Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11, 5

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

Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model

Autor: Michele Ricci, Flavia Gasperi, Isabella Endrizzi, Leonardo Menghi, Danny Cliceri, Pietro Franceschi, Eugenio Aprea

Publikováno v: Foods, Vol 11, Iss 1, p 127 (2022)

Trentingrana hard cheese is a geographic specification of the PDO Grana Padano. It is produced according to an internal regulation by many cooperative dairy factories in the Trentino region (northern Italy), using a semi-artisanal process (the only a

Externí odkaz: https://doaj.org/article/1ff46cf9192e4d20b04fe1dea804d49c

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

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

A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences

Autor: Stefania Capecchi, Isabella Endrizzi, Flavia Gasperi, Domenico Piccolo

Publikováno v: British Food Journal, 2016, Vol. 118, Issue 3, pp. 515-526.

Externí odkaz: http://www.emeraldinsight.com/doi/10.1108/BFJ-10-2015-0343

Arousal influences olfactory abilities in adults with different degree of food neophobia

Autor: Flavia Gasperi, Isabella Endrizzi, L. Menghi, Davide Giacalone, Annachiara Cavazzana, Danny Cliceri, M. Pedrotti, Eugenio Aprea, Iuliia Khomenko, Franco Biasioli

Publikováno v: Scientific Reports, Vol 10, Iss 1, Pp 1-15 (2020)
Menghi, L, Khomenko, I, Pedrotti, M, Cliceri, D, Aprea, E, Endrizzi, I, Cavazzana, A, Biasioli, F, Giacalone, D & Gasperi, F 2020, ' Arousal influences olfactory abilities in adults with different degree of food neophobia ', Scientific Reports, vol. 10, 20538 . https://doi.org/10.1038/s41598-020-77428-w
Scientific Reports
Scientific Reports 10 (2020)
Scientific Reports, 10

Food neophobia, i.e., the aversion to novel foods, and olfaction are both factors strongly affecting food choices. Mounting evidence suggests a higher arousal towards food as a key factor underlying the reluctance to eat what is unfamiliar to us. As

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6a9bcd77c2bd63f990bb1b5c1a933aa
https://doaj.org/article/1c26975099d641a980ac4908aea71a47