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Le pubblicazioni dei Dottorandi

Negli ultimi cicli di dottorato le dottorande e i dottorandi iscritti al curriculum in Scienze e Tecnologie Alimentari hanno pubblicato (come primo autore e/o corrispondente) un importante numero di lavori inerenti al loro lavoro di tesi su riviste scientifiche peer-reviewed di rilievo nella categoria Food Science & Technology/ Food Science.

 

2024

Rorandelli, C.*, Lippi, A., Spinelli, S., Pierguidi, L., Monteleone, E., Dinnella, C.  Remote testing for PROP taster status assessment using solutions and paper disks (2024) Food Quality and Preference, 2024, 113, 105045

 

2023

Sick, J., Almli, V.L., Dinnella, C., Berget, I., Monteleone, E., Spinelli, S.
Cross-national comparison on the meaning of emoji to describe emotions elicited by foods in preadolescents (2023) Food Quality and Preference, 106,

 

2022

Agovi, H., Pierguidi, L., Dinnella, C., Monteleone, E., Sara Spinelli (2022) Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties. Food Quality and Preference, 96, 104429.

Guerrini, L., Maioli, F.*, Picchi, M., Zanoni, B., Parenti, A., & Canuti, V. (2022). Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials. European Food Research and Technology, 248(6), 1525-1539. (*Corrisponding Author).

Maioli, F., Picchi, M., Guerrini, L., Parenti, A., Domizio, P., Andrenelli, L., ... & Canuti, V. (2022). Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle. ACS Food Science & Technology, 2(2), 221-239.

Sick, J., Monteleone, E., Dinnella, C., Pierguidi, L., Spinelli, S.
Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents (2022) Food Quality and Preference, 100,

 

2021

Maioli F., Picchi, Millarini V., Domizio P. Scozzafava G., Zanoni B., Canuti V. (2021). A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: The case study of chianti docg. Foods, 10, 8, 1894 Open Access

 

2020

Sick, J., Spinelli, S., Dinnella, C., Monteleone, E. (2020). Children's selection of emojis to express food-elicited emotions in varied eating contexts. Food Quality and Preference, 85,103953.

Sick, J., Monteleone, E., Pierguidi, L., Ares, G., Spinelli, S. (2020) The meaning of emoji to describe food experiences in pre-adolescents. Foods 9(9),1307. Open Access

Ultimo aggiornamento

17.01.2024

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