DIANA DE SANTIS

Associate Professor

University of Tuscia

Italy

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About

Dr. Diana De Santis is an Associate Professor at Università degli Studi della Tuscia in Italy. Her research focuses on food science, particularly in the areas of sensory evaluation and quality assessment of various agricultural products, including wines, oils, and pasta. Recent publications explore topics such as the aroma profiles of sweet wines and the valorization of local agricultural byproducts for functional food development.

Articles (10)

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2025

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2024

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2024

Collaborators (3)

Marcello FIDALEO

Associate Professor

University of Tuscia

ITALY

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Mario Ciaffi

Associate Professor

Università degli Studi di Torino

ITALY

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Francesco Buonocore

Associate Professor

Università degli Studi di Torino

ITALY

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DIANA DE SANTIS

Research Interests

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About

Articles (10)

A Structured Sensory Lexicon for Sweet Wines: From Attribute Generation to Aroma Wheel Development

NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources

Is Retail Extra Virgin Olive Oil Truly Extra Virgin? Consumer Perceptions Versus Analytical Quality Across Price Ranges

Valorization of Local Agricultural Byproducts for the Development of Functional Oat-Based Milk Formulations

Genetic and Phenotypic Diversity and Evaluation of Total Phenolics and Antioxidant Properties of Garlic Landraces from Lazio Region (Central Italy): “Aglio Rosso di Proceno” and “Aglio Rosso di Castelliri”

Unraveling genetic, compositional, and organoleptic traits of elephant garlic of different geographical origins

A Two‐Year Evaluation of Biostimulant Effects on Yield and Quality Parameters of Tomato Landrace ‘Pizzutello Delle Valli Ericine’ Cultivated Without Irrigation

Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects

Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference

Food Flavor Chemistry and Sensory Evaluation

Collaborators (3)

Marcello FIDALEO

Mario Ciaffi

Francesco Buonocore

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