Overview
Departments involved
Type
PRIN2015 - PRIN bando 2015
Funder
MINISTERO DELL'ISTRUZIONE E DEL MERITO
External Organization Funding Organization
Date/time interval
February 5, 2017 - February 4, 2020
Project duration
36 months
Publications
Outputs (4)
Sensory perception and food neophobia drive liking of functional plant-based food enriched with winemaking by-products
JOURNAL OF SENSORY STUDIESWILEY
2021
Academic Article
Open Access
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The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods
FOOD QUALITY AND PREFERENCEELSEVIER
2021
Academic Article
Partially Open Access
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Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes
FOOD CHEMISTRYELSEVIER
2020
Academic Article
Partially Open Access
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Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition
FOOD RESEARCH INTERNATIONALELSEVIER
2019
Academic Article
Partially Open Access
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