Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Lapo Pierguidi"'
Autor:
Simona Guerrini, Viola Galli, Damiano Barbato, Giulio Facchini, Silvia Mangani, Lapo Pierguidi, Lisa Granchi
Publikováno v:
European Food Research and Technology. 249:341-352
This study was aimed to produce pear cider (Perry), using small caliber pears cv Abate Fètel, fermented by Starmerella bacillaris and Saccharomyces cerevisiae in co-inoculated (COF) and sequential (SEF) mixed cultures in comparison with S. cerevisia
Autor:
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
Publikováno v:
Nutrients, Vol 13, Iss 3, p 866 (2021)
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their
Externí odkaz:
https://doaj.org/article/f0d11f6207b14b988e06d0e0afb6df06
Publikováno v:
Foods, Vol 9, Iss 9, p 1307 (2020)
Ongoing research has shown that emoji can be used by children to discriminate food products, but it is unclear if they express emotions and how they are linked to emotional words. Little is known about how children interpret emoji in terms of their e
Externí odkaz:
https://doaj.org/article/eec85b3dab0e49208a685a2b577af28c
Autor:
Elisa Mani, Rebecca Ford, Lapo Pierguidi, Sara Spinelli, Imogen Ramsey, Erminio Monteleone, Caterina Dinnella
Publikováno v:
Journal of texture studiesREFERENCES. 53(3)
This study investigated the individual variability in oral tactile sensitivity considering touch, by means of Von Frey Hair monofilaments (VFH) and spatial resolution, using the grating orientation test (GOT). The relationships of the two measures wi
Autor:
Erminio Monteleone, Lapo Pierguidi
Publikováno v:
Studi e saggi ISBN: 9788855186469
The chapter presents a case study based on the design, development, and testing of an interactive 360° video applied to the teaching of Sensory Analysis of Food at the University of Florence. The case study describes the design of 360° video storyb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cef83c57f6e62384e16f8c0905456e1d
https://doi.org/10.36253/978-88-5518-646-9.11
https://doi.org/10.36253/978-88-5518-646-9.11
Autor:
Erminio Monteleone, Lapo Pierguidi, Monica Borgogno, Giliana Lavezzi, Sara Spinelli, Stefano Predieri, Caterina Dinnella, Matilde Tura, Massimiliano Magli, Tullia Gallina Toschi, Alessandra Bendini, Francesca Trapani
Publikováno v:
Food quality and preference 96 (2022): Article number 104437. doi:10.1016/j.foodqual.2021.104437
info:cnr-pdr/source/autori:Dinnella C., Pierguidi L., Spinelli S., Borgogno M., Gallina Toschi T., Predieri S., Lavezzi G., Trapani F., Tura M., Magli M., Bendini A., Monteleone E./titolo:Remote testing: sensory test during Covid-19 pandemic and beyond/doi:10.1016%2Fj.foodqual.2021.104437/rivista:Food quality and preference/anno:2022/pagina_da:Article number 104437/pagina_a:/intervallo_pagine:Article number 104437/volume:96
Food Quality and Preference
info:cnr-pdr/source/autori:Dinnella C., Pierguidi L., Spinelli S., Borgogno M., Gallina Toschi T., Predieri S., Lavezzi G., Trapani F., Tura M., Magli M., Bendini A., Monteleone E./titolo:Remote testing: sensory test during Covid-19 pandemic and beyond/doi:10.1016%2Fj.foodqual.2021.104437/rivista:Food quality and preference/anno:2022/pagina_da:Article number 104437/pagina_a:/intervallo_pagine:Article number 104437/volume:96
Food Quality and Preference
Restrictions adopted by many countries in 2020 due to Covid-19 pandemic had severe consequences on the management of sensory and consumer testing that strengthened the tendency to move data collection out of the laboratory. Remote sensory testing, or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f63c08709698ce1766dc44fc569ea5d9
https://publications.cnr.it/doc/458015
https://publications.cnr.it/doc/458015
Autor:
Paolo Gasparini, Ella Pagliarini, Erminio Monteleone, John F. Prescott, Caterina Dinnella, Beverly J. Tepper, Luisa Torri, Lapo Pierguidi, Flavia Gasperi, Sara Spinelli, Maria Pina Concas, Antonietta Robino, Tullia Gallina Toschi
The combined influence of TAS2R38 genotype and PROP phenotype on oral sensations is still to be clarified. The present work investigates their influence on the intensity of basic tastes and somatosensory stimuli (capsaicin, aluminium sulphate), using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b74a19428c3a3e7221d2ab9dbfbbfbd
https://www.sciencedirect.com/science/article/pii/S0950329321002433
https://www.sciencedirect.com/science/article/pii/S0950329321002433
Autor:
Erminio Monteleone, Lapo Pierguidi, Isabella Bruni, Damiana Luzzi, Stefano Cuomo, Maria Ranieri
Publikováno v:
EDULEARN Proceedings.
Publikováno v:
Food Quality and Preference. 76:47-59
Complexity is a relevant dimension in the development of products preferences and acceptability because of its relationship with hedonic appreciation. The present study aimed to investigate the individual differences in the relationships between prod
Autor:
Caterina Dinnella, Elena Arena, Lapo Pierguidi, Erminio Monteleone, Isabella Endrizzi, Tullia Gallina Toschi, Cristina Proserpio, Luisa Torri, John F. Prescott, Ada Braghieri, Rossella Di Monaco, Sara Spinelli
Publikováno v:
Nutrients
Volume 13
Issue 3
Nutrients, Vol 13, Iss 866, p 866 (2021)
Volume 13
Issue 3
Nutrients, Vol 13, Iss 866, p 866 (2021)
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their