{"id":3140,"date":"2018-09-23T18:17:31","date_gmt":"2018-09-23T16:17:31","guid":{"rendered":"https:\/\/scienzesensoriali.it\/presentati-a-eurosense-i-risultati-del-progetto-italian-taste\/"},"modified":"2020-01-21T15:45:22","modified_gmt":"2020-01-21T14:45:22","slug":"presentati-a-eurosense-i-risultati-del-progetto-italian-taste","status":"publish","type":"post","link":"https:\/\/scienzesensoriali.it\/en\/presentati-a-eurosense-i-risultati-del-progetto-italian-taste\/","title":{"rendered":"Results of the Italian Taste Project presented at Eurosense 2018"},"content":{"rendered":"

Keynote presentation<\/strong><\/p>\n

\"\"<\/a>Large-scale multidisciplinary studies to uncover influences on food preferences and choice<\/strong>
\nC. Dinnella<\/strong><\/span>
\nUniversity of Florence, Italy<\/em><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Oral presentations
\n<\/strong><\/p>\n

Sweet vs bitter – sweet vs sour. The role of personality traits and taste responsiveness on sensory perception and liking of basic tastes<\/strong>
\nS. Spinelli<\/strong><\/span>*1<\/sup>, E. Monteleone1<\/sup>, C. Dinnella1<\/sup>, A. De Toffoli1<\/sup>, J. Prescott1,2<\/sup>, M. Laureati3<\/sup>, E. Pagliarini3<\/sup>, L. Torri4<\/sup>, A. Bendini5<\/sup>, T. Gallina Toschi5<\/sup>\u00a0et al
\n 1<\/sup>University of Florence, Italy, 2<\/sup>TasteMatters Research & Consulting, Australia, 3<\/sup>University of Milan, Italy, 4<\/sup>University of Gastronomic Sciences, Italy, 5<\/sup>University of Bologna – Alma Mater Studiorum, Italy<\/em><\/p>\n

Automated image analysis of human tongue to assess individual variation in fungiform papillae density and size<\/strong>
\nM. Piochi<\/strong><\/span>*1<\/sup>, C. Dinnella2<\/sup>, L. Pierguidi2<\/sup>, L. Torri1<\/sup>, S. Spinelli2<\/sup>, E. Monteleone1<\/sup>, E. Arena3<\/sup>, M.C. Cravero4<\/sup>, L. Galassi5<\/sup>, T. Gallina Toschi6<\/sup>, A. Garavaldi7<\/sup>, L. Lozano8<\/sup>, E. Piasientier9<\/sup>, E. Gatti10<\/sup>
\n 1<\/sup>University of Gastronomic Sciences, Italy, 2<\/sup>University of Florence, Italy, 3<\/sup>University of Catania, Italy, 4<\/sup>CREA \u2013 Research Centre for Viticulture and Enology, Italy, 5<\/sup>ERSAF \u2013 Regional Agency for Services to Agriculture and Forestry, Italy, 6<\/sup>University of Bologna, Italy, 7<\/sup>C.R.P.A. S.p.A., Reggio Emilia, Italy, 8<\/sup>Laimburg Research Centre, Italy, 9<\/sup>University of Udine, Italy, 10<\/sup>IBIMET-CNR, Italy<\/em><\/p>\n

Flash poster presentations<\/strong><\/p>\n

Psychological traits affect liking and choice of phenol-rich foods<\/strong>
\nA. De Toffoli<\/strong><\/span>*1<\/sup>, S. Spinelli1<\/sup>, C. Dinnella1<\/sup>, M. Laureati2<\/sup>, T. Gallina Toschi3<\/sup>, F. Napolitano4<\/sup>, L. Torri5<\/sup>, I. Endrizzi6<\/sup>, E. Arena7<\/sup>, R. Di Monaco8<\/sup>\u00a0et al
\n 1<\/sup>University of Florence, Italy, 2<\/sup>University of Milan, Italy, 3<\/sup>University of Bologna \u2013 Alma Mater Studiorum, Italy, 4<\/sup>University of Basilicata, Italy, 5<\/sup>University of Gastronomic Sciences, Pollenzo (CN), Italy, 6<\/sup>Edmund Mach Foundation, San Michele all\u2019Adige (TN), Italy, 7<\/sup>University of Catania, Italy, 8<\/sup>University of Naples Federico II, Italy<\/em><\/p>\n

Food neophobia, odour sensitivity and overall flavour perceptions in food<\/strong>
\nR. Di Monaco<\/span><\/strong>*1<\/sup>, S. Cavella1<\/sup>, N.A. Miele1<\/sup>, S. Puleo1<\/sup>, A. Braghieri2<\/sup>, N. Condelli2<\/sup>, F. Napolitano2<\/sup>, A.M. Riviezzi2<\/sup>, A. Bendini3<\/sup>, R. Palagano3<\/sup>\u00a0et al
\n 1<\/sup>University of Naples Federico II, Italy, 2<\/sup>University of Basilicata, Italy, 3<\/sup>University of Bologna, Italy<\/em><\/p>\n

Poster presentations
\n<\/strong><\/p>\n

Exploring Italian consumers’ food habits and adherence to the Mediterranean eating pattern<\/strong>
\nS. Predieri<\/span><\/strong>*1<\/sup>, F. Sinesio2<\/sup>, R. Di Monaco3<\/sup>, P. Vitaglione3<\/sup>, S. Spinelli4<\/sup>, L. Torri5<\/sup>, P. Gasparini6<\/sup>, F. Gasperi7<\/sup>, I. Endrizzi7<\/sup>, M. Laureati8<\/sup>, E. Pagliarini8<\/sup>, T. Gallina Toschi9<\/sup>, E. Valli9<\/sup>, C. Dinnella4<\/sup>, N. Condelli10<\/sup>, M. Cianciabella1<\/sup>, E. Monteleone4<\/sup>\u00a0et al
\n 1<\/sup>IBIMET-CNR, Italy, 2<\/sup>CREA – Research Centre for Food and Nutrition, Italy, 3<\/sup>University of Naples, Italy, 4<\/sup>University of Florence, Italy, 5<\/sup>University of Gastronomic Sciences, Italy, 6<\/sup>UNITSO-IRCCS Burlo Garofalo, Italy, 7<\/sup>San Michele all\u2019Adige (TN), Italy, 8<\/sup>University of Milan, Italy, 9<\/sup>University of Bologna, Italy, 10<\/sup>University of Basilicata, Italy<\/em><\/p>\n

Choice and liking for fat-rich foods: Are there gender-related differences?<\/strong>
\nF. Tesini<\/span><\/strong>*1<\/sup>, T. Gallina Toschi1<\/sup>, A. Bendini1<\/sup>, S. Spinelli2<\/sup>, C. Dinnella2<\/sup>, A. Braghieri3<\/sup>, C. Proserpio4<\/sup>, L. Torri5<\/sup>, N.A. Miele6<\/sup>, E. Aprea7<\/sup>, A. Mazzaglia8<\/sup>, E. Monteleone1<\/sup>\u00a0et al
\n 1<\/sup>University of Bologna, Italy, 2<\/sup>University of Florence, Italy, 3<\/sup>University of Basilicata, Italy, 4<\/sup>University of Milan, Italy, 5<\/sup>University of Gastronomic Science, Italy, 6<\/sup>University of Naples, Italy, 7<\/sup>Edmund Mach Foundation, Italy, 8<\/sup>University of Catania, Italy<\/em><\/p>\n

Consumer segments with different optimum for sweetness-bitterness-astringency differ in phenol rich-food liking and consumption<\/strong>
\nS. Spinelli<\/span><\/strong>*1<\/sup>, C. Dinnella1<\/sup>, F. Gasperi2<\/sup>, T. Gallina Toschi3<\/sup>, E. Pagliarini4<\/sup>, L. Torri5<\/sup>, A. Braghieri6<\/sup>, R. Di Monaco7<\/sup>, E. Arena8<\/sup>, E. Monteleone1<\/sup>
\n 1<\/sup>University of Florence, Italy, 2<\/sup>Edmund Mach Foundation, Italy, 3<\/sup>University of Bologna, Italy, 4<\/sup>University of Milan, Italy, 5<\/sup>University of Gastronomic Sciences, Italy, 6<\/sup>University of Basilicata, Italy, 7<\/sup>University of Naples, Italy, 8<\/sup>University of Catania, Italy<\/em><\/p>\n

Italian consumer segmentation according to sensory and hedonic responses on real foods<\/strong>
\nI. Endrizzi<\/span><\/strong>*1<\/sup>, F. Gasperi1<\/sup>, E. Aprea1<\/sup>, E. Monteleone2<\/sup>, C. Dinnella2<\/sup>, S. Spinelli2<\/sup>, E. Pagliarini3<\/sup>, M. Laureati3<\/sup>, L. Torri4<\/sup>, A. Bendini5<\/sup>, T. Gallina Toschi5<\/sup>, F. Sinesio6<\/sup>, S. Predieri7<\/sup>\u00a0et al
\n 1<\/sup>Fondazione Edmund Mach, Italy, 2<\/sup>University of Florence, Italy, 3<\/sup>University of Milan, Italy, 4<\/sup>University of Gastronomic Sciences, Italy, 5<\/sup>University of Bologna, Italy, 6<\/sup>IBIMET-CNR, Italy<\/em><\/p>\n

Italian consumers’ behaviour towards health-related food properties: National validation of the Health and Taste Attitude Scales<\/strong>
\nF. Sinesio<\/strong><\/span>*1<\/sup>, A. Saba1<\/sup>, E. Moneta1<\/sup>, C. Dinnella2<\/sup>, M. Laureati3<\/sup>, L. Torri4<\/sup>, M. Peparaio1<\/sup>, E. Saggia Civitelli1<\/sup>, A. Bendini5<\/sup>, I. Endrizzi6<\/sup>\u00a0et al
\n 1<\/sup>CREA – Research Centre for Food and Nutrition, Italy, 2<\/sup>University of Florence, Italy, 3<\/sup>University of Milan, Italy, 4<\/sup>University of Gastronomic Sciences, Italy, 5<\/sup>University of Bologna, Italy, 6<\/sup>San Michele all\u2019Adige, Italy, 7<\/sup>IBIMET-CNR, Italy<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Keynote presentation Large-scale multidisciplinary studies to uncover influences on food preferences and choice C. Dinnella University of Florence, Italy         Oral presentations Sweet vs bitter – sweet vs sour. The role of personality traits and taste responsiveness on sensory perception and liking of basic tastes S. Spinelli*1, E. Monteleone1, C. Dinnella1, A. […]<\/p>\n","protected":false},"author":2,"featured_media":3134,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[],"special_tags":[],"class_list":["post-3140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nResults of the Italian Taste Project presented at Eurosense 2018 - SISS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scienzesensoriali.it\/en\/presentati-a-eurosense-i-risultati-del-progetto-italian-taste\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Results of the Italian Taste Project presented at Eurosense 2018 - SISS\" \/>\n<meta property=\"og:description\" content=\"Keynote presentation Large-scale multidisciplinary studies to uncover influences on food preferences and choice C. 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Dinnella University of Florence, Italy         Oral presentations Sweet vs bitter – sweet vs sour. The role of personality traits and taste responsiveness on sensory perception and liking of basic tastes S. Spinelli*1, E. Monteleone1, C. Dinnella1, A. 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