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Foods (Basel, Switzerland)|March 6, 2021
Consumers' Perspectives on Eggs from Insect-Fed Hens: A UK Focus Group StudySabrina Spartano, Simona GrassoCritical Reviews in Food Science and Nutrition|March 7, 2025
Exploring seed-based upcycled oils: types, extraction processes, and emerging applicationsZhiyi Lin, Simona GrassoFoods (Basel, Switzerland)|December 22, 2020
Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?Simona Grasso, Sylvia JaworskaFood Research International (Ottawa, Ont.)|December 10, 2024
Sensory quality and regulatory aspects of upcycled foods: Challenges and opportunitiesStergios Melios, Hope Johnson, Simona GrassoFrontiers in Nutrition|March 6, 2023
Hybrid meat products and co-creation: What do consumers say, feel and think?Chris Ryder, Sylvia Jaworska, Simona GrassoFood Research International (Ottawa, Ont.)|June 30, 2024
Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profilingStergios Melios, Simona Grasso, Declan Bolton, et al.Foods (Basel, Switzerland)|August 4, 2019
The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in BiscuitsSimona Grasso, Ese Omoarukhe, Xiaokang Wen, et al.Foods (Basel, Switzerland)|December 19, 2019
A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response FactorsSimona Grasso, Sabine M Harrison, Frank J Monahan, et al.Journal of Food Science and Technology|June 18, 2019
Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballsSimona Grasso, Gabrielle Smith, Sophie Bowers, et al.Journal of Food Science and Technology|June 18, 2019
Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballsSimona Grasso, Gabrielle Smith, Sophie Bowers, et al.Pageof 3