353 results on '"Spinelli, Sara"'
Search Results
2. Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food
3. Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions
4. Distinct sensory hedonic functions for sourness in adults
5. Participant-Defined Questionnaire (EmoSemio)
6. Emotion-Picture Questionnaires (Emoji)
7. Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms.
8. VRAC Channels and the Cellular Redox Balance
9. Emotion-Picture Questionnaires (Emoji)
10. Participant-Defined Questionnaire (EmoSemio)
11. Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits
12. Oxidative stress‐related cellular aging causes dysfunction of the Kv3.1/KCNC1 channel reverted by melatonin
13. An olfactory self-test effectively screens for COVID-19
14. Arousal and the modulation of sensory experience: evidence from food-related emotions.
15. Anion exchanger1 (AE1/SLC4A1) function is impaired in red blood cells from prediabetic subjects: Potential benefits of finger lime (Citrus australasica, Faustrime cultivar) juice extract.
16. Alpha-1 Antitrypsin PI M Heterozygotes with Rare Variants: Do They Need a Clinical and Functional Follow-Up?
17. Attitudes to Food in Italy: Evidence from the Italian Taste Project
18. Melatonin protects Kir2.1 function in an oxidative stress‐related model of aging neuroglia.
19. AAPH-induced oxidative damage reduced anion exchanger 1 (SLC4A1/AE1) activity in human red blood cells: protective effect of an anthocyanin-rich extract
20. Methods for fungiform papillae assessment: A collaborative study among European research units
21. Assessing the extent and timing of chemosensory impairments during COVID-19 pandemic
22. Emerging techniques applied to by-products for food fortification
23. Semiotics and Sensory Sciences: Meaning Between Texts and Numbers
24. Emotions elicited by foods
25. Contributors
26. Food by-products to fortified pasta: A new approach for optimization
27. Interventions based on sensory‐hedonic strategies and on nudging to facilitate vegetable and pulses consumption in the school environment.
28. Bringing down barriers to children’s healthy eating: a critical review of opportunities, within a complex food system
29. Attitudes to Food In Italy: Evidences From Italian Taste Project
30. A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles
31. Methods for fungiform papillae assessment: A collaborative study among European research units
32. Mechanisms underlying the anti-aging activity of bergamot (Citrus bergamia) extract in human red blood cells
33. Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness
34. Contributors
35. Beverages in context
36. Aging Injury Impairs Structural Properties and Cell Signaling in Human Red Blood Cells; Açaì Berry Is a Keystone
37. Bringing down barriers to children's healthy eating : A critical review of opportunities, within a complex food system
38. Microencapsulation of extracted bioactive compounds from brewer’s spent grain to enrich fish-burgers
39. Supercritical carbon dioxide extraction of brewer's spent grain
40. Emotional Responses to Products
41. List of Contributors
42. Mercury Chloride Affects Band 3 Protein-Mediated Anionic Transport in Red Blood Cells: Role of Oxidative Stress and Protective Effect of Olive Oil Polyphenols
43. Oxidative Stress and Immune Response in Melanoma: Ion Channels as Targets of Therapy
44. Antioxidant Activity of Quercetin in a H2O2-Induced Oxidative Stress Model in Red Blood Cells: Functional Role of Band 3 Protein
45. Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents
46. Açaì (Euterpe oleracea) Extract Protects Human Erythrocytes from Age-Related Oxidative Stress
47. Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11, 5
48. Oxidation Stress as a Mechanism of Aging in Human Erythrocytes: Protective Effect of Quercetin
49. Versatility of Intermittent Abdominal Pressure Ventilation in a Case of Complicated Restrictive Respiratory Failure and COVID-19
50. Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness
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