1. A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector. (August 2019) Authors: Aschemann-Witzel, Jessica; Ares, Gastón; Thøgersen, John; Monteleone, Erminio Journal: Trends in food science & technology Issue: Volume 90(2019) Page Start: 180 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Associations between human fungiform papillae and responsiveness to oral stimuli: effects of individual variability, population characteristics, and methods for papillae quantification. (27th February 2018) Authors: Piochi, Maria; Dinnella, Caterina; Prescott, John; Monteleone, Erminio Journal: Chemical senses Issue: Volume 43:Number 5(2018) Page Start: 313 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties. (March 2022) Authors: Agovi, Herdis; Pierguidi, Lapo; Dinnella, Caterina; Viggiano, Maria Pia; Monteleone, Erminio; Spinelli, Sara Journal: Food quality and preference Issue: Volume 96(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Caffeine metabolism rate influences coffee perception, preferences and intake. (October 2016) Authors: Masi, Camilla; Dinnella, Caterina; Pirastu, Nicola; Prescott, John; Monteleone, Erminio Journal: Food quality and preference Issue: Volume 53(2016:Oct.) Page Start: 97 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Children's selection of emojis to express food-elicited emotions in varied eating contexts. (October 2020) Authors: Sick, Julia; Spinelli, Sara; Dinnella, Caterina; Monteleone, Erminio Journal: Food quality and preference Issue: Volume 85(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project. (January 2022) Authors: Robino, Antonietta; Concas, Maria Pina; Spinelli, Sara; Pierguidi, Lapo; Tepper, Beverly J.; Gasparini, Paolo; Prescott, John; Monteleone, Erminio; Gallina Toschi, Tullia; Torri, Luisa; Pagliarini, Ella; Gasperi, Flavia; Dinnella, Caterina Journal: Food quality and preference Issue: Volume 95(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Consumer categorization of plant-based dishes: Implications for promoting vegetable consumption. (September 2019) Authors: Cliceri, Danny; Spinelli, Sara; Dinnella, Caterina; Ares, Gastón; Monteleone, Erminio Journal: Food quality and preference Issue: Volume 76(2019) Page Start: 133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Consumer Perception of Dry‐Cured Ham – A Cross‐Cultural Study in Italy, Norway and Spain. Issue 6 (28th October 2013) Authors: Hersleth, Margrethe; Næs, Tormod; Guerrero, Luis; Claret, Anna; Recchia, Annamaria; Dinnella, Caterina; Monteleone, Erminio Journal: Journal of sensory studies Issue: Volume 28:Issue 6(2013) Page Start: 450 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Corrigendum to: Relationship Between Odor Intensity Estimates and COVID-19 Prevalence Prediction in a Swedish Population. (7th July 2020) Authors: Iravani, Behzad; Arshamian, Artin; Ravia, Aharon; Mishor, Eva; Snitz, Kobi; Shushan, Sagit; Roth, Yehudah; Perl, Ofer; Honigstein, Danielle; Weissgross, Reut; Karagach, Shiri; Ernst, Gernot; Okamoto, Masako; Mainen, Zachary; Monteleone, Erminio; Dinnella, Caterina; Spinelli, Sara; Mariño-Sánchez,... Journal: Chemical senses Issue: Volume 45:Number 6(2020) Page Start: 491 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products. Issue 1 (June 2015) Authors: Torri, Luisa; Piochi, Maria; Lavelli, Vera; Monteleone, Erminio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 62:Issue 1(2015:Jun.) Page Start: 294 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗