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Sensory test vs. electronic nose and/or image analysis of whole bread produced with old and modern wheat varieties adjuvanted by means of the mycorrhizal factor

Type: Journal Paper

Author : Luisa Torri; Paola Migliorini; Giorgio Masoero

Year: 2013

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A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink

Type: Journal Paper

Author : Tayebe Azami; Mehrdad Niakousari; Seyed Mohammad Bagher Hashemi; Luisa Torri

Year: 2018

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Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems

Type: Journal Paper

Author : Gabriella Giovanelli; Luisa Torri; Nicoletta Sinelli; Susanna Buratti

Year: 2017

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Quinoa bitterness: causes and solutions for improving product acceptability

Type: Journal Paper

Author : Diego Suárez-Estrella; Luisa Torri; Maria Ambrogina Pagani; Alessandra Marti

Year: 2018

An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy

Type: Journal Paper

Author : Caterina Dinnella; Luisa Torri; Gabriella Caporale; Erminio Monteleone

Year: 2014

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Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

Type: Journal Paper

Author : Nicoletta Sinelli; Sara Limbo; Luisa Torri; Valentina Di Egidio; Ernestina Casiraghi

Year: 2010

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Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy

Type: Journal Paper

Author : Luisa Torri; Seon-Young Jeon; Maria Piochi; Gabriella Morini; Kwang-Ok Kim

Year: 2017

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Quinoa bitterness: causes and solutions for improving product acceptability

Type: Journal Paper

Author : Diego Su��rez-Estrella; Luisa Torri; Maria Ambrogina Pagani; Alessandra Marti

Year: 2018

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Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties

Type: Journal Paper

Author : Alessandra Marti; Luisa Torri; Maria Cristina Casiraghi; Laura Franzetti; Sara Limbo; Francesca Morandin; Lucio Quaglia; Maria Ambrogina Pagani

Year: 2014

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A conjoint study on apple acceptability: Sensory characteristics and nutritional information

Type: Journal Paper

Author : Isabella Endrizzi; Luisa Torri; Maria Laura Corollaro; M. Luisa Demattè; Eugenio Aprea; Mathilde Charles; Franco Biasioli; Flavia Gasperi

Year: 2015

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Sensory test vs. electronic nose and/or image analysis of whole bread produced with old and modern wheat varieties adjuvanted by means of the mycorrhizal factor

A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink

Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems

Quinoa bitterness: causes and solutions for improving product acceptability

An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy

Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy

Quinoa bitterness: causes and solutions for improving product acceptability

Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties

A conjoint study on apple acceptability: Sensory characteristics and nutritional information

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Sensory test vs. electronic nose and/or image analysis of whole bread produced with old and modern wheat varieties adjuvanted by means of the mycorrhizal factor

A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink

Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems

Quinoa bitterness: causes and solutions for improving product acceptability

An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy

Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy

Quinoa bitterness: causes and solutions for improving product acceptability

Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties

A conjoint study on apple acceptability: Sensory characteristics and nutritional information