A5066855660- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Proteins in Food Systems
- Salivary Gland Disorders and Functions
- Food composition and properties
- Olfactory and Sensory Function Studies
- Microbial Metabolites in Food Biotechnology
- Multisensory perception and integration
- Dysphagia Assessment and Management
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Consumer Attitudes and Food Labeling
- Nutrition, Genetics, and Disease
- Electrochemical Analysis and Applications
- Pomegranate: compositions and health benefits
- Tactile and Sensory Interactions
- Postharvest Quality and Shelf Life Management
- Consumer Packaging Perceptions and Trends
- Carbon Dioxide Capture Technologies
- Biopolymer Synthesis and Applications
- Zeolite Catalysis and Synthesis
- Oral microbiology and periodontitis research
- Folate and B Vitamins Research
- Protein Hydrolysis and Bioactive Peptides
University of Parma
2021-2022
University of Udine
2021
Wageningen University & Research
2010-2020
University of Padua
2020
Zhejiang Gongshang University
2016-2019
Centre des Sciences du Goût et de l'Alimentation
2013-2016
Université de Bourgogne
2015
Centre National de la Recherche Scientifique
2015
TiFN
2010-2014
Luleå University of Technology
2011
Layered gels differing in mechanical and breakdown properties (soft, medium hard gels) the distribution of sucrose matrix (homogeneous inhomogeneous distributions) were used to investigate effects texture spatial on sweetness perception. Rating tests, 2-Alternative forced choice tests time-intensity analysis performed compare soft, with homogeneous distributions sucrose. Results showed that all an perceived sweeter than which was homogeneously distributed. This indicates enhancement by does...
Consumption of ultraprocessed foods (UPFs) has been associated with lower diet quality, obesity, and adverse health effects. Not much is known about how consumers evaluate the degree processing a food product they relate this to healthiness. An online questionnaire was completed by total 277 Dutch, 204 Italian, 181 Brazilian consumers. Consumers were aged 18-65 year, mean 38 ± 13 31% males, 71% highly educated. Pictures several common products evaluated on industrial Thirteen categories...
This study investigated how macronutrient intake, BMI, ethnicity, age, and gender are related to the composition of unstimulated saliva. First, two groups Caucasian, Dutch subjects varying in daily intake carbohydrate, fat, protein were selected. The macronutrients differed by two- threefold between low (n = 14) high 16) groups. same divided into based on BMI: normal weight 14, 22.5 ± 2.0 kg/m2) overweight 16, 28.1 3.4 kg/m2). Second, one group 15) Asian, Chinese Unstimulated saliva was...
The food industry is investigating new technological applications of lactobionic acid (LBA). In the current work, effect on acidification dairy gels (pH 5.5 and 6.2), rheological properties using a double compression test, sodium mobility (23)Na NMR technique aroma release headspace GC-FID were studied. Our results showed that it possible to use LBA as an alternative glucono-δ-lactone (GDL) for production with controlled pH value. Small differences in amount volatile organic compounds...
Oral processing behaviour of food is affected by the structural characteristics matrix, including rheological and mechanical attributes as well size shape. Pasta, a staple starchy food, may have very similar macrostructure (shape) but different microstructure in gluten-containing (GC) gluten-free (GF) products. In this context, study aims to investigate effect pasta shape (in presence absence gluten) on cooking/textural properties, chewing breakdown during oral processing. The results...
Due to the interest in identifying cost-effective techniques that can guarantee microbiological, nutritional, and sensorial aspects of food products, this study investigates effect CO2 preservation treatment on sensory quality pomegranate juice at t0 after a conservation period four weeks 4 °C (t28). The same initial batch freshly squeezed non-treated (NT) was subjected non-thermal treatments with supercritical carbon dioxide (CO2), combination ultrasound (CO2-US). As control samples, two...
We report here on some scanning tunneling microscopy (STM) observations iron-loaded (1200 atoms/molecule) human liver ferritin (HLF) chemically bound to gold surfaces activated with 4,4′-dipyridil disulfide. The samples were prepared by immersing the foils in 10–500 μg/mL solutions 0.3 mmol/L tris(hydroxymethyl)-aminomethan (TRIS), pH 7.4. After a 30 min incubation period washed first water, then ethanol, air dried, and analyzed STM microscope. Individual molecules resolved under as...