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220 MANAGING CARDIAC ARREST SECONDARY TO SPONTANEOUS CORONARY ARTERY DISSECTION: SHOULD WE ROUTINELY CONSIDER ICD IMPLANTATION?

European heart journal supplements, 2022-12, Vol.24 (Supplement_K)

2022

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Abstract TP81: Time-Domain Near-Infrared Spectroscopy in Acute Ischemic Stroke Patients

Stroke (1970), 2019-02, Vol.50 (Suppl_1)

2019

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Acids in brewed coffee: Chemical composition and sensory threshold

Science Talks (Online), 2024-06, Vol.10, p.100348, Article 100348

2024

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Acids in brewed coffees: Chemical composition and sensory threshold

Current research in food science, 2023-01, Vol.6, p.100485-100485, Article 100485

2023

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Advanced Moving Camera Object Detection

New Trends in Image Analysis and Processing – ICIAP 2019, p.395-404

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Alcohol intake and the risk of intracerebral hemorrhage in the elderly: The MUCH-Italy

Neurology, 2018-07, Vol.91 (3), p.e227

2018

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“All-In-One Test” (AI1): A rapid and easily applicable approach to consumer product testing

Food quality and preference, 2013-03, Vol.27 (2), p.108-119

2013

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Anthropogenic impact is negatively related to coral health in Sicily (Mediterranean Sea)

Scientific reports, 2019-09, Vol.9 (1), p.13469-14, Article 13469

2019

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Anticipating Activity from Multimodal Signals

2020 25th International Conference on Pattern Recognition (ICPR), 2021, p.4680-4687

2021

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Aromachology and Customer Behavior in Retail Stores: A Systematic Review

Applied sciences, 2021-07, Vol.11 (13), p.6195

2021

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Arousal influences olfactory abilities in adults with different degree of food neophobia

Scientific reports, 2020-11, Vol.10 (1), p.20538-20538, Article 20538

2020

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Assessment of panel performance in CATA and RATA experiment

Journal of sensory studies, 2024-08, Vol.39 (4), p.n/a

2024

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Assessment of the agreement and cluster analysis of the respondents in a CATA experiment

Food quality and preference, 2019-10, Vol.77, p.184-190

2019

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Association Between Migraine and Cervical Artery Dissection: The Italian Project on Stroke in Young Adults

JAMA neurology, 2017-05, Vol.74 (5), p.512

2017

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Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables

Food research international, 2021-06, Vol.144, p.110363-110363, Article 110363

2021

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Better the devil you know? How product familiarity affects usage versatility of foods and beverages

Journal of economic psychology, 2016-08, Vol.55, p.120-138

2016

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“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption

Food quality and preference, 2022-04, Vol.97, p.104459, Article 104459

2022

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Cerebral Oximetry in Acute Ischemic Stroke Patients According to Brain Area and Recanalization Status (P2.3-050)

Neurology, 2019-04, Vol.92 (15_supplement)

2019

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Cerebral time domain-NIRS: reproducibility analysis, optical properties, hemoglobin species and tissue oxygen saturation in a cohort of adult subjects

Biomedical optics express, 2017-11, Vol.8 (11), p.4987-5000

2017

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Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

Trends in food science & technology, 2016-07, Vol.53, p.49-59

2016

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Chapter 7 - Product Performance Optimization

Methods in Consumer Research, Volume 1, 2018, p.159-185

Giacalone, Davide

2018

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Check-all-that-apply data analysed by Partial Least Squares regression

Food quality and preference, 2015-06, Vol.42, p.146-153

2015

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Combining hedonic information and CATA description for consumer segmentation

Food quality and preference, 2022-01, Vol.95, p.104358, Article 104358

2022

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Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

Food quality and preference, 2019-01, Vol.71, p.463-474

2019

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Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

Food quality and preference, 2014-03, Vol.32, p.160-166

2014

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220 MANAGING CARDIAC ARREST SECONDARY TO SPONTANEOUS CORONARY ARTERY DISSECTION: SHOULD WE ROUTINELY CONSIDER ICD IMPLANTATION?

Abstract TP81: Time-Domain Near-Infrared Spectroscopy in Acute Ischemic Stroke Patients

Acids in brewed coffee: Chemical composition and sensory threshold

Acids in brewed coffees: Chemical composition and sensory threshold

Advanced Moving Camera Object Detection

Alcohol intake and the risk of intracerebral hemorrhage in the elderly: The MUCH-Italy

“All-In-One Test” (AI1): A rapid and easily applicable approach to consumer product testing

Anthropogenic impact is negatively related to coral health in Sicily (Mediterranean Sea)

Anticipating Activity from Multimodal Signals

Aromachology and Customer Behavior in Retail Stores: A Systematic Review

Arousal influences olfactory abilities in adults with different degree of food neophobia

Assessment of panel performance in CATA and RATA experiment

Assessment of the agreement and cluster analysis of the respondents in a CATA experiment

Association Between Migraine and Cervical Artery Dissection: The Italian Project on Stroke in Young Adults

Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables

Better the devil you know? How product familiarity affects usage versatility of foods and beverages

“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption

Cerebral Oximetry in Acute Ischemic Stroke Patients According to Brain Area and Recanalization Status (P2.3-050)

Cerebral time domain-NIRS: reproducibility analysis, optical properties, hemoglobin species and tissue oxygen saturation in a cohort of adult subjects

Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

Chapter 7 - Product Performance Optimization

Check-all-that-apply data analysed by Partial Least Squares regression

Combining hedonic information and CATA description for consumer segmentation

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping

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