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Food Research International (Ottawa, Ont.)|June 18, 2023
Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakesLeonardo Menghi, Danny Cliceri, Francesca Fava, et al.Appetite|March 4, 2014
Stimulus collative properties and consumers' flavor preferencesDavide Giacalone, Mette Duerlund, Jannie Bøegh-Petersen, et al.Current Research in Food Science|April 10, 2023
Acids in brewed coffees: Chemical composition and sensory thresholdChristina J Birke Rune, Davide Giacalone, Ida Steen, et al.Foods (Basel, Switzerland)|December 1, 2020
European Consumers' Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable ProductsXiao Song, Paola Pendenza, María Díaz Navarro, et al.Meat Science|December 28, 2018
Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysatesFabienne Kessler, Mathias Boe Riisgaard Nielsen, Marie Tøstesen, et al.Foods (Basel, Switzerland)|August 14, 2025
Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder AdditionsJoanna Kolniak-Ostek, Agnieszka Kita, Davide Giacalone, et al.Appetite|December 26, 2018
Older consumers' attitudes towards food carriers for protein-enrichmentXiao Song, Federico J A Pérez-Cueto, Susanne M Bølling Laugesen, et al.Scientific Reports|November 26, 2020
Arousal influences olfactory abilities in adults with different degree of food neophobiaLeonardo Menghi, Iuliia Khomenko, Michele Pedrotti, et al.Appetite|August 14, 2016
Whey protein stories - An experiment in writing a multidisciplinary biographyTenna Jensen, Rasmus L Bechshoeft, Davide Giacalone, et al.Foods (Basel, Switzerland)|December 11, 2025
Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato SnacksAgnieszka Nemś, Maria Mora, Christina J Birke Rune, et al.Pageof 3