Grasso, Simona

Consumer preferences for upcycled ingredients: A case study with biscuits

Grasso, S., & Asioli, D. (2020) · Food Quality and Preference

Consumer Attitudes and Food LabelingSensory Analysis and Statistical Methods

Cited by 140

Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities

Kumar, M., Tomar, M., Bhuyan, D. J., Punia, S., Grasso, S., Sá, A. G. A., Carciofi, B. A. M., Arrutia, F., Changan, S., Radha, et al. (2021) · Biomedicine & Pharmacotherapy

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 130

Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information

Asioli, D., & Grasso, S. (2021) · Food Quality and Preference

Economic and Environmental ValuationConsumer Attitudes and Food Labeling

Cited by 86

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

Grasso, S., Omoarukhe, E., Wen, X., Papoutsis, K., & Methven, L. (2019) · Foods

Food composition and propertiesSeed and Plant Biochemistry

Cited by 85

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

Grasso, S., Smith, G., Bowers, S., Ajayi, O. M., & Swainson, M. (2019) · Journal of Food Science and Technology

Meat and Animal Product QualityProteins in Food Systems

Cited by 65

Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms

Bordiga, M., Guzzon, R., Manfredi, M., Barberis, E., Grasso, S., Benítez-González, A. M., Meléndez Martínez, A. J., Travaglia, F., Arlorio, M., & Coisson, J. D. (2023) · Food Bioscience

Fermentation and Sensory AnalysisFood Nutrient Composition and Product Development

Cited by 17