2024 – Daniele, G.M., Medoro, C., Lippi, N., Cianciabella, M., Magli, M., Predieri, S., Versari, G., Volpe, R., Gatti, E. Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs). Nutrients 2024, 16, 762. https://doi.org/10.3390/nu16060762

2023 – Predieri, S.; Cianciabella, M.; Daniele, G.M.; Gatti, E.; Lippi, N.; Magli, M.; Medoro, C.; Rossi, F.; Chieco, C. Italian Consumers’ Awareness of Climate Change and Willingness to Pay for Climate-Smart Food Products. Sustainability 2023, 15, 4507. https://doi.org/10.3390/su15054507

2023 – Piana ML, Cianciabella M, Daniele GM, Badiani A, Rocculi P, Tappi S, Gatti E, Marcazzan GL, Magli M, Medoro C, Predieri S. Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction. Foods. 2023 Feb 26;12(5):986. doi: 10.3390/foods12050986. PMID: 36900503; PMCID: PMC10000918.

2023 – Sparvoli F, Giofré S, Cominelli E, Avite E, Giuberti G, Luongo D, Gatti E, Cianciabella M, Daniele GM, Rossi M, Predieri S. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour. Nutrients. 2021 Dec 17;13(12):4517. doi: 10.3390/nu13124517. PMID: 34960069; PMCID: PMC8704223.

2023 – Lippi, N.; Senger, E.; Karhu, S.; Mezzetti, B.; Cianciabella, M.; Denoyes, B.; Sönmez, D.A.; Fidelis, M.; Gatti, E.; Höfer, M.; et al. Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit. Agriculture 2023, 13, 314. https://doi.org/10.3390/agriculture13020314

2022 – Leone, A.; De Domenico, S.; Medoro, C.; Cianciabella, M.; Daniele, G.M.; Predieri, S. Development of Sensory Lexicon for Edible Jellyfish. Agriculture 2022, 12, 1842. https://doi.org/10.3390/agriculture12111842

2022 – Senger E, Osorio S, Olbricht K, Shaw P, Denoyes B, Davik J, Predieri S, Karhu S, Raubach S, Lippi N, Höfer M, Cockerton H, Pradal C, Kafkas E, Litthauer S, Amaya I, Usadel B, Mezzetti B. Towards smart and sustainable development of modern berry cultivars in Europe. Plant J. 2022 Sep;111(5):1238-1251. doi: 10.1111/tpj.15876. Epub 2022 Aug 5. PMID: 35751152.

2022 – Medoro C, Cianciabella M, Magli M, Daniele GM, Lippi N, Gatti E, Volpe R, Longo V, Nazzaro F, Mattoni S, Tenaglia F, Predieri S. Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits. Nutrients. 2022 Apr 2;14(7):1490. doi: 10.3390/nu14071490. PMID: 35406102; PMCID: PMC9003202.

2022 – Dinnella C, Pierguidi L, Spinelli S, Borgogno M, Gallina Toschi T, Predieri S, Lavezzi G, Trapani F, Tura M, Magli M, Bendini A, Monteleone E. Remote testing: Sensory test during Covid-19 pandemic and beyond. Food Qual Prefer. 2022 Mar;96:104437. doi: 10.1016/j.foodqual.2021.104437. Epub 2021 Oct 15. PMID: 34720454; PMCID: PMC8548442.

2022 – Endrizzi, I.; Cliceri, D.; Menghi, L.; Aprea, E.; Charles, M.; Monteleone, E.; Dinnella, C.; Spinelli, S.; Pagliarini, E.; Laureati, M.; et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11, 5. https://doi.org/10.3390/foods11010005

2022 – Lippi, N., Senger, E., Karhu, S., Mezzetti, B., Cianciabella, M., Denoyes, B., Sönmez, D.A., Fidelis, M., Gatti, E., Höfer, M., Kafkas, N.E., Mazzoni, L., McCallum, S., Olbricht, K., Orsucci, S., Osorio, S., Pinczinger, D., Predieri, S., Rokka, S., Sánchez-Sevilla, J.F., Savini, G., Soria, C., Usadel, B., Zucchi, P., Medoro C. Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit. Agriculture. 2023; 13:314. https://doi.org/10.3390/agriculture13020314

2022 – Senger, E., Osorio, S., Olbricht, K., Shaw, P., Denoyes, B., Davik, J., Predieri, S., Karhu, S., Raubach, S., Lippi, N., Höfer, M., Cockerton, H., Pradal, C., Kafkas, E., Litthauer, S., Amaya, I., Usadel, B., Mezzetti, B. Towards smart and sustainable development of modernberry cultivars in Europe. The Plant Journal. 2022; 111:1238–1251. doi: 10.1111/tpj.15876

2022 – Leone, A, De Domenico, S, Medoro C, Cianciabella M, Daniele GM, Predieri S. Development of Sensory Lexicon for Edible Jellyfish.  Agriculture. 2022; 12(11):1842. https://doi.org/10.3390/agriculture12111842

2022 – Medoro C, Cianciabella M, Magli M, Daniele GM, Lippi N, Gatti E, Volpe R, Longo V, Nazzaro F, Mattoni S, Tenaglia F, Predieri S. Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits.  NUTRIENTS, 14(7), 1490. https://doi.org/10.1016/j.foodqual.2021.104437

2022 – Dinnella, C., Pierguidi, L., Spinelli, S., Borgogno, M., Gallina Toschi, T., Predieri, S., Lavezzi, G., Trapani, F., Tura, M., Magli, M., Bendini, A., Monteleone, E. Remote testing:  Sensory test during Covid-19 pandemic and beyond. Food Quality and Preference. 96, 104437. https://doi.org/10.1016/j.foodqual.2021.104437

2021 – Sparvoli, F., Giofrè, S., Cominelli, E., Avite, E., Giuberti, G., Luongo, D., Gatti, E., Lippi, N., Cianciabella, M., Daniele, G.M., Rossi, M., Predieri, S. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour. nutrients. 13(12), 4517. https://doi.org/10.3390/nu13124517

2021 – Lippi, N., Predieri, S., Chieco, C., Daniele, G.M., Cianciabella, M., Magli, M., Maistrello, L., Gatti, E. Italian Consumers’ Readiness to Adopt Eggs from Insect-Fed Hens. animals. 11(11), 3278. https://doi.org/10.3390/foods10112604

2021 – Predieri, S., Magli, M., Gatti, E., Camilli, F., Vignolini, P., Romani, A. Chemical Composition and Sensory Evaluation of Saffron. Foods. 10(11), 2604. https://doi.org/10.3390/foods10112604

2021 – Predieri, S., Lippi, N., Daniele, G. M. What can we learn from consumers’ perception of strawberry quality? Acta Hortic. 1309, 987-994. DOI: 10.17660/ActaHortic.2021.1309.140.

2021 – Predieri, S., Gatti, E., Cianciabella, M., Daniele, G.M., Magli, M., Kusch, C., Contador L., Infante, R. Exploring through CATA (Check-All-That-Apply) method the Italian consumers’ perception towards off-season nectarine imported from Chile. Eur.J.Hortic.Sci. 86(2), 169-178. DOI: 10.17660/eJHS.2021/86.2.7

2021 – Boini, A., Manfrini, L., Morandi, B., Corelli Grappadelli, L., Predieri, S., Daniele, G.M., López, G. High Levels of Shading as A Sustainable Application for Mitigating Drought, in Modern Apple Production. Agronomy. 11(3):422. https://doi.org/10.3390/agronomy11030422

2020 – Predieri, S., Daniele, G. M., Gatti, E. Orticoltura familiare e cultura del gusto. Contributo in volume, L’Orto alimento dell’anima e del corpo, ITA.

2020 – Predieri, S., Lippi, N., Daniele, G. M., Gatti, E. Metodi scientifici per individuare l’apprezzamento dei consumatori. FRUTTICOLTURA – n. 3 – 2020, Speciale Fragola.

2020 – Volpe, R., Predieri, S., Cianciabella, M., Daniele, G. M., Gatti, E., Magli, M., Rodinò, P., Schiavetto, E., Sotis, G., Urbinati, S. EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people. Aging Clin Exp Res. 2021; 33, 1353–1358. https://doi.org/10.1007/s40520-020-01671-4

2020 – Predieri, S., Sinesio, F., Monteleone, E., Spinelli, S., Cianciabella, M., Daniele, G.M., Dinnella, C., Gasperi, F., Endrizzi, I., Torri, L., Gallina Toschi, T., Bendini, A., Pagliarini, E., Cattaneo, C., Di Monaco, R., Vitaglione, P., Condelli, N., Laureati, M. Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study. Nutrients, 12, 1778

2019 – Piochi, M., Pierguidi, L., Torri, L., Spinelli, S., Monteleone, E., Aprea, E., Arena, E., Borgogno, M., Cravero, M. C., Galassi, L., Gatti, E., Lozano, L., Musi, V., Piasentier, E., Valli, E., Dinnella, C., on the behalf of the Italian Taste project. Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli. Food Quality and Preference,  103729

2019 – Dupas de Matos, A., Marangon, M., Magli, M., Cianciabella, M., Predieri, S., Curioni, C., Vincenzi, S. Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. Food Chemistry,  286: 78-86

2018 – Dupas de Matos, A., Magli, M., Marangon, M., Curioni, C., Pasini, G., Vincenzi, S. Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply. European Food Research and Technology, 244:2117–2125

2018 – Spinelli, S., De Toffoli, A., Dinnella, C., Laureati, M., Pagliarini, E., Bendini, A., Braghieri, A., Gallina Toschi, T., Sinesio, F., Torri, L., Gasperi, F., Endrizzi, I., Magli, M., Borgogno, M., di Salvo, R., Favotto, S., Prescott, J., Monteleone, E. Personality traits and gender influence liking and choice of food pungency. Food Quality and Preference,  66: 113-126

2018 – Laureati, M., Spinelli, S., Monteleone, E., Dinnella, C., Prescott, J., Cattaneo, C., Proserpio, C., De Toffoli, A., Gasperi F., Endrizzi, I., Torri, L., Peparaio, M., Arena E., Bonello, F., Condelli, N., Di Monaco, R., Gatti, E., Piasentier, E., , Tesini, F., Pagliarini, E. Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample. Food Quality and Preference,  68: 113-124

2018 – Predieri S, Sotis G, Rodinò P, Gatti E, Magli M, Rossi F, Daniele GM, Cianciabella M, Volpe R. Older adults involvement in developing satisfactory pasta. British Food J. 120: 804-814

2017 – Predieri S, Conte A, Danza A, Gatti E, Magli M, Daniele GM, Cianciabella M, Del Nobile AM. Senior Consumers Involvement in Developing New Fish-Based Foods Through Sequential Hedonic Tests. Curr Res Nutr Food Sci 2017;5(2)

http://www.foodandnutritionjournal.org/?p=3579

2017 – E. Monteleone, S. Spinelli, C. Dinnella, I. Endrizzi,  M. Laureati, E. Pagliarini, F. Sinesio, F. Gasperi, L. Torri, E. Aprea , L.I. Bailetti, A. Bendini, A. Braghieri, C. Cattaneo, D. Cliceri, N. Condelli, M.C. Cravero, A. Del Caro, R. Di Monaco , S. Drago, S. Favotto, R. Fusi, L. Galassi.  T. Gallina Toschi, A. Garavaldi, P. Gasparini, E. Gatti, C. Masi, A. Mazzaglia, E. Moneta, E. Piasentier, M. Piochi, N. Pirastu, S. Predieri, A. Robino, F. Russo, F. Tesini. Exploring influences on food choice in a large population sample: The Italian Taste Project. JFQP 59:123-140

2017 – Volpe R., Sotis G., Predieri S., Magli M.    Good Mental Health in Old Age is A Real Possibility    Journal of Aging Science

2016 – Pedrazzi M, Magli M, Tartarini S, Lugli S, Daniele GM, Predieri S.    Analisi sensoriale mediante test descrittivi statici, rapidi, dinamici per la valutazione della qualità dei frutti di ciliegio dolce.    Abstract Book VI Convegno Nazionale SISS, Bologna 30 novembre-2 dicembre 2016.     S3.2

2016 – Cianciabella M, Del Nobile MA, Conte A, Danza A, Magli M, Gatti E, Daniele GM, Predieri S.    TEST SENSORIALI IN ETA’ AVANZATA: VALUTAZIONE DI NOVEL FOOD PROTEICI.    Abstract Book VI Convegno Nazionale SISS, Bologna 30 novembre-2 dicembre 2016. S2.8

2016 – Gatti E, Magli M, Cianciabella M, Benzo M, Bongini  D, Predieri S    VALUTAZIONE DEGLI ODORI SGRADEVOLI NELLE LAVASTOVIGLIE    Abstract Book VI Convegno Nazionale SISS, Bologna 30 novembre-2 dicembre 2016.     S4.4

2016 – Macazzan GL, Magli M, Gatti E., Predieri S., Medoro C. The application of dynamic sensory analysis to honey evaluation Abstract Book “Eurosense 2016”, Dijon 11-14 settembre.     P204

2016 – Predieri S, Conte A, Danza A, Gatti E, Magli M, Daniele G M, Cianciabella M, Del Nobile M A.     Senior consumers involvement in developing new fish – based functional foods through sequential hedonic tests.    Abstract Book “Eurosense 2016”, Dijon 11-14 settembre.     P034

2016 – Medoro, C., Magli, M., Cianciabella, M., Predieri, S.     The effect on sensory properties of fat replacement in a white sauce using extra virgin olive oil with high phenolic content. Abstract Book “Eurosense 2016”, Dijon 11-14 settembre.     P025

2016 – Medoro, C., Cianciabella, M., Camilli, F., Magli, M., Gatti, E. and Predieri, S. Sensory Profile of Italian Craft Beers, Beer Taster Expert versus Sensory Methods: A Comparative Study. Food and Nutrition Sciences, 7, 454-465. doi: 10.4236/fns.2016.76047.

2015 – Predieri S. Una mela per l’ expo nel segno del gusto mediterraneo e della salute    Cuore e Vasi    XXXVII (1-2): 16

2015 – Volpe R, Predieri S, Magli M, Martelli F, Sotis G, Rossi F.    Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non-communicable diseases.    High Blood Press Cardiovasc Prev    http://dx.doi.org/10.1007/s40292-015-0097-0

2015 – Salvi, S.; Piazza, S.; Predieri, S.; Fuochi, P.; Velasco, R.; Malnoy, M.    High frequency of chromosome deletions in regenerated and mutagenized apple (Malus × domestica Borkh.) seedlings    Molecular Breeding    35 (4)

2015 – C.Medoro,M. Magli, E. Gatti, M. Cianciabella, R. Volpe, S. Predieri     EFFETTO DEL CONTENUTO DI SALE E SPEZIE SULLA PERCEZIONE DELLA SAPIDITA’ IN UN PIATTO MEDITERRANEO    Atti IV Convegno Nazionale Società Italiana Analisi Sensoriale, San Michele all’Adige (TN) 26-28 Novembre 2014    369-374

2015 – Gatti E., Camilli F., Mauro A., Cianciabella M., Magli M., Predieri S.     LA”MANO DEL TESSUTO” NEI PRODOTTI TESSILI: VALUTAZIONE TATTILE E STRUMENTALE    Atti IV Convegno Nazionale Società Italiana Analisi Sensoriale, San Michele all’Adige (TN) 26-28 Novembre 2015    29-38