Showing results (21-30 of 41) with videos related to

Sort By:
Pageof 5
Frontiers in Psychology|January 31, 2019
Ambient Odor Exposure Affects Food Intake and Sensory Specific Appetite in Obese WomenCristina Proserpio, Cecilia Invitti, Sanne Boesveldt, et al.
Meat Science|August 10, 2013
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approachMonica Laureati, Susanna Buratti, Gabriella Giovanelli, et al.
Appetite|August 16, 2015
Variety in snack servings as determinant for acceptance in school childrenValentina Bergamaschi, Annemarie Olsen, Monica Laureati, et al.
Scientific Reports|March 7, 2019
New insights into the relationship between taste perception and oral microbiota compositionCamilla Cattaneo, Giorgio Gargari, Ranjan Koirala, et al.
Foods (Basel, Switzerland)|January 20, 2021
Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based PastaCarola Cappa, Monica Laureati, Maria Cristina Casiraghi, et al.
World Journal of Diabetes|October 16, 2014
Taste sensitivity, nutritional status and metabolic syndrome: Implication in weight loss dietary interventionsSimona Bertoli, Monica Laureati, Alberto Battezzati, et al.
Foods (Basel, Switzerland)|May 25, 2024
Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature ReviewMonica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (Basel, Switzerland)|November 11, 2022
Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory CharacterizationNoemi Sofia Rabitti, Marta Appiani, Alessandra Marti, et al.
The Journal of Nutrition|October 22, 2014
Modulation of fecal Clostridiales bacteria and butyrate by probiotic intervention with Lactobacillus paracasei DG varies among healthy adultsChiara Ferrario, Valentina Taverniti, Christian Milani, et al.
Frontiers in Plant Science|July 23, 2016
Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced BiscuitsFrancesca Sparvoli, Monica Laureati, Roberto Pilu, et al.
Pageof 5