Categoria: Research projects

Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization

Pubblicato il di sensory

Rabitti NS, Appiani M, Marti A, Buratti S, Benedetti S, Chiodaroli G, Proserpio C, Laureati M. Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods. 2022; 11(21):3442.  https://doi.org/10.3390/foods11213442 In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional […]

Categoria:Food sustainability, MINDFoodsHUB, Quality optimization, Research projects, Scientific Publications, sustainable foods
Taggluten-free, polenta, pseudocereals, sensory profile, texture
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Nutritional Characterization and Novel Use of “Copafam” Bean (Phaseolus coccineus L.) for the Sustainable Development of Mountains Areas

Pubblicato il di sensory

Pedrali D, Proserpio C, Borgonovi SM, Zuccolo M, Leoni V, Borgonovo G, Bernardi AM, Scarafoni A, Pagliarini E, Giorgi A, Giupponi L. Nutritional Characterization and Novel Use of “Copafam” Bean (Phaseolus coccineus L.) for the Sustainable Development of Mountains Areas. Sustainability. 2022; 14(20):13409. https://doi.org/10.3390/su142013409 Agrobiodiversity conservation includes strategies and actions to be taken to prevent landrace loss, […]

Categoria:Food sustainability, MINDFoodsHUB, Research projects, Ricerca, sustainable foods
TagBean, consumer science, Copafam, liking, Mountains areas, sensory properties
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Sensory perception and food neophobia drive liking of functional plant-based food enriched with winemaking by-products

Pubblicato il di sensory

Pagliarini, E., Spinelli, S., Proserpio, C., Monteleone, E., Fia, G., Laureati, M., Gallina Toschi, T., & Dinnella, C. (2022). Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products. Journal of Sensory Studies, 37(1), e12710. https://doi.org/10.1111/joss.12710 The use of phenol compounds obtained from unripe grapes as antioxidant sustainable food ingredients is challenging […]

Categoria:Food sustainability, PRIN, Research projects, Ricerca, Scientific Publications, sustainable foods
Tagantioxidant, astringency, consumers, food ingredients, nripe grapes, phenol compounds, segmentation, sourness
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Tartary buckwheat: A new plant-based ingredient to enrich corn-based gluten-free formulations

Pubblicato il di sensory

Appiani, M., Rabitti, N. S., Proserpio, C., Pagliarini, E., & Laureati, M. (2021). Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations. Foods, 10(11), 2613. https://doi.org/10.3390/foods10112613 Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to […]

Categoria:Food sustainability, MINDFoodsHUB, Ricerca, Scientific Publications, sustainable foods
Tagagrobiodiversity, buckwheat, gluten-free, pseudocereal, sustainability
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The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods

Pubblicato il di sensory

Pagliarini, E., Proserpio, C., Spinelli, S., Lavelli, V., Laureati, M., Arena, E., Di Monaco, R., Menghi, L., Gallina Toschi, T., Braghieri, A., Torri, L., Monteleone, E., & Dinnella, C. (2021). The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods. Food Quality and Preference, 93, 104250. https://doi.org/10.1016/j.foodqual.2021.104250 Among factors influencing food […]

Categoria:Food sustainability, PRIN, Research projects, Ricerca, Scientific Publications, Taste perception
Tagacceptability, cluster, food choice, food familiarity, food preferences, liking, plant based diet, taste perception
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Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol-enriched plant-based food

Pubblicato il di sensory

Proserpio, C., Fia, G., Bucalossi, G., Zanoni, B., Spinelli, S., Dinnella, C., Monteleone, E., & Pagliarini, E. (2020). Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol-enriched plant-based food. Antioxidants, 9(8), 661. https://doi.org/10.3390/antiox9080661 One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain […]

Categoria:Food sustainability, PRIN, Research projects, Ricerca, Scientific Publications, sustainable foods
Tagacceptability, antioxidants, consumers, expectations, food preferences, grapes, phenols, sustainability, winemaking byproducts
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Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

Pubblicato il di sensory

Bucalossi, G., Fia, G., Dinnella, C., De Toffoli, A., Canuti, V., Zanoni, B., Servili, M., Pagliarini, E., Gallina Toschi, T., Monteleone, E. (2020). Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chemistry, 315, 126291. https://doi.org/10.1016/j.foodchem.2020.126291 Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as […]

Categoria:Food sustainability, PRIN, Research projects, sustainable foods
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Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

Pubblicato il di sensory

De Toffoli, A., Spinelli, S., Monteleone, E., Arena, E., Di Monaco, R., Endrizzi, I., Gallina Toschi, T., Laureati, M., Napolitano, F., Torri, L., Dinnella, C. (2019). Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages. Nutrients, 11(6), 1329. https://doi.org/10.3390/nu11061329 Abstract Plant phenolics are powerful antioxidants and […]

Categoria:Food sustainability, PRIN, Research projects, Ricerca, sustainable foods
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Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

Pubblicato il di sensory

De Toffoli, A., Monteleone, E., Bucalossi, G., Veneziani, G., Fia, G., Servili, M., Zanoni, B., Pagliarini, E., Gallina Toschi, T., Dinnella, C. (2019). Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. Food Research International, 119, 236-243. https://doi.org/10.1016/j.foodres.2019.02.005 Abstract Phenols from olive mill waste water […]

Categoria:Food sustainability, PRIN, Research projects, Ricerca, sustainable foods
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