Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material by Maria Piochi, Giorgia Cabrino, Luisa Torri

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Understanding Italian Consumers’ Perception of Safety in Animal Food Products by Maria Piochi, Michele Filippo Fontefrancesco, Luisa Torri

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Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract by Roberta Dordoni, Guillermo Duserm Garrido, Laura Marinoni, Luisa Torri, Maria Piochi, Giorgia Spigno

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Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese by Luisa Torri, Eugenio Aprea, Maria Piochi, Giorgia Cabrino, Isabella Endrizzi, Alessia Colaianni, Flavia Gasperi

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Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits by Giuseppe Di Lecce, Maria Piochi, Deborah Pacetti, Natale G. Frega, Edoardo Bartolucci, Serena Scortichini, Dennis Fiorini

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Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food by Sharon Puleo, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, Rossella Di Monaco

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