Chemical Composition and Sensory Evaluation of Saffron by Stefano Predieri, Massimiliano Magli, Edoardo Gatti, Francesca Camilli, Pamela Vignolini, Annalisa Romani

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Development of Sensory Lexicon for Edible Jellyfish by Antonella Leone, Stefania De Domenico, Chiara Medoro, Marta Cianciabella, Giulia Maria Daniele, Stefano Predieri

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Insights into Lignan Composition and Biosynthesis in Stinging Nettle (<i>Urtica dioica</i> L.) by Xuan Xu, Cédric Guignard, Jenny Renaut, Jean-Francois Hausman, Edoardo Gatti, Stefano Predieri, Gea Guerriero

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High Levels of Shading as A Sustainable Application for Mitigating Drought, in Modern Apple Production by Alexandra Boini, Luigi Manfrini, Brunella Morandi, Luca Corelli Grappadelli, Stefano Predieri, Giulia Maria Daniele, Gerardo López

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Italian Consumers’ Readiness to Adopt Eggs from Insect-Fed Hens by Nico Lippi, Stefano Predieri, Camilla Chieco, Giulia Maria Daniele, Marta Cianciabella, Massimiliano Magli, Lara Maistrello, Edoardo Gatti

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Turning Wastes into Resources: Red Grape Pomace-Enriched Biscuits with Potential Health-Promoting Properties by Annalisa Giosuè, Francesco Siano, Luigia Di Stasio, Gianluca Picariello, Chiara Medoro, Marta Cianciabella, Rosalba Giacco, Stefano Predieri, Ermanno Vasca, Olga Vaccaro, Rosaria Cozzolino

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Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction by Maria Lucia Piana, Marta Cianciabella, Giulia Maria Daniele, Anna Badiani, Pietro Rocculi, Silvia Tappi, Edoardo Gatti, Gian Luigi Marcazzan, Massimiliano Magli, Chiara Medoro, Stefano Predieri

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Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. <i>Foods</i> 2022, <i>11</i>, 5 by Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi

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Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation by Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi

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Breaking down barriers: live or dehydrated dietary whole black soldier fly larvae supplementation in slow growing chickens preserve meat quality and sensory traits by Edoardo Fiorilla, Marta Gariglio, Francesco Gai, Valeria Zambotto, Valentina Bongiorno, Eleonora Erika Cappone, Rune Rødbotten, Shiori Koga, Anne Rieder, Erik Tengstrand, Sara Pozzo, Giulia Maria Daniele, Marta Cianciabella, Stefano Predieri, Claudio Forte, Achille Schiavone

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Physico-chemical properties and toxicological effects on plant and algal models of carbon nanosheets from a nettle fibre clone by Syed Shaheen Shah, Mohammed Ameen Ahmed Qasem, Roberto Berni, Cecilia Del Casino, Giampiero Cai, Servane Contal, Irshad Ahmad, Khawar Sohail Siddiqui, Edoardo Gatti, Stefano Predieri, Jean-Francois Hausman, Sébastien Cambier, Gea Guerriero, Md.Abdul Aziz

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Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit by Nico Lippi, Elisa Senger, Saila Karhu, Bruno Mezzetti, Marta Cianciabella, Beatrice Denoyes, Duygu Ayvaz Sönmez, Marina Fidelis, Edoardo Gatti, Monika Höfer, Nesibe Ebru Kafkas, Luca Mazzoni, Susan McCallum, Klaus Olbricht, Saverio Orsucci, Sonia Osorio, Dora Pinczinger, Stefano Predieri, Susanna Rokka, José Federico Sánchez-Sevilla, Gianluca Savini, Carmen Soria, Björn Usadel, Paolo Zucchi, Medoro Chiara

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