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C. Proserpio · SciRah

Researcher profile · Semantic Scholar

C. Proserpio

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C. Proserpio — researcher profile on SciRah

h-index: 22
Works: 61
Citations: 1,646

Most-cited papers

New sustainable protein sources: consumers’ willingness to adopt insects as feed and food
M. Laureati, C. Proserpio, C. Jucker, S. Savoldelli
2016141 citations
Semantic Scholar
Exercise oscillatory ventilation may predict sudden cardiac death in heart failure patients.
M. Guazzi, R. Raimondo, M. Vicenzi, Ross Arena +3 more
2007Journal of the American College of Cardiology135 citations Open access
Semantic Scholar
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample
M. Laureati, S. Spinelli, E. Monteleone, C. Dinnella +16 more
2018Food Quality and Preference120 citations Open access
Semantic Scholar
Determinants of Obesity in Italian Adults: The Role of Taste Sensitivity, Food Liking, and Food Neophobia.
C. Proserpio, M. Laureati, S. Bertoli, A. Battezzati +1 more
2015Chemical Sensors117 citations Open access
Semantic Scholar
Consumers’ attitude towards food by‐products: the influence of food technology neophobia, education and information
Camilla Cattaneo, V. Lavelli, C. Proserpio, M. Laureati +1 more
2018International Journal of Food Science & Technology115 citations Open access
Semantic Scholar
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences
A. Saba, F. Sinesio, E. Moneta, C. Dinnella +13 more
2019Food Quality and Preference111 citations Open access
Semantic Scholar
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods.
V. Lavelli, C. Proserpio, F. Gallotti, M. Laureati +1 more
2018Food & Function93 citations Open access
Semantic Scholar
Impact of ambient odors on food intake, saliva production and appetite ratings.
C. Proserpio, C. de Graaf, M. Laureati, E. Pagliarini +1 more
2017Physiology and Behavior76 citations Open access
Semantic Scholar
Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)
M. Laureati, P. Sandvik, V. L. Almli, M. Sandell +6 more
202059 citations Open access
Semantic Scholar
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods
E. Pagliarini, C. Proserpio, S. Spinelli, V. Lavelli +9 more
202152 citations Open access
Semantic Scholar
Cross-national differences in child food neophobia: A comparison of five European countries
C. Proserpio, V. L. Almli, P. Sandvik, M. Sandell +6 more
202044 citations Open access
Semantic Scholar
Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
C. Proserpio, A. Bresciani, A. Marti, E. Pagliarini
2020Foods39 citations Open access
Semantic Scholar
Ambient Odor Exposure Affects Food Intake and Sensory Specific Appetite in Obese Women
C. Proserpio, C. Invitti, S. Boesveldt, L. Pasqualinotto +3 more
2019Frontiers in Psychology38 citations Open access
Semantic Scholar
Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture
G. Fia, Ginevra Bucalossi, C. Proserpio, S. Vincenzi
2021Australian journal of grape and wine research34 citations Open access
Semantic Scholar
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes
S. Spinelli, C. Dinnella, Federica Tesini, A. Bendini +8 more
2020Nutrients34 citations Open access
Semantic Scholar
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study
M. C. Cravero, M. Laureati, S. Spinelli, F. Bonello +5 more
2020Foods29 citations Open access
Semantic Scholar
School children preferences for fish formulations: The impact of child and parental food neophobia
M. Laureati, Camilla Cattaneo, V. Bergamaschi, C. Proserpio +1 more
201628 citations Open access
Semantic Scholar
Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method
Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, C. Proserpio +1 more
2022Foods27 citations Open access
Semantic Scholar
Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies
G. Ferrari, C. Proserpio, Letícia Kahler Stragliotto, Jaqueline Menti Boff +2 more
2022Trends in Food Science & Technology27 citations
Semantic Scholar
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns
S. Spinelli, J. Prescott, L. Pierguidi, C. Dinnella +8 more
2021Nutrients27 citations Open access
Semantic Scholar
Identification of desirable mechanical and sensory properties of bread for the elderly
Martina Moretton, Camilla Cattaneo, A. C. Mosca, C. Proserpio +3 more
Food Quality and Preference26 citations Open access
Semantic Scholar
Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food
C. Proserpio, G. Fia, Ginevra Bucalossi, B. Zanoni +4 more
2020Antioxidants25 citations Open access
Semantic Scholar
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits
C. Proserpio, E. Pagliarini, M. Laureati, B. Frigerio +1 more
2019Foods22 citations Open access
Semantic Scholar
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability
C. Proserpio, V. Lavelli, M. Laureati, E. Pagliarini
2019Food Science & Nutrition20 citations Open access
Semantic Scholar
Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products
E. Pagliarini, S. Spinelli, C. Proserpio, E. Monteleone +4 more
2021Journal of sensory studies19 citations Open access
Semantic Scholar
Cross-modal interactions for custard desserts differ in obese and normal weight Italian women.
C. Proserpio, M. Laureati, C. Invitti, L. Pasqualinotto +2 more
2016Appetite19 citations
Semantic Scholar
Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
Marta Appiani, Noemi Sofia Rabitti, C. Proserpio, E. Pagliarini +1 more
2021Foods16 citations Open access
Semantic Scholar
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability
C. Proserpio, V. Lavelli, F. Gallotti, M. Laureati +1 more
2019Nutrients15 citations Open access
Semantic Scholar
Odor–Taste–Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight
C. Proserpio, E. Verduci, G. Zuccotti, E. Pagliarini
2021Nutrients14 citations Open access
Semantic Scholar
Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method
C. Proserpio, E. Pagliarini, J. Zuvadelli, S. Paci +4 more
2018Nutrients13 citations Open access
Semantic Scholar
Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.
E. Pagliarini, M. Laureati, C. Dinnella, E. Monteleone +2 more
2016The Journal of the Science of Food and Agriculture13 citations Open access
Semantic Scholar
Cross‐national differences in consumer responses to savoury crackers containing blackcurrant pomace
Anne-Marie Reißner, S. Struck, K. Alba, C. Proserpio +5 more
2021International Journal of Food Science & Technology12 citations Open access
Semantic Scholar
Sustainable pig diets: partial grain replacement with former food products and its impact on meat quality
M. Tretola, S. Mazzoleni, P. Silacci, S. Dubois +5 more
2024Journal of Animal Science11 citations Open access
Semantic Scholar
Drinking during social isolation: investigating associations between stress, inhibitory control, boredom, drinking motives, and alcohol use
James M. Clay, B. D. Fontana, C. Proserpio, E. Fernandez +8 more
2022Addiction Research & Theory11 citations Open access
Semantic Scholar
Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine
G. Fia, S. Menghini, Eleonora Mari, C. Proserpio +2 more
2023Antioxidants10 citations Open access
Semantic Scholar
Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization
Noemi Sofia Rabitti, Marta Appiani, A. Marti, S. Buratti +4 more
2022Foods9 citations Open access
Semantic Scholar
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response.
A. Bresciani, F. Vanara, E. Pagliarini, M. Locatelli +4 more
2022Food Chemistry9 citations Open access
Semantic Scholar
Nutritional Characterization and Novel Use of “Copafam” Bean (Phaseolus coccineus L.) for the Sustainable Development of Mountains Areas
D. Pedrali, C. Proserpio, Sara Margherita Borgonovi, M. Zuccolo +7 more
2022Sustainability8 citations Open access
Semantic Scholar
Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample
Camilla Cattaneo, S. Spinelli, C. Dinnella, C. Proserpio +3 more
2025Current Research in Food Science6 citations Open access
Semantic Scholar
Sweet liking predicts liking and familiarity of some alcoholic beverages, but not alcohol intake: A population study using a split-sample approach.
S. Spinelli, C. Cunningham, J. Prescott, E. Monteleone +3 more
2024Food Research International6 citations Open access
Semantic Scholar
Liking for saltiness is associated with preference for fattier and more caloric foods
C. Proserpio, S. Spinelli, Camilla Cattaneo, C. Dinnella +3 more
2024Food Quality and Preference5 citations Open access
Semantic Scholar
Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables
K. Estay, C. Proserpio, Camilla Cattaneo, M. Laureati
2025Food Quality and Preference4 citations
Semantic Scholar
Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas
Cristine da Silva Medeiros, C. Proserpio, A. Bandeira, M. Komeroski +4 more
2024International Journal of Gastronomy and Food Science4 citations
Semantic Scholar
LIKING AND SENSORY DESCRIPTION OF PROTEIN SUBSTITUTES IN PHENYLKETONURIA SUBJECTS: A CASE-STUDY IN NORTHERN AND SOUTHERN ITALY
C. Proserpio, E. Verduci, I. Scala, P. Strisciuglio +2 more
20192 citations
Semantic Scholar
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability
C. Proserpio, V. Lavelli, M. Laureati, E. Pagliarini
20182 citations
Semantic Scholar
Pleurotus ostreatus as a source of vitamin D2 and functional foods for a young population
V. Lavelli, F. Gallotti, C. Proserpio, Davide Pedrali +4 more
20191 citations
Semantic Scholar
Food odors influence behavioral and physiological parameters of human eating behavior
C. Proserpio, C. de Graaf, M. Laureati, E. Pagliarini +1 more
20161 citations
Semantic Scholar
Behavioral and perceptive determinants of obesity in italian adults
C. Proserpio, M. Laureati, E. Pagliarini
20151 citations
Semantic Scholar
Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops.
S. Bayudan, M. Laureati, C. Proserpio, Camilla Cattaneo +10 more
2026Food Research International0 citations Open access
Semantic Scholar
The role of food neophobia in children's perception, acceptance and emotional responses to algae-enriched crackers in a cross-national context
J. Schouteten, C. Proserpio, Pernilla Sandvik, Susanne Neugart +4 more
2026Food Quality and Preference0 citations
Semantic Scholar

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