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21 results on '"Marta Cianciabella"'

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1. Breaking down barriers: live or dehydrated dietary whole black soldier fly larvae supplementation in slow growing chickens preserve meat quality and sensory traits

2. Turning Wastes into Resources: Red Grape Pomace-Enriched Biscuits with Potential Health-Promoting Properties

3. Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction

4. Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit

5. Development of Sensory Lexicon for Edible Jellyfish

6. Italian Consumers’ Readiness to Adopt Eggs from Insect-Fed Hens

7. Exploring through CATA (Check-All-That-Apply) method the Italian consumers’ perception towards off-season nectarine imported from Chile

8. Italian Consumers’ Awareness of Climate Change and Willingness to Pay for Climate-Smart Food Products

9. Prodotti alimentari realizzati con una farina di fagiolo biofortificata e senza lectine

10. Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent

11. Gender, age, geographical area, food neophobia and their relationships with the adherence to the mediterranean diet: New insights from a large population cross-sectional study

12. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

13. EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people

14. Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits

15. Older adults’ involvement in developing satisfactory pasta sauces with healthy ingredients

17. Sensory Profile of Italian Craft Beers, Beer Taster Expert versus Sensory Methods: A Comparative Study

19. Is it always Alzheimer's? Let's talk to our patients about 'cardiocerebrovascular' prevention

20. METHODS FOR CHARACTERIZING WOOLEN FABRICS USING INSTRUMENTAL AND SENSORY ANALYSIS

21. Integrating LCA with biochemistry investigations and sensory analysis to valorise Sardinian sheep cheese

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