Monica Laureati - Search Results

Year	Number of Results
2013	2
2014	4
2015	3
2016	5
2017	2
2018	3
2019	7
2020	5
2021	5
2022	5
2023	1
2024	0

1

Determinants of Preference and Consumption of Healthy Food in Children.

Laureati M. Laureati M. Foods. 2022 Jan 12;11(2):203. doi: 10.3390/foods11020203. Foods. 2022. PMID: 35053934 Free PMC article.

2

Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods.

Lavelli V, Proserpio C, Gallotti F, Laureati M, Pagliarini E. Lavelli V, et al. Among authors: laureati m. Food Funct. 2018 Mar 1;9(3):1353-1372. doi: 10.1039/c7fo01747b. Epub 2018 Feb 26. Food Funct. 2018. PMID: 29480298 Free article. Review.

3

Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test.

Rabitti NS, Appiani M, Cattaneo C, Ford R, Laureati M. Rabitti NS, et al. Among authors: laureati m. J Vis Exp. 2021 Sep 17;(175). doi: 10.3791/62898. J Vis Exp. 2021. PMID: 34605815

4

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method.

Rabitti NS, Cattaneo C, Appiani M, Proserpio C, Laureati M. Rabitti NS, et al. Among authors: laureati m. Foods. 2022 Aug 11;11(16):2417. doi: 10.3390/foods11162417. Foods. 2022. PMID: 36010416 Free PMC article.

5

New insights into the relationship between taste perception and oral microbiota composition.

Cattaneo C, Gargari G, Koirala R, Laureati M, Riso P, Guglielmetti S, Pagliarini E. Cattaneo C, et al. Among authors: laureati m. Sci Rep. 2019 Mar 5;9(1):3549. doi: 10.1038/s41598-019-40374-3. Sci Rep. 2019. PMID: 30837660 Free PMC article.

6

Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties.

Korcari D, Fanton A, Ricci G, Rabitti NS, Laureati M, Hogenboom J, Pellegrino L, Emide D, Barbiroli A, Fortina MG. Korcari D, et al. Among authors: laureati m. Foods. 2023 Jan 11;12(2):340. doi: 10.3390/foods12020340. Foods. 2023. PMID: 36673432 Free PMC article.

7

Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization.

Rabitti NS, Appiani M, Marti A, Buratti S, Benedetti S, Chiodaroli G, Proserpio C, Laureati M. Rabitti NS, et al. Among authors: laureati m. Foods. 2022 Oct 30;11(21):3442. doi: 10.3390/foods11213442. Foods. 2022. PMID: 36360055 Free PMC article.

8

Changes in food behavior during the first lockdown of COVID-19 pandemic: A multi-country study about changes in eating habits, motivations, and food-related behaviors.

Lamy E, Viegas C, Rocha A, Raquel Lucas M, Tavares S, Capela E Silva F, Guedes D, Laureati M, Zian Z, Salles Machado A, Ellssel P, Freyer B, González-Rodrigo E, Calzadilla J, Majewski E, Prazeres I, Silva V, Juračak J, Platilová Vorlíčková L, Kamutali A, Regina Tschá E, Villalobos K, Želvytė R, Monkeviciene I, Elati J, de Souza Pinto AM, Midori Castelo P, Anzman-Frasca S; Consortium for Changes in Food Behavior – COVID-19. Lamy E, et al. Among authors: laureati m. Food Qual Prefer. 2022 Jul;99:104559. doi: 10.1016/j.foodqual.2022.104559. Epub 2022 Feb 10. Food Qual Prefer. 2022. PMID: 35169381 Free PMC article.

9

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation.

Endrizzi I, Cliceri D, Menghi L, Aprea E, Charles M, Monteleone E, Dinnella C, Spinelli S, Pagliarini E, Laureati M, Torri L, Bendini A, Toschi TG, Sinesio F, Predieri S, Gasperi F. Endrizzi I, et al. Among authors: laureati m. Foods. 2021 Dec 21;11(1):5. doi: 10.3390/foods11010005. Foods. 2021. PMID: 35010132 Free PMC article.

10

Variety in snack servings as determinant for acceptance in school children.

Bergamaschi V, Olsen A, Laureati M, Zangenberg S, Pagliarini E, Bredie WLP. Bergamaschi V, et al. Among authors: laureati m. Appetite. 2016 Jan 1;96:628-635. doi: 10.1016/j.appet.2015.08.010. Epub 2015 Aug 12. Appetite. 2016. PMID: 26275333 Free article.

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