BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: 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 2018;66:113-26. [DOI: 10.1016/j.foodqual.2018.01.014] [Cited by in Crossref: 48] [Cited by in F6Publishing: 17] [Article Influence: 12.0] [Reference Citation Analysis]
Number Citing Articles
1 Higgins MJ, Bakke AJ, Hayes JE. Personality traits and bitterness perception influence the liking and intake of pale ale style beers. Food Quality and Preference 2020;86:103994. [DOI: 10.1016/j.foodqual.2020.103994] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 2.5] [Reference Citation Analysis]
2 Weydmann G, Souzedo FB, Tavares P, Corrêa L, Heidrich H, Holland H, Bizarro L. Parsing the link between reinforcement sensitivity theory and eating behavior: A systematic review. Neurosci Biobehav Rev 2022;134:104525. [PMID: 34998836 DOI: 10.1016/j.neubiorev.2022.104525] [Reference Citation Analysis]
3 Spence C. Do men and women really live in different taste worlds? Food Quality and Preference 2019;73:38-45. [DOI: 10.1016/j.foodqual.2018.12.002] [Cited by in Crossref: 16] [Cited by in F6Publishing: 6] [Article Influence: 5.3] [Reference Citation Analysis]
4 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 2018;68:113-24. [DOI: 10.1016/j.foodqual.2018.02.007] [Cited by in Crossref: 55] [Cited by in F6Publishing: 16] [Article Influence: 13.8] [Reference Citation Analysis]
5 Spinelli S, Monteleone E, Ares G, Jaeger SR. Sensory drivers of product-elicited emotions are moderated by liking: Insights from consumer segmentation. Food Quality and Preference 2019;78:103725. [DOI: 10.1016/j.foodqual.2019.103725] [Cited by in Crossref: 18] [Cited by in F6Publishing: 3] [Article Influence: 6.0] [Reference Citation Analysis]
6 Jaeger SR, Chheang SL, Jin D, Ryan G, Worch T. The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis? Food Quality and Preference 2021;92:104217. [DOI: 10.1016/j.foodqual.2021.104217] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Koubaa Y, Eleuch A. Gender effects on odor-induced taste enhancement and subsequent food consumption. JCM 2020;37:511-9. [DOI: 10.1108/jcm-02-2019-3091] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 2.5] [Reference Citation Analysis]
8 Piochi M, Cabrino G, Morini G, Torri L. Individual differences in the perception of orthonasal irritation induced by food. Appetite 2020;144:104460. [PMID: 31536745 DOI: 10.1016/j.appet.2019.104460] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
9 Dinnella C, Monteleone E, Piochi M, Spinelli S, Prescott J, Pierguidi L, Gasperi F, Laureati M, Pagliarini E, Predieri S, Torri L, Barbieri S, Valli E, Bianchi P, Braghieri A, Caro AD, Di Monaco R, Favotto S, Moneta E. Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. Chem Senses 2018;43:697-710. [PMID: 30204849 DOI: 10.1093/chemse/bjy058] [Cited by in Crossref: 18] [Cited by in F6Publishing: 19] [Article Influence: 6.0] [Reference Citation Analysis]
10 Beekman TL, Seo H. Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods. J Sens Stud. [DOI: 10.1111/joss.12723] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Machado-oliveira MC, Nezlek JB, Rodrigues H, Sant’ana AS. Personality traits and food consumption: an overview of recent research. Current Opinion in Food Science 2020;33:91-7. [DOI: 10.1016/j.cofs.2020.02.005] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
12 Puleo S, Castillo MT, Di Monaco R, Stieger M. Is it still still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters. Food Res Int 2021;147:110584. [PMID: 34399552 DOI: 10.1016/j.foodres.2021.110584] [Reference Citation Analysis]
13 Zhang L, Zhao L, Zhang Q, Shi B, Zhong K, Wang H, Xie R, Liu L. The effect of the pungent sensation elicited by Sichuan pepper oleoresin on the sensory perception of saltiness throughout younger and older age groups. Food Quality and Preference 2020;86:103987. [DOI: 10.1016/j.foodqual.2020.103987] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 2.5] [Reference Citation Analysis]
14 Lin W, Ortega DL, Caputo V, Lusk JL. Personality traits and consumer acceptance of controversial food technology: A cross-country investigation of genetically modified animal products. Food Quality and Preference 2019;76:10-9. [DOI: 10.1016/j.foodqual.2019.03.007] [Cited by in Crossref: 18] [Cited by in F6Publishing: 8] [Article Influence: 6.0] [Reference Citation Analysis]
15 Robino A, Concas MP, Spinelli S, Pierguidi L, Tepper BJ, Gasparini P, Prescott J, Monteleone E, Gallina Toschi T, Torri L, Pagliarini E, Gasperi F, Dinnella C. Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project. Food Quality and Preference 2022;95:104361. [DOI: 10.1016/j.foodqual.2021.104361] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
16 Ueland Ø, Altintzoglou T, Kirkhus B, Lindberg D, Rognså GH, Rosnes JT, Rud I, Varela P. Perspectives on personalised food. Trends in Food Science & Technology 2020;102:169-77. [DOI: 10.1016/j.tifs.2020.05.021] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 3.5] [Reference Citation Analysis]
17 Spinelli S, Mini E, Monteleone E, Angiolini C, Roviello G. ALTERTASTE: improving food pleasure and intake of oncology patients receiving chemotherapy. Future Oncol 2021;17:2573-9. [PMID: 33858202 DOI: 10.2217/fon-2020-0871] [Reference Citation Analysis]
18 Tuccillo F, Marino MG, Torri L. Italian consumers' attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food. Food Res Int 2020;137:109619. [PMID: 33233207 DOI: 10.1016/j.foodres.2020.109619] [Cited by in Crossref: 13] [Cited by in F6Publishing: 3] [Article Influence: 6.5] [Reference Citation Analysis]
19 Pierguidi L, Spinelli S, Dinnella C, Prescott J, Monteleone E. Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails. Food Quality and Preference 2020;83:103904. [DOI: 10.1016/j.foodqual.2020.103904] [Cited by in Crossref: 9] [Cited by in F6Publishing: 2] [Article Influence: 4.5] [Reference Citation Analysis]
20 Spinelli S, Jaeger SR. What do we know about the sensory drivers of emotions in foods and beverages? Current Opinion in Food Science 2019;27:82-9. [DOI: 10.1016/j.cofs.2019.06.007] [Cited by in Crossref: 18] [Article Influence: 6.0] [Reference Citation Analysis]
21 Mora M, Urdaneta E, Chaya C. Effect of personality on the emotional response elicited by wines. Food Quality and Preference 2019;76:39-46. [DOI: 10.1016/j.foodqual.2019.03.015] [Cited by in Crossref: 7] [Cited by in F6Publishing: 2] [Article Influence: 2.3] [Reference Citation Analysis]
22 Puleo S, Valentino M, Masi P, Di Monaco R. Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? Food Quality and Preference 2021;90:104118. [DOI: 10.1016/j.foodqual.2020.104118] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
23 Pagliarini E, Spinelli S, Proserpio C, Monteleone E, Fia G, Laureati M, Gallina Toschi T, Dinnella C. Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products. J Sens Stud. [DOI: 10.1111/joss.12710] [Reference Citation Analysis]
24 Djekic I, Ilić J, Chen J, Djekic R, Sołowiej BG, Vujadinović D, Tomasevic I. Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat. Applied Sciences 2021;11:10459. [DOI: 10.3390/app112110459] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
25 Scott NO, Burgess B, Tepper BJ. Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions. Food Quality and Preference 2019;73:192-201. [DOI: 10.1016/j.foodqual.2018.11.009] [Cited by in Crossref: 10] [Cited by in F6Publishing: 2] [Article Influence: 3.3] [Reference Citation Analysis]
26 Thelwall M, Thelwall S, Fairclough R. Male, Female, and Nonbinary Differences in UK Twitter Self-descriptions: A Fine-grained Systematic Exploration. Journal of Data and Information Science 2021;6:1-27. [DOI: 10.2478/jdis-2021-0018] [Reference Citation Analysis]
27 Pagliarini E, Proserpio C, Spinelli S, Lavelli V, Laureati M, Arena E, Di Monaco R, Menghi L, Gallina Toschi T, Braghieri A, Torri L, Monteleone E, Dinnella C. The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods. Food Quality and Preference 2021;93:104250. [DOI: 10.1016/j.foodqual.2021.104250] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
28 Spencer M, Dalton P. The third dimension of flavor: A chemesthetic approach to healthier eating (a review). J Sens Stud 2020;35. [DOI: 10.1111/joss.12551] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
29 Jaeger SR, Prescott J, Worch T. Food neophobia modulates importance of food choice motives: Replication, extension, and behavioural validation. Food Quality and Preference 2022;97:104439. [DOI: 10.1016/j.foodqual.2021.104439] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
30 Zhang Q, Zhao L, Gao H, Zhang L, Wang H, Zhong K, Shi B, Liu L, Xie R. The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution. Food Research International 2020;136:109581. [DOI: 10.1016/j.foodres.2020.109581] [Cited by in Crossref: 6] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
31 Cao XX, Zhao L, Shi BL, Wang HY, Zhang QB, Zhong K, Sun P, Zhu BQ, Zhang LL. The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins. Food Res Int 2021;149:110660. [PMID: 34600662 DOI: 10.1016/j.foodres.2021.110660] [Reference Citation Analysis]
32 Puleo S, Braghieri A, Condelli N, Piasentier E, Di Monaco R, Favotto S, Masi P, Napolitano F. Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions. Food Res Int 2020;138:109813. [PMID: 33288188 DOI: 10.1016/j.foodres.2020.109813] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
33 Agovi H, Pierguidi L, Dinnella C, Viggiano MP, Monteleone E, Spinelli S. Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties. Food Quality and Preference 2022;96:104429. [DOI: 10.1016/j.foodqual.2021.104429] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
34 Jaeger SR, Roigard CM, Hunter DC, Worch T. Importance of food choice motives vary with degree of food neophobia. Appetite 2021;159:105056. [PMID: 33271199 DOI: 10.1016/j.appet.2020.105056] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 3.5] [Reference Citation Analysis]