Zobrazeno 1 - 10
of 19
pro vyhledávání: '"ROSA PALAGANO"'
Autor:
Federica Tesini, Monica Laureati, Rosa Palagano, Mara Mandrioli, Ella Pagliarini, Tullia Gallina Toschi
Publikováno v:
Italian Journal of Food Science, Vol 27, Iss 4, Pp 521-526 (2015)
Choices among young consumers are mainly driven by food preferences; in particular, a connection between appearance and acceptance of food has been highlighted, together with a general lack of knowledge of food processing. For these reasons, educatio
Externí odkaz:
https://doaj.org/article/f8e41d548e014096969a1396bcdd4fe3
Autor:
Rosa Palagano, Enrico Valli, Matilde Tura, Chiara Cevoli, María del Carmen Pérez-Camino, Wenceslao Moreda, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 9, Iss 7, p 924 (2020)
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition
Externí odkaz:
https://doaj.org/article/74563d4c60504c25bcf636aafba3cc71
Autor:
Sara Barbieri, Francesca Soglia, Rosa Palagano, Federica Tesini, Alessandra Bendini, Massimiliano Petracci, Claudio Cavani, Tullia Gallina Toschi
Publikováno v:
Heliyon, Vol 2, Iss 11 (2016)
In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belongi
Externí odkaz:
https://doaj.org/article/303182e43923436c8d685d7246ea118d
Autor:
Enrico Valli, María del Carmen Pérez-Camino, Wenceslao Moreda, Matilde Tura, Rosa Palagano, Tullia Gallina Toschi, Alessandra Bendini, Chiara Cevoli
Publikováno v:
Foods
Volume 9
Issue 7
Foods, Vol 9, Iss 924, p 924 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Volume 9
Issue 7
Foods, Vol 9, Iss 924, p 924 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
11 Páginas.-- 5 Tablas.-- 1 Figura
first_page settings Open AccessArticle Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method by Rosa Palagano 1, Enrico Valli 1 [OrcID] , Matilde Tura 1, Chiara Cevoli 1, María
first_page settings Open AccessArticle Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method by Rosa Palagano 1, Enrico Valli 1 [OrcID] , Matilde Tura 1, Chiara Cevoli 1, María
Publikováno v:
LWT
Many studies have shown that geographic origin is one of the most influencing factors in consumers’ choice of olive oil. To avoid misleading consumers, European regulation has established specific rules to report the geographical origin of extra vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3bdad3f1eed573e9ca69178224ae787
http://hdl.handle.net/11585/761698
http://hdl.handle.net/11585/761698
Autor:
Tullia Gallina Toschi, ROSA PALAGANO, Stefania, Vichi, Alba, Tres, ENRICO VALLI, Marco Grossi, CHIARA CEVOLI, Merav Marom Shamur, Maurizio, Servili, Maria, Tsimidou, Diego Luis Garcia-Gonzalez, Alessandra Bendini
Publikováno v:
Alma Mater Studiorum Università di Bologna-IRIS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::31c637e6787a0b94137e907489774f2f
http://hdl.handle.net/11585/702567
http://hdl.handle.net/11585/702567
Autor:
Tullia Gallina Toschi, Enrico Valli, Anna Vallverdú-Queralt, Alessandra Bendini, Rosa M. Lamuela-Raventós, Rosa Palagano
Publikováno v:
Journal of the Science of Food and Agriculture. 97:3261-3267
The sensory and head-space profiles of Italian and Spanish commercial tomato sauces were investigated. The Flash Profiling method was used to evaluate sensory characteristics. Samples within each set were ranked according to selected descriptors. One
Autor:
Pietro Rocculi, Rosa Palagano, Sara Barbieri, Alessandra Bendini, Federica Balestra, T. Gallina Toschi
Taralli is a bakery snack food, typical of the south of Italy, that has currently become very popular worldwide as a savory snack or bread substitute. However, few studies have focused on its physical and sensory characteristics. The present work aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5506584e7802cc39ef1061a3374ee5fb
http://hdl.handle.net/11585/615395
http://hdl.handle.net/11585/615395
Autor:
Di Monaco, R., Cavella, S., Miele, N. A., Puleo, S., Braghieri, A., Napolitano, F., Riviezzi, A. M., Alessandra Bendini, ROSA PALAGANO, Tullia Gallina Toschi
Publikováno v:
Alma Mater Studiorum Università di Bologna-IRIS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::269de7527fac2cfaecb7b05bbd16a643
http://hdl.handle.net/11588/785123
http://hdl.handle.net/11588/785123
Autor:
SARA BARBIERI, Sara, Spinelli, Alessandra Bendini, ROSA PALAGANO, GIOVANNA COSENZA, Tullia Gallina Toschi
Publikováno v:
Alma Mater Studiorum Università di Bologna-IRIS
This study investigated the relevance of sensory properties, in terms of consumer perception, to discriminate different qualities of Italian cooked hams and establish consumer preference. It was developed in two phases: 1) Descriptive analysis (DA):
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7579a4b4aa5513f8982dc4293773617c
http://hdl.handle.net/11585/588777
http://hdl.handle.net/11585/588777