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D

Davide Giacalone

University of Southern Denmark

32H指数
161论文数
3.3K被引数
收录论文 58
发表时间
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Linking Structural and Mechanical Properties to Multimodal Sensory Perception of Fibrousness in Plant-Based Meat Analogs将结构特性和机械特性与植物基肉类模拟品的纤维感多模式感官感知联系起来
errJournal of Texture Studies
IF2.5
err2026-09-26
err0
errOAAI
errChristina J. Birke Rune; Davide Giacalone; Mathias P. Clausen; Miek Schlangen
err分享
err收藏
Attitudes and emotions toward jellyfish as food: A multi-country European study对食用水母的态度和情感：一项多国欧洲研究
errFood Quality and Preference
IF4.9
err2026-07-25
err0
errOAAI
errFabio Tuccillo; Luisa Torri; Davide Giacalone; Francesco Noci; Hendrik N.J. Schifferstein; Mari Sandell
err分享
err收藏
Closing the gap between instrumental and sensory food analysis缩小仪器分析与感官食品分析之间的差距
errCurrent Opinion in Food Science
IF9.1
err2026-07-16
err0
errOAAI
errJacek Łyczko; Mathias P. Clausen; Davide Giacalone
err分享
err收藏
The impact of benefits claims on consumer perception when tasting food treated by high pressure processing: A study on apple puree高压处理食品在品尝时，福利主张对消费者感知的影响：以苹果泥为例
errInnovative Food Science & Emerging Technologies
IF6.8
err2026-07-04
err0
PREAI
errQiushuang Song; Sharon Puleo; Christina J. Birke Rune; Elena Torrieri; Davide Giacalone; Rossella Di Monaco
err分享
err收藏
Chefs at the center: a scoping review of culinary practice, education, and identity driving plant-based transitions in institutional foodservices中心厨师：一项关于烹饪实践、教育和身份在推动机构餐饮服务中植物性转型范围的综述
errInternational Journal of Gastronomy and Food Science
IF3.6
err2026-04-06
err0
errOAAI
errMaciej Król; Davide Giacalone
err分享
err收藏
Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks物理化学性质及跨文化偏好对富集蘑菇的第三代马铃薯零食的影响
errFoods
IF5.1
err2026-03-03
err0
errOAAI
errAgnieszka Nemś; Maria Mora; Christina J. Birke Rune; Davide Giacalone; Luis Noguera Artiaga; Angel A. Carbonell-Barrachina; Joanna Kolniak-Ostek; Anna Michalska-Ciechanowska; Agnieszka Kita
err分享
err收藏
What does (not) motivate Gen Z to pay for plant-based milk alternatives? A study on Italian consumers是什么（不）激励Z世代为植物基乳品替代品付费？——一项关于意大利消费者的研究
errFood Quality and Preference
IF4.9
err2025-10-22
err0
errOAAI
errSergio Rivaroli; Cristina Calvo-Porral; Rachele Ferretti; Davide Giacalone; Ángel A. Carbonell-Barrachina; Jörg Lindenmeier
err分享
err收藏
Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions植物基饮料的物理化学与仪器风味分析（添加植物粉末）
errfoods
IF0
err2025-07-27
err0
errOAAI
errJoanna Kolniak-Ostek; Agnieszka Kita; Davide Giacalone; Laura Vázquez-Araújo; Luis Noguera-Artiaga; Jessica Brzezowska; Anna Michalska-Ciechanowska
err分享
err收藏
Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel植物基奶酪的感官评价：一项以质地和口腔感为重点的系统综述
errCritical Reviews in Food Science and Nutrition
IF8.8
err2025-07-15
err0
errOAAI
errChristina J. Birke Rune; Mathias Porsmose Clausen; Davide Giacalone
err分享
err收藏
Grilling the myths: Uncomfortable truths and promising paths in consumer research on plant-based alternatives
errFOOD QUALITY AND PREFERENCE
IF4.9
err2025-06-13
err0
errOAAI
errGiacalone, Davide
err分享
err收藏
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector编辑概述：利用技术实现农业食品部门的环境可持续性
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2025-06-01
err0
PREAI
errGiacalone, Davide
err分享
err收藏
Sensory and consumer science: A complex, expanding, and interdisciplinary field of science
errFOOD QUALITY AND PREFERENCE
IF4.9
err2025-01-01
err1
errOAAI
errJaeger, Sara R.; Meiselman, Herbert L.; Giacalone, Davide
err分享
err收藏
Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-12-01
err0
errOAAI
errKita, A.; Rune, C. J. B.; Giacalone, D.; Noguera-Artiaga, L.; Carbonell-Barrachina, A. A.; Nems, A.; Kolniak-Ostek, J.; Michalska-Ciechanowska, A.; Mora, M.; Romeo-Arroyo, E.; Vazquez-Araujo, L.
err分享
err收藏
Factors affecting consumer perception and acceptability of chocolate beverages
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-06-01
err1
errOAAI
errPalma-Morales, Marta; Rune, Christina J. Birke; Castilla-Ortega, Estela; Giacalone, Davide; Rodriguez-Perez, Celia
err分享
err收藏
Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-09-01
err0
errOAAI
errMenghi, Leonardo; Cliceri, Danny; Fava, Francesca; Pindo, Massimo; Gaudioso, Giulia; Giacalone, Davide; Gasperi, Flavia
err分享
err收藏
Consumer acceptance of novel sustainable food technologies: A multi-country survey
errJOURNAL OF CLEANER PRODUCTION
IF10
err2023-07-01
err30
errOAAI
errGiacalone, Davide; Jaeger, Sara R.
err分享
err收藏
Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-05-01
err25
errOAAI
errJaeger, Sara R.; Cardello, Armand, V; Jin, David; Ryan, Grace S.; Giacalone, Davide
err分享
err收藏
Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
errFOOD QUALITY AND PREFERENCE
IF4.9
err2023-02-01
err25
errOAAI
errJaeger, Sara R.; Giacalone, Davide; Jin, David; Ryan, Grace S.; Cardello, Armand, V
err分享
err收藏
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits
errFOOD QUALITY AND PREFERENCE
IF4.9
err2023-02-01
err3
errOAAI
errMenghi, Leonardo; Cliceri, Danny; Fava, Francesca; Pindo, Massimo; Gaudioso, Giulia; Stefani, Erika; Giacalone, Davide; Gasperi, Flavia
err分享
err收藏
Acids in brewed coffees: Chemical composition and sensory threshold
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2023-01-01
err20
errOAAI
errRune, Christina J. Birke; Giacalone, Davide; Steen, Ida; Duelund, Lars; Munchow, Morten; Clause, Mathias Porsmose
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
S
Sajal K. Das
H 指数: 89 · 论文数: 1.4K
G
Gastón Ares
H 指数: 83 · 论文数: 505
S
Sara R. Jaeger
H 指数: 72 · 论文数: 311
Á
Ángel A. Carbonell‐Barrachina
H 指数: 64 · 论文数: 543
E
Esther Molina‐Montes
H 指数: 63 · 论文数: 259
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