E-LIB Suche - Ergebnisse für: Piochi, Maria

1

New insights on phytocannabinoids role in antioxidant activ..:

Bonciolini, Ambra ; Cantele, Carolina ; Piochi, Maria...
LWT. 194 (2024) - p. 115807 , 2024

Link: https://doi.org/10.1016/..

2

Firewood as a tool to valorize meat: A sensory and instrume..:

Piochi, Maria ; Nervo, Chiara ; Savo, Francesca...
Food Research International. 192 (2024) - p. 114719 , 2024

Link: https://doi.org/10.1016/..

3

Methods for fungiform papillae assessment: A collaborative ..:

Piochi, Maria ; Spinelli, Sara ; Melis, Melania...
Food Quality and Preference. 113 (2024) - p. 105076 , 2024

Link: https://doi.org/10.1016/..

4

Bitter Is Better: Wild Greens Used in the Blue Zone of Ikar..:

Pieroni, Andrea ; Morini, Gabriella ; Piochi, Maria...
Nutrients. 15 (2023) 14 - p. 3242 , 2023

Link: https://doi.org/10.3390/..

5

Effects of different woods in barbecuing: Consumers' sensor..:

Piochi, Maria ; Cabrino, Giorgia ; Torri, Luisa
Food Research International. 163 (2023) - p. 112295 , 2023

Link: https://doi.org/10.1016/..

6

Understanding Italian Consumers' Perception of Safety in An..:

Piochi, Maria ; Fontefrancesco, Michele Filippo ; Torri, Luisa
Foods. 11 (2022) 22 - p. 3739 , 2022

Link: https://doi.org/10.3390/..

7

Correlation between olfactory function, age, sex, and cogni..:

Masala, Carla ; Cavazzana, Annachiara ; Sanna, Fabrizio...
European Archives of Oto-Rhino-Laryngology. 279 (2022) 10 - p. 4943-4952 , 2022

Link: https://doi.org/10.1007/..

8

Effect of informative claims on the attitude of Italian con..:

Piochi, Maria ; Micheloni, Matteo ; Torri, Luisa
Food Research International. 151 (2022) - p. 110881 , 2022

Link: https://doi.org/10.1016/..

9

Genetic variations associated with the soapy flavor percept..:

Concas, Maria Pina ; Piochi, Maria ; Cabrino, Giorgia...
Food Quality and Preference. 99 (2022) - p. 104569 , 2022

Link: https://doi.org/10.1016/..

10

Impact of COVID-19 lockdown on the perception of home meals..:

Piochi, Maria ; Buonocore, Federica ; Spampani, Francesco.
Food Quality and Preference. 98 (2022) - p. 104488 , 2022

Link: https://doi.org/10.1016/..

11

Sensory properties of iodine-biofortified potatoes:

Piochi, Maria ; Chiavaro, Emma ; Cichelli, Angelo..
Italian Journal of Food Science. 33 (2021) 1 - p. 52-60 , 2021

Link: https://doi.org/10.15586..

12

Relationship between Sensory Attributes, (Dis) Liking and V..:

Torri, Luisa ; Aprea, Eugenio ; Piochi, Maria...
Foods. 10 (2021) 11 - p. 2791 , 2021

Link: https://doi.org/10.3390/..

13

Food Neophobia, Odor and Taste Sensitivity, and Overall Fla..:

Puleo, Sharon ; Braghieri, Ada ; Pacelli, Corrado...
Foods. 10 (2021) 12 - p. 3122 , 2021

Link: https://doi.org/10.3390/..

14

Individual differences in responsiveness to oral sensations..:

Piochi, Maria ; Dinnella, Caterina ; Spinelli, Sara..
Food Quality and Preference. 88 (2021) - p. 104112 , 2021

Link: https://doi.org/10.1016/..

15

Check-All-That-Apply (CATA) Test to Investigate the Consume..:

Piochi, Maria ; Cabrino, Giorgia ; Torri, Luisa
Foods. 10 (2021) 7 - p. 1551 , 2021

Link: https://doi.org/10.3390/..