Rabitti NS - Search Results

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Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties.

Korcari D, Fanton A, Ricci G, Rabitti NS, Laureati M, Hogenboom J, Pellegrino L, Emide D, Barbiroli A, Fortina MG. Korcari D, et al. Among authors: rabitti ns. Foods. 2023 Jan 11;12(2):340. doi: 10.3390/foods12020340. Foods. 2023. PMID: 36673432 Free PMC article.

Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization.

Rabitti NS, Appiani M, Marti A, Buratti S, Benedetti S, Chiodaroli G, Proserpio C, Laureati M. Rabitti NS, et al. Foods. 2022 Oct 30;11(21):3442. doi: 10.3390/foods11213442. Foods. 2022. PMID: 36360055 Free PMC article.

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method.

Rabitti NS, Cattaneo C, Appiani M, Proserpio C, Laureati M. Rabitti NS, et al. Foods. 2022 Aug 11;11(16):2417. doi: 10.3390/foods11162417. Foods. 2022. PMID: 36010416 Free PMC article.

Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations.

Appiani M, Rabitti NS, Proserpio C, Pagliarini E, Laureati M. Appiani M, et al. Among authors: rabitti ns. Foods. 2021 Oct 28;10(11):2613. doi: 10.3390/foods10112613. Foods. 2021. PMID: 34828896 Free PMC article.

Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test.

Rabitti NS, Appiani M, Cattaneo C, Ford R, Laureati M. Rabitti NS, et al. J Vis Exp. 2021 Sep 17;(175). doi: 10.3791/62898. J Vis Exp. 2021. PMID: 34605815

Assessment of Lingual Tactile Sensitivity in Children and Adults: Methodological Suitability and Challenges.

Appiani M, Rabitti NS, Methven L, Cattaneo C, Laureati M. Appiani M, et al. Among authors: rabitti ns. Foods. 2020 Nov 3;9(11):1594. doi: 10.3390/foods9111594. Foods. 2020. PMID: 33153020 Free PMC article.

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