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Nutrients|May 15, 2020
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and AttitudesSara Spinelli, Caterina Dinnella, Federica Tesini, et al.
Foods (Basel, Switzerland)|January 11, 2022
Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer SegmentationIsabella Endrizzi, Danny Cliceri, Leonardo Menghi, et al.
Medrxiv : the Preprint Server for Health Sciences|April 1, 2021
From loss to recovery: how to effectively assess chemosensory impairments during COVID-19 pandemicCinzia Cecchetto, Antonella Di Pizio, Federica Genovese, et al.
Scientific Reports|September 2, 2021
Assessing the extent and timing of chemosensory impairments during COVID-19 pandemicCinzia Cecchetto, Antonella Di Pizio, Federica Genovese, et al.
Chemical Senses|September 12, 2018
Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population SampleCaterina Dinnella, Erminio Monteleone, Maria Piochi, et al.
Chemical Senses|May 23, 2020
Relationship between odor intensity estimates and COVID-19 prevalence prediction in a Swedish populationBehzad Iravani, Artin Arshamian, Aharon Ravia, et al.
Nature Communications|October 15, 2020
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectivenessDenis Pierron, Veronica Pereda-Loth, Marylou Mantel, et al.
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