ERMINIO MONTELEONE

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Full Professor

University of Florence

Italy

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About

Erminio Monteleone is a Full Professor at the University of Florence, Italy. His research primarily focuses on consumer behavior related to food stimuli, including the relationships between intensity and liking, food acceptance, and dietary preferences. Recent articles explore the sensory properties of food, the impact of chemotherapy on food pleasure, and the influence of individual differences on beverage preferences.

Recent Grants

Grant: Close

BRINGING DOWN BARRIERS TO CHILDREN’S HEALTHY EATING

Open Date: 2018-02-01

Close Date: 2022-01-01

Grant: Close

Individual differences in the acceptability of healthy foods focus on phenol and fat content

Open Date: 2015-01-01

Close Date: 2018-01-01

Grant: Close

To critically evaluate vegetable acceptability through individual and environmental characteristics across the lifespan in institutional food service (VEGGIEAT)

Open Date: 2013-10-01

Close Date: 2017-09-01

Grant: Close

Caratteri di idoneità e tipicità percepita nel prosciutto crudo

Open Date: 2007-01-01

Close Date: 2009-01-01

Grant: Close

Caratteri di idoneitÃ e tipicitÃ percepita nel prosciutto crudo

Open Date: 2007-01-01

Close Date: 2009-01-01

Articles (10)

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2022

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2021

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2021

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2021

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2020

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2020

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2020

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2020

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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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ERMINIO MONTELEONE

Research Interests

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About

Recent Grants

Articles (10)

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

ALTERTASTE: improving food pleasure and intake of oncology patients receiving chemotherapy

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

The Meaning of Emoji to Describe Food Experiences in Pre-Adolescents

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

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

Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

Collaborators (13)

Ada Braghieri

Elena Arena

Flavia Gasperi

CATERINA DINNELLA

Stefano Predieri

Tullia Gallina Toschi

John Prescott

Rossella DI MONACO

Monica Laureati

Alessandra Bendini

Luisa Torri

ELLA PAGLIARINI

Eugenio Aprea

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