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Saida Favotto

Showing results (1-10 of 8) with videos related to

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Meat Science|January 15, 2017
An emotional approach to beef evaluationMonica Borgogno, Armand V Cardello, Saida Favotto, et al.
The Journal of Dairy Research|October 8, 2014
Montasio cheese liking as affected by information about cows breed and rearing systemAlberto Romanzin, Mirco Corazzin, Saida Favotto, et al.
The Journal of Dairy Research|March 4, 2010
Cheese liking and consumer willingness to pay as affected by information about organic productionFabio Napolitano, Ada Braghieri, Edi Piasentier, et al.
Meat Science|March 22, 2016
Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessmentMonica Borgogno, Elena Saccà, Mirco Corazzin, et al.
Food Research International (Ottawa, Ont.)|December 8, 2020
Pungency perception and liking for pasta filata cheeses in consumers from different Italian regionsSharon Puleo, Ada Braghieri, Nicola Condelli, et al.
Meat Science|October 22, 2020
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meatSilvia Del Bianco, Antonio Natalello, Giuseppe Luciano, et al.
Foods (Basel, Switzerland)|November 25, 2023
Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (<i>Aquarana catesbeiana</i>) CarcassesLuiz Rogério G Magalhães, Victor F Moebus, Airton A Castagna, et al.
Chemical Senses|September 12, 2018
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population SampleCaterina Dinnella, Erminio Monteleone, Maria Piochi, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Meat Science|January 15, 2017
An emotional approach to beef evaluationMonica Borgogno, Armand V Cardello, Saida Favotto, et al.
The Journal of Dairy Research|October 8, 2014
Montasio cheese liking as affected by information about cows breed and rearing systemAlberto Romanzin, Mirco Corazzin, Saida Favotto, et al.
The Journal of Dairy Research|March 4, 2010
Cheese liking and consumer willingness to pay as affected by information about organic productionFabio Napolitano, Ada Braghieri, Edi Piasentier, et al.
Meat Science|March 22, 2016
Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessmentMonica Borgogno, Elena Saccà, Mirco Corazzin, et al.
Food Research International (Ottawa, Ont.)|December 8, 2020
Pungency perception and liking for pasta filata cheeses in consumers from different Italian regionsSharon Puleo, Ada Braghieri, Nicola Condelli, et al.
Meat Science|October 22, 2020
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meatSilvia Del Bianco, Antonio Natalello, Giuseppe Luciano, et al.
Foods (Basel, Switzerland)|November 25, 2023
Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (<i>Aquarana catesbeiana</i>) CarcassesLuiz Rogério G Magalhães, Victor F Moebus, Airton A Castagna, et al.
Chemical Senses|September 12, 2018
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population SampleCaterina Dinnella, Erminio Monteleone, Maria Piochi, et al.
Pageof 1