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Foods (Basel, Switzerland)|October 14, 2023
Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food PackagingChiara Chirilli, Luisa TorriFood Research International (Ottawa, Ont.)|March 17, 2018
Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bagsLuisa Torri, Maria PiochiFood Research International (Ottawa, Ont.)|December 3, 2017
An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibitionLuisa Torri, Silvia SaliniFood Research International (Ottawa, Ont.)|January 3, 2023
Effects of different woods in barbecuing: Consumers' sensory perception and liking of grilled chicken meatMaria Piochi, Giorgia Cabrino, Luisa TorriJournal of Agricultural and Food Chemistry|June 2, 2007
Light-induced changes in an aqueous beta-carotene system stored under halogen and fluorescent lamps, affected by two oxygen partial pressuresSara Limbo, Luisa Torri, Luciano PiergiovanniFood Research International (Ottawa, Ont.)|January 4, 2022
Effect of informative claims on the attitude of Italian consumers towards cultured meat and relationship among variables used in an explicit approachMaria Piochi, Matteo Micheloni, Luisa TorriFoods (Basel, Switzerland)|August 7, 2021
Check-All-That-Apply (CATA) Test to Investigate the Consumers' Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging MaterialMaria Piochi, Giorgia Cabrino, Luisa TorriFoods (Basel, Switzerland)|August 26, 2022
Consumers' Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic CharacteristicsChiara Chirilli, Martina Molino, Luisa TorriFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|March 19, 2008
Odour investigation of granular polyolefins for flexible food packaging using a sensory panel and an electronic noseLuisa Torri, Luciano Piergiovanni, Ernesto CaldiroliFoods (Basel, Switzerland)|June 27, 2024
Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food PairingsChiara Nervo, Claudia Ragazzini, Luisa TorriPageof 6