P. Piccinali

Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition

Dominik Guggisberg, J. Cuthbert-Steven, P. Piccinali et al. · International Dairy Journal · 2008 · 237 citations

Nutrition, Sensory Characterization, Food Microstructure +6

Acceptance of sugar reduction in flavored yogurt

Magali Chollet, Doreen Gille, Alexandra Schmid et al. · Journal of Dairy Science · 2013 · 85 citations · Full text

The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream

Chantal R. Stampanoni Koeferli, P. Piccinali, Susanne Sigrist · Food Quality and Preference · 1996 · 83 citations

Nutrition, Food Analysis, Non-fat Milk Solids +6

Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt

Dominik Guggisberg, P. Piccinali, K. Schreier · International Dairy Journal · 2011 · 71 citations

Nutrition, Stevia Combinations, Food Analysis +8

Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods

Silvia Mallia, P. Piccinali, B. Rehberger et al. · International Dairy Journal · 2008 · 53 citations

Food Chemistry, Storage Stability, Food Analysis +5