Davide Giacalone
TitleCited byYear
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
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
“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
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
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
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
Stimulus collative properties and consumers’ flavor preferences
D Giacalone, M Duerlund, J Bøegh-Petersen, WLP Bredie, MB Frøst
Appetite 77, 20-30, 2014
Consumer-Based Product Profiling: Application of Partial Napping® for Sensory Characterization of Specialty Beers by Novices and Experts
D Giacalone, LM Ribeiro, MB Frøst
Journal of Food Products Marketing 19 (3), 201-218, 2013
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
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
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
Alternative methods of sensory testing: working with chefs, culinary professionals and brew masters
MB Frøst, D Giacalone, K Rasmussen
Rapid Sensory Profiling Techniques. Applications in New Product Development …, 2015
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
Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: An exploratory study
R Di Monaco, D Giacalone, O Pepe, P Masi, S Cavella
Food Research International 66, 325-331, 2014
Consumers' perception of novel beers. Sensory, affective, and cognitive-contextual aspects.
D Giacalone
University of Copenhagen, 2013
Check-all-that-apply data analysed by Partial Least Squares regression
Å Rinnan, D Giacalone, MB Frøst
Food Quality and Preference 42, 146-153, 2015
“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
Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages
JL Geertsen, BH Allesen‐Holm, D Giacalone
Journal of Sensory Studies 31 (3), 245-255, 2016
Perception and Description of Premium Beers by Panels with Different Degrees of Product Expertise
D Giacalone, LM Ribeiro, MB Frøst
Beverages 2 (1), 5, 2016
Enhancing student learning with case-based teaching and audience response systems in an interdisciplinary Food Science course
D Giacalone
Higher Learning Research Communications 6 (3), 2016
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