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
Kokkorou, M.*, Spinelli, S., Dinnella, C., Monteleone, E. (2024). Interventions based on sensory-hedonic strategies and on nudging to facilitate vegetable and pulses consumption in the school environment. Comprehensive Reviews in food Science and Food Safety, 23, ISSN: 1541-4337 https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.13312
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
20.06.2024