Tag: CATA

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 […]

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Laureati, M., Cattaneo, C., Lavelli, V., Bergamaschi, V., Riso, P., & Pagliarini, E. (2017). Application of the check‐all‐that‐apply method (CATA) to get insights on children’s drivers of liking of fiber‐enriched apple purees. Journal of Sensory Studies, 32(2). https://doi.org/10.1111/joss.12253 Abstract Developing food products for children requires their involvement since their needs differ from those of adults. […]

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