Mathilde Charles - Concepedia

Author

Mathilde Charles

Fondazione Edmund Mach ORCID

Also Known As

Charles, Mathilde Clemence, Charles. M, M. Charles, Mathilde Charles

Publications

824

Citations

H-Index

Concepts

All Affiliations

Fondazione Edmund Mach University of Trento University of Bologna University of Gastronomic Sciences

About

Mathilde Charles is an author at Fondazione Edmund Mach specializing in health sciences, food quality, and user experience.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	319
2	Social Sciences	2	2	135
3	Engineering	1	1	22
4	Management	1	1	22
5	Public Health	1	1	94

Mathilde Charles

Publications

795

Citations

H-Index

Page 1

	Year	Citations
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds Eugenio Aprea, Mathilde Charles, Isabella Endrizzi, Scientific Reports	2017	186
A conjoint study on apple acceptability: Sensory characteristics and nutritional information Isabella Endrizzi, Luisa Torri, Maria Laura Corollaro, Food Quality and Preference Food ChoiceNutritionFood AuthenticityBehavioral SciencesUser Experience	2014	94
Effects of the sound of the bite on apple perceived crispness and hardness M. Luisa Demattè, Nicola Pojer, Isabella Endrizzi, Food Quality and Preference NoiseSensory ScienceSensometricsFood TextureFood Quality	2014	92
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality Martina Cappelletti, Giovanna Ferrentino, Isabella Endrizzi, Journal of Food Engineering Supercritical Co2Coconut WaterSport DrinkFood EngineeringFood Processing	2014	91
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis Mathilde Charles, Andrea Romano, Sine Yener, Food Research International Electronic TongueCognitive ScienceDynamic Sensory MethodSensory ScienceTaste Perception	2014	84
A combined sensory-instrumental tool for apple quality evaluation Maria Laura Corollaro, Eugenio Aprea, Isabella Endrizzi, Postharvest Biology and Technology Food QualityUser ExperienceSensory ScienceSensometricsTechnology	2014	70
Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception Mathilde Charles, Isabella Endrizzi, Eugenio Aprea, Food Quality and Preference Cognitive ScienceSensory PerceptionApple PerceptionMultisensory ApproachTaste Perception	2017	51
Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization Fabiola De Marchi, Eugenio Aprea, Isabella Endrizzi, Food and Bioprocess Technology Food ChemistryVolatile CompoundsEnvironmental EngineeringFood AnalysisSensory Properties	2015	42
The effect of two orchard light management practices on the sensory quality of apple: fruit thinning by shading or photo-selective nets Maria Laura Corollaro, Luigi Manfrini, Isabella Endrizzi, The Journal of Horticultural Science and Biotechnology	2015	23
Application of a sensory–instrumental tool to study apple texture characteristics shaped by altitude and time of harvest Mathilde Charles, Maria Laura Corollaro, Luigi Manfrini, Journal of the Science of Food and Agriculture	2017	23

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