Click on the papers' titles to be redirected to the full publisher's version. You can also find full texts of most of my publications on ResearchGate.
Giacalone, D. (Forthcoming in 2019). Situational appropriateness in food-oriented consumer research: Concept, method, and applications. In H. Meiselman (Ed.), Context: The Effects of Environment on Product Design and Evaluation, Elsevier Publishing Ltd.
Giacalone, D., Kreuzfeldt, T. D., Yang, N., Liu, X., Fisk, I., & Münchow, M. (2019). Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception. Food Quality and Preference, 71, 463-474.
Giacalone, D. (2018). Product performance optimization. In Ares, G., & Varela, P. (Eds.), Methods in Consumer Research, Volume 1: New Approaches to Classical Methods (pp. 159-185). Elsevier Publishing Ltd.
Giacalone, D. (2018). Sensory and consumer approaches for targeted product development in the agro-food sector. In Cavicchi, A. & Santini, C. (Eds.), Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector (pp. 91-128). Elsevier Publishing Ltd.
Atlason, R. S., Stefansson, A. S., Weitz, M., & Giacalone, D. (2018). A Kano-based approach to identify optimal product attribute combinations for multiple user segments. Research in Engineering Design, 29, 459-467.
Nørgaard-Olesen, S., & Giacalone, D. (2018) The influence of packaging on consumers’ quality perception of carrots. Journal of Sensory Studies, 33, e12310.
Somoza, V. V., Goduscheit, R. C., & Giacalone, D. (2018). Digital anthropology as a method for lead user identification from unstructured big data. Creativity and Innovation Management, 27, 32-41.
Atlason, R. S., Giacalone, D., & Parajuly, K. (2017). Product design in the circular economy: users' perception of end-of-life scenarios for electrical and electronic appliances. Journal of Cleaner Production, 168, 1059-1069.
Giacalone, D., Nitkiewicz, M., Moulin, S., Bodason, T., Laugesen, J. L., & Bech, S. (2017). Perceptual evaluation of loudspeakers by projective mapping with trained and untrained assessors. Proceedings of the 142nd AES Convention, Paper 9975. Audio Engineering Society.
Giacalone, D. (2016). Enhancing student learning with case-based teaching and audience response systems in an interdisciplinary Food Science course. Higher Learning Research Communication, 6:2.
Giacalone, D., Fosgaard, T. R., Steen, I. & Münchow, M. (2016). ‘Quality does not sell itself’: Divergence between ‘objective’ product quality and preference for coffee in naïve consumers. British Food Journal, 118, 2462-2474.
Jensen, T., Bechschøft, R., Giacalone, D., Otto, M. H., Castro-Mejía, J., Ahmad, H. F., Reitelseder, S., & Jespersen, A. P. (2016). Whey Protein Stories – an experiment in writing a multidisciplinary biography. Appetite, 107, 285-294.
Giacalone, D., & Jaeger, S. R. (2016). Better the devil you know? How product familiarity affects usage versatility of foods and beverages. Journal of Economic Psychology, 55, 120-138.
Geertsen, J., Allesen-Holm, B. H., & Giacalone, D. (2016). Consumer-led development of novel sea-buckthorn based beverages. Journal of Sensory Studies, 31, 245-255.
Song, X., Giacalone, D., Johansen, S. B., Frøst, M. B., & Bredie, W. L. P. (2016). Changes in orosensory perception and their relationships with food preferences among elderly consumers. Trends in Food Science and Technology, 53, 49-59.
Giacalone, D., Machado, L., & Frøst, M. B. (2016). Perception and description of premium beers by panels with different degrees of product expertise. Beverages, 2, .
Giacalone, D., & Hedelund, P. I. (2016). Rate-all-that-apply (RATA) with semi-trained assessors: An investigation of the method reproducibility at assessor-, attribute- and panel-level. Food Quality and Preference, 51, 65-71.
Liu, J., Grønbeck, M. S., Di Monaco, R., Giacalone, D., & Bredie, W. L. P. (2016). Performance of Napping and Flash Profile with and without training for describing small sensory differences in a model wine. Food Quality and Preference, 48, 41-49.
Giacalone, D., Wendin, K., Frøst, M. B., Bredie, W. L. P., Kremer, S., Olsson, V., Otto, M. H., Skjoldborg, S., Lindberg, U., & Risvik, E. (2016). Health and quality of life in aging population: Food & beyond. Food Quality and Preference, 47, 166-170.
Rinnan, Å., Giacalone, D., & Frøst, M. B. (2015). Check-All-That-Apply data analyzed by Partial Least Squares Regression. Food Quality and Preference, 42, 146-153.
Giacalone, D., Frøst, M. B., Bredie, W. L. P., Pineau, B., Hunter, D. C., Paisley, A. G., Beresford, M. K., & Jaeger, S. R. (2015). Situational appropriateness of beer is influenced by product familiarity. Food Quality and Preference, 39, 16-27.
Giacalone, D. (2015). Enhancing student learning with case-based teaching and audience response systems in the MSc. Course “Food Innovation and Health”. In Christiansen, F. V., Ulriksen, L., Pil, J. P., & Larsen, R. U. (Eds.). Improving University Science Teaching and Learning – Pedagogical Projects 2015 (pp. 551-367), Volume 8, Number 1-2, University of Copenhagen, ISSN: 1904-2000.
Giacalone, D. (2015). Questionari Check-All-That-Apply (CATA): Sviluppi metodologici ed esempi applicativi nell’ambito della sensory and consumer science. In Società Italiana di Scienze Sensoriali (Ed.), Atti del V Convegno Nazionale della Società Italiana di Scienze Sensoriali (pp. 69-78). Lavis, IT: Fondazione Edmund Mach.
Frøst, M. B., Giacalone, D., & Rasmussen, K. (2015). Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters. In Delarue, J., Lawlor, B. & Rogeaux, M. (Eds.), Rapid Sensory Profiling Techniques and Related Methods: Applications in New Product Development and Consumer Research (pp. 363-382). Amsterdam, NL: Elsevier Ltd.
Di Monaco, R., Giacalone, D., Pepe, O., Masi, P., & Cavella, S. (2014). Effect of social interaction and meal accompaniments on acceptability of sourdough-prepared croissants: An exploratory study. Food Research International, 66, 325-331.
Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, W. L. P., & Frøst, M. B. (2014). Stimulus collative properties and consumers' flavor preferences. Appetite, 77, 20-30.
Reinbach, H. C.*, Giacalone, D.*, Machado, L., Bredie, W.L.P., & Frøst, M.B. (2014). Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®. Food Quality and Preference, 32, 160-166. (* Shared first authorship)
Jaeger, S. R., Giacalone, D., Roigard, C. M., Pineau, B., Vidal, L., Gimenez, A., Frøst, M. B., & Ares, G. (2013). Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions. Food Quality and Preference, 30, 242-249.
Giacalone, D., Bredie, W. L. P., & Frøst, M. B. (2013). “All-in-One Test” (AI1): A rapid and easily applicable approach to consumer product testing. Food Quality and Preference, 27, 109-118.
Giacalone, D., Machado, L., & Frøst, M. B. (2013). Consumer-based product profiling: Application of partial Napping® for sensory characterization of specialty beers by novices and experts. Journal of Food Products Marketing, 19, 201-218.
Giacalone, D. (2013). Consumers’ Perception of Novel Beers: Sensory, Affective, and Cognitive-contextual Aspects. University of Copenhagen, ISBN 978-87-7611-641-5. (Doctoral dissertation)