1.Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape

作　　者：Diana De Santis ;Andrea Bellincontro ;Roberto Forniti 等

出　　处：Foods. 2021 ;10(2):322.doi:10.3390/foods10020322

出版社：MDPI Publishing

文章 ID：258936035

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2.Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability

作　　者：Dah-Sol Kim ;Nami Joo ;Diana De Santis

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10122948

出版社：MDPI Publishing

文章 ID：1036458367

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3.Sensory Specific Desires. The Role of Sensory Taste Exposure in Desire for Food with a Similar or Different Taste Profile

作　　者：Nora Chaaban ;Barbara Vad Andersen ;Diana De Santis

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123005

出版社：MDPI Publishing

文章 ID：1036459066

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4.Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

作　　者：Ha Nguyen ;Wendy V. Wismer ;Diana De Santis

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030457

出版社：MDPI Publishing

文章 ID：1036568918

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5.Bioactivity and Chemical Profile of Rubus idaeus L. Leaves Steam-Distillation Extract

作　　者：Diana De Santis ;Katya Carbone ;Stefania Garzoli 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101455

出版社：MDPI Publishing

文章 ID：1037719796

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6.Analyzing the Organoleptic Quality of Commercial Extra Virgin Olive Oils: IOC Recognized Panel Tests vs. Electronic Nose

作　　者：Irene Chacón ;Javier Roales ;Tânia Lopes-Costa 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101477

出版社：MDPI Publishing

文章 ID：1037726954

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7.Texture Characteristics of Sea Buckthorn ( Hippophae rhamnoides) Jelly for the Elderly Based on the Gelling Agent

作　　者：Dah-Sol Kim ;Fumiko Iida ;Diana De Santis

出　　处：Foods. 2022 ;11(13).doi:10.3390/foods11131892

出版社：MDPI Publishing

文章 ID：1038593575

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