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.
2025
Di Meglio, J.; Rorandelli, C.; Dinnella, C.; Monteleone, E.; Stingo, F.C.; Doni, L.; Visani, L.; Guarino, A.; Gambale, E.; De Sanctis, R.; Gerosa, R.; Tiberio, P.; Antonuzzo, L.; Scotti, V.; Meattini, I.; Roviello, G.; Spinelli, S. (2025). Changes in chemosensory perception, food preferences and emotional responses to foods in cancer patients during the early stages of chemotherapy: an exploratory study. Food Quality and Preference, 134.
Barbato, D., Galli, V., Mangani, S., Mari, E., Buscioni, G., Granchi, L., & Guerrini, S. (2025). Microbiota Diversity During Grape Drying and Spontaneous Fermentations of Vin Santo. Fermentation, 11(6), 310.
Barbato, D., Guerrini S., Galli, V., Mari E., Rosi M., Granchi, L. (2025). The social wasps as a reservoir of non-Saccharomyces yeasts for bio-protection strategies in winemaking. Applied Microbiology and Biotechnology Accepted.
Dubbiosi, L., Pierguidi, L., Borgogno, M., Dinnella, C., Sanesi, S., Monteleone, E., & Spinelli, S. (2025). Implicit measure of emotional responses to fabric textures: an original approach based on the Affect Misattribution Procedure. Food Quality and Preference, 134, 105685.
Lippi, A., Spinelli, S., Ghelfi, C., Dinnella, C, Giboreau A, Mourier V., Monteleone, E. (2025). Effects of the hedonic value of a starter dish on liking, emotional response, and intake of a plant-based main dish in an adolescent school setting, Food Research International, 2025, 221, 117393
Kokkorou M., Dinnella M., Cardello A.V., Monteleone E., Pierguidi L., Wollgast J., Maragkoudakis P., Spinelli S. (2026) Effects of the hedonic value of a starter dish on liking, emotional response, and intake of a plant-based main dish in an adolescent school setting, Food Quality and Preference, 135, 105725.
Giuffrè, M. R., Pierguidi, L., Coubart, A., Dinnella, C., Charbonneau, A., Monteleone, E., Morizet, D., Spinelli, S., Capturing the sensory and emotional dynamics of cosmetic creams during usage: a temporal dominance approach, Food Quality and Preference, in press.
Domenici, M., Pierguidi, L., Spinelli, S., Dinnella, C., Monteleone, E., Innovating meat products: guiding tailor-made new product development for flexitarians and omnivores through a Jobs-To-Be-Done co-creation approach. Food Quality and Preference, 128, 2025.
Kokkorou, M., Spinelli, S., Dinnella, C., Pierguidi, L., Wollgast, J., Maragkoudakis, P., Monteleone, E., Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area. Food Quality and Preference, 123, 2025.
2024
Lippi, A., Dinnella, C., Spinelli, S., Giboreau, A., Mourier, V., Monteleone, E., Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food. Clinical Nutrition Open Science, 56, 212-226, 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
10.11.2025