Tag: astringency

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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Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample

Pubblicato il di sensory

Laureati, M., Spinelli, S., Monteleone, E., Dinnella, C., Prescott, J., Cattaneo, C., … & Torri, L. (2018). Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample. Food Quality and Preference, 68, 113-124. https://doi.org/10.1016/j.foodqual.2018.02.007     Abstract The aim of the present study is to explore the […]

Categoria:Italian Taste project, Italian Taste project, Scientific Publications
Tagastringency, bitterness, food neophobia, italian population, large population sample, warning sensation
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