Identification of desirable mechanical and sensory properties of bread for the elderly

Pubblicato il di sensory

Moretton, M., Cattaneo, C., Mosca, A. C., Proserpio, C., Anese, M., Pagliarini, E., & Pellegrini, N. (2023). Identification of desirable mechanical and sensory properties of bread for the elderly. Food Quality and Preference, 104, 104716. https://doi.org/10.1016/j.foodqual.2022.104716 The aim of this study was to define the desirable sensory and mechanical properties that a bread targeting elderly consumers should […]

Categoria:Quality optimization, Scientific Publications, Taste perception, texture
TagCheck-all-that-apply, older consumers, Sensory-hedonic methods, Texture analysis
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Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response

Pubblicato il di sensory

Bresciani, A., Vanara, F., Pagliarini, E., Locatelli, M., Proserpio, C., Travaglia, F., Blandino, M. & Marti, A. (2023). Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response. Food Chemistry, 398, 133936. https://doi.org/10.1016/j.foodchem.2022.133936 This study investigated the impact of seed coats from peas (PC) and chickpeas (CC) […]

Categoria:Food sustainability, Quality optimization, Scientific Publications, sustainable foods
Tagacceptability, flavonoids, pea and chickpea seed coats, snacks
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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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Odor–Taste–Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight

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Proserpio, C., Verduci, E., Zuccotti, G., Pagliarini, E. Odor–Taste–Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight. Nutrients 2021, 13, 3653. https://doi.org/10.3390/nu13103653 The adolescence period is characterized by a considerable risk to weight gain due to the high consumption of food rich in sugar. A promising strategy to reduce sugar consumption may lie in exploiting the ability […]

Categoria:Determinants of obesity, Scientific Publications, Taste perception, texture
Tagadolescents, children, cross-modal, obesity, overweight
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Changes in smell and taste perception related to COVID-19 infection: a case–control study

Pubblicato il di sensory

Cattaneo, C., Pagliarini, E., Mambrini, S. P., Tortorici, E., Mené, R., Torlasco, C., Perger, E., Parati, G. & Bertoli, S. (2022). Changes in smell and taste perception related to COVID-19 infection: a case–control study. Scientific reports, 12(1), 1-11. https://doi.org/10.1038/s41598-022-11864-8 The main aim of the present study was to psychophysically evaluate smell and taste functions in hospitalized COVID-19 […]

Categoria:COVID19, Ricerca, Scientific Publications, Taste perception
Tagcase-control study, infection, perception, SARS-CoV-2, sensory functions, smell
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Sensory perception and food neophobia drive liking of functional plant-based food enriched with winemaking by-products

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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 Influence of Common Noncommunicable Diseases on Chemosensory Perception and Clinical Implications in Children and Adolescents

Pubblicato il di sensory

Cattaneo, C., Mameli, C., D’Auria, E., Zuccotti, G., & Pagliarini, E. (2022). The influence of common noncommunicable diseases on chemosensory perception and clinical implications in children and adolescents. Advances in Nutrition, 13(1), 234-247. https://doi.org/10.1093/advances/nmab100 An increased incidence of noninfectious chronic diseases, such as obesity, diabetes, and allergies, has been noted in the last century, especially in the […]

Categoria:Childhood behavior, chronic diseases, Determinants of obesity, Ricerca, Scientific Publications, Taste perception
Tagallergies, diabetes, eating behavior, obesity, odor, pediatrics, review, taste
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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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Vincitrici dei premi Adacta International e SISS Giovani Ricercatori

Pubblicato il di sensory

In occasione del VII Convegno Nazionale SISS appena svoltosi a Matera, Camilla Cattaneo, assegnista presso il Dipartimento (referente: Ella Pagliarini), e Noemi Sofia Rabitti, dottoranda del corso in Scienze per i Sistemi Alimentari (tutor: Monica Laureati), si sono distinte tra i giovani ricercatori partecipanti vincendo due premi dedicati ai migliori lavori di ricerca. Un sentito […]

Categoria:Events, News and events
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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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Cristina Proserpio invited speaker at WIOS

Pubblicato il di sensory

2nd Symposium of Women In Olfactory Science (WIOS), Wageningen, The Netherlands, 24th-25th May, 2019 Cristina Proserpio, a postdoctoral researcher at the Department of Food, Environmental and Nutritional Sciences (University of Milan, Italy)was invited to give an oral presentation at the 2nd Symposium of Women In Olfactory Science (WIOS), whichwas held in Wageningen from 24thto 25thMay.  Around 70 delegates attended, involving scientists […]

Categoria:Events
Tagolfactory, science, Wageningen, WIOS
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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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