Cristina Proserpio

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 15

Top Venues

Foods (Basel, Switzerland)

Nutrients

Antioxidants (Basel, Switzerland)

Food & function

Università degli Studi di Milano

Università degli Studi di Milano (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Università degli Studi di Milano Jun 01 2017

Italy

Post Doctoral Researcher :: Department of Food, Environmental and Nutritional Sciences

REWE Group

Italy

Sensory Analyst

Education History

Università degli Studi di Milano

Italy

PHD :: Department of Food, Environmental and Nutritional Sciences

Wageningen University and Research Centre

Netherlands

PHD :: Human Nutrition

Università degli Studi di Milano

Italy

MSC :: Department of Food, Environmental and Nutritional Sciences

Publications

Giovanna Fia, Silvio Menghini, Eleonora Mari, Cristina Proserpio, Ella Pagliarini, Lisa Granchi
Replacement of SO 2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine. Antioxidants (Basel, Switzerland) 12 (2) (2023)
Giovanna Fia, Silvio Menghini, Eleonora Mari, Cristina Proserpio, Ella Pagliarini, Lisa Granchi
Replacement of SO 2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine. Antioxidants (Basel, Switzerland) 12 (2) (2023)
Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio, Monica Laureati
Valorization of Common ( Fagopyrum esculentum Moench.) and Tartary ( Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization. Foods (Basel, Switzerland) 11 (21) (2022)
Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, Monica Laureati
Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method. Foods (Basel, Switzerland) 11 (16) (2022)
Cristina Proserpio, Elvira Verduci, Gian Vincenzo Zuccotti, Ella Pagliarini
Odor-Taste-Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight. Nutrients 13 (10) (2021)
Sara Spinelli, John Prescott, Lapo Pierguidi, Caterina Dinnella, Elena Arena, Ada Braghieri, Rossella Di Monaco, Tullia Gallina Toschi, Isabella Endrizzi, Cristina Proserpio, Luisa Torri, Erminio Monteleone
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients 13 (3) (2021)
Marta Appiani, Noemi Sofia Rabitti, Cristina Proserpio, Ella Pagliarini, Monica Laureati
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations. Foods (Basel, Switzerland) 10 (11) (2021)
Sara Spinelli, Caterina Dinnella, Federica Tesini, Alessandra Bendini, Ada Braghieri, Cristina Proserpio, Luisa Torri, Nicoletta Antonella Miele, Eugenio Aprea, Agata Mazzaglia, Tullia Gallina Toschi, Erminio Monteleone
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes. Nutrients 12 (5) (2020)
Maria Carla Cravero, Monica Laureati, Sara Spinelli, Federica Bonello, Erminio Monteleone, Cristina Proserpio, Maria Rosa Lottero, Ella Pagliarini, Caterina Dinnella
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study. Foods (Basel, Switzerland) 9 (8) (2020)
Cristina Proserpio, Andrea Bresciani, Alessandra Marti, Ella Pagliarini
Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks? Foods (Basel, Switzerland) 9 (11) (2020)
Cristina Proserpio, Vera Lavelli, Monica Laureati, Ella Pagliarini
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception, and acceptability. Food science & nutrition 7 (2) (2019)
Cristina Proserpio, Vera Lavelli, Francesca Gallotti, Monica Laureati, Ella Pagliarini
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability. Nutrients 11 (10) (2019)
Cristina Proserpio, Ella Pagliarini, Monica Laureati, Beatrice Frigerio, Vera Lavelli
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits. Foods (Basel, Switzerland) 8 (10) (2019)
Vera Lavelli, Cristina Proserpio, Francesca Gallotti, Monica Laureati, Ella Pagliarini
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods. Food & function 9 (3) (2018)
Cristina Proserpio, Ella Pagliarini, Juri Zuvadelli, Sabrina Paci, Alice Re Dionigi, Giuseppe Banderali, Camilla Cattaneo, Elvira Verduci
Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method. Nutrients 10 (9) (2018)

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Publication Activity (10 Years)

Top Topics

Top Venues

Cristina Proserpio