List of works - Luisa Torri

A conjoint study on apple acceptability: Sensory characteristics and nutritional information

article by Isabella Endrizzi et al published March 2015 in Food Quality and Preference

A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders

scientific article published on 14 November 2015

Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy

article

An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy

article

An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition.

scientific article published on 4 November 2016

Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics

scientific article published in 2022

Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products

Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel

scientific article published on 26 September 2018

Electronic nose evaluation of volatile emission of Chinese teas: from leaves to infusions

article

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

scientific article published on 03 February 2019

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

scientific article published on 20 August 2009

Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

scientific article published on 21 June 2010

Evaluation of shelf-life of fresh-cut pineapple using FT-NIR and FT-IR spectroscopy

Exploring American and Italian consumer preferences for Californian and Italian red wines

scientific article published on 4 December 2012

Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics

scientific article published on 20 March 2017

Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

scientific article published on 11 May 2020

Healthy yogurt fortified with n-3 fatty acids from vegetable sources

scientific article published on 26 September 2015

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

scientific article published on 13 June 2019

Light-induced changes in an aqueous beta-carotene system stored under halogen and fluorescent lamps, affected by two oxygen partial pressures

scientific article published in June 2007

Odour investigation of granular polyolefins for flexible food packaging using a sensory panel and an electronic nose

scientific article published in April 2008

Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits

scientific article published on 28 May 2020

Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors

scientific article published in July 2013

Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

article by Valeria Rizzo et al published 29 July 2013 in Packaging Technology and Science

Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags

scientific article published on 10 May 2016

Sensory test vs. electronic nose and/or image analysis of whole bread produced with old and modern wheat varieties adjuvanted by means of the mycorrhizal factor

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts

scientific article published in November 2007

Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality

scientific article published on 27 November 2013

List of works by Luisa Torri

A conjoint study on apple acceptability: Sensory characteristics and nutritional information

A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders

Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy

An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy

An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition.

Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics

Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products

Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel

Electronic nose evaluation of volatile emission of Chinese teas: from leaves to infusions

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

Evaluation of shelf-life of fresh-cut pineapple using FT-NIR and FT-IR spectroscopy

Exploring American and Italian consumer preferences for Californian and Italian red wines

Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics

Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

Healthy yogurt fortified with n-3 fatty acids from vegetable sources

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

Light-induced changes in an aqueous beta-carotene system stored under halogen and fluorescent lamps, affected by two oxygen partial pressures

Odour investigation of granular polyolefins for flexible food packaging using a sensory panel and an electronic nose

Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits

Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors

Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags

Sensory test vs. electronic nose and/or image analysis of whole bread produced with old and modern wheat varieties adjuvanted by means of the mycorrhizal factor

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts

Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality

Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties

Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties