Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view von Miele, Nicoletta A., Cabisidan, Erliza K., Galiñanes Plaza, Adriana, Masi, Paolo, Cavella, Silvana, Di Monaco, Rossella

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How sensory sensitivity to graininess could be measured? von Puleo, Sharon, Miele, Nicoletta A., Cavella, Silvana, Masi, Paolo, Di Monaco, Rossella

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Formula optimization approach for an alternative Ready-to-Use Therapeutic Food von Armini, Vincenzo, Miele, Nicoletta A., Albero, Matteo, Sacchi, Raffaele, Cavella, Silvana

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Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt von Miele, Nicoletta A., Cabisidan, Erliza K., Blaiotta, Giuseppe, Leone, Serena, Masi, Paolo, Di Monaco, Rossella, Cavella, Silvana

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Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill von Fidaleo, Marcello, Miele, Nicoletta A., Mainardi, Stefania, Armini, Vincenzo, Nardi, Roberto, Cavella, Silvana

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Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis von Fidaleo, Marcello, Miele, Nicoletta A., Armini, Vincenzo, Cavella, Silvana

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Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children von Miele, Nicoletta A., Armini, Vincenzo, Troccoli, Anna Maria, Puleo, Sharon, Paduano, Antonello, Sacchi, Raffaele, Cavella, Silvana

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Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies von Miele, Nicoletta A., Puleo, Sharon, Di Monaco, Rossella, Cavella, Silvana, Masi, Paolo

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Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes von Spinelli, Sara, Dinnella, Caterina, Tesini, Federica, Bendini, Alessandra, Braghieri, Ada, Proserpio, Cristina, Torri, Luisa, Miele, Nicoletta A, Aprea, Eugenio, Mazzaglia, Agata, Gallina Toschi, Tullia, Monteleone, Erminio

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Modeling grinding kinetics of fat based anhydrous pastes von Miele, Nicoletta A., Borriello, Angela, Fidaleo, Marcello, Masi, Paolo, Cavella, Silvana

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Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt von Miele, Nicoletta A., Leone, Serena, Cabisidan, Erliza K., Picone, Delia, Di Monaco, Rossella, Cavella, Silvana

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Salivary endocannabinoids and N-acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking von Mennella, Ilario, Di Monaco, Rossella, Balazy, Adriana, Ferracane, Rosalia, Miele, Nicoletta A, Cavella, Silvana, Vitaglione, Paola

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A preliminary study on the application of natural sweet proteins in agar‐based gels von Miele, Nicoletta A., Di Monaco, Rossella, Dell'Amura, Francesca, Rega, Michele F., Picone, Delia, Cavella, Silvana

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Temporal sweetness profile of MNEI protein in gelled model systems von Di Monaco, Rossella, Galiñanes Plaza, Adriana, Miele, Nicoletta A., Picone, Delia, Cavella, Silvana

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The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France von Miele, Nicoletta A., Giboeau, Agnès, Almli, Valerie Lengard

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Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste von Cavella, Silvana, Miele, Nicoletta A., Fidaleo, Marcello, Borriello, Angela, Masi, Paolo

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The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France von Miele, Nicoletta A., Giboreau, Agnès, Almli, Valérie L.

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Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils von Giello, Marina, Miele, Nicoletta A., Volpe, Stefania, Di Monaco, Rossella, Cavella, Silvana, Villani, Francesco, Torrieri, Elena

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Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake von Miele, Nicoletta A., Volpe, Stefania, Cavella, Silvana, Masi, Paolo, Di Monaco, Rossella, Torrieri, Elena

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Salivary endocannabinoids and -acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking von Mennella, Ilario, Di Monaco, Rossella, Balazy, Adriana, Ferracane, Rosalia, Miele, Nicoletta A, Cavella, Silvana, Vitaglione, Paola

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