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Determinants of Obesity in Italian Adults: The Role of Taste Sensitivity, Food Liking, and Food Neophobia

Chemical senses, 2016-02, Vol.41 (2), p.169-176

2016

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Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Foods, 2020-11, Vol.9 (11), p.1680

2020

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Ambient Odor Exposure Affects Food Intake and Sensory Specific Appetite in Obese Women

Frontiers in psychology, 2019-01, Vol.10, p.7-7

2019

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How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations

Journal of sensory studies, 2024-06, Vol.39 (3), p.n/a

2024

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Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability

Nutrients, 2019-10, Vol.11 (10), p.2441

2019

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Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

Scientific reports, 2020-10, Vol.10 (1), p.18694-18694, Article 18694

2020

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Impact of 4-week of a restricted Mediterranean diet on taste perception, anthropometric, and blood parameters in subjects with severe obesity

Frontiers in nutrition (Lausanne), 2023-08, Vol.10, p.1196157-1196157

2023

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Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

Foods, 2019-09, Vol.8 (10), p.433

2019

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Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

Antioxidants, 2023-02, Vol.12 (2), p.365

2023

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Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations

Foods, 2021-10, Vol.10 (11), p.2613

2021

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Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study

Foods, 2020-08, Vol.9 (8), p.1131

2020

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School-based intervention with children. Peer-modeling, reward and repeated exposure reduce food neophobia and increase liking of fruits and vegetables

Appetite, 2014-12, Vol.83, p.26-32

2014

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Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11 , 5

Foods, 2022-07, Vol.11 (15), p.2174

2022

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Sensory and hedonic perceptions of italian and korean subjects: a Cross-Cultural study of Perilla Frutescens

Food Science and Biotechnology, 2014, 23(4), , pp.1111-1120

2014

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Consumers’ attitude towards food by‐products: the influence of food technology neophobia, education and information

International journal of food science & technology, 2019-03, Vol.54 (3), p.679-687

2019

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Assessing childhood food neophobia: Validation of a scale in Italian primary school children

Food quality and preference, 2015-03, Vol.40, p.8-15

2015

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Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods

Food & function, 2018-03, Vol.9 (3), p.1353-1372

2018

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Multivariate Analysis of Antioxidant Power and Polyphenolic Composition in Red Wines

Journal of agricultural and food chemistry, 2001-10, Vol.49 (10), p.4841-4844

2001

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Reduced taste responsiveness and increased food neophobia characterize obese adults

Food quality and preference, 2018-01, Vol.63, p.73-79

2018

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Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response

Food chemistry, 2023-01, Vol.398, p.133936-133936, Article 133936

2023

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Impact of ambient odors on food intake, saliva production and appetite ratings

Physiology & behavior, 2017-05, Vol.174, p.35-41

2017

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Liking for saltiness is associated with preference for fattier and more caloric foods

Food quality and preference, 2025-03, Vol.124, p.105355, Article 105355

2025

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Identification of desirable mechanical and sensory properties of bread for the elderly

Food quality and preference, 2023-03, Vol.104, p.104716, Article 104716

2023

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Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods

Food science & technology, 2020-05, Vol.125, p.109248, Article 109248

2020

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Determinants of Obesity in Italian Adults: The Role of Taste Sensitivity, Food Liking, and Food Neophobia

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Ambient Odor Exposure Affects Food Intake and Sensory Specific Appetite in Obese Women

How do consumers with different food neophobia levels react to health and environmental information? A case study on legume‐based formulations

Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability

Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study

Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

Impact of 4-week of a restricted Mediterranean diet on taste perception, anthropometric, and blood parameters in subjects with severe obesity

Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations

Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study

School-based intervention with children. Peer-modeling, reward and repeated exposure reduce food neophobia and increase liking of fruits and vegetables

Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11 , 5

Sensory and hedonic perceptions of italian and korean subjects: a Cross-Cultural study of Perilla Frutescens

Consumers’ attitude towards food by‐products: the influence of food technology neophobia, education and information

Assessing childhood food neophobia: Validation of a scale in Italian primary school children

Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods

Multivariate Analysis of Antioxidant Power and Polyphenolic Composition in Red Wines

Reduced taste responsiveness and increased food neophobia characterize obese adults

Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response

Impact of ambient odors on food intake, saliva production and appetite ratings

Liking for saltiness is associated with preference for fattier and more caloric foods

Identification of desirable mechanical and sensory properties of bread for the elderly

Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods

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