Maria Piochi

Assistant Professor in Food Science and Technology

University of Gastronomic Sciences

Italy

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Articles (9)

Year:

2023

Year:

2021

Year:

2021

Year:

2021

Year:

2020

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2020

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2020

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2020

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2020

Collaborators (9)

Ada Braghieri

Associated Professor

Università degli Studi di Napoli Federico II

ITALY

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corrado pacelli

professore associato

Università degli Studi di Napoli Federico II

ITALY

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Flavia Gasperi

Associate Professor

University of Trento

ITALY

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Rossella DI MONACO

Professore Associato

Università degli Studi di Napoli Federico II

ITALY

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Renata Sõukand

Ca' Foscari University of Venice

ITALY

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Naji Sulaiman

Assistant Professor of Environmental and Applied Botany

University of Gastronomic Sciences

ITALY

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Alessandra Bendini

Researcher/Associate Professor

University of Bologna

ITALY

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Luisa Torri

Associate Professor, Food Science and Technology - Sensory and Consumer Science

University of Gastronomic Sciences

ITALY

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Eugenio Aprea

Professor (associate)

University of Trento

ITALY

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Maria Piochi

Research Interests

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Articles (9)

Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece

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

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

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

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

Exploring harmony in extra virgin olive oils and vegetables pairings,Explorando la armonía en los aceites de oliva virgen extra y maridajes con vegetales

Individual differences in the perception of orthonasal irritation induced by food

Linking producers’ and consumers’ perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey

Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion

Collaborators (9)

Ada Braghieri

corrado pacelli

Flavia Gasperi

Rossella DI MONACO

Renata Sõukand

Naji Sulaiman

Alessandra Bendini

Luisa Torri

Eugenio Aprea

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