Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Autor: Luiz Rogério G. Magalhães, Victor F. Moebus, Airton A. Castagna, Marcos Aronovich, Carlos Eduardo R. Coutinho, Saida Favotto, Edi Piasentier, Luiz A. M. Keller, Eliana F. M. Mesquita

Publikováno v: Foods, Vol 12, Iss 22, p 4064 (2023)

The development of balanced, healthy, ready-to-consume, and easy-to-prepare products has led to the development of new food technologies. Despite their high commercial value, bullfrog (Aquarana catesbeiana) carcasses result in low yields, with the th

Externí odkaz: https://doaj.org/article/f6a511f5b8864b61b8c2d8833e25880f

Personality traits and gender influence liking and choice of food pungency

Autor: Flavia Gasperi, Alessandra De Toffoli, Fiorella Sinesio, Saida Favotto, Monica Laureati, Sara Spinelli, Alessandra Bendini, Caterina Dinnella, Erminio Monteleone, Isabella Endrizzi, John F. Prescott, Tullia Gallina Toschi, Luisa Torri, Ella Pagliarini, Riccardo di Salvo, Massimiliano Magli, Monica Borgogno, Ada Braghieri

Publikováno v: Food Quality and Preference. 66:113-126

The study, part of the larger Italian Taste project, was aimed at exploring the role of personality traits and taste responsiveness on liking and choice of pungent foods. Data of 1146 subjects (61% females, aged 18–60) were analysed. Subjects were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db3c60b54afa287b18565fa90ec57914
https://doi.org/10.1016/j.foodqual.2018.01.014

Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions

Autor: Saida Favotto, Rossella Di Monaco, Sharon Puleo, Fabio Napolitano, Ada Braghieri, Nicola Condelli, Paolo Masi, Edi Piasentier

Publikováno v: Food research international (Ottawa, Ont.). 138

We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status and personal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0bf2f76de9f6b8725c6a466ccd7805e
https://pubmed.ncbi.nlm.nih.gov/33288188

Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample

Autor: Lapo Pierguidi, Luisa Torri, Ada Braghieri, Enrico Valli, Monica Laureati, Saida Favotto, Alessandra Del Caro, Rossella Di Monaco, Erminio Monteleone, Sara Barbieri, Piergiorgio Bianchi, Sara Spinelli, Flavia Gasperi, Elisabetta Moneta, Maria Piochi, Stefano Predieri, John F. Prescott, Caterina Dinnella, Ella Pagliarini

Publikováno v: Chemical senses 43 (2018): 697–710. doi:10.1093/chemse/bjy058
info:cnr-pdr/source/autori:Dinnella C., Monteleone E., Piochi M., Spinelli S., Prescott J., Pierguidi L., Gasperi F., Laureati M., Pagliarini E., Predieri S., Torri L., Barbieri S., Valli E., Bianchi P., Braghieri A., Caro A.D., Di Monaco R., Favotto S., Moneta E./titolo:Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample/doi:10.1093%2Fchemse%2Fbjy058/rivista:Chemical senses/anno:2018/pagina_da:697/pagina_a:710/intervallo_pagine:697–710/volume:43

Despite considerable research investigating the role of 6-n-propylthiouracil bitterness perception and variation of fungiform papillae density in food perception, this relationship remains controversial as well as the association between the 2 phenot

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4df6d4bd482b716961081c1d2f25b082
http://hdl.handle.net/11585/651958

Exploring influences on food choice in a large population sample: The Italian Taste project

Autor: Luisa Torri, A. Del Caro, Caterina Dinnella, R. Di Monaco, Fiorella Sinesio, L. Galassi, Flavia Gasperi, S. Drago, Maria Carla Cravero, Nicola Pirastu, Sara Spinelli, Saida Favotto, T. Gallina Toschi, Camilla Cattaneo, Stefano Predieri, Camilla Masi, Isabella Endrizzi, Ada Braghieri, Alessandra Bendini, Renzo Fusi, Edoardo Gatti, Eugenio Aprea, Federica Russo, Federica Tesini, Paolo Gasparini, Edi Piasentier, Erminio Monteleone, Ella Pagliarini, Monica Laureati, Maria Piochi, Nicola Condelli, L. I. Bailetti, Danny Cliceri, Antonietta Robino, A. Garavaldi, Agata Mazzaglia, Elisabetta Moneta

Food choice is influenced by many interacting factors in humans. Its multidimensional and complex nature is well recognized, particularly within the sensory and consumer food science field. However, the vast majority of the studies aimed at understan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0902145f01093dde3fcaa06b5082c94
http://hdl.handle.net/11588/669671