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Davide Giacalone
Davide Giacalone
Associate Professor, University of Southern Denmark
Bestätigte E-Mail-Adresse bei igt.sdu.dk - Startseite
Titel
Zitiert von
Zitiert von
Jahr
Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®
HC Reinbach, D Giacalone, LM Ribeiro, WLP Bredie, MB Frøst
Food Quality and Preference 32, 160-166, 2014
2452014
Reported changes in dietary habits during the Covid-19 lockdown in the Danish population: the Danish COVIDiet study
D Giacalone, MB Frøst, C Rodríguez-Pérez
Frontiers in Nutrition 7, 592112, 2020
1602020
Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science
D Giacalone, MP Clausen, SR Jaeger
Current Opinion in Food Science 48, 100919, 2022
1502022
Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
D Giacalone, TK Degn, N Yang, C Liu, I Fisk, M Münchow
Food Quality and Preference 71, 463-474, 2019
1382019
Product design in the circular economy: Users' perception of end-of-life scenarios for electrical and electronic appliances
RS Atlason, D Giacalone, K Parajuly
Journal of Cleaner Production 168, 1059-1069, 2017
1352017
Situational appropriateness of beer is influenced by product familiarity
D Giacalone, MB Frøst, WLP Bredie, B Pineau, DC Hunter, AG Paisley, ...
Food Quality and Preference 39, 16-27, 2015
1292015
Health and quality of life in an aging population–food and beyond
D Giacalone, K Wendin, S Kremer, MB Frøst, WLP Bredie, V Olsson, ...
Food Quality and Preference 47, 166-170, 2016
1152016
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products
AV Cardello, F Llobell, D Giacalone, CM Roigard, SR Jaeger
Food Quality and Preference 100, 104599, 2022
1052022
Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine
J Liu, MS Grønbeck, R Di Monaco, D Giacalone, WLP Bredie
Food Quality and Preference 48, 41-49, 2016
852016
Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables
SR Jaeger, D Giacalone
Food Research International 144, 110363, 2021
832021
Stimulus collative properties and consumers’ flavor preferences
D Giacalone, M Duerlund, J Bøegh-Petersen, WLP Bredie, MB Frøst
Appetite 77, 20-30, 2014
792014
“All-In-One Test”(AI1): A rapid and easily applicable approach to consumer product testing
D Giacalone, WLP Bredie, MB Frøst
Food Quality and Preference 27 (2), 108-119, 2013
792013
Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation
M Münchow, J Alstrup, I Steen, D Giacalone
Beverages 6 (2), 29, 2020
732020
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study
E Molina-Montes, I Uzhova, V Verardo, R Artacho, B García-Villanova, ...
Food Quality and Preference 93, 104231, 2021
712021
Better the devil you know? How product familiarity affects usage versatility of foods and beverages
D Giacalone, SR Jaeger
Journal of Economic Psychology 55, 120-138, 2016
702016
Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions
SR Jaeger, D Giacalone, CM Roigard, B Pineau, L Vidal, A Giménez, ...
Food Quality and Preference 30 (2), 242-249, 2013
692013
“Quality does not sell itself” Divergence between “objective” product quality and preference for coffee in naïve consumers
D Giacalone, TR Fosgaard, I Steen, M Münchow
British Food Journal 118 (10), 2462-2474, 2016
622016
Consumer acceptance of novel sustainable food technologies: A multi-country survey
D Giacalone, SR Jaeger
Journal of Cleaner Production 408, 137119, 2023
612023
Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults
X Song, D Giacalone, SMB Johansen, MB Frøst, WLP Bredie
Trends in Food Science & Technology 53, 49-59, 2016
612016
Rate-all-that-apply (RATA) with semi-trained assessors: An investigation of the method reproducibility at assessor-, attribute- and panel-level
D Giacalone, PI Hedelund
Food Quality and Preference 51, 65-71, 2016
582016
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