Flavia Gasperi

Associate Professor

University of Trento

Italy

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About

Flavia Gasperi is an Associate Professor at the University of Trento, Italy. Her research areas include sensory analysis, food quality, and the psychological aspects of dietary habits, as evidenced by her recent articles on topics such as meat quality in broilers, flavor perception of olive oil, and the effects of sensory stimuli on adolescents' eating behaviors. Additionally, she has contributed to studies on the sensory characteristics of local food products and the applications of machine learning in food safety.

Articles (15)

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2025

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2025

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2025

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2024

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2024

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2021

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2021

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2020

Collaborators (16)

Sara Spilimbergo

Associate Professor

University of Padua

ITALY

Flavia Gasperi

Research Interests

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Articles (15)

Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers

Coupling of Temporal-Check-All-That-Apply and Nose-Space Analysis to Investigate the In Vivo Flavor Perception of Extra Virgin Olive Oil and Carriers’ Impact

Gender Moderates the Associations Between Responsiveness to Alarming Oral Sensations, Depressive Symptoms, and Dietary Habits in Adolescents

Psychometric validity of the sum score of the Sniffin’ Sticks-Extended Test

Sensory dimensions of typicality and association with affective-related responses: A study on local multifloral honey

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

Nanosensor Based on Thermal Gradient and Machine Learning for the Detection of Methanol Adulteration in Alcoholic Beverages and Methanol Poisoning

Valorization of Traditional Italian Walnut (<i>Juglans regia</i> L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino Region

Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

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

Quantitative Assessment of Trout Fish Spoilage with a Single Nanowire Gas Sensor in a Thermal Gradient

Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability?

Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning

Effect of CO<sub>2</sub> preservation treatments on the sensory quality of pomegranate juice

Collaborators (16)

Sara Spilimbergo

Graziano Guella

CATERINA DINNELLA

Stefano Predieri

Carla Masala

Tullia Gallina Toschi

Maria Piochi

Monica Laureati

Marco Tullio Liuzza

Alessandra Bendini

ERMINIO MONTELEONE

Luisa Torri

ELLA PAGLIARINI

Eugenio Aprea

Achille Schiavone

Antonio Aversa

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