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» Authors » Eleonora Saggia Civitelli

Eleonora Saggia Civitelli

Explore the profile of Eleonora Saggia Civitelli including associated specialties, affiliations and a list of published articles. Areas
Snapshot
Articles 7
Citations 21
Followers 0
Related Specialties
Biotechnology
Nutritional Sciences
Chemistry
Top 10 Co-Authors
Elisabetta Moneta
Marina Peparaio
Fiorella Sinesio
Antonio Raffo
Nicoletta Nardo
Flavio Paoletti
Anna Saba
Valentina Melini
Mathilde Causse
Valeria Turfani
Published In
Food Res Int
Foods
Food Chem
Affiliations
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Recent Articles
1.
Sensory Attributes Driving Preference for Wild Rocket () Leaves Tasted as a Single Ingredient and as a Part of a Recipe
Raffo A, Baiamonte I, De Nicola G, Melini V, Moneta E, Nardo N, et al.
Foods . 2024 Jun; 13(11). PMID: 38890927
Two cultivars of wild rocket (), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated...
2.
Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum
Rampanti G, Raffo A, Melini V, Moneta E, Nardo N, Saggia Civitelli E, et al.
Food Res Int . 2023 Oct; 173(Pt 2):113459. PMID: 37803784
The aim of this study was the chemical, microbiological, textural, and sensory characterization of pilot-scale prototypes of an Italian ewe's raw milk cheese (Caciofiore) curdled with commercial Cynara cardunculus rennet,...
3.
Sensory Traits and Consumer's Perceived Quality of Traditional and Modern Fresh Market Tomato Varieties: A Study in Three European Countries
Sinesio F, Cammareri M, Cottet V, Fontanet L, Jost M, Moneta E, et al.
Foods . 2021 Nov; 10(11). PMID: 34828802
Consumer dissatisfaction with the flavor quality of many modern fresh market tomato varieties has fostered breeders' interest in sensory quality improvement, and the demand for traditional varieties, which are generally...
4.
Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures
Martinez-Levy A, Moneta E, Rossi D, Trettel A, Peparaio M, Saggia Civitelli E, et al.
Foods . 2021 Aug; 10(7). PMID: 34359397
The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information...
5.
Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread
Sinesio F, Raffo A, Peparaio M, Moneta E, Saggia Civitelli E, Narducci V, et al.
Food Chem . 2019 Aug; 301:125252. PMID: 31374532
The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and consumer investigations. The...
6.
Reprint of "Capturing consumer perception of vegetable freshness in a simulated real-life taste situation"
Sinesio F, Saba A, Peparaio M, Saggia Civitelli E, Paoletti F, Moneta E
Food Res Int . 2019 Feb; 117:2-9. PMID: 30736920
Consumer testing in re-created purchase or consumption contexts may produce results with a higher external validity than laboratory testing and be a valid alternative to consumer testing in real-life contexts....
7.
Capturing consumer perception of vegetable freshness in a simulated real-life taste situation
Sinesio F, Saba A, Peparaio M, Saggia Civitelli E, Paoletti F, Moneta E
Food Res Int . 2018 Feb; 105:764-771. PMID: 29433272
Consumer testing in re-created purchase or consumption contexts may produce results with a higher external validity than laboratory testing and be a valid alternative to consumer testing in real-life contexts....