Ella Pagliarini

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 11

Top Topics

Irritable Bowel Syndrome

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Food & function

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

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)
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11 , 5. Foods (Basel, Switzerland) 11 (15) (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)
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods (Basel, Switzerland) 11 (1) (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)
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)
Chiara Mameli, Camilla Cattaneo, Luisa Lonoce, Giorgio Bedogni, Francesca Chiara Redaelli, Maddalena Macedoni, Gian Vincenzo Zuccotti, Ella Pagliarini
Associations Among Taste Perception, Food Neophobia and Preferences in Type 1 Diabetes Children and Adolescents: A Cross-Sectional Study. Nutrients 11 (12) (2019)
Camilla Cattaneo, Patrizia Riso, Monica Laureati, Giorgio Gargari, Ella Pagliarini
Exploring Associations between Interindividual Differences in Taste Perception, Oral Microbiota Composition, and Reported Food Intake. Nutrients 11 (5) (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)