A5041417793- Sensory Analysis and Statistical Methods
- Olfactory and Sensory Function Studies
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Consumer Attitudes and Food Labeling
- Organic Food and Agriculture
- Food composition and properties
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Wine Industry and Tourism
- Agriculture Sustainability and Environmental Impact
- Food Waste Reduction and Sustainability
- Spectroscopy and Chemometric Analyses
- Polysaccharides Composition and Applications
- Postharvest Quality and Shelf Life Management
- Culinary Culture and Tourism
- Bee Products Chemical Analysis
- Proteins in Food Systems
- Horticultural and Viticultural Research
- Edible Oils Quality and Analysis
- Environmental Sustainability in Business
- Marine Invertebrate Physiology and Ecology
- Botanical Research and Applications
- Microbial Metabolites in Food Biotechnology
University of Gastronomic Sciences
2016-2025
Azienda Ospedaliero-Universitaria Policlinico - Vittorio Emanuele
2021-2022
University of Milan
2007-2008
Abstract Grape skin flours obtained from grape pomace of C hardonnay, M oscato and P inot noir varieties were used as sources polyphenolic compounds in yogurt formulation during 3 weeks storage. Yogurt containing flour presented significantly higher total phenolic content (+55%), antioxidant activity (+80%) acidity (+25%) whereas lower pH , syneresis (−10%) fat (−20%) than control. Procyanidin B1 vanillic acids detected only the added while gallic acid, catechin quercitrin major found...
The globalization of food markets and the recent upgrade European regulation on novel foods open up new possibilities for introduction edible jellyfish in diet Europeans. In spite no tradition eating Italy and, more generally, Western countries, several Mediterranean species have biological nutritional features with a large potential as innovative, sustainable source bioactive compounds. To evaluate Italians' attitude considering source, survey has been carried out group 1445 individuals. A...
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...
Packaging is a leading factor determining the total environmental effect of food products. This study investigated consumers' awareness, behavior and expectations in relation to sustainability aspects packaging. Using an online survey, responses from 646 participants were collected. The socio-demographic characteristics on all variable was explored by ANOVA models t-tests. Participants segmented according visual approach based principal component analysis applied behavioral data. Gender,...
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 aim of this work was to evaluate the effects wheat germ -stabilized by toasting or sourdough fermentation -on dough and bread properties.Doughs were produced adding increasing amounts each type stabilized germ, starting with current recommended level 3g/100g up 20g/100g.Sourdough ensured presence lactic acid bacteria (LAB) in comparable those found conventional sourdough.The acidification induced LAB inactivates lipase lipoxygenase, as does process.These results decreased phenomena...
Abstract Household responses to COVID-19 in different corners of the world represent primary health care that communities have relied on for preventing and mitigating symptoms. During a very complex confusing time, which public services multiple countries been completely overwhelmed, some cases even collapsed, these first-line household quintessential building physical, mental, social resilience, improving individual community health. This editorial discusses outcomes rapid-response...
The current study reports an ethnobotanical field investigation of traditionally gathered and consumed wild greens (Chorta) in one the five so-called Blue Zones world: Ikaria Isle, Greece. Through 31 semi-structured interviews, a total 56 green plants were documented along with their culinary uses, linguistic labels, locally perceived tastes. Most described as bitter associated members Asteraceae Brassicaceae botanical families (31%), while among top-quoted greens, species belonging to these...
ABSTRACT There are widely divergent opinions on the number of judges required for sensory descriptive analysis (DA) with some authors saying 6 and others up to 15. Yet, there very little data support these numbers. Therefore, from three DA studies between 14 22 trained judges, evaluating 8 30 different red wines in triplicate using 20 descriptors, were re‐analyzed randomly selected subsets assessors. The results compared analyses variance, multifactor Tucker‐1 analyses. showed variability...