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	1.	Individual differences in the perception of orthonasal irritation induced by food. [electronic resource] by Piochi, M Cabrino, G Morini, G Torri, L Producer: 20201216 In: Appetite vol. 144 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Healthy yogurt fortified with n-3 fatty acids from vegetable sources. [electronic resource] by Dal Bello, B Torri, L Piochi, M Zeppa, G Producer: 20160803 In: Journal of dairy science vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders. [electronic resource] by Torri, L Piochi, M Marchiani, R Zeppa, G Dinnella, C Monteleone, E Producer: 20160831 In: Journal of dairy science vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Application of micro-FTIR imaging in the Earth sciences. [electronic resource] by Della Ventura, G Bellatreccia, F Marcelli, A Cestelli Guidi, M Piccinini, M Cavallo, A Piochi, M Producer: 20101008 In: Analytical and bioanalytical chemistry vol. 397 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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