LAUREATI, MONICA
LAUREATI, MONICA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Liking for saltiness is associated with preference for fattier and more caloric foods
2025 C. Proserpio, S. Spinelli, C. Cattaneo, C. Dinnella, M. Laureati, E. Monteleone, E. Pagliarini
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
2025 M. Appiani, C. Cattaneo, M. Laureati
Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample
2025 C. Cattaneo, S. Spinelli, C. Dinnella, C. Proserpio, E. Monteleone, E. Pagliarini, M. Laureati
Exploring consumer attitudes toward plant-based fish analogues for sustainable dietary choices
2024 M. Appiani, C. Cattaneo, M. Laureati
Sensory drivers of liking and consumer emotional responses to plant-based fish vs fish
2024 M. Appiani, C. Cattaneo, M. Laureati
Taste perception profiles: unveiling their impact on dietary habits in a large population cohort
2024 C. Cattaneo, C. Proserpio, S. Spinelli, C. Dinnella, E. Monteleone, E. Pagliarini, M. Laureati
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
The taste palette: unraveling the effect of gender and savoury taste phenotypes on food acceptance, consumption and body mass index
2024 C. Cattaneo, S. Spinelli, C. Dinnella, C. Proserpio, E. Monteleone, E. Pagliarini, M. Laureati
Studio delle determinanti sensoriali e comportamentali del gradimento di prodotti vegetali analoghi del pesce
2024 M. Appiani, C. Cattaneo, C. Proserpio, E. Pagliarini, M. Laureati
Verso un’alimentazione sostenibile: profilazione degli atteggiamenti dei consumatori e loro attitudini verso prodotti vegetali analoghi del pesce
2024 M. Appiani, C. Cattaneo, C. Proserpio, E. Pagliarini, M. Laureati
The power of senses: savoury taste phenotypes influence food acceptance, consumption and body mass index in a large population cohort
2024 C. Cattaneo, S. Spinelli, C. Dinnella, C. Proserpio, E. Monteleone, E. Pagliarini, M. Laureati
Taste phenotypes, endogenous factors and their role in health and disease
2024 C. Cattaneo, C. Proserpio, E. Pagliarini, M. Laureati
Understanding the perceptual and behavioural barriers influencing the acceptance of plant-based tuna analogues
2024 M. Appiani, C. Cattaneo, C. Proserpio, E. Pagliarini, M. Laureati
Fenotipi gustativi e abitudini alimentari: un'analisi clusterizzata per genere
2024 C. Cattaneo, S. Spinelli, C. Dinnella, C. Proserpio, E. Monteleone, E. Pagliarini, M. Laureati
Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae
2024 N.S. Rabitti, S. Bayudan, M. Laureati, S. Neugart, J.J. Schouteten, L. Apelman, S. Dahlstedt, P. Sandvik
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review
2024 M. Laureati, A. De Boni, A. Saba, E. Lamy, F. Minervini, A.M. Delgado, F. Sinesio
A Special Issue on “Food Perception and Preferences in the Context of Health and Sustainability”
2024 M. Wallner, M. Laureati
How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations
2024 N.S. Rabitti, M. Appiani, C. Proserpio, E. Pagliarini, M. Laureati
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties
2023 D. Korcari, A. Fanton, G. Ricci, N.S. Rabitti, M. Laureati, J.A. Hogenboom, L.M. Pellegrino, D. Emide, A.G. Barbiroli, M.G. Fortina
A multi-county comparison of consumer acceptance and preferences towards crackers added with algae
2023 N.S. Rabitti, S. Bayadun, M. Laureati, S. Neugart, J.J. Schouteten, L. Apelman, S. Dahlstedt, P. Sandvik