Cristina Proserpio
14PUBLICATIONS
30CO-AUTHORS
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Publications (14)
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|Feb 25, 2023
Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine.Giovanna Fia, Silvio Menghini, Eleonora Mari
|Nov 11, 2022
Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization.Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti
|Aug 26, 2022
Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method.Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani
|Nov 27, 2021
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations.Marta Appiani, Noemi Sofia Rabitti, Cristina Proserpio
|Oct 23, 2021
Odor-Taste-Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight.Cristina Proserpio, Elvira Verduci, Gianvincenzo Zuccotti
|Apr 03, 2021
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns.Sara Spinelli, John Prescott, Lapo Pierguidi
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Frequent Collaborators
6 joint publications
Ella Pagliarini
3 joint publications
Vera Lavelli
3 joint publications
Monica Laureati
3 joint publications
Sara Spinelli
3 joint publications
Erminio Monteleone
2 joint publications
Elvira Verduci
2 joint publications
Alessandra Marti
2 joint publications
Ada Braghieri
2 joint publications
Luisa Torri
2 joint publications
Tullia Gallina Toschi
