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D

Danny Cliceri

university of trento

H指数:12

被引数:562

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教育背景

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荣誉奖项

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Chemical Drivers of Sweetness, Sourness, and Astringency in Apple Juice Identified Using Support Vector Machine Regression

使用支持向量机回归识别苹果汁中甜味、酸味和涩味的化学驱动因素

Journal of Food Science

IF3.4

2026-09-160

OAAI

The bioplastic paradox: unpacking consumer acceptance and the disposal challenge of home compostable packaging

生物塑料悖论：解构消费者接受度与家用堆肥包装的处置挑战

IF8.2

2026-03-270

OAAI

European consumers' involvement with date labels and implications for household food waste

欧洲消费者对日期标签的参与及其对家庭食品浪费的影响

FOOD QUALITY AND PREFERENCE

IF4.9

2025-06-131

PRE

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

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-12-010

PRE

Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes

FOOD RESEARCH INTERNATIONAL

IF8

2023-09-010

OAAI

In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-Apply

FOOD RESEARCH INTERNATIONAL

IF8

2023-05-013

OAAI

Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits

FOOD QUALITY AND PREFERENCE

IF4.9

2023-02-013

OAAI

Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-014

OAAI

Validating the Italian version of the Adult Picky Eating Questionnaire

FOOD QUALITY AND PREFERENCE

IF4.9

2022-10-010

OAAI

Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers

FOOD QUALITY AND PREFERENCE

IF4.9

2022-06-019

OAAI

Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception

FOOD QUALITY AND PREFERENCE

IF4.9

2021-10-017

OAAI

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

SCIENTIFIC REPORTS

IF3.9

2020-11-258

OAAI

Consumer categorization of plant-based dishes: Implications for promoting vegetable consumption

FOOD QUALITY AND PREFERENCE

IF4.9

2019-09-0114

PREAI

The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores

FOOD QUALITY AND PREFERENCE

IF4.9

2018-09-0195

PREAI

Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption

FOOD QUALITY AND PREFERENCE

IF4.9

2018-03-0110

PREAI

Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population

FOOD QUALITY AND PREFERENCE

IF4.9

2017-09-0114

OAAI

Exploring influences on food choice in a large population sample: The Italian Taste project

FOOD QUALITY AND PREFERENCE

IF4.9

2017-07-01134

OAAI

Monteleone, E.; Spinelli, S.; Dinnella, C.; Endrizzi, I.; Laureati, M.; Pagliarini, E.; Sinesio, F.; Gasperi, F.; Torri, L.; Aprea, E.; Bailetti, L. I.; Bendini, A.; Braghieri, A.; Cattaneo, C.; Cliceri, D.; Condelli, N.; Cravero, M. C.; Del Caro, A.; Di Monaco, R.; Drago, S.; Favotto, S.; Fusi, R.; Galassi, L.; Toschi, T. Gallina; Garavaldi, A.; Gasparini, P.; Gatti, E.; Masi, C.; Mazzaglia, A.; Moneta, E.; Piasentier, E.; Piochi, M.; Pirastu, N.; Predieri, S.; Robino, A.; Russo, F.; Tesini, F.