Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds
Aprea, Eugenio, Charles, Mathilde, Endrizzi, Isabella, Laura Corollaro, Maria, Betta, Emanuela, Biasioli, Franco, Gasperi, Flavia
Published in Scientific reports (21.03.2017)
Published in Scientific reports (21.03.2017)
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Journal Article
A combined sensory-instrumental tool for apple quality evaluation
Corollaro, Maria Laura, Aprea, Eugenio, Endrizzi, Isabella, Betta, Emanuela, Demattè, M. Luisa, Charles, Mathilde, Bergamaschi, Matteo, Costa, Fabrizio, Biasioli, Franco, Corelli Grappadelli, Luca, Gasperi, Flavia
Published in Postharvest biology and technology (01.10.2014)
Published in Postharvest biology and technology (01.10.2014)
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Journal Article
Effects of the sound of the bite on apple perceived crispness and hardness
Demattè, M. Luisa, Pojer, Nicola, Endrizzi, Isabella, Corollaro, Maria Laura, Betta, Emanuela, Aprea, Eugenio, Charles, Mathilde, Biasioli, Franco, Zampini, Massimiliano, Gasperi, Flavia
Published in Food quality and preference (01.12.2014)
Published in Food quality and preference (01.12.2014)
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Journal Article
Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation
Endrizzi, Isabella, Cliceri, Danny, Menghi, Leonardo, Aprea, Eugenio, Charles, Mathilde, Monteleone, Erminio, Dinnella, Caterina, Spinelli, Sara, Pagliarini, Ella, Laureati, Monica, Torri, Luisa, Bendini, Alessandra, Toschi, Tullia Gallina, Sinesio, Fiorella, Predieri, Stefano, Gasperi, Flavia
Published in Foods (21.12.2021)
Published in Foods (21.12.2021)
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Journal Article
Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization
De Marchi, Fabiola, Aprea, Eugenio, Endrizzi, Isabella, Charles, Mathilde, Betta, Emanuela, Corollaro, Maria Laura, Cappelletti, Martina, Ferrentino, Giovanna, Spilimbergo, Sara, Gasperi, Flavia
Published in Food and bioprocess technology (01.07.2015)
Published in Food and bioprocess technology (01.07.2015)
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Journal Article
Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11 , 5
Endrizzi, Isabella, Cliceri, Danny, Menghi, Leonardo, Aprea, Eugenio, Charles, Mathilde, Monteleone, Erminio, Dinnella, Caterina, Spinelli, Sara, Pagliarini, Ella, Laureati, Monica, Torri, Luisa, Bendini, Alessandra, Toschi, Tullia Gallina, Sinesio, Fiorella, Predieri, Stefano, Gasperi, Flavia
Published in Foods (22.07.2022)
Published in Foods (22.07.2022)
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Journal Article
Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception
Charles, Mathilde, Endrizzi, Isabella, Aprea, Eugenio, Zambanini, Jessica, Betta, Emanuela, Gasperi, Flavia
Published in Food quality and preference (01.12.2017)
Published in Food quality and preference (01.12.2017)
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Journal Article
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality
Cappelletti, Martina, Ferrentino, Giovanna, Endrizzi, Isabella, Aprea, Eugenio, Betta, Emanuela, Corollaro, Maria Laura, Charles, Mathilde, Gasperi, Flavia, Spilimbergo, Sara
Published in Journal of food engineering (01.01.2015)
Published in Journal of food engineering (01.01.2015)
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Journal Article
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis
Charles, Mathilde, Romano, Andrea, Yener, Sine, Barnabà, Massimo, Navarini, Luciano, Märk, Tilmann D., Biasoli, Franco, Gasperi, Flavia
Published in Food research international (01.03.2015)
Published in Food research international (01.03.2015)
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Journal Article
A conjoint study on apple acceptability: Sensory characteristics and nutritional information
Endrizzi, Isabella, Torri, Luisa, Corollaro, Maria Laura, Demattè, M. Luisa, Aprea, Eugenio, Charles, Mathilde, Biasioli, Franco, Gasperi, Flavia
Published in Food quality and preference (01.03.2015)
Published in Food quality and preference (01.03.2015)
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Journal Article
Application of a sensory–instrumental tool to study apple texture characteristics shaped by altitude and time of harvest
Charles, Mathilde, Corollaro, Maria Laura, Manfrini, Luigi, Endrizzi, Isabella, Aprea, Eugenio, Zanella, Angelo, Corelli Grappadelli, Luca, Gasperi, Flavia
Published in Journal of the science of food and agriculture (01.02.2018)
Published in Journal of the science of food and agriculture (01.02.2018)
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Journal Article
Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. IFoods/I 2022, I11/I, 5
Endrizzi, Isabella, Cliceri, Danny, Menghi, Leonardo, Aprea, Eugenio, Charles, Mathilde, Monteleone, Erminio, Dinnella, Caterina, Spinelli, Sara, Pagliarini, Ella, Laureati, Monica, Torri, Luisa, Bendini, Alessandra, Toschi, Tullia Gallina, Sinesio, Fiorella, Predieri, Stefano, Gasperi, Flavia
Published in Foods (22.07.2022)
Published in Foods (22.07.2022)
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Journal Article
The ‘Mouth to Nose Merging System’: A novel approach to study the impact of odour on other sensory perceptions
Charles, Mathilde, Poinot, Pauline, Texier, Florence, Arvisenet, Gaëlle, Vigneau, Evelyne, Mehinagic, Emira, Prost, Carole
Published in Food quality and preference (01.04.2013)
Published in Food quality and preference (01.04.2013)
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Journal Article
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis
Charles, Mathilde, Andrea RomanoauthorDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, TN, Italy, Sine YenerauthorDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, TN, ItalyInstitut fr Ionenphysik und Angewandte Physik, Leopold-Franzens Universitt Innsbruck, Innsbruck, Austria, Massimo BarnabauthorIllycaff S.p.a., Trieste, Italy, Luciano NavariniauthorIllycaff S.p.a., Trieste, Italy, Tilmann D. MrkauthorInstitut fr Ionenphysik und Angewandte Physik, Leopold-Franzens Universitt Innsbruck, Innsbruck, Austria, Franco BiasoliauthorDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, TN, Italy, Flavia GasperiauthorDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, TN, Italy
Year of Publication 2015
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Year of Publication 2015
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