Maria Piochi

University of Gastronomic Sciences — Italy

Neuroscience · Life Sciences

18h-index1.1kcitations54works2.52yr avg
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Research Topics

Olfactory and Sensory Function Studies(19), Biochemical Analysis and Sensing Techniques(18), Sensory Analysis and Statistical Methods(18), Meat and Animal Product Quality(9), Phytochemicals and Antioxidant Activities(7)

Publications54 total

Scrap the Food Waste: An Investigation of the Effect of Sociodemographic Factors and Digital Activism on Food Waste Prevention Behavior
Foods·2026Open Access
Thermal taster status: A review of physiological aspects, methodological variables in phenotypical characterisation and relationship with sensory perception and affective response
Food Quality and Preference·2025Open Access
Thermal taster status: An exploratory taste-specific stratification
Food Quality and Preference·2025· 1 citedOpen Access
Effect of Demographic Characteristics and Personality Traits on Eating Patterns in the Context of Dietary Intervention: The EATMED Case Study
International Journal of Environmental Research and Public Health·2025Open Access
Effect of Demographic Characteristics and Personality Traits on Eating Patterns in the Context of Dietary Intervention: the EATMED Case Study
Preprints.org·2025Open Access
The Impact of the Multisensory Integration of Texture, Music, and Smell on the Taste and Pleasantness of Food
Journal of Sensory Studies·2025· 3 cited
The Impact of Children’s Food Neophobia on Meal Perception, Emotional Responses, and Food Waste in Italian Primary School Canteens
Foods·2025· 4 citedOpen Access
An ethnobotanical, chemical and sensorial characterization of Prunus brigantina Vill.: a traditional wild plum of the Piedmont Occitan valleys
SSRN Electronic Journal·2025Open Access
Individual Differences in PROP Bitterness Responsiveness Modulate Visual Awareness of Food Stimuli
SSRN Electronic Journal·2025Open Access
A large-scale investigation of eating behaviors and meal perceptions in Italian primary school cafeterias: The relationship between emotions, meal perception, and food waste
Food Quality and Preference·2024· 12 citedOpen Access
Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat
Food Research International·2024· 5 citedOpen Access
 Adherence to- and factors influencing- healthy and sustainable dietary choices across Europe: a study protocol.
2024· 2 citedOpen Access
New insights on phytocannabinoids role in antioxidant activity of hemp inflorescences extract in high-oleic sunflower oil
LWT·2024· 5 citedOpen Access
Methods for fungiform papillae assessment: A collaborative study among European research units
Food Quality and Preference·2023· 1 citedOpen Access
Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece
Nutrients·2023· 24 citedOpen Access
Effects of different woods in barbecuing: Consumers’ sensory perception and liking of grilled chicken meat
Food Research International·2022· 12 cited
Understanding Italian Consumers’ Perception of Safety in Animal Food Products
Foods·2022· 11 citedOpen Access
Correlation between olfactory function, age, sex, and cognitive reserve index in the Italian population
European Archives of Oto-Rhino-Laryngology·2022· 16 citedOpen Access
Genetic variations associated with the soapy flavor perception in Gorgonzola PDO cheese
Food Quality and Preference·2022· 2 citedOpen Access
Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food
Foods·2021· 15 citedOpen Access
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Frequent Co-authors

Luisa Torri(44), Erminio Monteleone(12), Caterina Dinnella(11), Giorgia Cabrino(8), Sara Spinelli(6), Flavia Gasperi(6), Giuseppe Zeppa(5), Monica Laureati(4), Ella Pagliarini(4), Roberta Marchiani(4), Gabriella Morini(4), Vera Lavelli(4), Isabella Endrizzi(3), Eugenio Aprea(3), Ada Braghieri(3), Rossella Di Monaco(3), Marta Bertolino(3), John Prescott(3), Barbara Dal Bello(3), Giorgia Spigno(3)