Cristina Proserpio

Milan, 20133, Italy

Last Updated: 09/26/2026

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Found 25 publications

Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops.

Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops.

Journal: Food research international (Ottawa, Ont.)

Published: November 19, 2025

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.

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.

Journal: Current research in food science

Published: September 30, 2024

Sustainable pig diets: partial grain replacement with former food products and its impact on meat quality.

Sustainable pig diets: partial grain replacement with former food products and its impact on meat quality.

Journal: Journal of animal science

Published: January 11, 2024

Sweet liking predicts liking and familiarity of some alcoholic beverages, but not alcohol intake: A population study using a split-sample approach.

Sweet liking predicts liking and familiarity of some alcoholic beverages, but not alcohol intake: A population study using a split-sample approach.

Journal: Food research international (Ottawa, Ont.)

Published: November 17, 2023

Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine.

Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine.

Journal: Antioxidants (Basel, Switzerland)

Published: December 29, 2022

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

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

Journal: Foods (Basel, Switzerland)

Published: September 21, 2022

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

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

Journal: Foods (Basel, Switzerland)

Published: July 05, 2022

Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response.

Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response.

Journal: Food chemistry

Published: March 16, 2022

Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations.

Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations.

Journal: Foods (Basel, Switzerland)

Published: September 07, 2021

Odor-Taste-Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight.

Odor-Taste-Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight.

Journal: Nutrients

Published: August 31, 2021

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns.

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns.

Journal: Nutrients

Published: February 12, 2021

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Journal: Foods (Basel, Switzerland)

Published: October 16, 2020

Showing 1-12 of 25

Last Updated: 09/26/2026