LAUREATI, MONICA
LAUREATI, MONICA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
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
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
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
A forced-choice pictographic method to measure food texture preferences among schoolchildren
2023 S. Skouw, C. Chow, H. Sorensen, A. Bech, M. Laureati, A. Olsen, W. Bredie
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
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
2023 M. Appiani, C. Cattaneo, M. Laureati
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
Advantages and pitfalls of the Rate-All-That-Apply method to characterize large and heterogenous wine samples
2022 N.S. Rabitti, C. Cattaneo, M. Appiani, C. Proserpio, M. Laureati
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 E. Lamy, C. Viegas, A. Rocha, M. Raquel Lucas, S. Tavares, F. Capela e Silva, D. Guedes, M. Laureati, Z. Zian, A. Salles Machado, P. Ellssel, B. Freyer, E. Gonzalez-Rodrigo, J. Calzadilla, E. Majewski, I. Prazeres, V. Silva, J. Juracak, L. Platilova Vorlickova, A. Kamutali, E. Regina Tscha, K. Villalobos, R. Zelvyte, I. Monkeviciene, J. Elati, A.M. de Souza Pinto, P. Midori Castelo, S. Anzman-Frasca
Valorization of common (Fagopyrum esculentum Moench.) and tartary (Fagopyrum tataricum Gaertn.) buckwheat in gluten-free polenta samples : chemical-physical and sensory characterization
2022 N.S. Rabitti, M. Appiani, A. Marti, S. Buratti, S. Benedetti, G. Chiodaroli, C. Proserpio, M. Laureati
Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method
2022 N.S. Rabitti, C. Cattaneo, M. Appiani, C. Proserpio, M. Laureati
Determinants of preference and consumption of healthy food in children
2022 M. Laureati
Identification of the drivers of acceptance and rejection of new functional and sustainable plant-based ingredients: the case of Tartary Buckwheat (Fagopyrum tataricum)
2021 N.S. Rabitti, M. Appiani, C. Proserpio, E. Pagliarini, M. Laureati
Identification of the drivers of Acceptance and rejection of new Functional and sustainable plantbased ingredients: the case of tartary Buckwheat (fagopyrum tataricum)
2021 N.S. Rabitti, M. Appiani, C. Proserpio, E. Pagliarini, M. Laureati
Assessment of spatial lingual tactile sensitivity using a gratings orientation test
2021 N.S. Rabitti, M. Appiani, C. Cattaneo, R. Ford, M. Laureati
Sensory perception and food neophobia drive liking of functional plant-based food enriched with winemaking by-products
2021 E. Pagliarini, S. Spinelli, C. Proserpio, E. Monteleone, G. Fia, M. Laureati, T. Gallina Toschi, C. Dinnella
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods
2021 E. Pagliarini, C. Proserpio, S. Spinelli, V. Lavelli, M. Laureati, E. Arena, R. Di Monaco, L. Menghi, T. Gallina Toschi, A. Braghieri, L. Torri, E. Monteleone, C. Dinnella
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta
2021 C. Cappa, M. Laureati, M.C. Casiraghi, D. Erba, M. Vezzani, M. Lucisano, C. Alamprese