about
Increasing vegetable intakes: rationale and systematic review of published interventionsComparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting.Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK.Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents.Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human Tongue.Individual astringency responsiveness affects the acceptance of phenol-rich foods.Sensory properties of under-roasted coffee beverages.Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People.Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations.Sensory description of marine oils through development of a sensory wheel and vocabulary.Associations between human fungiform papillae and responsiveness to oral stimuli: effects of individual variability, population characteristics, and methods for papillae quantification.Astringency Perception and Heritability Among Young Finnish TwinsA sensory- and consumer-based approach to optimize cheese enrichment with grape skin powdersDescriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-productsAn exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in ItalyProjective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessorsPerceptions of starchy food dishes: application of the Repertory Grid MethodBioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestionLamb meat--importance of origin and grazing system for Italian and Norwegian consumersSaliva characteristics and individual sensitivity to phenolic astringent stimuliTemporary modification of salivary protein profile and individual responses to repeated phenolic astringent stimuliThe impact of individual variations in taste sensitivity on coffee perceptions and preferencesLinking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studiesIndividual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population SampleSensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-compositionInfluences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and BeveragesGender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes
P50
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P50
description
researcher
@en
wetenschapper
@nl
հետազոտող
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name
Erminio Monteleone
@ast
Erminio Monteleone
@en
Erminio Monteleone
@es
Erminio Monteleone
@nl
type
label
Erminio Monteleone
@ast
Erminio Monteleone
@en
Erminio Monteleone
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Erminio Monteleone
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altLabel
ERMINIO MONTELEONE
@en
prefLabel
Erminio Monteleone
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Erminio Monteleone
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Erminio Monteleone
@es
Erminio Monteleone
@nl
P106
P1153
6701750991
P31
P496
0000-0002-9149-969X