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Franco Biasioli

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

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65

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Scholarly Papers (2)

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1.

How Sweetener Type and Aroma Concentration Shape Aroma Release and Flavour Perception in Sugar-Free Chewing Gum

Number of pages: 32 Posted: 08 Oct 2025
Michele Pedrotti, Suzanne van de Laar, Leonardo Menghi, Luca Cappellin, Giacomo Rinaudo, Marco Roverso, Sara Bogialli, Silvia Pettenuzzo, Vincenzo Fogliano and Franco Biasioli
affiliation not provided to SSRN, affiliation not provided to SSRN, University of Southern Denmark, University of Padua, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Wageningen University and Research - Food Quality and Design and affiliation not provided to SSRN
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Flavour perception, chewing gum, aroma release, sweeteners, nose-space analysis

2.

Intrinsic and Extrinsic Factors Driving the Adoption of Eco-Friendly Food Packaging by Consumers: A European Cross-Country Investigation to Prevent Food Loss and Waste

15TH PANGBORN SENSORY SCIENCE SYMPOSIUM - MEETING NEW CHALLENGES IN A CHANGING WORLD (PSSS 2023):G06
Posted: 24 Aug 2023
Danny Cliceri, Michele Pedrotti, Franco Biasioli, Flavia Gasperi and Isabella Endrizzi
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University of Trento and affiliation not provided to SSRN

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