Categoria: Scientific Publications

Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

Pubblicato il di sensory

Cattaneo, C., Liu, J., Wang, C., Pagliarini, E., Sporring, J., & Bredie, W. L. (2020). Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue. Scientific Reports, 10(1), 1-15. https://doi.org/10.1038/s41598-020-75678-2 Human taste perception is associated with the papillae on the tongue as they contain a large proportion of chemoreceptors for basic […]

Categoria:Scientific Publications, Taste perception
Tagcross-cultural, cross-population, fungiform papillae, machine learning, prop, tongue
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Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol-enriched plant-based 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 […]

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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Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges

Pubblicato il di sensory

Appiani, M., Rabitti, N. S., Methven, L., Cattaneo, C., & Laureati, M. (2020). Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges. Foods, 9(11), 1594. https://doi.org/10.3390/foods9111594 Few methodological approaches have been developed to measure lingual tactile sensitivity, and little information exists about the comparison between children and adults. The aims of the study […]

Categoria:Childhood behavior, Scientific Publications, texture
Tagchildren, children behaviour, food neophobia, gratings, lingual tactile sensitivity, methods, von frey filaments
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Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Pubblicato il di sensory

Proserpio, C., Bresciani, A., Marti, A., & Pagliarini, E. (2020). Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?. Foods, 9(11), 1680. https://doi.org/10.3390/foods9111680 The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well […]

Categoria:Food sustainability, Scientific Publications, sustainable foods, texture
TagCATA, chickpea, extruded snacks, green peas, legume bran, legume flour, liking, pulses, rice, sustainability, texture
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Cross-national differences in child food neophobia: A comparison of five European countries

Pubblicato il di sensory

Proserpio, C., Almli, V. L., Sandvik, P., Sandell, M., Methven, L., Wallner, M., Jilani, H., Zeinstra, G. G., Alfaro, B., & Laureati, M. (2020). Cross-national differences in child food neophobia: A comparison of five European countries. Food Quality and Preference, 81, 103861. https://doi.org/10.1016/j.foodqual.2019.103861 Food neophobia (FN) has been extensively explored, especially in children. However, very […]

Categoria:Childhood behavior, Scientific Publications
Tagchildren, children behaviour, cross-cultural, cross-national, food neophobia
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Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

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Cattaneo, C., Liu, J., Bech, A. C., Pagliarini, E., & Bredie, W. L. (2020). Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors. Food Quality and Preference, 80, 103803. https://doi.org/10.1016/j.foodqual.2019.103803 Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences […]

Categoria:Scientific Publications, texture
TagChinese, cross-cultural, cross-population, danish, perception, prop, tactile sensitivity, texture
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Foods has launched the new Special Issue “Determinants of Preference and Consumption of Healthy Food in Children”

Pubblicato il di sensory

We are pleased to announce that the open access journal Foods has launched the new Special Issue “Determinants of Preference and Consumption of Healthy Food in Children”. Papers may be submitted from now until 30 January 2021 and will be published on an ongoing basis, meaning that the sooner you submit, the sooner the paper […]

Categoria:Events, News and events, Ricerca, Scientific Publications
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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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