Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Sharon Puleo"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2518 (2024)
Consumers’ involvement in the development of new goods and services is growing, and thus understanding food motives is crucial for various fisheries stakeholders to manage fish value chains. In addition, traceability is becoming more prominent in g
Externí odkaz:
https://doaj.org/article/2f5cff763d084244a2fa277d3af5f748
Autor:
Daniela D’Esposito, Antimo Di Donato, Sharon Puleo, Matteo Nava, Gianfranco Diretto, Rossella Di Monaco, Luigi Frusciante, Maria Raffaella Ercolano
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 16, p 9015 (2024)
Environmental conditions greatly influence the quality of tomato fruit by affecting the expression of genes, the abundance of metabolites, and the perception of sensorial attributes. In this study, a fruit transcriptome investigation, a sensory test,
Externí odkaz:
https://doaj.org/article/a55fe03a52dd41ab942e9740f605756a
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100497- (2022)
This study aimed to explore the possibility of using Near-infrared spectroscopy (NIRS) for the authentication of mussels from six different geographical areas (Campania (South-Italy), Marche (Central-Italy), Veneto (North-Italy), Greece, Ireland and
Externí odkaz:
https://doaj.org/article/33d32a781a8541b88308db13765badb7
Autor:
Irene Giordano, Jumana Abuqwider, Mohammad Altamimi, Rossella Di Monaco, Sharon Puleo, Gianluigi Mauriello
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e10969- (2022)
Counteracting probiotic-induced physicochemical and sensory changes is a challenge in the development of probiotic beverages. The aim of the study is to apply ultrasound and microencapsulation for the attenuation of Limosilactobacillus reuteri DSM 17
Externí odkaz:
https://doaj.org/article/0566b0ab4acd4982872133698583fc7e
Autor:
Giovanni Luca Russo, Antonio Luca Langellotti, Gabriele Buonocunto, Sharon Puleo, Rossella Di Monaco, Aniello Anastasio, Valeria Vuoso, Giorgio Smaldone, Marco Baselice, Federico Capuano, Francesca Garofalo, Paolo Masi
Publikováno v:
Foods, Vol 12, Iss 15, p 2900 (2023)
This study involves an investigation of the effects of various cooking temperatures, freeze–thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significant
Externí odkaz:
https://doaj.org/article/cde3a5040bd24f938488d644160ef551
Autor:
Sharon Puleo, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, Rossella Di Monaco
Publikováno v:
Foods, Vol 10, Iss 12, p 3122 (2021)
Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor pe
Externí odkaz:
https://doaj.org/article/6085622cfe414426b42fbc9f7095f74f
Publikováno v:
Foods, Vol 10, Iss 5, p 1024 (2021)
The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different l
Externí odkaz:
https://doaj.org/article/4b59b68a03094ba9ab239505e861c402
Autor:
Giovanni Luca Russo, Antonio Luca Langellotti, Gabriele Buonocunto, Sharon Puleo, Rossella Di Monaco, Aniello Anastasio, Valeria Vuoso, Giorgio Smaldone, Marco Baselice, Federico Capuano, Francesca Garofalo, Paolo Masi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0e2f103d00703b6a3ce39a4bd762760
https://doi.org/10.2139/ssrn.4427203
https://doi.org/10.2139/ssrn.4427203
Autor:
Antonello Paduano, Nicoletta A. Miele, Sharon Puleo, Anna Maria Troccoli, Raffaele Sacchi, Silvana Cavella, Vincenzo Armini
Publikováno v:
Journal of Food Science. 85:1265-1273
Ready-to-use therapeutic foods (RUTFs) are special foods used to encourage rapid weight gain in 5-year-old malnourished children, avoiding hospitalization. The factors affecting sensory characteristics and acceptability of RUTFs have been not adequat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58642385c6cc0a9754ad90b291e1f886
https://doi.org/10.1111/1750-3841.15110
https://doi.org/10.1111/1750-3841.15110
Publikováno v:
Journal of Texture Studies. 51:242-251
Considering the lack of the literature and the need for developing a valid method to measure the texture sensitivity, in this study, we investigated the individual sensitivity to discriminate among different levels of graininess. With this purpose, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e5dd15bfac21e155cbacdd85b26bbd0
https://doi.org/10.1111/jtxs.12487
https://doi.org/10.1111/jtxs.12487