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Division of Food,
Nutrition,
and Dietetics,
School of Biosciences,
Division of Food, Nutrition, and Dietetics, School of Biosciences
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Thermal taster status: Evidence of cross-modal integration.
Human brain mapping 06, 2016 | Pubmed ID: 26947429
An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception.
Physiology & behavior 02, 2018 | Pubmed ID: 29223711
Variation in thermally induced taste response across thermal tasters.
Physiology & behavior 05, 2018 | Pubmed ID: 29410235
Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction.
Food & function Jul, 2019 | Pubmed ID: 31259325
Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.
Scientific reports 11, 2020 | Pubmed ID: 33257785
Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.
Food chemistry: X Mar, 2021 | Pubmed ID: 33532724
Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.
Food chemistry: X Jun, 2021 | Pubmed ID: 34189455
Rare sugars: Metabolic Impacts and Mechanisms of Action - a Scoping Review.
The British journal of nutrition Sep, 2021 | Pubmed ID: 34505561
Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer.
Food research international (Ottawa, Ont.) Oct, 2021 | Pubmed ID: 34507743
University of Nottingham
Noemi Sofia Rabitti1,
Marta Appiani1,
Camilla Cattaneo1,
Rebecca Ford2,
Monica Laureati1
1Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan,
2Division of Food, Nutrition, and Dietetics, School of Biosciences, University of Nottingham
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