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Piana ML, Cianciabella M, Daniele GM, Badiani A, Rocculi P, Tappi S, Gatti E, Marcazzan GL, Magli M, Medoro C, Predieri S. Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction. Foods 2023; 12:foods12050986. [PMID: 36900503 PMCID: PMC10000918 DOI: 10.3390/foods12050986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023] Open
Abstract
Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers' side. The purpose of this study was to investigate textural and aromatic properties and consumers' perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers' higher appreciation for liquid and creamy honey.
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Affiliation(s)
- Maria Lucia Piana
- Piana Ricerca e Consulenza, Castel San Pietro Terme (BO), 40024 Bologna, Italy
| | - Marta Cianciabella
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | | | - Anna Badiani
- Veterinary Medical Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Pietro Rocculi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Silvia Tappi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Edoardo Gatti
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Gian Luigi Marcazzan
- CREA Council for Agricultural Research and Economics, Agriculture and Environment Research Center, 40128 Bologna, Italy
| | - Massimiliano Magli
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Chiara Medoro
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
- Correspondence:
| | - Stefano Predieri
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
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Senger E, Osorio S, Olbricht K, Shaw P, Denoyes B, Davik J, Predieri S, Karhu S, Raubach S, Lippi N, Höfer M, Cockerton H, Pradal C, Kafkas E, Litthauer S, Amaya I, Usadel B, Mezzetti B. Towards smart and sustainable development of modern berry cultivars in Europe. Plant J 2022; 111:1238-1251. [PMID: 35751152 DOI: 10.1111/tpj.15876] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/15/2022] [Accepted: 06/22/2022] [Indexed: 06/15/2023]
Abstract
Fresh berries are a popular and important component of the human diet. The demand for high-quality berries and sustainable production methods is increasing globally, challenging breeders to develop modern berry cultivars that fulfill all desired characteristics. Since 1994, research projects have characterized genetic resources, developed modern tools for high-throughput screening, and published data in publicly available repositories. However, the key findings of different disciplines are rarely linked together, and only a limited range of traits and genotypes has been investigated. The Horizon2020 project BreedingValue will address these challenges by studying a broader panel of strawberry, raspberry and blueberry genotypes in detail, in order to recover the lost genetic diversity that has limited the aroma and flavor intensity of recent cultivars. We will combine metabolic analysis with sensory panel tests and surveys to identify the key components of taste, flavor and aroma in berries across Europe, leading to a high-resolution map of quality requirements for future berry cultivars. Traits linked to berry yields and the effect of environmental stress will be investigated using modern image analysis methods and modeling. We will also use genetic analysis to determine the genetic basis of complex traits for the development and optimization of modern breeding technologies, such as molecular marker arrays, genomic selection and genome-wide association studies. Finally, the results, raw data and metadata will be made publicly available on the open platform Germinate in order to meet FAIR data principles and provide the basis for sustainable research in the future.
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Affiliation(s)
- Elisa Senger
- Institute of Bio- and Geosciences, IBG-4 Bioinformatics, BioSC, CEPLAS, Forschungszentrum Jülich, Jülich, Germany
| | - Sonia Osorio
- Departamento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea 'La Mayora', Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Campus de Teatinos, Málaga, Spain
| | | | - Paul Shaw
- Department of Information and Computational Sciences, The James Hutton Institute, Invergowrie, Scotland, UK
| | - Béatrice Denoyes
- Université de Bordeaux, UMR BFP, INRAE, Villenave d'Ornon, France
| | - Jahn Davik
- Department of Molecular Plant Biology, Norwegian Institute of Bioeconomy Research (NIBIO), Ås, Norway
| | - Stefano Predieri
- Bio-Agrofood Department, Institute for Bioeconomy, IBE-CNR, Italian National Research Council, Bologna, Italy
| | - Saila Karhu
- Natural Resources Institute Finland (Luke), Turku, Finland
| | - Sebastian Raubach
- Department of Information and Computational Sciences, The James Hutton Institute, Invergowrie, Scotland, UK
| | - Nico Lippi
- Bio-Agrofood Department, Institute for Bioeconomy, IBE-CNR, Italian National Research Council, Bologna, Italy
| | - Monika Höfer
- Institute of Breeding Research on Fruit Crops, Federal Research Centre for Cultivated Plants (JKI), Dresden, Germany
| | - Helen Cockerton
- Genetics, Genomics and Breeding Department, NIAB, East Malling, UK
| | - Christophe Pradal
- CIRAD and UMR AGAP Institute, Montpellier, France
- INRIA and LIRMM, University Montpellier, CNRS, Montpellier, France
| | - Ebru Kafkas
- Department of Horticulture, Faculty of Agriculture, Çukurova University, Balcalı, Adana, Turkey
| | | | - Iraida Amaya
- Unidad Asociada deI + D + i IFAPA-CSIC Biotecnología y Mejora en Fresa, Málaga, Spain
- Laboratorio de Genómica y Biotecnología, Centro IFAPA de Málaga, Instituto Andaluz de Investigación y Formación Agraria y Pesquera, Málaga, Spain
| | - Björn Usadel
- Institute of Bio- and Geosciences, IBG-4 Bioinformatics, BioSC, CEPLAS, Forschungszentrum Jülich, Jülich, Germany
- Institute for Biological Data Science, Heinrich-Heine University Düsseldorf, Düsseldorf, Germany
| | - Bruno Mezzetti
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
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Endrizzi I, Cliceri D, Menghi L, Aprea E, Charles M, Monteleone E, Dinnella C, Spinelli S, Pagliarini E, Laureati M, Torri L, Bendini A, Toschi TG, Sinesio F, Predieri S, Gasperi F. 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 2022; 11:foods11152174. [PMID: 35892816 PMCID: PMC9331354 DOI: 10.3390/foods11152174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 07/11/2022] [Indexed: 11/23/2022] Open
Affiliation(s)
- Isabella Endrizzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.C.); (F.G.)
- Correspondence:
| | - Danny Cliceri
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy;
| | - Leonardo Menghi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.C.); (F.G.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy;
- Department of Technology and Innovation, Center University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.C.); (F.G.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy;
| | - Mathilde Charles
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.C.); (F.G.)
| | - Erminio Monteleone
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy; (E.M.); (C.D.); (S.S.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy; (E.M.); (C.D.); (S.S.)
| | - Sara Spinelli
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy; (E.M.); (C.D.); (S.S.)
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (E.P.); (M.L.)
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (E.P.); (M.L.)
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy;
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy; (A.B.); (T.G.T.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy; (A.B.); (T.G.T.)
| | - Fiorella Sinesio
- CREA, Council for Agricultural Research and Economics, Research Center Food & Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Stefano Predieri
- Institute for Bioeconomy, CNR, National Research Council, Via Gobetti 101, 40129 Bologna, Italy;
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.C.); (F.G.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy;
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Medoro C, Cianciabella M, Magli M, Daniele GM, Lippi N, Gatti E, Volpe R, Longo V, Nazzaro F, Mattoni S, Tenaglia F, Predieri S. Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits. Nutrients 2022; 14:nu14071490. [PMID: 35406102 PMCID: PMC9003202 DOI: 10.3390/nu14071490] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/13/2022] Open
Abstract
The containment measures due to the COVID-19 pandemic affected food-related activities, influencing dietary behavior, food habits, and dietary choices. This study aimed to compare the relationship between food involvement and dietary choices before and during the pandemic, investigating the role played by food in dietary habits. Responses given by 2773 Italian consumers to an online survey were studied through the Food Involvement Scale (FIS) and correlated to eating habits. FIS scores were then used to explain the importance given to food in circumstances related to well-being, health, and protection against COVID-19 and used to study the relationship between FIS and bioactive compound knowledge, use, and efficacy against COVID-19. The consumers more involved in food issues recognized the importance of food in circumstances related to well-being, health, and protection against COVID-19 and improved their diet during the pandemic. Moreover, consumers who gave more importance to food also revealed higher attention to the use of healthy substances, such as bioactive compounds, considering them effective against COVID-19. These results showed that food experiencing and involvement could be important elements to promote healthy dietary habits that are essential to maintain physical and mental health during emergency periods such as the COVID-19 pandemic.
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Affiliation(s)
- Chiara Medoro
- Institute for BioEconomy, National Research Council (CNR), Via Piero Gobetti 101, 40129 Bologna, Italy; (C.M.); (M.M.); (G.M.D.); (N.L.); (E.G.); (S.P.)
| | - Marta Cianciabella
- Institute for BioEconomy, National Research Council (CNR), Via Piero Gobetti 101, 40129 Bologna, Italy; (C.M.); (M.M.); (G.M.D.); (N.L.); (E.G.); (S.P.)
- Correspondence:
| | - Massimiliano Magli
- Institute for BioEconomy, National Research Council (CNR), Via Piero Gobetti 101, 40129 Bologna, Italy; (C.M.); (M.M.); (G.M.D.); (N.L.); (E.G.); (S.P.)
| | - Giulia Maria Daniele
- Institute for BioEconomy, National Research Council (CNR), Via Piero Gobetti 101, 40129 Bologna, Italy; (C.M.); (M.M.); (G.M.D.); (N.L.); (E.G.); (S.P.)
| | - Nico Lippi
- Institute for BioEconomy, National Research Council (CNR), Via Piero Gobetti 101, 40129 Bologna, Italy; (C.M.); (M.M.); (G.M.D.); (N.L.); (E.G.); (S.P.)
| | - Edoardo Gatti
- Institute for BioEconomy, National Research Council (CNR), Via Piero Gobetti 101, 40129 Bologna, Italy; (C.M.); (M.M.); (G.M.D.); (N.L.); (E.G.); (S.P.)
| | - Roberto Volpe
- Health and Safety Unit (SPP), National Research Council (CNR), Piazzale Aldo Moro, 7, 00185 Roma, Italy;
| | - Vincenzo Longo
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council, 56124 Pisa, Italy;
| | - Filomena Nazzaro
- Institute of Food Sciences, CNR-ISA, Via Roma 64, 83100 Avellino, Italy;
| | - Silvia Mattoni
- Public Relations Unit, National Research Council (CNR), Piazzale Aldo Moro, 7, 00185 Roma, Italy;
| | - Federica Tenaglia
- Department of Biology, Agriculture and Food Sciences-DiSBA, National Research Council (CNR), Piazzale Aldo Moro, 7, 00185 Roma, Italy;
| | - Stefano Predieri
- Institute for BioEconomy, National Research Council (CNR), Via Piero Gobetti 101, 40129 Bologna, Italy; (C.M.); (M.M.); (G.M.D.); (N.L.); (E.G.); (S.P.)
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5
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Sparvoli F, Giofré S, Cominelli E, Avite E, Giuberti G, Luongo D, Gatti E, Cianciabella M, Daniele GM, Rossi M, Predieri S. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean ( Phaseolus vulgaris L.) Flour. Nutrients 2021; 13:nu13124517. [PMID: 34960069 PMCID: PMC8704223 DOI: 10.3390/nu13124517] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/11/2021] [Accepted: 12/14/2021] [Indexed: 01/24/2023] Open
Abstract
Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec-) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec- flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec- flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.
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Affiliation(s)
- Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
- Correspondence:
| | - Silvia Giofré
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
| | - Elena Avite
- Blumen Group SPA, Corso Savona 168, 14100 Asti, Italy;
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Diomira Luongo
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.L.); (M.R.)
| | - Edoardo Gatti
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Marta Cianciabella
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Giulia Maria Daniele
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Mauro Rossi
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.L.); (M.R.)
| | - Stefano Predieri
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
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Lippi N, Predieri S, Chieco C, Daniele GM, Cianciabella M, Magli M, Maistrello L, Gatti E. Italian Consumers' Readiness to Adopt Eggs from Insect-Fed Hens. Animals (Basel) 2021; 11:ani11113278. [PMID: 34828009 PMCID: PMC8614258 DOI: 10.3390/ani11113278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/11/2021] [Accepted: 11/12/2021] [Indexed: 11/29/2022] Open
Abstract
Simple Summary An overall increase in food demand is pushing the agri-food sector toward higher food output. In particular, the feeding of laying hens plays a major role, requiring larger quantities of soybean meal for egg production each year. Replacing soybean meal with insect meal has proven to lower the environmental impact compared to traditional feed production, but it may influence consumer acceptance. An online survey was conducted to evaluate the perception and the readiness of Italian consumers to the use of eggs from laying hens fed with insect meal. The results showed a considerable level of willingness of the participants to face this innovative scenario. Abstract Demand for eggs from laying hens is increasing as the world population continues to grow. The use of insects as animal feed is a strategic opportunity to find a new innovative, economic and sustainable source of protein. The aim of this study was to evaluate the Italian consumer inclination for eggs produced with the use of insect-fed hens. The investigation on consumers’ readiness to adopt eggs from insect-fed hens was carried out through an online survey conducted on 510 participants. Survey results outlined four different clusters on the basis of the willingness to buy/eat eggs fed with insects: “ready” (40.1%), “environmentalist” (24.3%), “cautious” (21.7%), and “reluctant” (13.9%). “Ready”, “environmentalist”, and “cautious” were quite favorable to the use of insects as feed stuffs and share drivers for product choice: cheap, organic, and with an explicit indication of use of insects. On the other hand, for the “reluctant”, the diet based on insects was the main negative factor influencing product acceptance. This cluster also showed the highest level of neophobia. Italian consumers showed a considerable level of readiness to accept insects as feed material for egg production, which should be reinforced with further information on the origin and the environmental benefit of using insects.
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Affiliation(s)
- Nico Lippi
- Institute of BioEconomy (IBE), National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; (N.L.); (C.C.); (G.M.D.); (M.C.); (M.M.); (E.G.)
| | - Stefano Predieri
- Institute of BioEconomy (IBE), National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; (N.L.); (C.C.); (G.M.D.); (M.C.); (M.M.); (E.G.)
- Correspondence: ; Tel.: +39-0516398083
| | - Camilla Chieco
- Institute of BioEconomy (IBE), National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; (N.L.); (C.C.); (G.M.D.); (M.C.); (M.M.); (E.G.)
| | - Giulia Maria Daniele
- Institute of BioEconomy (IBE), National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; (N.L.); (C.C.); (G.M.D.); (M.C.); (M.M.); (E.G.)
| | - Marta Cianciabella
- Institute of BioEconomy (IBE), National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; (N.L.); (C.C.); (G.M.D.); (M.C.); (M.M.); (E.G.)
| | - Massimiliano Magli
- Institute of BioEconomy (IBE), National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; (N.L.); (C.C.); (G.M.D.); (M.C.); (M.M.); (E.G.)
| | - Lara Maistrello
- Centre BIOGEST-SITEIA, Department of Life Science, Università di Modena e Reggio Emilia, Via G. Amendola, 2, 42122 Reggio Emilia, Italy;
| | - Edoardo Gatti
- Institute of BioEconomy (IBE), National Research Council, Via P. Gobetti, 101, 40129 Bologna, Italy; (N.L.); (C.C.); (G.M.D.); (M.C.); (M.M.); (E.G.)
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7
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Dinnella C, Pierguidi L, Spinelli S, Borgogno M, Gallina Toschi T, Predieri S, Lavezzi G, Trapani F, Tura M, Magli M, Bendini A, Monteleone E. Remote testing: Sensory test during Covid-19 pandemic and beyond. Food Qual Prefer 2021; 96:104437. [PMID: 34720454 PMCID: PMC8548442 DOI: 10.1016/j.foodqual.2021.104437] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 09/28/2021] [Accepted: 10/10/2021] [Indexed: 12/18/2022]
Abstract
Restrictions adopted by many countries in 2020 due to Covid-19 pandemic had severe consequences on the management of sensory and consumer testing that strengthened the tendency to move data collection out of the laboratory. Remote sensory testing, organized at the assessor’s home or workplace and carried out under the live online supervision of the panel leader, represents a trade-off between adequate control and the convenience of conducting testing out of the lab. The Italian Sensory Science Society developed the “Remote sensory testing” research project aimed at testing the effectiveness and validity of the sensory tests conducted remotely through a comparison with evaluations in a classical laboratory setting. Guidelines were developed to assist panel leaders in setting up and controlling the evaluation sessions in remote testing conditions. Different methods were considered: triangle and tetrad tests, Descriptive Analysis and Temporal Dominance of Sensations tests, all of which involved trained panels, and Check-All-That-Apply and hedonic tests with consumers. Remote sensory testing provided similar results to the lab testing in all the cases, with the exception of the tetrad test run at work. Findings suggest that remote sensory testing, if conducted in strict compliance with specifically developed sensory protocols, is a promising alternative to laboratory tests that can be applied with both trained assessors and consumers even beyond the global pandemic.
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Affiliation(s)
- Caterina Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Lapo Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | | | - Tullia Gallina Toschi
- Department of Agricultural and Food Science, Alma Mater Studiorum-University of Bologna, Italy
| | | | | | - Francesca Trapani
- Enrico Giotti S.p.A. a Subsidiary of McCormick & Company, Inc, Italy
| | - Matilde Tura
- Department of Agricultural and Food Science, Alma Mater Studiorum-University of Bologna, Italy
| | | | - Alessandra Bendini
- Department of Agricultural and Food Science, Alma Mater Studiorum-University of Bologna, Italy
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
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Predieri S, Magli M, Gatti E, Camilli F, Vignolini P, Romani A. Chemical Composition and Sensory Evaluation of Saffron. Foods 2021; 10:2604. [PMID: 34828885 PMCID: PMC8618029 DOI: 10.3390/foods10112604] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 11/23/2022] Open
Abstract
The quality and economic value of saffron, one of the most counterfeited spices, are based on three key substances that are relatively easy to measure: crocines (colour); picrocrocines (bitter); safranal (odour impact). Despite being well-known, as their concentration is correlated to sensory intensity, a detailed sensory evaluation, performed by a trained panel, supported by advanced analytical approaches, may better show the relationships between saffron composition and sensory perception. Three saffron samples of different Italian origins (Sardinia and Tuscany) were evaluated by a trained sensory panel and their chemical composition was determined by HPLC (High Performance Liquid Chromatography) and spectrophotometry. Safranal concentration and the perceived odour intensity were positively correlated while relationships between picrocrocine and bitter perception were more complex to detect. By correlating (Multiple Factor Analysis) saffron sensorial and chemical profiles, this work aims at improving saffron characterisation while providing better information on the quality of this valuable spice.
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Affiliation(s)
- Stefano Predieri
- IBE-CNR, Institute of BioEconomy, c/o Area della Ricerca di Bologna, Via P. Gobetti, 101, 40129 Bologna, BO, Italy; (S.P.); (M.M.); (E.G.)
| | - Massimiliano Magli
- IBE-CNR, Institute of BioEconomy, c/o Area della Ricerca di Bologna, Via P. Gobetti, 101, 40129 Bologna, BO, Italy; (S.P.); (M.M.); (E.G.)
| | - Edoardo Gatti
- IBE-CNR, Institute of BioEconomy, c/o Area della Ricerca di Bologna, Via P. Gobetti, 101, 40129 Bologna, BO, Italy; (S.P.); (M.M.); (E.G.)
| | - Francesca Camilli
- IBE-CNR, Institute of BioEconomy, Via Caproni 8, 50145 Firenze, FI, Italy;
| | - Pamela Vignolini
- Phytolab, Department of Statistics, Informatics, Applications “G.Parenti”, DiSIA, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, FI, Italy;
| | - Annalisa Romani
- Phytolab, Department of Statistics, Informatics, Applications “G.Parenti”, DiSIA, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, FI, Italy;
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Volpe R, Predieri S, Cianciabella M, Daniele GM, Gatti E, Magli M, Rodinò P, Schiavetto E, Sotis G, Urbinati S. EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people. Aging Clin Exp Res 2021; 33:1353-1358. [PMID: 32770343 DOI: 10.1007/s40520-020-01671-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 07/23/2020] [Indexed: 10/23/2022]
Abstract
Cardiovascular diseases (CVD) are the leading cause of mortality. However, by treating modifiable cardiovascular risk factors and following a healthy diet as the Mediterranean diet, we have opportunity to prevent CVD. In the EWHETA (Eat Well for a HEalthy Third Age) Project, our goal has been to develop novel foods ("Mediterranean Lasagne", MLs) in versions all nutritionally complete and well balanced in terms of calories, whole carbohydrates, fibers, source of vegetable proteins, and vegetable fats. MLs can be easy prepared at home (inexpensively) and used as fresh food or can be pre-prepared and used in residences for elderly people or in health care residencies. The project has saw the alliance between nutritionists and food and sensor scientists and the active involvement of older people in tasting the novel foods to achieve the final tasty versions of the MLs. We think that the nutritional components of these novel foods and its well-accepted taste, insert in a healthy diet and life style (fundamental aspects at every age), and could contribute to improve diet in the elderly people and prevent malnutrition.
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Affiliation(s)
- R Volpe
- Servizio Prevenzione e Protezione, SPP-CNR, Rome, Italy.
| | - S Predieri
- Istituto di BioEconomia IBE-CNR, Bologna, Italy.
| | | | - G M Daniele
- Istituto di BioEconomia IBE-CNR, Bologna, Italy
| | - E Gatti
- Istituto di BioEconomia IBE-CNR, Bologna, Italy
| | - M Magli
- Istituto di BioEconomia IBE-CNR, Bologna, Italy
| | - P Rodinò
- Servizio Prevenzione e Protezione, SPP-CNR, Rome, Italy
| | - E Schiavetto
- Servizio Prevenzione e Protezione, SPP-CNR, Rome, Italy
| | - G Sotis
- Servizio Prevenzione e Protezione, SPP-CNR, Rome, Italy
| | - S Urbinati
- Servizio Prevenzione e Protezione, SPP-CNR, Rome, Italy
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Shah SS, Qasem MAA, Berni R, Del Casino C, Cai G, Contal S, Ahmad I, Siddiqui KS, Gatti E, Predieri S, Hausman JF, Cambier S, Guerriero G, Aziz MA. Physico-chemical properties and toxicological effects on plant and algal models of carbon nanosheets from a nettle fibre clone. Sci Rep 2021; 11:6945. [PMID: 33767326 PMCID: PMC7994820 DOI: 10.1038/s41598-021-86426-5] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Accepted: 03/08/2021] [Indexed: 01/31/2023] Open
Abstract
Carbon nanosheets are two-dimensional nanostructured materials that have applications as energy storage devices, electrochemical sensors, sample supports, filtration membranes, thanks to their high porosity and surface area. Here, for the first time, carbon nanosheets have been prepared from the stems and leaves of a nettle fibre clone, by using a cheap and straight-forward procedure that can be easily scaled up. The nanomaterial shows interesting physical parameters, namely interconnectivity of pores, graphitization, surface area and pore width. These characteristics are similar to those described for the nanomaterials obtained from other fibre crops. However, the advantage of nettle over other plants is its fast growth and easy propagation of homogeneous material using stem cuttings. This last aspect guarantees homogeneity of the starting raw material, a feature that is sought-after to get a nanomaterial with homogeneous and reproducible properties. To evaluate the potential toxic effects if released in the environment, an assessment of the impact on plant reproduction performance and microalgal growth has been carried out by using tobacco pollen cells and the green microalga Pseudokirchneriella subcapitata. No inhibitory effects on pollen germination are recorded, while algal growth inhibition is observed at higher concentrations of leaf carbon nanosheets with lower graphitization degree.
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Affiliation(s)
- Syed Shaheen Shah
- Center of Research Excellence in Nanotechnology, King Fahd University of Petroleum and Minerals, Dhahran, 31261, Saudi Arabia
| | - Mohammed Ameen Ahmed Qasem
- Center of Research Excellence in Nanotechnology, King Fahd University of Petroleum and Minerals, Dhahran, 31261, Saudi Arabia
| | - Roberto Berni
- Department of Life Sciences, University of Siena, via P.A. Mattioli 4, 53100, Siena, Italy
- TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, University of Liège, 5030, Gembloux, Belgium
| | - Cecilia Del Casino
- Department of Life Sciences, University of Siena, via P.A. Mattioli 4, 53100, Siena, Italy
| | - Giampiero Cai
- Department of Life Sciences, University of Siena, via P.A. Mattioli 4, 53100, Siena, Italy
| | - Servane Contal
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5, avenue des Hauts-Fourneaux, Esch-sur-Alzette, Luxembourg
| | - Irshad Ahmad
- Life Sciences Department, King Fahd University of Petroleum and Minerals (KFUPM), Dhahran, 31261, Saudi Arabia
| | - Khawar Sohail Siddiqui
- School of Biotechnology and Biomolecular Sciences (BABS), The University of New South Wales, Sydney, NSW, 2052, Australia
| | - Edoardo Gatti
- Institute of Bioeconomy (IBE), National Research Council, Via P. Gobetti, 101-I, I-40129, Bologna, Italy
| | - Stefano Predieri
- Institute of Bioeconomy (IBE), National Research Council, Via P. Gobetti, 101-I, I-40129, Bologna, Italy
| | - Jean-Francois Hausman
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology, 5, rue Bommel, Z.A.E. Robert Steichen, 4940, Hautcharage, Luxembourg
| | - Sébastien Cambier
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5, avenue des Hauts-Fourneaux, Esch-sur-Alzette, Luxembourg
| | - Gea Guerriero
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology, 5, rue Bommel, Z.A.E. Robert Steichen, 4940, Hautcharage, Luxembourg.
| | - Md Abdul Aziz
- Center of Research Excellence in Nanotechnology, King Fahd University of Petroleum and Minerals, Dhahran, 31261, Saudi Arabia.
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Xu X, Guignard C, Renaut J, Hausman JF, Gatti E, Predieri S, Guerriero G. Insights into Lignan Composition and Biosynthesis in Stinging Nettle ( Urtica dioica L.). Molecules 2019; 24:molecules24213863. [PMID: 31717749 PMCID: PMC6864805 DOI: 10.3390/molecules24213863] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 10/21/2019] [Accepted: 10/22/2019] [Indexed: 12/20/2022] Open
Abstract
Stinging nettle (Urtica dioica L.) has been used as herbal medicine to treat various ailments since ancient times. The biological activity of nettle is chiefly attributed to a large group of phenylpropanoid dimers, namely lignans. Despite the pharmacological importance of nettle lignans, there are no studies addressing lignan biosynthesis in this plant. We herein identified 14 genes encoding dirigent proteins (UdDIRs) and 3 pinoresinol-lariciresinol reductase genes (UdPLRs) in nettle, which are two gene families known to be associated with lignan biosynthesis. Expression profiling of these genes on different organs/tissues revealed a specific expression pattern. Particularly, UdDIR7, 12 and 13 displayed a remarkable high expression in the top internode, fibre tissues of bottom internodes and roots, respectively. The relatively high expression of UdPLR1 and UdPLR2 in the young internodes, core tissue of bottom internode and roots is consistent with the high accumulation of lariciresinol and secoisolariciresinol in these tissues. Lignan quantification showed a high abundance of pinoresinol in roots and pinoresinol diglucosides in young internodes and leaves. This study sheds light on lignan composition and biosynthesis in nettle, providing a good basis for further functional analysis of DIRs and PLRs and, ultimately, engineering lignan metabolism in planta and in cell cultures.
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Affiliation(s)
- Xuan Xu
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), L-4362 Esch/Alzette, Luxembourg; (X.X.); (C.G.); (J.R.); (J.-F.H.)
| | - Cédric Guignard
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), L-4362 Esch/Alzette, Luxembourg; (X.X.); (C.G.); (J.R.); (J.-F.H.)
| | - Jenny Renaut
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), L-4362 Esch/Alzette, Luxembourg; (X.X.); (C.G.); (J.R.); (J.-F.H.)
| | - Jean-Francois Hausman
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), L-4362 Esch/Alzette, Luxembourg; (X.X.); (C.G.); (J.R.); (J.-F.H.)
| | - Edoardo Gatti
- Institute of Bioeconomy (IBE), National Research Council, I-40129 Bologna, Italy; (E.G.); (S.P.)
| | - Stefano Predieri
- Institute of Bioeconomy (IBE), National Research Council, I-40129 Bologna, Italy; (E.G.); (S.P.)
| | - Gea Guerriero
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), L-4362 Esch/Alzette, Luxembourg; (X.X.); (C.G.); (J.R.); (J.-F.H.)
- Correspondence:
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Dinnella C, Monteleone E, Piochi M, Spinelli S, Prescott J, Pierguidi L, Gasperi F, Laureati M, Pagliarini E, Predieri S, Torri L, Barbieri S, Valli E, Bianchi P, Braghieri A, Caro AD, Di Monaco R, Favotto S, Moneta E. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. Chem Senses 2019; 43:697-710. [PMID: 30204849 DOI: 10.1093/chemse/bjy058] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Despite considerable research investigating the role of 6-n-propylthiouracil bitterness perception and variation of fungiform papillae density in food perception, this relationship remains controversial as well as the association between the 2 phenotypes. Data from 1119 subjects (38.6% male; 18-60 years) enrolled in the Italian Taste project were analyzed. Responsiveness to the bitterness of 6-n-propylthiouracil was assessed on the general Labeled Magnitude Scale. Fungiform papillae density was determined from manual counting on digital images of the tongue. Solutions of tastes, astringent, and pungent sensations were prepared to be moderate/strong on a general Labeled Magnitude Scale. Four foods had tastants added to produce 4 variations in target sensations from weak to strong (pear juice: citric acid, sourness; chocolate pudding: sucrose, sweetness; bean purée: sodium chloride, saltiness; and tomato juice: capsaicin, pungency). Women gave ratings to 6-n-propylthiouracil and showed fungiform papillae density that was significantly higher than men. Both phenotype markers significantly decreased with age. No significant correlations were found between 6-n-propylthiouracil ratings and fungiform papillae density. Fungiform papillae density variation does not affect perceived intensity of solutions. Responsiveness to 6-n-propylthiouracil positively correlated to perceived intensity of most stimuli in solution. A significant effect of fungiform papillae density on perceived intensity of target sensation in foods was found in a few cases. Responsiveness to 6-n-propylthiouracil positively affected all taste intensities in subjects with low fungiform papillae density whereas there were no significant effects of 6-n-propylthiouracil in those with high fungiform papillae density. These data highlight a complex interplay between 6-n-propylthiouracil status and fungiform papillae density and the need of a critical reconsideration of their role in food perception and acceptability.
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Affiliation(s)
- Caterina Dinnella
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - Erminio Monteleone
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - Maria Piochi
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy.,University of Gastronomic Sciences, Pollenzo, Coni, Italy
| | - Sara Spinelli
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - John Prescott
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy.,TasteMatters Research and Consulting, Australia
| | - Lapo Pierguidi
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), University of Florence, Florence, Italy
| | - Flavia Gasperi
- Research and Innovation Centre, Edmund Mach Foundation, San Michele all'Adige, Trentino, Italy
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
| | - Stefano Predieri
- Biometereology Institute, National Council of Research, Bologna, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, Pollenzo, Coni, Italy
| | - Sara Barbieri
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum, Università di Bologna, Cesena, Forlì-Cesena, Italy
| | - Enrico Valli
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum, Università di Bologna, Cesena, Forlì-Cesena, Italy
| | | | - Ada Braghieri
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | | | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, Italy
| | - Saida Favotto
- Department of Agricultural and Environmental Sciences, University of Udine, Italy
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Saba A, Sinesio F, Moneta E, Dinnella C, Laureati M, Torri L, Peparaio M, Saggia Civitelli E, Endrizzi I, Gasperi F, Bendini A, Gallina Toschi T, Predieri S, Abbà S, Bailetti L, Proserpio C, Spinelli S. Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.017] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Monteleone E, Spinelli S, Dinnella C, Endrizzi I, Laureati M, Pagliarini E, Sinesio F, Gasperi F, Torri L, Aprea E, Bailetti L, Bendini A, Braghieri A, Cattaneo C, Cliceri D, Condelli N, Cravero M, Del Caro A, Di Monaco R, Drago S, Favotto S, Fusi R, Galassi L, Gallina Toschi T, Garavaldi A, Gasparini P, Gatti E, Masi C, Mazzaglia A, Moneta E, Piasentier E, Piochi M, Pirastu N, Predieri S, Robino A, Russo F, Tesini F. Exploring influences on food choice in a large population sample: The Italian Taste project. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.02.013] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Medoro C, Cianciabella M, Camilli F, Magli M, Gatti E, Predieri S. Sensory Profile of Italian Craft Beers, Beer Taster Expert versus Sensory Methods: A Comparative Study. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/fns.2016.76047] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Predieri S, Fasolo Fabbri Malavasi F, Passey AJ, Ridout MS, James DJ. Regeneration fromin-vitroleaves of ‘Conference’ and other pear cultivars (Pyrus communisL.). ACTA ACUST UNITED AC 2015. [DOI: 10.1080/14620316.1989.11515990] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Rapparini F, Baraldi R, Bertazza G, Branzanti B, Predieri S. Vesicular-arbuscular mycorrhizal inoculation of micropropagated fruit trees. ACTA ACUST UNITED AC 2015. [DOI: 10.1080/00221589.1994.11516551] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Mora M, Espinoza J, Schnettler B, Echeverría G, Predieri S, Infante R. Perceived quality in fresh peaches: an approach through structural equation modeling. ACTA ACUST UNITED AC 2011. [DOI: 10.4067/s0718-16202011000200002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Baraldi R, Isacchi B, Predieri S, Marconi G, Vincieri FF, Bilia AR. Distribution of artemisinin and bioactive flavonoids from Artemisia annua L. during plant growth. BIOCHEM SYST ECOL 2008. [DOI: 10.1016/j.bse.2007.11.002] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Predieri S, Gatti E, Rapparini F, Cavicchi L, Colombo R. SENSORY EVALUATION FROM A CONSUMER PERSPECTIVE AND ITS APPLICATION TO ‘ABATE FETEL’ PEAR FRUIT QUALITY. ACTA ACUST UNITED AC 2005. [DOI: 10.17660/actahortic.2005.671.49] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Zoccoli G, Andreoli E, Bojic T, Cianci T, Franzini C, Predieri S, Lenzi P. Central and baroreflex control of heart rate during the wake-sleep cycle in rat. Sleep 2001; 24:753-8. [PMID: 11683478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023] Open
Abstract
UNLABELLED Spontaneous fluctuations in Heart Period (HP) and Mean Arterial Pressure (MAP) make it possible to evaluate baroreceptor-heart rate reflex sensitivity (BRS). 30-s sequences of HP and MAP beat-to-beat values were considered in the different wake-sleep states (Wake, W; Quiet Sleep, QS; Active Sleep, AS) in rats to assess whether 1) BRS changes between states and 2) the different indexes supply consistent BRS measures. BRS indexes were calculated according to validated literature procedures as regression coefficients of HP vs. MAP 1) within all ramps of increasing or decreasing MAP of four beats or more, with HP and MAP changing in the same direction (baroreflex-mediated fluctuations, BRSp), 2) within all such ramps irrespective of the relative direction of HP and MAP changes (baroreflex + non-baroreflex, i.e. non-homeostatic centrally driven, fluctuations, BRSA). HP vs. MAP regression coefficient along the entire 30-s sequence (bHPMAP) was also calculated. RESULTS BRSp did not change among states, BRSA decreased from QS to W to AS, bHPMAP decreased from QS to W and became negative in AS. CONCLUSIONS 1) as indicated by BRSp, baroreflex sensitivity is state independent, 2) BRSp to BRS(A) to bHPMAP are increasingly affected by non-baroreflex fluctuations, BRSp being most apt to measure BRS, 3) non-homeostatic MAP and HP fluctuations increase from QS to W and prevail in AS. These potentially harmful fluctuations are normally buffered by baroreflexes: in the case of baroreflex impairment, circulatory risk may arise in conditions like AS, when they prevail.
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Affiliation(s)
- G Zoccoli
- Dipartimento di Fisiologia Umana e Generale, Università Degli Studi di Bologna, Italy
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