Luisa Torri
Luisa Torri
Full Professor, Sensory & Consumer Science, University of Gastronomic Sciences
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Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures
S Limbo, L Torri, N Sinelli, L Franzetti, E Casiraghi
Meat science 84 (1), 129-136, 2010
Shelf life evaluation of fresh-cut pineapple by using an electronic nose
L Torri, N Sinelli, S Limbo
Postharvest biology and technology 56 (3), 239-245, 2010
Exploring influences on food choice in a large population sample: The Italian Taste project
E Monteleone, S Spinelli, C Dinnella, I Endrizzi, M Laureati, E Pagliarini, ...
Food Quality and Preference 59, 123-140, 2017
Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy
N Sinelli, S Limbo, L Torri, V Di Egidio, E Casiraghi
Meat science 86 (3), 748-752, 2010
Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose
S Limbo, N Sinelli, L Torri, M Riva
LWT-Food Science and Technology 42 (5), 977-984, 2009
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample
M Laureati, S Spinelli, E Monteleone, C Dinnella, J Prescott, C Cattaneo, ...
Food Quality and Preference 68, 113-124, 2018
Yogurt enrichment with grape pomace: Effect of grape cultivar on physicochemical, microbiological and sensory properties
R Marchiani, M Bertolino, S Belviso, M Giordano, D Ghirardello, L Torri, ...
Journal of Food Quality 39 (2), 77-89, 2016
Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food
F Tuccillo, MG Marino, L Torri
Food Research International 137, 109619, 2020
Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy
P Migliorini, S Spagnolo, L Torri, M Arnoulet, G Lazzerini, S Ceccarelli
European journal of agronomy 79, 131-141, 2016
Projective Mapping for interpreting wine aroma differences as perceived by na´ve and experienced assessors
L Torri, C Dinnella, A Recchia, T Naes, H Tuorila, E Monteleone
Food Quality and Preference 29 (1), 6-15, 2013
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences
A Saba, F Sinesio, E Moneta, C Dinnella, M Laureati, L Torri, M Peparaio, ...
Food quality and preference 73, 25-37, 2019
A conjoint study on apple acceptability: Sensory characteristics and nutritional information
I Endrizzi, L Torri, ML Corollaro, ML DemattŔ, E Aprea, M Charles, ...
Food quality and preference 40, 39-48, 2015
Personality traits and gender influence liking and choice of food pungency
S Spinelli, A De Toffoli, C Dinnella, M Laureati, E Pagliarini, A Bendini, ...
Food Quality and Preference 66, 113-126, 2018
Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties
A Marti, L Torri, MC Casiraghi, L Franzetti, S Limbo, F Morandin, ...
LWT-Food Science and Technology 59 (2), 1100-1106, 2014
Individual variation in PROP status, fungiform papillae density, and responsiveness to taste stimuli in a large population sample
C Dinnella, E Monteleone, M Piochi, S Spinelli, J Prescott, L Pierguidi, ...
Chemical senses 43 (9), 697-710, 2018
Quinoa bitterness: Causes and solutions for improving product acceptability
D Sußrez‐Estrella, L Torri, MA Pagani, A Marti
Journal of the Science of Food and Agriculture 98 (11), 4033-4041, 2018
How many judges should one use for sensory descriptive analysis?
H Heymann, B Machado, L Torri, AL Robinson
Journal of Sensory Studies 27 (2), 111-122, 2012
Evaluation of shelf-life of fresh-cut pineapple using FT-NIR and FT-IR spectroscopy
V Di Egidio, N Sinelli, S Limbo, L Torri, L Franzetti, E Casiraghi
Postharvest Biology and Technology 54 (2), 87-92, 2009
Healthy yogurt fortified with n-3 fatty acids from vegetable sources
B Dal Bello, L Torri, M Piochi, G Zeppa
Journal of Dairy Science 98 (12), 8375-8385, 2015
The attitudes of Italian consumers towards jellyfish as novel food
L Torri, F Tuccillo, S Bonelli, S Piraino, A Leone
Food Quality and Preference 79, 103782, 2020
Il sistema al momento non pu˛ eseguire l'operazione. Riprova pi¨ tardi.
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