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Foods (Basel, Switzerland)|September 19, 2020
The Meaning of Emoji to Describe Food Experiences in Pre-AdolescentsJulia Sick, Erminio Monteleone, Lapo Pierguidi, et al.International Journal of Molecular Sciences|January 8, 2023
Oxidative Stress and Immune Response in Melanoma: Ion Channels as Targets of TherapyAlessia Remigante, Sara Spinelli, Angela Marino, et al.Food Quality and Preference|December 26, 2022
Healthier eating: Covid-19 disruption as a catalyst for positive changeSara R Jaeger, Leticia Vidal, Gastón Ares, et al.Journal of the Science of Food and Agriculture|October 25, 2017
Bioactive compounds from orange epicarp to enrich fish burgersSara Spinelli, Lucia Lecce, Desislava Likyova, et al.Journal of Food Science and Technology|March 4, 2020
Emerging techniques applied to by-products for food fortificationValeria Marinelli, Sara Spinelli, Luisa Angiolillo, et al.Meat Science|October 22, 2022
Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traitsCaterina Dinnella, Fabio Napolitano, Sara Spinelli, et al.Frontiers in Pharmacology|May 3, 2021
Alpha-1 Antitrypsin Deficiency: Home TherapyAnna Annunziata, Maurizia Lanza, Antonietta Coppola, et al.Chemical Senses|September 24, 2025
Postoral receptors and alimentary taste: implications for energy intake and appetiteCamille Pennaneach, Andrew Costanzo, Caterina Dinnella, et al.Healthcare (Basel, Switzerland)|June 24, 2022
Versatility of Intermittent Abdominal Pressure Ventilation in a Case of Complicated Restrictive Respiratory Failure and COVID-19Francesca Simioli, Anna Annunziata, Antonietta Coppola, et al.Nutrients|August 27, 2021
Does Responsiveness to Basic Tastes Influence Preadolescents' Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food SamplesErvina Ervina, Valérie L Almli, Ingunn Berget, et al.Pageof 7