Monica Laureati

Associate professor

University of Milan

Italy

Research Interests

Explore related searches

Professors in Italy Professors in Food Science Food Science professors in Italy

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Monica Laureati is an Associate Professor at the University of Milan, Italy. Her research focuses on food perception, sensory analysis, and consumer behavior, with recent articles exploring topics such as sensory responses to tastes, novel food acceptance, and the sensory identity of wine. She also investigates trends in dietary adherence and food neophobia across different demographics. Her work contributes to understanding sustainable food systems and enhancing food quality parameters.

Articles (11)

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2020

Year:

2020

Year:

2020

Collaborators (15)

Hannah Jilani

GERMANY

Monica Laureati

Research Interests

Explore related searches

Contact this professor

About

Articles (11)

Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

A Special Issue on “Food Perception and Preferences in the Context of Health and Sustainability”

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

Sensory identity of wine from the ancient and almost forgotten grape variety Timorasso

Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. <i>Foods</i> 2022, <i>11</i>, 5

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

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

Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study

Cross-national differences in child food neophobia: A comparison of five European countries

Collaborators (15)

Hannah Jilani

Susanna Buratti

Flavia Gasperi

CATERINA DINNELLA

Stefano Predieri

Tullia Gallina Toschi

Alessandra Bendini

ERMINIO MONTELEONE

Valerie Almli

Luisa Torri

ELLA PAGLIARINI

ALBERTO GIUSEPPE BARBIROLI

Eugenio Aprea

LUISA MARIA PELLEGRINO

Fabio Minervini

Make your next move.