PAGLIARINI, ANTONELLA
PAGLIARINI, ANTONELLA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Sustainable Pig Diets: Partial Grain Replacement with Former Food Products and its impact on Meat Quality
2024 M. Tretola, S. Mazzoleni, P. Silacci, S. Dubois, C. Proserpio, E. Pagliarini, C.E. Bernardi, L. Pinotti, G. Bee
Methods for fungiform papillae assessment: A collaborative study among European research units
2024 M. Piochi, S. Spinelli, M. Melis, M. Laureati, E. Feeney, L. Methven, Q. Yang, E. Monteleone, L. Torri, R. Ford, E. Pagliarini, I.T. Barbarossa, C. Dinnella
Exploring perceptive drivers and barriers to the consumption of plant-based alternatives
2023 M. Appiani, C. Cattaneo, C. Proserpio, E. Pagliarini, M. Laureati
Does a high preference for salty stimuli reflect into less healthy eating food choices?
2023 C. Proserpio, S. Spinelli, C. Cattaneo, M. Laureati, C. Dinnella, E. Monteleone, E. Pagliarini
Identification of desirable mechanical and sensory properties of bread for the elderly
2023 M. Moretton, C. Cattaneo, A.C. Mosca, C. Proserpio, M. Anese, E. Pagliarini, N. Pellegrini
The phenomenon of abnormal eating and taste perception: What’s the link in subjects with obesity and eating disorders?
2023 C. Cattaneo, S.P. Mambrini, L. Gilardini, M. Scacchi, G. Castelnuovo, E. Pagliarini, S. Bertoli
Impact of 4-week of a restricted Mediterranean diet on taste perception, anthropometric, and blood parameters in subjects with severe obesity
2023 C. Cattaneo, S.P. Mambrini, L. Gilardini, M. Scacchi, E. Pagliarini, S. Bertoli
Alteration of taste perception, food neophobia and oral microbiota composition in children with food allergy
2023 E. D'Auria, C. Cattaneo, S. Panelli, C. Pozzi, M. Acunzo, S. Papaleo, F. Comandatore, C. Mameli, C. Bandi, G. Zuccotti, E. Pagliarini
Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine
2023 G. Fia, S. Menghini, E. Mari, C. Proserpio, A. Pagliarini, L. Granchi
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response
2023 A. Bresciani, F. Vanara, E. Pagliarini, M. Locatelli, C. Proserpio, F. Travaglia, M. Blandino, A. Marti
Drinking during social isolation: investigating associations between stress, inhibitory control, boredom, drinking motives, and alcohol use
2023 J.M. Clay, B.D. Fontana, C. Proserpio, E.J. Fernandez, A. Pagliarini, F. Lopes, J. Antonio Lopez-Morenof, J.J. Canales, L. Loyant, R. Doron, L.D. Stafford, M.O. Parker
How does the phytochemical composition of sprouts and microgreens from Brassica vegetables affect the sensory profile and consumer acceptability?
2023 M. Cano-Lamadrid, L. Martinez-Zamora, N. Castillejo, C. Cattaneo, E. Pagliarini, F. Artes-Hernandez
Exploring directions for the development of a bread targeting elderly consumers
2022 M. Moretton, C. Cattaneo, A.C. Mosca, C. Proserpio, M. Anese, E. Pagliarini, N. Pellegrini
Valorisation of mountain plant agrobiodiversity: “Copafam” bean flour as a promising new ingredient for baked food product
2022 C. Proserpio, D. Pedrali, L. Giupponi, M. Zuccolo, V. Leoni, A. Giorgi, E. Pagliarini
How do taste perception and eating behavior in obese subjects with eating disorders?
2022 C. Cattaneo, S.P. Mambrini, S. Bertoli, E. Pagliarini
Studying the relationship between taste thresholds and blood glucose in patients with severe obesity: new insights for the management and improvement of comorbidities in obesity?
2022 S.P. Mambrini, C. Cattaneo, V. Barbieri, E. Pagliarini, M. Scacchi, S. Bertoli
The role of nutritional and sustainability information on consumer’s acceptance of gluten-free formulations fortified with pulses
2022 N.S. Rabitti, M. Appiani, C. Proserpio, E. Pagliarini, M. Laureati
Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies
2022 G.T. Ferrari, C. Proserpio, L.K. Stragliotto, J.M. Boff, E. Pagliarini, V.R.D. Oliveira
Changes in smell and taste perception related to COVID-19 infection: a case–control study
2022 C. Cattaneo, E. Pagliarini, S.P. Mambrini, E. Tortorici, R. Mené, C. Torlasco, E. Perger, G. Parati, S. Bertoli
Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project
2022 A. Robino, M.P. Concas, S. Spinelli, L. Pierguidi, B.J. Tepper, P. Gasparini, J. Prescott, E. Monteleone, T. Gallina Toschi, L. Torri, E. Pagliarini, F. Gasperi, C. Dinnella