Categoria: PRIN

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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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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