:109417
This work aims to present a multidisciplinary approach that combines methodologies from economic anthropology and sensory science to valorise non-timber forest products; this is performed by using Kenyan forest honey as a case study to foster a posit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c267b61591d06f9407ecbbea90c2564c
https://doi.org/10.1016/j.foodres.2020.109417
https://doi.org/10.1016/j.foodres.2020.109417
Publikováno v:
Appetite. 144:104460
Oral responsiveness to the burning/spicy sensation affects food behaviors and diet; therefore, it is reasonable to hypothesize that the variation in nasal responsiveness to irritant foods may play a role in modulating food behaviors. This study explo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15f8123d05c92e8248489d314dfec51d
https://doi.org/10.1016/j.appet.2019.104460
https://doi.org/10.1016/j.appet.2019.104460