22 results on '"Grasso, Simona"'
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2. Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats
3. Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling
4. Meat provenance - Advances and opportunities in rapid spectral techniques for authentication of dietary background and geographical origin of meat
5. A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling
6. Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms
7. Consumer attitudes to upcycled foods in US and China
8. The best of both worlds? Challenges and opportunities in the development of hybrid meat products from the last 3 years
9. Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits
10. In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method
11. Consumer co-creation of hybrid meat products: A cross-country European survey
12. Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products
13. Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers
14. Consumers behaviour towards carbon footprint labels on food: A review of the literature and discussion of industry implications
15. The usual suspect: How to co-create healthier meat products
16. Cottonseed: A sustainable contributor to global protein requirements
17. Consumer preferences for upcycled ingredients: A case study with biscuits
18. Action-related information trumps system information: Influencing consumers’ intention to reduce food waste
19. Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries
20. Quality of muffins enriched with upcycled defatted sunflower seed flour
21. Interaction of factor VII activating protease (FSAP) with neutrophil extracellular traps (NETs)
22. Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information
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