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Meat Science|October 22, 2022
Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traitsCaterina Dinnella, Fabio Napolitano, Sara Spinelli, et al.Journal of the Science of Food and Agriculture|February 27, 2015
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hamsElla Pagliarini, Monica Laureati, Caterina Dinnella, et al.Nutrients|August 27, 2021
Does Responsiveness to Basic Tastes Influence Preadolescents' Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food SamplesErvina Ervina, Valérie L Almli, Ingunn Berget, et al.Journal of Texture Studies|April 14, 2022
Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsivenessElisa Mani, Rebecca Ford, Lapo Pierguidi, et al.Current Research in Food Science|January 29, 2025
Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sampleCamilla Cattaneo, Sara Spinelli, Caterina Dinnella, et al.Food Research International (Ottawa, Ont.)|November 11, 2025
Food service in cancer hospitals: A co-creation approach to increase liking and to reduce food wasteAngelica Lippi, Sara Spinelli, Chiara Ghelfi, et al.Food Quality and Preference|February 3, 2025
Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic areaMargarita Kokkorou, Sara Spinelli, Caterina Dinnella, et al.Food Research International (Ottawa, Ont.)|May 19, 2024
Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditionsLapo Pierguidi, Lorenzo Cecchi, Caterina Dinnella, et al.Antioxidants (Basel, Switzerland)|July 30, 2020
Winemaking Byproducts as Source of Antioxidant Components: Consumers' Acceptance and Expectations of Phenol-Enriched Plant-Based FoodCristina Proserpio, Giovanna Fia, Ginevra Bucalossi, et al.Chemical Senses|June 3, 2017
Comparing Manual Counting to Automated Image Analysis for the Assessment of Fungiform Papillae Density on Human TongueMaria Piochi, Erminio Monteleone, Luisa Torri, et al.Pageof 5