1.Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

作　　者：Roberta Dordoni ;Roberta Dordoni ;Guillermo Duserm Garrido 等

出　　处：International Journal of Food Science. 2019 ;2019.doi:10.1155/2019/9161840

出版社：Hindawi Publishing Corporation

文章 ID：226186738

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2.Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

作　　者：Giuseppe Di Lecce ;Maria Piochi ;Deborah Pacetti 等

出　　处：Foods. 2020 ;9(7):904-920.doi:10.3390/foods9070904

出版社：MDPI Publishing

文章 ID：257043744

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3.Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

作　　者：Maria Piochi ;Giorgia Cabrino ;Luisa Torri

出　　处：Foods. 2021 ;10(7):1551.doi:10.3390/foods10071551

出版社：MDPI Publishing

文章 ID：263568600

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4.Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

作　　者：Luisa Torri ;Eugenio Aprea ;Maria Piochi 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112791

出版社：MDPI Publishing

文章 ID：1036374462

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5.Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food

作　　者：Sharon Puleo ;Ada Braghieri ;Corrado Pacelli 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123122

出版社：MDPI Publishing

文章 ID：1036460126

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