CATTANEO, CAMILLA
CATTANEO, CAMILLA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops
2026 S. Bayudan, M. Laureati, C. Proserpio, C. Cattaneo, L. Guerrero, C. Badia-Olmos, A. Claret, T. Dapčević-Hadnađev, M. Pestorić, D. Škrobot, D. Ubiparip, M. Pojić, H. De Steur, J.J. Schouteten
Integrazione multisensoriale in percorsi di riabilitazione sensoriale per il long COVID e le malattie neurodegenerative
2026 C. Cattaneo, M. Crippa, M. Ramploud, M. Laureati
Migliorare l’accettabilità dei piatti a base di legumi nella ristorazione scolastica: un approccio integrato di ottimizzazione sensoriale
2026 C. Cattaneo, M. Laureati
Sensory perception and health: Methodological considerations
2026 C. Cattaneo, E. Pagliarini, C. Proserpio, M. Laureati
Exploring food essentialism beliefs: a cross-cultural study between Italy and the Netherlands
2025 M. Appiani, C. Cattaneo, B. Cheon, C.G. Forde, M. Laureati
Taste perception and oral microbiota composition
2025 C. Cattaneo
Alimenti plant-based e nuove sfide: come i consumatori del domani percepiscono gli analoghi vegetali?
2025 M. Appiani, C. Cattaneo, S. Spinelli, M. Laureati
Il futuro nel piatto: attitudini dei consumatori, preferenze e barriere verso gli analoghi vegetali
2025 C. Cattaneo
Il ruolo dell’essenzialismo alimentare nella percezione del consumatore di alimenti ultra-processati
2025 M. Appiani, C. Cattaneo, B. Cheon, C.G. Forde, M. Laureati
Understanding sensory and emotional drivers of plant-based fish analogues acceptance in children and adults
2025 M. Appiani, C. Cattaneo, S. Spinelli, M. Laureati
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
2025 M. Appiani, C. Cattaneo, M. Laureati
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals
2025 M. Moretton, C. Cattaneo, N. Pellegrini, E. Pagliarini, M. Anese
Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables
2025 K. Estay, C. Proserpio, C. Cattaneo, M. Laureati
Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties
2025 O. Parenti, E. Carini, C. Cattaneo, M. Dall'Asta, M. Laureati, F. Scazzina, D. Fascioli, E. Chiavaro
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
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
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
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
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