RABITTI, NOEMI SOFIA

RABITTI, NOEMI SOFIA  

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

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Titolo Data di pubblicazione Autori Tipo File Abstract
CONSUMER PERCEPTION AND PREFERENCE OF PLANT-BASED SUSTAINABLE FOOD INGREDIENTS 2024 RABITTI, NOEMI SOFIA Doctoral Thesis -
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 -
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) -
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) -
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) -
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 -
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations 2021 Marta AppianiNoemi Sofia RabittiCristina ProserpioElla PagliariniMonica Laureati 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) -
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 -
Identification of the drivers of Acceptance and rejection of new Functional and sustainable plantbased ingredients: the case of tartary Buckwheat (fagopyrum tataricum) 2021 Rabitti N. S.Appiani M.Proserpio C.Pagliarini E.Laureati M. Conference Object -
Assessment of spatial lingual tactile sensitivity using a gratings orientation test 2021 Rabitti N. S.Appiani M.Cattaneo C.Laureati M. + Article (author) -
Assessment of oral tactile sensitivity in adults and children: relationship with texture preference and eating behaviour. A cross-cultural study in UK and Italy 2020 M. AppianiN. S. RabittiM. Laureati + Conference Object -
Methodological approaches to measure lingual tactile sensitivity in adults and children: association with food neophobia, food texture preferences and consumption 2020 M. AppianiN. S. RabittiC. CattaneoM. Laureati + Conference Object -
Assessment of Lingual Tactile Sensitivity in Children and Adults : Methodological Suitability and Challenges 2020 Appiani, MartaRabitti, Noemi SofiaCattaneo, CamillaLaureati, Monica + Article (author) -