| 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 | 249 | 2014 |
| Reported changes in dietary habits during the Covid-19 lockdown in the Danish population: the Danish COVIDiet study D Giacalone, MB Frøst, C Rodríguez-Pérez Frontiers in Nutrition 7, 592112, 2020 | 165 | 2020 |
| Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science D Giacalone, MP Clausen, SR Jaeger Current Opinion in Food Science 48, 100919, 2022 | 158 | 2022 |
| Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception D Giacalone, TK Degn, N Yang, C Liu, I Fisk, M Münchow Food Quality and Preference 71, 463-474, 2019 | 140 | 2019 |
| 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 | 136 | 2017 |
| 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 | 130 | 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 | 114 | 2016 |
| Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products AV Cardello, F Llobell, D Giacalone, CM Roigard, SR Jaeger Food Quality and Preference 100, 104599, 2022 | 108 | 2022 |
| Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables SR Jaeger, D Giacalone Food Research International 144, 110363, 2021 | 86 | 2021 |
| 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 | 82 | 2016 |
| Stimulus collative properties and consumers’ flavor preferences D Giacalone, M Duerlund, J Bøegh-Petersen, WLP Bredie, MB Frøst Appetite 77, 20-30, 2014 | 81 | 2014 |
| “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 | 80 | 2013 |
| Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study E Molina-Montes, I Uzhova, V Verardo, R Artacho, B García-Villanova, ... Food Quality and Preference 93, 104231, 2021 | 74 | 2021 |
| Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation M Münchow, J Alstrup, I Steen, D Giacalone Beverages 6 (2), 29, 2020 | 74 | 2020 |
| 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 | 71 | 2016 |
| Consumer acceptance of novel sustainable food technologies: A multi-country survey D Giacalone, SR Jaeger Journal of Cleaner Production 408, 137119, 2023 | 67 | 2023 |
| 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 | 67 | 2013 |
| 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 | 64 | 2016 |
| “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 | 62 | 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 | 58 | 2016 |
Sara R JaegerProfessor at Aarhus University; Editor Food Quality and PreferenceVerified email at food.au.dk
