Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

(2019) A. De Toffoli et al.   FOOD RESEARCH INTERNATIONAL

Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage

(2019) Qian Yang et al.   FOOD QUALITY AND PREFERENCE

Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents

(2019) KM Appleton et al.   FOOD QUALITY AND PREFERENCE

Coffee consumption and purchasing behavior review: Insights for further research

(2018) Antonella Samoggia et al.   APPETITE

Associations between human fungiform papillae and responsiveness to oral stimuli: effects of individual variability, population characteristics, and methods for papillae quantification

(2018) Maria Piochi et al.   CHEMICAL SENSES

Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample

(2018) M. Laureati et al.   FOOD QUALITY AND PREFERENCE

Personality traits and gender influence liking and choice of food pungency

(2018) Sara Spinelli et al.   FOOD QUALITY AND PREFERENCE

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

(2018) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Taste phenotype associates with cardiovascular disease risk factors via diet quality in multivariate modeling

(2018) Mastaneh Sharafi et al.   PHYSIOLOGY & BEHAVIOR

Individual variation in PROP status, fungiform papillae density and responsiveness to taste stimuli in a large population sample

(2018) Caterina Dinnella et al.   CHEMICAL SENSES

Investigation of the link between PROP taste perception and vegetables consumption using FAOSTAT data

(2018) Massimo Mezzavilla et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization

(2018) Jue-Sheng Ong et al.   Scientific Reports

Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences

(2018) A. Saba et al.   FOOD QUALITY AND PREFERENCE

Affective responses to sweet products and sweet solution in British and Finnish adults

(2017) Hely Tuorila et al.   FOOD QUALITY AND PREFERENCE

Vegetables and other core food groups: A comparison of key flavour and texture properties

(2017) Astrid A.M. Poelman et al.   FOOD QUALITY AND PREFERENCE

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

(2017) E. Monteleone et al.   FOOD QUALITY AND PREFERENCE

Investigating preferred coffee consumption contexts using open-ended questions

(2017) Sara Spinelli et al.   FOOD QUALITY AND PREFERENCE

Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP

(2017) Beverly Tepper et al.   Nutrients

Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK

(2017) Katherine Appleton et al.   Nutrients

Why Do You Drink Caffeine? The Development of the Motives for Caffeine Consumption Questionnaire (MCCQ) and Its Relationship with Gender, Age and the Types of Caffeinated Beverages

(2017) Csilla Ágoston et al.   International Journal of Mental Health and Addiction

Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents

(2016) Caterina Dinnella et al.   APPETITE

Acute subjective response to alcohol as a function of reward and punishment sensitivity

(2016) David H. Morris et al.   ADDICTIVE BEHAVIORS

Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

(2016) Dariush Mozaffarian   CIRCULATION

Increasing vegetable intakes: rationale and systematic review of published interventions

(2016) Katherine M. Appleton et al.   EUROPEAN JOURNAL OF NUTRITION

Characterisation of volatile profile and sensory analysis of fresh-cut “Radicchio di Chioggia” stored in air or modified atmosphere

(2016) Rosaria Cozzolino et al.   FOOD CHEMISTRY

Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK

(2016) Yuchi Shen et al.   FOOD QUALITY AND PREFERENCE

A Sensory-Diet database: A tool to characterise the sensory qualities of diets

(2016) Haidee Lease et al.   FOOD QUALITY AND PREFERENCE

Understanding the role of personality and alexithymia in food preferences and PROP taste perception

(2016) Antonietta Robino et al.   PHYSIOLOGY & BEHAVIOR

Gender differences in the influence of personality traits on spicy food liking and intake

(2015) Nadia K. Byrnes et al.   FOOD QUALITY AND PREFERENCE

Pleasantness, emotions and perceptions induced by coffee beverage experience depend on the consumption motivation (hedonic or utilitarian)

(2015) David Labbe et al.   FOOD QUALITY AND PREFERENCE

The impact of individual variations in taste sensitivity on coffee perceptions and preferences

(2015) Camilla Masi et al.   PHYSIOLOGY & BEHAVIOR

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Verbal priming and taste sensitivity make moral transgressions gross.

(2014) Rachel S. Herz   BEHAVIORAL NEUROSCIENCE

Panel performance for Temporal Dominance of Sensations

(2014) Melissa Lepage et al.   FOOD QUALITY AND PREFERENCE

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

(2014) Antti J Knaapila et al.   PUBLIC HEALTH NUTRITION

Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)

(2014) Beverly Tepper et al.   Nutrients

Relationship between food preferences and PROP taster status of college students

(2013) Diane Catanzaro et al.   APPETITE

Identifying flavor preference subgroups. Genetic basis and related eating behavior traits

(2013) Outi Törnwall et al.   APPETITE

Factors Related to Fungiform Papillae Density: The Beaver Dam Offspring Study

(2013) M. E. Fischer et al.   CHEMICAL SENSES

Antecedents of food neophobia and its association with eating behavior and food choices

(2013) Michael Siegrist et al.   FOOD QUALITY AND PREFERENCE

Check-all-that-apply (CATA) responses elicited by consumers: Within-assessor reproducibility and stability of sensory product characterizations

(2013) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

A new approach in TDS data analysis: A case study on sweetened coffee

(2013) Caterina Dinnella et al.   FOOD QUALITY AND PREFERENCE

Do polymorphisms in chemosensory genes matter for human ingestive behavior?

(2013) John E. Hayes et al.   FOOD QUALITY AND PREFERENCE

Changes in liking for a no added salt soup as a function of exposure

(2012) Lisa Methven et al.   FOOD QUALITY AND PREFERENCE

Personality factors predict spicy food liking and intake

(2012) Nadia K. Byrnes et al.   FOOD QUALITY AND PREFERENCE

Identification of Sensory-Active Phytochemicals in Asparagus (Asparagus officinalis L.)

(2012) Corinna Dawid et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes

(2012) David N Cox et al.   PUBLIC HEALTH NUTRITION

Individual astringency responsiveness affects the acceptance of phenol-rich foods

(2011) Caterina Dinnella et al.   APPETITE

PROP Taste Sensitivity is Related to Visceral but Not Moral Disgust

(2011) Rachel S. Herz   Chemosensory Perception

Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content

(2011) Federica Pasini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

BitterDB: a database of bitter compounds

(2011) Ayana Wiener et al.   NUCLEIC ACIDS RESEARCH

6-n-Propylthiouracil taster status not related to reported cruciferous vegetable intake among ethnically diverse children

(2011) Tom Baranowski et al.   NUTRITION RESEARCH

Food Neophobia in Young Adults: Genetic Architecture and Relation to Personality, Pleasantness and Use Frequency of Foods, and Body Mass Index—A Twin Study

(2010) Antti Knaapila et al.   BEHAVIOR GENETICS

Age modifies the genotype-phenotype relationship for the bitter receptor TAS2R38

(2010) Julie A Mennella et al.   BMC GENETICS

The demographics of neophobia in a large commercial US sample

(2010) H.L. Meiselman et al.   FOOD QUALITY AND PREFERENCE

Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking

(2010) John E. Hayes et al.   PHYSIOLOGY & BEHAVIOR

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

(2009) C. Dinnella et al.   CHEMICAL SENSES

Ability to Taste 6-n-Propylthiouracil and BMI in Low-income Preschool-aged Children

(2008) Julie C. Lumeng et al.   Obesity

A physiological model of tea-induced astringency

(2008) A. Nayak et al.   PHYSIOLOGY & BEHAVIOR

Diversity in the determinants of food choice: A psychological perspective

(2007) E.P. Köster   FOOD QUALITY AND PREFERENCE