Laureati, Monica

Modulation of Fecal Clostridiales Bacteria and Butyrate by Probiotic Intervention with Lactobacillus paracasei DG Varies among Healthy Adults

Ferrario, C., Taverniti, V., Milani, C., Fiore, W., Laureati, M., De Noni, I., Stuknyte, M., Chouaia, B., Riso, P., & Guglielmetti, S. (2014) · The Journal of Nutrition

Probiotics and Fermented FoodsGut microbiota and health

Cited by 228

School-based intervention with children. Peer-modeling, reward and repeated exposure reduce food neophobia and increase liking of fruits and vegetables

Laureati, M., Bergamaschi, V., & Pagliarini, E. (2014) · Appetite

Nutrition, Health and Food BehaviorChild Nutrition and Feeding Issues

Cited by 168

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

Appiani, M., Cattaneo, C., & Laureati, M. (2023) · Frontiers in Sustainable Food Systems

Sensory Analysis and Statistical MethodsAgriculture Sustainability and Environmental Impact

Cited by 162

Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences

Saba, A., Sinesio, F., Moneta, E., Dinnella, C., Laureati, M., Torri, L., Peparaio, M., Saggia Civitelli, E., Endrizzi, I., Gasperi, F., et al. (2019) · Food Quality and Preference

Consumer Attitudes and Food LabelingNutrition, Health and Food Behavior

Cited by 112

New insights into the relationship between taste perception and oral microbiota composition

Cattaneo, C., Gargari, G., Koirala, R., Laureati, M., Riso, P., Guglielmetti, S., & Pagliarini, E. (2019) · Scientific Reports

Biochemical Analysis and Sensing TechniquesOral microbiology and periodontitis research

Cited by 93

Exploring Associations between Interindividual Differences in Taste Perception, Oral Microbiota Composition, and Reported Food Intake

Cattaneo, C., Riso, P., Laureati, M., Gargari, G., & Pagliarini, E. (2019) · Nutrients

Biochemical Analysis and Sensing TechniquesOral microbiology and periodontitis research

Cited by 87

Snacks from the Sea: A Cross-National Comparison of Consumer Acceptance for Crackers Added with Algae

Rabitti, N. S., Bayudan, S., Laureati, M., Neugart, S., Schouteten, J. J., Apelman, L., Dahlstedt, S., & Sandvik, P. (2024) · European Food Research and Technology

Sensory Analysis and Statistical MethodsSeaweed-derived Bioactive Compounds

Cited by 21