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Food Chemistry|March 5, 2019
Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvementsLuisa Torri, Paolo Bondioli, Liliana Folegatti, et al.Food Research International (Ottawa, Ont.)|March 15, 2017
Consumer perception of balsamic vinegar: A cross-cultural study between Korea and ItalyLuisa Torri, Seon-Young Jeon, Maria Piochi, et al.Journal of the Science of Food and Agriculture|September 21, 2016
Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia 'green' extractLuisa Torri, Alessandra Frati, Paolino Ninfali, et al.Journal of Agricultural and Food Chemistry|November 11, 2021
Chemoinformatics View on Bitter Taste Receptor Agonists in FoodSebastian Bayer, Ariane Isabell Mayer, Gigliola Borgonovo, et al.Journal of Natural Products|January 29, 2026
Dietary Terpenoid Lactones are Promiscuous Agonists of Bitter Taste Receptors (TAS2Rs)Stefano Salamone, Sara Montelatici, Maurizio Rinaldi, et al.Appetite|April 4, 2017
A bio-cultural approach to the study of food choice: The contribution of taste genetics, population and cultureDavide S Risso, Cristina Giuliani, Marco Antinucci, et al.European Journal of Medicinal Chemistry|June 9, 2004
Synthesis and cytotoxic activity of substituted 7-aryliminomethyl derivatives of camptothecinSabrina Dallavalle, Lucio Merlini, Gabriella Morini, et al.Bioorganic & Medicinal Chemistry|January 24, 2009
Taste-guided identification of high potency TRPA1 agonists from Perilla frutescensAngela Bassoli, Gigliola Borgonovo, Sara Caimi, et al.Genes & Nutrition|April 8, 2014
Genetic signature of differential sensitivity to stevioside in the Italian populationDavide Risso, Gabriella Morini, Luca Pagani, et al.Bioorganic & Medicinal Chemistry Letters|April 25, 2008
Synthesis and cytotoxic activity of new 9-substituted camptothecinsSabrina Dallavalle, Daniela Granza Rocchetta, Loana Musso, et al.Pageof 3