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64 results on '"Rossella Di Monaco"'

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1. The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage

2. The origin of mussels (Mytilus galloprovincialis): NIRS explanatory identification and the effect on consumers

3. Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication

4. The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment

5. Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food

6. Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit

7. Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

8. European Consumers’ Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

12. How sensory sensitivity to graininess could be measured?

14. Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products : Evidence from a 4-country study in Europe

15. Gender, age, geographical area, food neophobia and their relationships with the adherence to the mediterranean diet: New insights from a large population cross-sectional study

16. Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

17. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

18. Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions

19. Strategies to reduce sugars in food

20. Is it still still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters

21. Hardness sensitivity: Are old, young, female and male subjects all equally sensitive?

22. Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

23. Temporal sweetness profile of MNEI protein in gelled model systems

24. Psychological traits affect liking and choice of phenol-rich foods

25. Consumer segments with different optimum for sweetness-bitterness-astringency differ in phenol rich-food liking and consumption

26. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample

27. Salivary endocannabinoids and N-acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking

28. Differences in liking of traditional salami

29. From raw material to dish: pasta quality step by step

30. Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view

32. Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit

33. Metodi sensoriali per la valutazione della shelf life

34. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt

35. Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven

36. A preliminary study on the application of natural sweet proteins in agar-based gels

37. Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

38. Temporal dominance of sensations and dynamic liking evaluation of polenta sticks

39. A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

40. Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

41. Description of a new gall-inducing species of Aprostocetus (Hymenoptera: Eulophidae) on Melilotus indicus from Southern Italy

42. New chestnut-based chips optimization: Effects of ingredients

43. Blue fish burgers: nutritional characterisation and sensory optimisation

46. From raw material to dish: pasta quality step by step

47. Design of sweet protein based sweeteners: hints from structure-function relationships

48. Temporal Dominance of Sensations: A review

49. Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: An exploratory study

50. Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

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