Fiorella Sinesio

How can the sweetness of biscuits be reduced without using sugar substitutes or compromising the taste?

Francesca Masciola, Elisabetta Moneta, Marina Peparaio, N. Nardo et autres

it (code pays fourni par la source)

Odor‐Active Compounds in Rosemary ( Salvia rosmarinus Spenn.) Essential Oils From Genotypes of Different Geographical Origin

Antonio Raffo, Giorgia Albanesi, Irene Baiamonte, Andrea Copetta et autres

Essential oils (EOs) from 6 genotypes of rosemary of different geographical origins were subjected to sensory, GC-Olfactometry (GC-O) as well as GC-MS analyses, to pinpoint odor-active compounds. A single EO sample was analyzed for each genotype. The quantitative descriptive sensory analysis highlighted …

nl, it (code pays fourni par la source)

State of the European Food Systems Transition: Assessment Report No. 1

T.J. Achterbosch, Annika Fuchs, Alberto Tonda, Durdica Ackar et autres

Key messages• The food system framework of the food system observatory encompasses all activities related to food supply chains, food environments, and food demand, as well as the use of natural resources, consumption and diets, and waste, by-products and recycling.Food system outcomes …

nl, it, de, Maroc, fr, ni, bg, rs, dk, at, si, mk, hr (code pays fourni par la source)

Ready-to-eat wild rocket ( Diplotaxis tenuifolia ) cultivars: nutritional, sensory quality and consumer preference

Antonio Raffo, Irene Baiamonte, Gina Rosalinda De Nicola, S. Lelli et autres

Combining progressive salt reduction and surface salt distribution as a reformulation strategy: A longitudinal study on a commercial salty cracker

Fiorella Sinesio, Francesca Masciola, Elisabetta Moneta, Marina Peparaio et autres

it (code pays fourni par la source)

Cross-cultural Consumer Studies

Fiorella Sinesio, Anna Saba

Culture influences the processes of individual and social representation by moulding people’s behaviour towards food, orienting their perceptions, tastes, preferences and choices. This chapter addresses the main goals of intercultural consumer research in the food domain and related methodological issues. Recent approaches …

Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe

Antonio Raffo, Irene Baiamonte, Gina Rosalinda De Nicola, Valentina Melini et autres

), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola …

it (code pays fourni par la source)

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

Monica Laureati, Annalisa De Boni, Anna Saba, Elsa Lamy et autres

This review article aims to provide an up-to-date overview of the main determinants of consumers' acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product's intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting …

it, pt (code pays fourni par la source)

Exploring the use of game-based experiential workshops to complement focus group discussions toward more sustainable food systems

Catherine Leclercq, Anna Saba, Elisabetta Moneta, N. Nardo et autres

The potential of game-based experiential workshops to complement focus groups in identifying drivers/barriers to environmentally sustainable food systems was explored. Sixty adults from an Italian bio-district answered to a questionnaire; among them, nineteen and twenty-one people participated in a game-based experiential workshop …

it (code pays fourni par la source)

Information on the processing of organic food: consumers' perception

Fiorella Sinesio, Anna Saba, Elisabetta Moneta, Marina Peparaio et autres

Purpose The study aimed to investigate consumers’ views on criteria to be claimed for organic processed foods and information to be communicated. Design/methodology/approach An online survey was carried out among 439 adults living in Italy, users of processed organic food, to gather …

it (code pays fourni par la source)

Local Agro-Environmental Conditions Impact Fruit Quality, Sensory Properties and Consumer Acceptance of Long Shelf-Life Tomatoes

Maria Cammareri, Fiorella Sinesio, Marina Peparaio, Clara Pons et autres

European long shelf-life (LSL) tomato landraces can be classified into two main groups: the Italian group, including ‘Piennolo’ landraces, and the Spanish group, including the ‘Penjar’ and ‘Ramellet’ landraces. In this study, a partially common set of ‘Piennolo’ and ‘Penjar-Ramellet’ varieties was …

it, es (code pays fourni par la source)

Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions

Marina Carcea, Ilaria Danesi, Laura De Gara, Gianfranco Diretto et autres

it (code pays fourni par la source)