Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products-Reference-Cited by-同舟云学术

Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products

Published:2021-08-28 Issue:1 Volume:37 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:Journal of Sensory Studies

Author:

Pagliarini Ella¹,Spinelli Sara²,Proserpio Cristina¹^ORCID,Monteleone Erminio²,Fia Giovanna²,Laureati Monica¹,Gallina Toschi Tullia³,Dinnella Caterina²

Affiliation:

1. Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan Italy

2. Department of Agricultural, Food, Environmental and Forestry (DAGRI) University of Florence Florence Italy

3. Department of Agricultural and Food Sciences (DiSTAL) Alma Mater Studiorum—University of Bologna Cesena Italy

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12710

Reference60 articles.

1. Comparing Sensory Experiences Across Individuals: Recent Psychophysical Advances Illuminate Genetic Variation in Taste Perception

2. Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching

3. Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

4. Fortification of yoghurts with grape (Vitis vinifera) seed extracts

5. Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes

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