A5018973855- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Olfactory and Sensory Function Studies
- Consumer Attitudes and Food Labeling
- Postharvest Quality and Shelf Life Management
- Organic Food and Agriculture
- Food composition and properties
- Multisensory perception and integration
- Advanced Chemical Sensor Technologies
- Color perception and design
- Food Waste Reduction and Sustainability
- Microbial Metabolites in Food Biotechnology
- Culinary Culture and Tourism
- Fermentation and Sensory Analysis
- Nanocomposite Films for Food Packaging
- Protein Hydrolysis and Bioactive Peptides
- Agriculture Sustainability and Environmental Impact
- Polysaccharides Composition and Applications
- Cancer-related Molecular Pathways
- Greenhouse Technology and Climate Control
- Nuts composition and effects
- Plant Physiology and Cultivation Studies
- Potato Plant Research
- Geology and Paleoclimatology Research
Federico II University Hospital
2015-2025
University of Naples Federico II
2016-2025
Azienda Ospedaliera Universitaria Pisana
2018
Columbia University
1994
One hundred three isolates of Carnobacterium spp. from raw meat were analyzed by random amplification polymorphic DNA (RAPD) and PCR identified 16S rRNA gene sequencing. Forty-five strains maltaromaticum characterized for their growth capabilities at different temperatures, NaCl concentrations, pH values in vitro lipolytic proteolytic activities. Moreover, spoilage potential was investigated analyzing the release volatile organic compounds (VOCs) stored air or vacuum packs. Almost all able...
The Mediterranean diet (MD) is associated with many health benefits. association between the MD and food neophobia (FN) still unexplored in adults. present cross-sectional study was aimed to explore relationships adherence MD, FN, sociodemographic variables a large Italian cohort. Familiarity frequency use (FFI) of prototypical non-prototypical foods were used calculate new index: Taste Index (ITMI). FFI all increased age, while butter, soft drinks, red/cured meat, sweets more common younger...
Abstract This study presents an innovative anchovy burger formulation optimized using response surface methodology and Ideal Profile method. The objective is to create a nutritious, appealing, environmentally friendly alternative traditional red meat burgers. research utilized two-tiered experimental approach: initial screening Plackett-Burman Design evaluate the impact of various ingredients on cooking yield, texture, moisture retention, followed by optimization phase employing Central...
ABSTRACT The sensory evaluation of cohesiveness, hardness and springiness 15 solid food samples was performed by eight trained assessors. rheologic response the estimated performing cyclic compression tests stress–relaxation tests. From force–deformation curves first two cycles test, texture profile analysis parameters related to were calculated. Young's modulus ( E ), strain d i ) stress s at peak as well irrecoverable r work L monitored during five cycles. response, Peleg's linearization...
Despite considerable research investigating the role of 6-n-propylthiouracil bitterness perception and variation fungiform papillae density in food perception, this relationship remains controversial as well association between 2 phenotypes. Data from 1119 subjects (38.6% male; 18–60 years) enrolled Italian Taste project were analyzed. Responsiveness to was assessed on general Labeled Magnitude Scale. Fungiform determined manual counting digital images tongue. Solutions tastes, astringent,...
The environment has a profound influence on the organoleptic quality of tomato (Solanum lycopersicum) fruit, extent which depends well-regulated and dynamic interplay among genes, metabolites sensorial attributes. We used systems biology approach to elucidate complex interacting mechanisms regulating plasticity traits. To investigate environmentally challenged transcriptomic metabolomic remodeling evaluate consequences such variations we grown three varieties, Heinz 1706, whose genome was...
Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food beverages. Thus, dietary behaviours rich in beverages encouraged. However, it is well-known bitter taste other low-appealing sensory characterize vegetables some foods act as an innate barrier for their acceptance. The aim this study was investigate influence psychological traits PROP status (the responsiveness 6-n- propylthiouracil) on choice...
A wide variety of novel non-thermal processing technologies (NTPTs) are under development to meet the increasing consumer demand for high-quality fruit and vegetable (F&V) products. Understanding consumers' needs possible barriers acceptance these is however essential assess commercial feasibility mildly processed F&Vs. Situated within this context, extending previous work on topic, in paper we present results from a large-scale choice-based conjoint analysis survey investigate choice...