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How does it make you feel? A new approach to measuring emotions in food product experience
The objective of this study was to define an approach to describe the emotional profile specific to a product category able to solve some limitations of the current approaches. A multistep approachExpand
Increasing vegetable intakes: rationale and systematic review of published interventions
TLDR
A systematic review of studies reporting an intervention to increase intakes of vegetables as a distinct food group found greater percent success is currently found from environmental, educational and multi-component interventions, but publication bias is likely, and long-term effects and cost-effectiveness are rarely considered. Expand
Saliva characteristics and individual sensitivity to phenolic astringent stimuli.
TLDR
Sensory data showed that subjects capable of maintaining constant saliva characteristics were less sensitive to astringent stimuli than subjects in which the same stimulations induced significant saliva modifications. Expand
Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors
Abstract The perceptions of differences in the aroma of high quality Italian red wines were compared in experts and consumers by Projective Mapping. Quality and typicality assessments from experts,Expand
Spectrophotometric assay using o-phtaldialdehyde for the determination of transglutaminase activity on casein
In this work, the possibility of using a simple and quick method was tested for determining transglutaminase activity on casein using a spectrophotometric assay. The enzyme activity was estimated onExpand
The impact of individual variations in taste sensitivity on coffee perceptions and preferences
TLDR
The results confirm that FP density and PROP status play a significant role in taste sensitivity for bitter compounds in general and also demonstrate that sugar use is partly a function of fundamental individual differences in physiology. Expand
Prediction of perceived astringency induced by phenolic compounds
Abstract A method which can be used to estimate perceived astringency due to polyphenolic compounds is presented here. Thirty subjects were selected on the basis of them having similar salivary flowsExpand
Temporary modification of salivary protein profile and individual responses to repeated phenolic astringent stimuli.
TLDR
The results support the inhibiting role of proteins with strong phenol-binding activity on astringency elicitation and individual physiological variations of parotid gland functionality might account for differences in sensitivity to astringent phenolic stimuli. Expand
A new approach in TDS data analysis: A case study on sweetened coffee
TLDR
Criteria for selecting the most appropriate time periods in the TDS curve for frequency value computation are discussed and ANOVA models on frequency values are proposed to estimate differences in attribute dominance among products, and to test the effect of collecting intensity ratings on the frequency with which attributes were selected as dominant. Expand
Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting
TLDR
This study suggests that the nature of a nudge-based intervention can have different effects, whether it is increasing intake of healthy components, or limiting intake of unhealthy meal components. Expand
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