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نمایش تعداد 1-10 از 10

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

نوع: Journal Paper

نویسنده : Luisa Torri; Paola Migliorini; Giorgio Masoero

سال: 2013

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

نوع: Journal Paper

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

سال: 2018

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

نوع: Journal Paper

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

سال: 2017

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Quinoa bitterness: causes and solutions for improving product acceptability

نوع: Journal Paper

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

سال: 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

نوع: Journal Paper

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

سال: 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

نوع: Journal Paper

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

سال: 2010

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

نوع: Journal Paper

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

سال: 2017

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Quinoa bitterness: causes and solutions for improving product acceptability

نوع: Journal Paper

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

سال: 2018

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

نوع: Journal Paper

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

سال: 2014

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

نوع: Journal Paper

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

سال: 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