Categoria: PRIN

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 […]

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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 […]

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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 […]

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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 […]

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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 […]

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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 […]

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