Catalogo dei Prodotti della Ricerca

Catalogo dei Prodotti della Ricerca: [262244] Home page macrotipologia

Sfoglia

1 - Contributo su rivista 150046
- 1a - Articolo su rivista 138736
- 1b - Nota a sentenza 1449
- 1c - Abstract su rivista 4423
- 1d - Traduzione di contributo su rivista 194
- 1e - Recensione 4847
- 1f - Scheda bibliografica 397

2 - Contributo in volume 48053
- 2a - Art/Cap/Saggio libro scient/tech 37127
- 2b - Art/Cap/Saggio libro did/divulg 2824
- 2c - Prefazione/postfazione 1916
- 2d - Breve introduzione 501
- 2e - Traduzione di contributo in volume 358
- 2f - Voce in dizionario (o enciclopedia) 2741
- 2g - Contributi in catalogo 2586

3 - Libro 9796
- 3a - Bibliografia 97
- 3b - Indice 21
- 3c - Concordanza 0
- 3d - Catalogo 385
- 3e - Commento scientifico 226
- 3f - Libro scientifico/tecnico 6808
- 3g - Libro didattico/divulgativo 1411
- 3h - Edizione critica 324
- 3i - Pubblicazione di fonti inedite 112
- 3l - Traduzione di Libro 413

4 - Contributo in atti di convegno (Proceedings) 39667
- 4a - Articolo in atti di congresso 28870
- 4b - Riassunto in atti di congresso 10797

5 - Altro 4598
- 5a - Carte tematiche/geografiche 194
- 5b - Software 309
- 5c - Banche dati 131
- 5d - Composizione 703
- 5e - Disegno 27
- 5f - Design 18
- 5g - Performance 36
- 5h - Esposizione 51
- 5i - Mostra 164
- 5l - Manufatto 5
- 5m - Prototipo d'arte e relativi progetti 1
- 5n - Rilievo architettonico 84
- 5o - Rapporti di ricerca pubblicati 1103
- 5p - Altro 1375
- 5q - Progetti architettonici 229
- 5r - Materiali audiovisivi 168

6 - Brevetti e copyright 484
- 6a - Brevetto attivo 473
- 6b - Diritti d'autore 11

7 - Curatela 5299
- 7a - Curatela 5299

8 - Tesi di dottorato 4303
- 8a - Tesi di dottorato 4303

Prodotti recenti

Effects of the hedonic value of a starter dish on liking, emotional response, and intake of a plant-based main dish in an adolescent school setting

This study examined the impact of hedonic contrast on adolescents' sensory and emotional responses, as well as intake, of an innovative plant-based main dish served in a real-life school canteen setting. A two-course Italian-style lunch was designed using either a bland or tasty variant of the same rice-and-vegetable starter, selected based on a preliminary study, followed by an innovative co-created plant-based dish, a lentil-pumpkin arancino. Across five weekly exposures, 128 students (aged...

Genetic Influences on Individual Variations in Food Perception, Related Behaviors and Health Outcomes

Individual differences in food perception affect food liking and intake with consequences for health. Genetic polymorphisms of taste receptors can explain part of these variations, therefore unraveling taste genetics will not only deepen knowledge in the taste sensing system but possible allow forecasting of new personalized strategies for promoting healthy eating behaviors, preventing the onset of chronic diseases. Moreover, an increasing body of evidence supports the role of genetics in the...

Oral Sensory Drivers of Food-Related Hedonics and Emotions

This chapter illustrates the impact of basic tastes, astringency, and pungency on hedonic and emotional reactions to foods. It highlights the significance of these responses, emphasizing their importance from evolutionary and nutritional perspectives, and their connection with food preferences and choices. For each of the food related sensations considered, the chapter first examines their general and potential impact on the core components of emotions, valence and arousal, and then emphasize...

Gender Perspectives in Sensory and Consumer Science

Sex and gender strongly shape food perception, preference, and choice, yet their role in sensory and consumer science is often overlooked or conflated. This chapter reviews how these constructs are measured and reported, highlighting that although sex/gender is routinely collected, it is rarely central to research questions and often treated in binary terms. Conceptual distinctions between sex and gender, as well as their intersection with other identity variables, are discussed to underscore...

Personality, Food Perception and Preferences

This chapter explores the intricate relationship between personality traits, food perception, and food preferences, integrating insights from psychology, sensory science, and nutrition. It reviews both classic and contemporary research, highlighting how personality traits such as neuroticism, extraversion, conscientiousness, openness, sensitivity to disgust, to punishment and reward, and food-specific traits like neophobia shape individual differences in sensory perception, hedonic responses,...

Scopri

Accesso al fulltext

no fulltext153230
reserved57680
open49262
partially open1727
embargoed340
mixed5