Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Mathilde Charles"'
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:
Mathilde Charles, Hélène Petot
Application of sensory sciences to sports products is relatively recent. The insights they bring are promising and already allow a better understanding of sports goods perception by sportspeople. Sensory sciences also support the development of produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f80dbc62119453aba6deba1ccea251e
https://doi.org/10.1016/b978-0-12-821939-3.00014-2
https://doi.org/10.1016/b978-0-12-821939-3.00014-2
Autor:
Boriana Atanasova, Irène Bacle, J.F. Bassereau, Mathilde Charles, Erika Csoltova, Jessica Dacleu Ndengue, Victoire Dairou, Chloé De Viti, Julien Delarue, Lise Dreyfuss, Marion Dumaine, Valérie Duthoit-Saint Georges, Thierry Lageat, Claire Larose-Forges, Gaëlle Le Goff, Erich Leitner, Anaïs Lemercier-Talbot, Allan Maignant, Céline Marque, Emira Mehinagic, Emmanuelle Mérat, Régine Charvet Pello, Anne-Marie Pensé-Lhéritier, Jean-François Petiot, Hélène Petot, Julien Rogues, Alicia Roso, Fabrice Ruiz, Nais Segond, Nicolas Seince, Liz Sheehan, Margaret Shine, Barbara Siegmund, Séverine Sigurani, Ronan Symoneaux, Thibault Vallet, Elisabeth Wrana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6662bf90c8668d8e87787cd4e136d2cd
https://doi.org/10.1016/b978-0-12-821939-3.09988-7
https://doi.org/10.1016/b978-0-12-821939-3.09988-7
Autor:
Eugenio Aprea, Mathilde Charles, Luigi Manfrini, Luca Corelli Grappadelli, Maria Laura Corollaro, Angelo Zanella, Isabella Endrizzi, Flavia Gasperi
Publikováno v:
Journal of the Science of Food and Agriculture. 98:1095-1104
Background: Texture is important in the preferences of apple consumers. Of the pre-harvest factors affecting fruit quality and especially texture, altitude and subsequent climatic conditions are crucial, determining differences in the physiological m
Autor:
Jessica Zambanini, Mathilde Charles, Emanuela Betta, Eugenio Aprea, Isabella Endrizzi, Flavia Gasperi
Publikováno v:
Molecules
Volume 24
Issue 23
Volume 24
Issue 23
In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0f9746edb10917d2de3b57da401ec31
http://hdl.handle.net/10449/58415
http://hdl.handle.net/10449/58415
Publikováno v:
Reference Series in Phytochemistry ISBN: 9783319264783
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb8d4e3e418c869b912fce82049aff0e
http://hdl.handle.net/10449/45493
http://hdl.handle.net/10449/45493
Autor:
Isabella Endrizzi, Fabiola De Marchi, Maria Laura Corollaro, Sara Spilimbergo, Flavia Gasperi, Mathilde Charles, Martina Cappelletti, Eugenio Aprea, Emanuela Betta, Giovanna Ferrentino
Publikováno v:
Food and Bioprocess Technology. 8:1393-1404
Coconut water is a tropical beverage with a distinctive odor and flavor that has until now not been adequately characterized. In the present paper, the volatile compound composition of coconut water was investigated using head space solid-phase micro
Autor:
Mathilde Charles, Franco Biasioli, Eugenio Aprea, M. Luisa Demattè, Flavia Gasperi, Luisa Torri, Maria Laura Corollaro, Isabella Endrizzi
Publikováno v:
Food Quality and Preference. 40:39-48
The main objective of this work was to study whether the intensity of intrinsic sensory attributes and different information about fibre and antioxidant content (extrinsic attributes) provided immediately before tasting could affect the acceptability
Autor:
Emanuela Betta, Martina Cappelletti, Giovanna Ferrentino, Mathilde Charles, Sara Spilimbergo, Maria Laura Corollaro, Flavia Gasperi, Isabella Endrizzi, Eugenio Aprea
Publikováno v:
Journal of Food Engineering. 145:73-81
High Pressure Carbon Dioxide (HPCD) treatment was applied to the pasteurization of coconut water in order to guarantee both its microbial stability and preserve its nutritional and sensory attributes. It was demonstrated that 120 bar, 40 °C, 30 min