Elisabetta Moneta

Perceptive maps of dishes varying in glutamate content with professional and naive subjects.

Fiorella Sinesio, Marina Peparaio, F. Sinesio, 2010 .

Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage

M. Di Matteo, Fiorella Sinesio, F. Sinesio, 2002 .

Consumer preferences for fresh tomato at the European scale: a common segmentation on taste and firmness.

Chloé Friguet, Fiorella Sinesio, Mathilde Causse, 2010, Journal of food science.

Sensory quality of fresh French and Dutch market tomatoes: a preference mapping study with Italian consumers.

Fiorella Sinesio, Marina Peparaio, Mathilde Causse, 2010, Journal of food science.

Sensory evaluation of walnut fruit

Fiorella Sinesio, F. Sinesio, E. Moneta, 1997 .

Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters

Sabrina Lucchetti, Fiorella Sinesio, Marina Peparaio, 2014 .

Mechanical Properties and Sensory Evaluation of Selected Apple Cultivars

Fiorella Sinesio, F. Paoletti, F. Sinesio, 1993 .

Attitudes, habit, sensory and liking expectation as determinants of the consumption of milk

Fiorella Sinesio, Anna Saba, N. Nardo, 1998 .