RABITTI, NOEMI SOFIA
RABITTI, NOEMI SOFIA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
CONSUMER PERCEPTION AND PREFERENCE OF PLANT-BASED SUSTAINABLE FOOD INGREDIENTS
2024 N.S. Rabitti
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
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
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
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
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
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
Assessment of spatial lingual tactile sensitivity using a gratings orientation test
2021 N.S. Rabitti, M. Appiani, C. Cattaneo, R. Ford, 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
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
2021 D. Korcari, R. Secchiero, M. Laureati, A. Marti, G. Cardone, N.S. Rabitti, G. Ricci, M.G. Fortina
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
2021 M. Appiani, N.S. Rabitti, C. Proserpio, A. Pagliarini, M. Laureati
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. Appiani, N.S. Rabitti, L. Methven, R. Ford, S. Stolzenbach Wæhrens, W. Bredie, M. Laureati
Methodological approaches to measure lingual tactile sensitivity in adults and children: association with food neophobia, food texture preferences and consumption
2020 M. Appiani, N.S. Rabitti, L. Methven, C. Cattaneo, M. Laureati
Assessment of Lingual Tactile Sensitivity in Children and Adults : Methodological Suitability and Challenges
2020 M. Appiani, N.S. Rabitti, L. Methven, C. Cattaneo, M. Laureati