Davide Giacalone
Syddansk Universitet
H-index: 24
Europe-Denmark
Top articles of Davide Giacalone
Sensory quality and consumer perception of high pressure processed orange juice and apple juice
LWT
2023/1/1
Davide Giacalone
H-Index: 15
Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes
Food Research International
2023/9/1
Davide Giacalone
H-Index: 15
Consumer acceptance of novel sustainable food technologies: A multi-country survey
Journal of Cleaner Production
2023/7/1
Davide Giacalone
H-Index: 15
Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations
Food Research International
2023/5/1
David Jin
H-Index: 0
Davide Giacalone
H-Index: 15
Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
Food Quality and Preference
2023/2/1
Davide Giacalone
H-Index: 15
David Jin
H-Index: 0
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits
Food Quality and Preference
2023/2/1
Davide Giacalone
H-Index: 15
Sensory acuity for alarming oral sensations associates with specific networks of salivary bacteria and dietary intakes
2023
Impact of the combined mild technologies on consumer acceptance of prototype products: Deliverable 5.3. of the Project SHEALTHY, funded by EU Horizon 2020 program (Grant …
2023
Davide Giacalone
H-Index: 15
The effect of information on consumer perception of high pressure processed apple puree
2023
Davide Giacalone
H-Index: 15
Acids in brewed coffees: Chemical composition and sensory threshold
Current Research in Food Science
2023/1/1
Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking
International Journal of Gastronomy and Food Science
2022/12/1
Davide Giacalone
H-Index: 15
Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science
2022/12/1
Davide Giacalone
H-Index: 15
Consumer perception of plant-based burger recipes studied by projective mapping
Future Foods
2022/12/1
Davide Giacalone
H-Index: 15
Consumer Preference Segments for Plant-Based Foods: The Role of Product Category
Foods
2022/10/1
Davide Giacalone
H-Index: 15
Validating the Italian version of the Adult Picky Eating Questionnaire
Food Quality and Preference
2022/10/1
Massimiliano Zampini
H-Index: 27
Davide Giacalone
H-Index: 15
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products
Food Quality and Preference
2022/9/1
Davide Giacalone
H-Index: 15
The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review
2022/7/1
Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe
Food Research International
2022/3/1
Validazione dell’Adult Picky Eating Questionnaire per il contesto italiano
2022
What's behind the differences in sensory responsiveness to oral stimuli in real foods? A possible link with oral and gut microbiota
2022
Davide Giacalone
H-Index: 15
Co-Authors
