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Rabitti, Noemi Sofia
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1

Snacks from the sea: a cross-national comparison of consume..:

Rabitti, Noemi Sofia ; Bayudan, Simoun ; Laureati, Monica...
European Food Research and Technology.  250 (2024)  8 - p. 2193-2209 , 2024
Link: https://doi.org/10.1007/..
 
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2

Fine Cocoa Fermentation with Selected Lactic Acid Bacteria:..:

Korcari, Dea ; Fanton, Alberto ; Ricci, Giovanni...
Foods.  12 (2023)  2 - p. 340 , 2023
Link: https://doi.org/10.3390/..
 
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3

Sensory identity of wine from the ancient and almost forgot..:

Laureati, Monica ; Appiani, Marta ; Cattaneo, Camilla...
OENO One.  57 (2023)  4 - p. , 2023
Link: https://doi.org/10.20870..
 
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4

Valorization of Common (Fagopyrum esculentum Moench.) and T..:

Rabitti, Noemi Sofia ; Appiani, Marta ; Marti, Alessandra...
Foods.  11 (2022)  21 - p. 3442 , 2022
Link: https://doi.org/10.3390/..
 
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5

Describing the Sensory Complexity of Italian Wines: Applica..:

Rabitti, Noemi Sofia ; Cattaneo, Camilla ; Appiani, Marta..
Foods.  11 (2022)  16 - p. 2417 , 2022
Link: https://doi.org/10.3390/..
 
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6

Tartary Buckwheat: A New Plant-Based Ingredient to Enrich C..:

Appiani, Marta ; Rabitti, Noemi Sofia ; Proserpio, Cristina..
Foods.  10 (2021)  11 - p. 2613 , 2021
Link: https://doi.org/10.3390/..
 
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7

Assessment of Spatial Lingual Tactile Sensitivity using a G.. 

JoVE : Behavior
Rabitti, Noemi Sofia ; Appiani, Marta ; Cattaneo, Camilla.. , 2021
Link: https://www.jove.com/t/6..
 
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8

Technological properties, shelf life and consumer preferenc..:

Korcari, Dea ; Secchiero, Riccardo ; Laureati, Monica...
LWT.  151 (2021)  - p. 112097 , 2021
Link: https://doi.org/10.1016/..
 
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9

Assessment of Lingual Tactile Sensitivity in Children and A..:

Appiani, Marta ; Rabitti, Noemi Sofia ; Methven, Lisa..
Foods.  9 (2020)  11 - p. 1594 , 2020
Link: https://doi.org/10.3390/..
 
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10

How do consumers with different food neophobia levels react..:

Noemi Sofia, Rabitti ; Marta, Appiani ; Cristina, Proserpio..
Journal of Sensory Studies.  39 (2024)  3 - p. , 2024
Link: https://doi.org/10.1111/..
 
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11

Sensory identity of wine from the ancient and almost forgot..:

Laureati, Monica ; Appiani, Marta ; Cattaneo, Camilla...
https://oeno-one.eu/article/view/7639/32044.  , 2023
Link: https://oeno-one.eu/arti..
 
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12

Sensory identity of wine from the ancient and almost forgot..:

Laureati, Monica ; Appiani, Marta ; Cattaneo, Camilla...
info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2023.57.4.7639.  , 2023
Link: https://institut-agro-di..
 
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13

Describing the Sensory Complexity of Italian Wines: Applica..:

Rabitti, Noemi Sofia ; Cattaneo, Camilla ; Appiani, Marta..
info:eu-repo/semantics/altIdentifier/pmid/36010416.  , 2022
Link: https://hdl.handle.net/2..
 
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14

Valorization of Common (Fagopyrum esculentum Moench.) and T..:

Rabitti, Noemi Sofia ; Appiani, Marta ; Marti, Alessandra...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656078/.  , 2022
Link: http://www.ncbi.nlm.nih...
 
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15

Describing the Sensory Complexity of Italian Wines: Applica..:

Rabitti, Noemi Sofia ; Cattaneo, Camilla ; Appiani, Marta..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407563/.  , 2022
Link: http://www.ncbi.nlm.nih...
 
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