{"id":1610,"date":"2019-03-26T17:29:24","date_gmt":"2019-03-26T16:29:24","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=1610"},"modified":"2020-11-20T12:03:39","modified_gmt":"2020-11-20T11:03:39","slug":"phd-student-camilla-cattaneo-published-an-innovative-sensory-science-study","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2019\/03\/26\/phd-student-camilla-cattaneo-published-an-innovative-sensory-science-study\/","title":{"rendered":"Camilla Cattaneo published an innovative sensory science study"},"content":{"rendered":"<div class=\"entry\">\n<p><a href=\"https:\/\/sites.unimi.it\/foodsystems\/2016\/11\/03\/phd-student-profile-camilla-cattaneo\/\" target=\"_blank\">Camilla Cattaneo<\/a>, 3<sup>rd<\/sup>-year PhD student of the Food Systems programme at the University of Milan, has recently published in Nature-Scientific Reports some preliminary results regarding her PhD project, carrying out a innovative study in the field of sensory sciences aimed at investigating a possible relationship among taste perception, oral microbiota composition and nutritional intake.<\/p>\n<p>Cattaneo, C., Gargari, G., Koirala, R., Laureati, M., Riso, P., Guglielmetti, S., &amp; Pagliarini, E. (2019). <a href=\"https:\/\/www.nature.com\/articles\/s41598-019-40374-3\" target=\"_blank\">New insights into the relationship between taste perception and oral microbiota composition<\/a>. Scientific reports, 9(1), 3549.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Camilla Cattaneo, 3rd-year PhD student of the Food Systems programme at the University of Milan, has recently published in Nature-Scientific Reports some preliminary results regarding her PhD project, carrying out a innovative study in the field of sensory sciences aimed at investigating a possible relationship among taste perception, oral microbiota composition and nutritional intake. Cattaneo, &#8230;<\/p>\n","protected":false},"author":1,"featured_media":486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[257,124,165],"class_list":{"0":"post-1610","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-oral-microbiota","10":"tag-sensory-science","11":"tag-taste","12":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/1610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=1610"}],"version-history":[{"count":10,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/1610\/revisions"}],"predecessor-version":[{"id":1620,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/1610\/revisions\/1620"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/486"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=1610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=1610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=1610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}