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Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties
Grape skin flours obtained from grape pomace of Chardonnay, Moscato and Pinot noir varieties were used as sources of polyphenolic compounds in yogurt formulation during 3 weeks of storage. Yogurt… Expand
Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.
The study demonstrated the ability of the traditional methods to describe the kinetics of freshness decay and to model the decay kinetics to obtain information about the maximum shelf life as function of storage conditions. 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
Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose
Abstract European sea bass (Dicentrarchus labrax) is one of the finfish species preferred by the consumer, who requires fish freshness to be maintained during distribution and retail. For this… Expand
Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy
- P. Migliorini, Sandra Spagnolo, L. Torri, M. Arnoulet, G. Lazzerini, S. Ceccarelli
- 1 September 2016
The use of old bread wheat varieties and their mixture, assessed with participatory and evolutionary plant breeding, could represent a strategy for local communities to cope with climate change while improving food security and food quality. Expand
Exploring influences on food choice in a large population sample: The Italian Taste project
Abstract Food choice is influenced by many interacting factors in humans. Its multidimensional and complex nature is well recognized, particularly within the sensory and consumer food science field.… Expand
A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
- L. Torri, M. Piochi, R. Marchiani, G. Zeppa, C. Dinnella, E. Monteleone
- Mathematics, Medicine
- Journal of dairy science
Reducing the GSP particle size and improving the G SP dispersion in the curd would reduce the effect of powder addition on sensory properties, thereby encouraging the use of these polyphenol-based fortifiers in cheeses. Expand
A conjoint study on apple acceptability: Sensory characteristics and nutritional information
This work demonstrates the effectiveness of conjoint analysis integrated with tasting in the case of fresh unprocessed product and provides to Italian apple producers/distributors a better understanding of the relative importance consumers give to sensory attributes and nutritional information in order to support consumer-led breeding selections. Expand
Healthy yogurt fortified with n-3 fatty acids from vegetable sources.
- B. Dal Bello, L. Torri, M. Piochi, G. Zeppa
- Chemistry, Medicine
- Journal of dairy science
- 1 December 2015
The concentration of n-3 polyunsaturated fatty acids (PUFA) in yogurt was increased using 5 different vegetable oils obtained from flaxseed, Camelina sativa, raspberry, blackcurrant, and Echium plantagineum to produce fortified yogurts accepted by consumers. Expand
Shelf life evaluation of fresh-cut pineapple by using an electronic nose.
Abstract The aim of this work was to investigate the applicability of a commercial electronic nose in monitoring freshness of minimally processed fruit (packaged pineapple slices) during storage. The… Expand