Collaboration within the Taste Sensitivity WG resulted in the publication of a Short Communication on Food Quality and Preference.
https://doi.org/10.1016/j.foodqual.2023.105076
Authors:
Maria Piochi, University of Gastronomic Sciences, Italy
Sara Spinelli, University of Florence, Italy
Melania Melis, University of Cagliari, Italy
Monica Laureati, University of Milan, Italy
Emma Freeney, University College Dublin, Ireland
Lisa Methven, University of Reading, United Kingdom
Qian Yang, University of Nottingham, United Kingdom
Erminio Monteleone, University of Florence, Italy
Luisa Torri, University of Gastronomic Sciences, Italy
Rebecca Ford, University of Nottingham, United Kingdom
Ella Pagliarini, University of Milan, Italy
Iole Tomassini Barbarossa, University of Cagliari, Italy
Caterina Dinnella, University of Florence, Italy