LAUREATI, MONICA

LAUREATI, MONICA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

Mostra records
Risultati 1 - 20 di 152 (tempo di esecuzione: 0.016 secondi).
Titolo Data di pubblicazione Autori Tipo File Abstract
Methods for fungiform papillae assessment: A collaborative study among European research units 2024 Laureati, MonicaPagliarini, Ella + Article (author) -
A multi-county comparison of consumer acceptance and preferences towards crackers added with algae 2023 Rabitti N. S.Laureati M. + Conference Object -
A multi-county comparison of consumer acceptance and preferences towards crackers added with algae 2023 Rabitti N. S.Laureati M. + Conference Object -
Exploring perceptive drivers and barriers to the consumption of plant-based alternatives 2023 Appiani M.Cattaneo C.Proserpio C.Pagliarini E.Laureati M. Conference Object -
Does a high preference for salty stimuli reflect into less healthy eating food choices? 2023 Cristina ProserpioCamilla CattaneoMonica LaureatiElla Pagliarini + Conference Object -
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties 2023 Dea KorcariGiovanni RicciNoemi Sofia RabittiMonica LaureatiJohannes HogenboomLuisa PellegrinoDavide EmideAlberto BarbiroliMaria Grazia Fortina + Article (author) -
A forced-choice pictographic method to measure food texture preferences among schoolchildren 2023 Laureati, M + Article (author) -
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review 2023 Appiani, MartaCattaneo, CamillaLaureati, Monica Article (author) -
Valorization of common (Fagopyrum esculentum Moench.) and tartary (Fagopyrum tataricum Gaertn.) buckwheat in gluten-free polenta samples : chemical-physical and sensory characterization 2022 Noemi Sofia RabittiMarta AppianiAlessandra MartiSusanna BurattiSimona BenedettiGiulia ChiodaroliCristina ProserpioMonica Laureati Article (author) -
Advantages and pitfalls of the Rate-All-That-Apply method to characterize large and heterogenous wine samples 2022 Rabitti N. S.Cattaneo C.Appiani M.Proserpio C.Laureati M. Conference Object -
The role of nutritional and sustainability information on consumer’s acceptance of gluten-free formulations fortified with pulses 2022 Rabitti N. S.Appiani M.Proserpio C.Pagliarini E.Laureati M. Conference Object -
Determinants of preference and consumption of healthy food in children 2022 Laureati M. Article (author) -
Changes in food behavior during the first lockdown of COVID-19 pandemic : A multi-country study about changes in eating habits, motivations, and food-related behaviors 2022 Laureati M. + Article (author) -
Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method 2022 Rabitti, Noemi SofiaCattaneo, CamillaAppiani, MartaProserpio, CristinaLaureati, Monica Article (author) -
Yuck, this biscuit looks lumpy! Neophobic levels and cultural differences drive children's check-all-that-apply (CATA) descriptions and preferences for high-fibre biscuits 2021 Laureati, Monica + Article (author) -
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures 2021 Korcari D.Laureati M.Marti A.Cardone G.Rabitti N. S.Ricci G.Fortina M. G. + Article (author) -
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations 2021 Marta AppianiNoemi Sofia RabittiCristina ProserpioElla PagliariniMonica Laureati Article (author) -
Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation 2021 Pagliarini, EllaLaureati, Monica + Article (author) -
Identification of the drivers of acceptance and rejection of new functional and sustainable plant-based ingredients: the case of Tartary Buckwheat (Fagopyrum tataricum) 2021 Rabitti, N. S.Appiani, M.Proserpio, C.Pagliarini, E.Laureati, M Conference Object -
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 2021 Carola CappaMonica LaureatiMaria Cristina CasiraghiDaniela ErbaMara LucisanoCristina Alamprese + Article (author) -