CATTANEO, CAMILLA
CATTANEO, CAMILLA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
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
Exploring perceptive drivers and barriers to the consumption of plant-based alternatives
2023 M. Appiani, C. Cattaneo, C. Proserpio, E. Pagliarini, M. Laureati
Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
2023 M. Appiani, C. Cattaneo, M. Laureati
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
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
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
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
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
How do taste perception and eating behavior in obese subjects with eating disorders?
2022 C. Cattaneo, S.P. Mambrini, S. Bertoli, E. Pagliarini
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
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
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
A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference
2022 J. Liu, C. Cattaneo, M. Papavasileiou, L. Methven, W.L.P. Bredie
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
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 in obese subjects with eating disorders : a matter of taste?
2021 E. Pagliarini, C. Cattaneo, S. Mambrini, L. Gilardini, V. Barbieri, S. Bertoli
Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours
2021 R. Homem, C. Proserpio, C. Cattaneo, F. Rockett, H. Schmidt, M. Komeroski, A. Rios, V. Oliveira
New perspective on taste perception : the possible contribution of oral microbiota
2021 C. Cattaneo, E. Pagliarini
Taste and smell perception in hospitalized COVID-19 patients : preliminary insights
2021 C. Cattaneo, S. Mambrini, C. Proserpio, G. Parati, E. Tortorici, S. Bertoli, E. Pagliarini