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18 results on '"Borgogno, Monica"'

1. Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population

Author

Masala, Carla, Cavazzana, Annachiara, Sanna, Fabrizio, Cecchini, Maria Paola, Zanini, Alice, Gasperi, Flavia, Menghi, Leonardo, Endrizzi, Isabella, Borgogno, Monica, Drago, Serena, Cantone, Elena, Ciofalo, Andrea, Macchi, Alberto, Monti, Giulia, Parma, Valentina, Piochi, Maria, Pinna, Ilenia, Torri, Luisa, Cabrino, Giorgia, Ottaviano, Giancarlo, Pendolino, Alfonso Luca, Pignatelli, Angela, Pighin, Faride, Bochicchio, Vincenzo, Motta, Gaetano, Fontana, Giorgia, Pasquariello, Benedetta, Cavaliere, Carlo, Iacono, Valentina, and Hummel, Thomas

Published
2022
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3. Personality traits and gender influence liking and choice of food pungency

Author

Spinelli, Sara, De Toffoli, Alessandra, Dinnella, Caterina, Laureati, Monica, Pagliarini, Ella, Bendini, Alessandra, Braghieri, Ada, Gallina Toschi, Tullia, Sinesio, Fiorella, Torri, Luisa, Gasperi, Flavia, Endrizzi, Isabella, Magli, Massimiliano, Borgogno, Monica, di Salvo, Riccardo, Favotto, Saida, Prescott, John, and Monteleone, Erminio

Published
2018
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9. Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations

Author

Borgogno, Monica, Dinnella, Caterina, Iaconisi, Valeria, Fusi, Renzo, Scarpaleggia, Claudia, Schiavone, Achille, Monteleone, Erminio, Gasco, Laura, and Parisi, Giuliana

Subjects
Diptera, Hermetia illucens, descriptive analysis, Aquaculture, rainbow trout, Animal Feed, Flavoring Agents, insect feeding, temporal dominance of sensation, Seafood, Larva, Oncorhynchus mykiss, Taste, Animals, Humans
Abstract

Diet implementation with insect meal has aroused increased attention in aquaculture considering the advantages of this new protein source. The effect of Hermetia illucens meal (HI) inclusion in diets on rainbow trout physical-chemical and sensory properties was evaluated. Three diets were prepared: HI0, HI25, HI50, with 0, 25 and 50% of HI replacing fish meal, respectively. Fillet sensory profiles were described by descriptive analysis and temporal dominance of sensation methods. Cooking loss, Warner-Bratzler shear force, proximate analysis, and fatty acid composition were also determined.Diets significantly affected fillets sensory profile. Descriptive analysis indicated significant changes in perceived intensity of aroma, flavour and texture descriptors as a function of diet composition. Temporal dominance of sensation evaluations provided information on dominance and evolution of sensations perceived in fillets from different diets. The first sensations perceived as dominant were related to texture attributes, followed by flavours. Dominance of fibrousnesses decreased with the increase of HI in the diet. Boiled fish, algae flavours and umami taste clearly dominated the HI0 dynamic profile. The onset of metallic flavour dominance characterised HI25 and HI50. No differences in physical parameters were detected. Principal component analysis highlighted the relationship between sensory attributes and physico-chemical parameters.The sensory description of fillets indicated that HI inclusion induces significant differences in the perceived profile. © 2016 Society of Chemical Industry.

Published
2016

17. Inclusion of Hermetia illucens larvae meal on rainbow trout ( Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations.

Author

Borgogno, Monica, Dinnella, Caterina, Iaconisi, Valeria, Fusi, Renzo, Scarpaleggia, Claudia, Schiavone, Achille, Monteleone, Erminio, Gasco, Laura, and Parisi, Giuliana

Subjects
*STRATIOMYIDAE, *INSECT larvae, *RAINBOW trout, *FISH meal as food, *FLAVOR
Abstract

BACKGROUND Diet implementation with insect meal has aroused increased attention in aquaculture considering the advantages of this new protein source. The effect of Hermetia illucens meal ( HI) inclusion in diets on rainbow trout physical-chemical and sensory properties was evaluated. Three diets were prepared: HI0, HI25, HI50, with 0, 25 and 50% of HI replacing fish meal, respectively. Fillet sensory profiles were described by descriptive analysis and temporal dominance of sensation methods. Cooking loss, Warner-Bratzler shear force, proximate analysis, and fatty acid composition were also determined. RESULTS Diets significantly affected fillets sensory profile. Descriptive analysis indicated significant changes in perceived intensity of aroma, flavour and texture descriptors as a function of diet composition. Temporal dominance of sensation evaluations provided information on dominance and evolution of sensations perceived in fillets from different diets. The first sensations perceived as dominant were related to texture attributes, followed by flavours. Dominance of fibrousnesses decreased with the increase of HI in the diet. Boiled fish, algae flavours and umami taste clearly dominated the HI0 dynamic profile. The onset of metallic flavour dominance characterised HI25 and HI50. No differences in physical parameters were detected. Principal component analysis highlighted the relationship between sensory attributes and physico-chemical parameters. CONCLUSION The sensory description of fillets indicated that HI inclusion induces significant differences in the perceived profile. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2017
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18. AN ITALIAN POPULATION-BASED STUDY OF THE PREVALENCE OF OLFACTORY IMPAIRMENT

Author

Masala, Carla, Cavazzana, Annachiara, Aprea, Eugenio, Borgogno, Monica, Cantone, Elena, Ciofalo, Andrea, Drago, Serena, Gasperi, Flavia, Macchi, Alberto, Leonardo Menghi, Parma, Valentina, Piochi, Maria, Piras, Raffaella, Pasquariello, Benedetta, Torri, Luisa, and Hummel, Thomas

Subjects
olfaction, Sniffin’ Stick, quality of life, psychophysical testing, quality of life, psychophysical testing, olfaction, Sniffin’ Stick

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