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International Journal of Food Sciences and Nutrition|March 22, 2017
Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristicsBarbara Dal Bello, Luisa Torri, Maria Piochi, et al.Nutrients|December 11, 2025
The Way Calories Are Displayed on Restaurant Menus May Not Affect Calorie Intake: Evidence from an Online ExperimentRiccardo Migliavada, Michele Ricci, Giulia Garavelli, 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.Food Research International (Ottawa, Ont.)|November 25, 2020
Linking producers' and consumers' perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honeyDauro Mattia Zocchi, Maria Piochi, Giorgia Cabrino, et al.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.)|August 15, 2024
Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meatMaria Piochi, Chiara Nervo, Francesca Savo, 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.Biological Trace Element Research|March 30, 2019
Principal Component Analysis of Time-Related Changes of Some Essential Mineral Contents of Canned Silver Carp (Hypophthalmichthys molitrix) in Different Filling MediaMaryam Vafaei, Mahmood Naseri, Elahe Abedi, et al.International Journal of Food Science|March 12, 2019
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin ExtractRoberta Dordoni, Guillermo Duserm Garrido, Laura Marinoni, 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.Pageof 6