Pagliarini Antonella

Full professor
SSD
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Competition sector
07/F1 - FOOD SCIENCE AND TECHNOLOGY
Doctoral Programmes Coordinator

Contacts

Workplace

Via Mangiagalli, 25
20133 MILANO (MI)

Via Celoria, 2
20133 MILANO (MI)

Office phone number
02503 19181
02503 19277
Additional phone numbers
39 02 503 16616
University email address
Web site

Teaching

Research

Publications
  • Profiling Individual Differences in Alcoholic Beverage Preference and Consumption : New Insights from a Large-Scale Study / M.C. Cravero, M. Laureati, S. Spinelli, F. Bonello, E. Monteleone, C. Proserpio, M.R. Lottero, E. Pagliarini, C. Dinnella. - In: FOODS. - ISSN 2304-8158. - 9:8(2020 Aug 17), pp. 1131.1-1131.17.
  • Winemaking Byproducts as Source of Antioxidant Components : Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food / C. Proserpio, G. Fia, G. Bucalossi, B. Zanoni, S. Spinelli, C. Dinnella, E. Monteleone, E. Pagliarini. - In: ANTIOXIDANTS. - ISSN 2076-3921. - 9:8(2020 Jul 24), pp. 661.1-661.17.
  • Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes / G. Bucalossi, G. Fia, C. Dinnella, A. De Toffoli, V. Canuti, B. Zanoni, M. Servili, E. Pagliarini, T. Gallina Toschi, E. Monteleone. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 315(2020 Jun 15), pp. 126291.1-126291.9.
  • Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods / D. PEDRALI, F. GALLOTTI, C. PROSERPIO, A. PAGLIARINI, V.A. LAVELLI. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 125(2020 May), pp. 109248.1-109248.7.
  • Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors / C. Cattaneo, J. Liu, A.C. Bech, E. Pagliarini, W.L.P. Bredie. - In: FOOD QUALITY AND PREFERENCE. - ISSN 0950-3293. - 80(2020).