Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil by Matilde Tura, Mara Mandrioli, Enrico Valli, Caterina Dinnella, Tullia Gallina Toschi

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Analysis of Cobalamin (Vit B12) in Ripened Cheese by Ultra-High-Performance Liquid Chromatography Coupled with Mass Spectrometry by Giulia Rampazzo, Elisa Zironi, Giampiero Pagliuca, Teresa Gazzotti

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Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk by Wafa Mkadem, Valentina Indio, Khaoula Belguith, Olfa Oussaief, Federica Savini, Federica Giacometti, Halima El Hatmi, Andrea Serraino, Alessandra De Cesare, Nourhene Boudhrioua

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Role of Yeasts on the Sensory Component of Wines by Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani, Rosalba Lanciotti

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Assessment of the Anti-<i>Listeria</i> Effect of <i>Citrus limon</i> Peel Extract In Silico, In Vitro, and in Fermented Cow Milk During Cold Storage by Wafa Mkadem, Khaoula Belguith, Valentina Indio, Olfa Oussaief, Gulnara Guluzade, Halima ElHatmi, Andrea Serraino, Alessandra De Cesare, Nourhene Boudhrioua

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Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features by Flavia Casciano, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti, Lorenza Conterno

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Factors Influencing Consumption Intention of Insect-Fed Fish among Italian Respondents by Luca Mulazzani, Brunella Arru, Luca Camanzi, Roberto Furesi, Giulio Malorgio, Pietro Pulina, Fabio A. Madau

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In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils by Enrico Valli, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda, Tullia Gallina Toschi, Paolo Lucci

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Consumers’ perception and liking of breast fillets from broiler chickens fed diets including dehydrated microalgae (Arthrospira spp.) and Black soldier fly (Hermetia illucens) by Rosalba Roccatello, Matilde Tura, Eugenio Aprea, Sihem Dabbou, Francesca Soglia, Federico Sirri, Tullia Gallina Toschi

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Modelling Volume Change and Deformation in Food Products/Processes: An Overview by Emmanuel Purlis, Chiara Cevoli, Angelo Fabbri

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Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves by Anja Novoselić, Tullia Gallina Tosci, Dora Klisović, Matilde Tura, Karolina Brkić Bubola

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Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions by Alexandra Olmo-Cunillera, Enrico Casadei, Enrico Valli, Julián Lozano-Castellón, Eleftherios Miliarakis, Inés Domínguez-López, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Maria Pérez, Anna Vallverdú-Queralt, Alessandra Bendini

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Vitamin D3 in High-Quality Cow Milk: An Italian Case Study by Mara Mandrioli, Emanuele Boselli, Federica Fiori, Maria Teresa Rodriguez-Estrada

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Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening by Cristina Anamaria Semeniuc, Mara Mandrioli, Matilde Tura, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Melinda Fogarasi, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Mihaela Ancuţa Rotar, Tullia Gallina Toschi

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Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics by Beatriz Quintanilla-Casas, Marco Marin, Francesc Guardiola, Diego Luis García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres

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The Impact of Trust on Chinese Consumers’ Acceptance of Meat Substitutes: The Mediating Role of Perceived Benefits and Perceived Risks, and the Moderating Role of Consumer Knowledg... by Muhabaiti Pareti, Junsong Guo, Nadire Abudurofu, Qiankun Liu, Abulizi Bulibuli, Maurizio Canavari

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Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup by Melissa Zannini, Alice Cattivelli, Lorenzo Nissen, Angela Conte, Andrea Gianotti, Davide Tagliazucchi

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Perceptions and Attitudes of Argentine Zoomers towards Sustainable Food Production by Andrea Beatriz Damico, Yari Vecchio, Margherita Masi, Jorgelina Di Pasquale

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Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation by Ramón Aparicio-Ruiz, Sara Barbieri, Tullia Gallina Toschi, Diego L. García-González

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Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products by Samantha Rossi, Davide Gottardi, Lorenzo Siroli, Barbara Giordani, Beatrice Vitali, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti

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