Proserpio Cristina

Categoria D - Area tecnica, tecnico-scientifica ed elaborazione dati

Contatti

Sede di lavoro

Via Celoria, 2
20133 MILANO (MI)

Numero di telefono dell'ufficio
02503 19171
E-mail di ateneo
Ricerca

Pubblicazioni

Pubblicazioni
  • 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).
  • Cross‐national differences in consumer responses to savoury crackers containing blackcurrant pomace / A. Reißner, S. Struck, K. Alba, C. Proserpio, R. Foschino, C. Turner, I. Hernando, S. Zahn, H. Rohm. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - (2021 Jul 30). [Epub ahead of print] [10.1111/ijfs.15290]
  • Legume Flour or Bran: Sustainable, Fiber-RichIngredients for Extruded Snacks? / C. Proserpio, A. Bresciani, A. Marti, A. Pagliarini. - In: FOODS. - ISSN 2304-8158. - 9:11(2020 Nov 17).
  • 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.