Laureati Monica
Associate Professor
SSD
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Competition sector
07/F1 - FOOD SCIENCE AND TECHNOLOGY
Research fields and competencies
Contacts
Workplace
Office phone number
Additional phone numbers
University email address
Teaching - Programme courses
Bachelors and masters
A.Y. 2021/2022
A.Y. 2020/2021
A.Y. 2019/2020
A.Y. 2018/2019
A.Y. 2017/2018
A.Y. 2016/2017
A.Y. 2015/2016
Postgraduate programmes
A.Y. 2020/2021
Doctoral programme (PhD)
A.Y. 2019/2020
Doctoral programme (PhD)
Research
Publications
Publications
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The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods / E. Pagliarini, C. Proserpio, S. Spinelli, V. Lavelli, M. Laureati, E. Arena, R. Di Monaco, L. Menghi, T. Gallina Toschi, A. Braghieri, L. Torri, E. Monteleone, C. Dinnella. - In: FOOD QUALITY AND PREFERENCE. - ISSN 0950-3293. - 93(2021 Oct).
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Intake of fibre-associated foods and texture preferences in relation to weight status among 9–12 years old children in 6 European countries / M. Hörmann-Wallner, R. Krause, B. Alfaro, H. Jilani, M. Laureati, V.L. Almli, M. Sandell, P. Sandvik, G.G. Zeinstra, L. Methven. - In: FRONTIERS IN NUTRITION. - ISSN 2296-861X. - 8(2021 Feb 18), pp. 633807.1-633807.13.
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Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta / C. Cappa, M. Laureati, M.C. Casiraghi, D. Erba, M. Vezzani, M. Lucisano, C. Alamprese. - In: FOODS. - ISSN 2304-8158. - 10:1(2021 Jan 05), pp. 91.1-91.14.
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Yuck, this biscuit looks lumpy! Neophobic levels and cultural differences drive children's check-all-that-apply (CATA) descriptions and preferences for high-fibre biscuits / P. Sandvik, M. Laureati, H. Jilani, L. Methven, M. Sandell, M. Hörmann-Wallner, N. da Quinta, G.G. Zeinstra, V.L. Almli. - In: FOODS. - ISSN 2304-8158. - 10:1(2021 Jan), pp. 21.1-21.18.
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Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes / M. Laureati, C. Cattaneo, F. Tateo, M. Bononi. - In: FOODS. - ISSN 2304-8158. - 9:12(2020 Nov).