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Frontiers in Psychology|March 6, 2014
Food neophobia and its relation with olfactionM Luisa Demattè, Isabella Endrizzi, Flavia GasperiFoods (Basel, Switzerland)|April 3, 2021
Does the 'Mountain Pasture Product' Claim Affect Local Cheese Acceptability?Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, et al.Journal of Agricultural and Food Chemistry|April 8, 2009
Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS)Eugenio Aprea, Franco Biasioli, Silvia Carlin, et al.Molecules (Basel, Switzerland)|November 30, 2019
Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of ApplesIsabella Endrizzi, Eugenio Aprea, Emanuela Betta, et al.Foods (Basel, Switzerland)|November 27, 2021
Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO CheeseLuisa Torri, Eugenio Aprea, Maria Piochi, et al.Foods (Basel, Switzerland)|January 11, 2022
Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA ModelMichele Ricci, Flavia Gasperi, Isabella Endrizzi, et al.Scientific Reports|March 22, 2017
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compoundsEugenio Aprea, Mathilde Charles, Isabella Endrizzi, et al.Appetite|May 2, 2013
Food neophobia and its relation with olfactory ability in common odour identificationM Luisa Demattè, Isabella Endrizzi, Franco Biasioli, et al.Journal of the Science of Food and Agriculture|July 20, 2017
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvestMathilde Charles, Maria Laura Corollaro, Luigi Manfrini, et al.Scientific Reports|November 26, 2020
Arousal influences olfactory abilities in adults with different degree of food neophobiaLeonardo Menghi, Iuliia Khomenko, Michele Pedrotti, et al.Pageof 2