P. Piccinali

Federal Office for Agriculture — Switzerland

Agricultural and Biological Sciences · Life Sciences

10h-index734citations20works0.02yr avg
OpenAlex↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Meat and Animal Product Quality(8), Sensory Analysis and Statistical Methods(4), Probiotics and Fermented Foods(3), Fatty Acid Research and Health(3), Fermentation and Sensory Analysis(3)

Publications20 total

Consumer Perception of Local and Quality Labeled Products Across Europe
Elsevier eBooks·2025
Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland
Food & Nutrition Research·2017· 42 citedOpen Access
Nutrition behavior of the middle-aged and elderly: Compliance with dietary recommendations of the food pyramid
Clinical Nutrition·2015· 25 cited
Short communication: Dairy consumption among middle-aged and elderly adults in Switzerland
Journal of Dairy Science·2014· 49 citedOpen Access
Acceptance of sugar reduction in flavored yogurt
Journal of Dairy Science·2013· 85 citedOpen Access
A sense of inspiration, ou quand l'inspiration et les sciences sensorielles se rencontrent
Agrarforschung Schweiz·2013
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
International Dairy Journal·2011· 71 cited
Characterization of PDO Gruyère Cheese
2011
Chemische Zusammensetzung und sensorisches Profil vonUFA/CLA angereicherter Butter im Vergleich zu konventionellerButter
2009
Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses
Small Ruminant Research·2008· 40 cited
Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition
International Dairy Journal·2008· 237 cited
Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods
International Dairy Journal·2008· 53 cited
Effect of fat score on the quality of various meat products
Meat Science·2008· 36 cited
Inulin-induced fat reduction in lyoner sausages
2008· 2 cited
Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress
Organic Eprints (International Centre for Research in Organic Food Systems, and Research Institute of Organic Agriculture)·2007Open Access
Fat reduction with inulin in water-boiled sausages
2007· 5 cited
Effect of Fat Score on the Quality of Various Meat Products
2006
Influence de l'indice de graisse sur la qualité de quatre produits carnés
2006
27. The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice cream
Food Quality and Preference·1996· 6 cited
The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream
Food Quality and Preference·1996· 83 cited

Frequent Co-authors

Dominik Guggisberg(6), Hedwig Schlichtherle‐Cerny(6), Ueli Bütikofer(5), P. Eberhard(5), R. Hadorn(5), Magali Chollet(4), Doreen Gille(4), Alexandra Schmid(4), Barbara Walther(4), Silvia Mallia(3), B. Rehberger(3), Helena Stoffers(3), Themistoklis Altintzoglou(3), Chantal R. Stampanoni Koeferli(2), Susanne Sigrist(2), Pirjo Honkanen(2), M. and Suter(2), D. Scherrer(2), G. Bee(2), J. Cuthbert-Steven(1)