CATERINA DINNELLA

University of Florence

Italy

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Articles (10)

Year:

2023

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Year:

2020

Year:

2020

Collaborators (14)

Ada Braghieri

Associated Professor

Università degli Studi di Napoli Federico II

ITALY

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Elena Arena

Professore associato

University of Catania

ITALY

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Flavia Gasperi

Associate Professor

University of Trento

ITALY

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Stefano Predieri

ITALY

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Tullia Gallina Toschi

Full Professor

University of Bologna

ITALY

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John Prescott

Conjoint Professor

Newcastle University

AUSTRALIA

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Rossella DI MONACO

Professore Associato

Università degli Studi di Napoli Federico II

ITALY

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Monica Laureati

Associate professor

University of Milan

ITALY

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Alessandra Bendini

Researcher/Associate Professor

University of Bologna

ITALY

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ERMINIO MONTELEONE

Full Professor

University of Florence

ITALY

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Valerie Almli

Norwegian University of Life Sciences

NORWAY

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Luisa Torri

Associate Professor, Food Science and Technology - Sensory and Consumer Science

University of Gastronomic Sciences

ITALY

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ELLA PAGLIARINI

University of Milan

ITALY

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Eugenio Aprea

Professor (associate)

University of Trento

ITALY

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CATERINA DINNELLA

Research Interests

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Contact this professor

Articles (10)

Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil

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

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples

The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails

The relationship between disgust sensitivity and BMI: Is the food disgusting or am I?

Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response

Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

Children's selection of emojis to express food-elicited emotions in varied eating contexts

Collaborators (14)

Ada Braghieri

Elena Arena

Flavia Gasperi

Stefano Predieri

Tullia Gallina Toschi

John Prescott

Rossella DI MONACO

Monica Laureati

Alessandra Bendini

ERMINIO MONTELEONE

Valerie Almli

Luisa Torri

ELLA PAGLIARINI

Eugenio Aprea

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