Davide Giacalone

3.3k total citations · 3 hit papers
86 papers, 2.3k citations indexed

About

Davide Giacalone is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Davide Giacalone has authored 86 papers receiving a total of 2.3k indexed citations (citations by other indexed papers that have themselves been cited), including 52 papers in Food Science, 18 papers in Plant Science and 16 papers in Nutrition and Dietetics. Recurrent topics in Davide Giacalone's work include Sensory Analysis and Statistical Methods (40 papers), Organic Food and Agriculture (15 papers) and Biochemical Analysis and Sensing Techniques (15 papers). Davide Giacalone is often cited by papers focused on Sensory Analysis and Statistical Methods (40 papers), Organic Food and Agriculture (15 papers) and Biochemical Analysis and Sensing Techniques (15 papers). Davide Giacalone collaborates with scholars based in Denmark, Italy and New Zealand. Davide Giacalone's co-authors include Sara R. Jaeger, Michael Bom Frøst, Wender L.P. Bredie, Mathias P. Clausen, Morten Münchow, Armand V. Cardello, Fabien Llobell, Celia Rodríguez‐Pérez, Christina M. Roigard and Helene Christine Reinbach and has published in prestigious journals such as Journal of Cleaner Production, Scientific Reports and Trends in Food Science & Technology.

In The Last Decade

Davide Giacalone

82 papers receiving 2.2k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science

2022 161 citations Davide Giacalone, Mathias P. Clausen et al. profile →
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

2022 111 citations Armand V. Cardello, Fabien Llobell et al. Food Quality and Preference profile →
Consumer acceptance of novel sustainable food technologies: A multi-country survey

2023 79 citations Davide Giacalone, Sara R. Jaeger profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Davide Giacalone Denmark	28	1.3k	484	458	386	329	86	2.3k
Mari Sandell Finland	36	1.3k 1.0×	503 1.0×	798 1.7×	207 0.5×	395 1.2×	92	2.7k
Michael Bom Frøst Denmark	32	1.6k 1.2×	325 0.7×	723 1.6×	170 0.4×	467 1.4×	87	2.9k
Øydis Ueland Norway	27	1.0k 0.8×	466 1.0×	283 0.6×	339 0.9×	648 2.0×	71	2.4k
Joachim J. Schouteten Belgium	23	951 0.7×	239 0.5×	406 0.9×	190 0.5×	180 0.5×	74	1.7k
Sara Spinelli Italy	29	1.5k 1.1×	348 0.7×	973 2.1×	179 0.5×	346 1.1×	94	2.3k
Valérie L. Almli Norway	26	1.2k 0.9×	450 0.9×	317 0.7×	145 0.4×	476 1.4×	60	2.0k
Luisa Torri Italy	34	1.6k 1.2×	610 1.3×	919 2.0×	158 0.4×	262 0.8×	109	3.0k
Luís Miguel Cunha Portugal	32	1.3k 1.0×	643 1.3×	268 0.6×	192 0.5×	359 1.1×	137	3.5k
Einar Risvik Norway	21	1.2k 0.9×	487 1.0×	461 1.0×	172 0.4×	217 0.7×	39	2.0k
Caterina Dinnella Italy	33	1.8k 1.4×	455 0.9×	1.2k 2.6×	255 0.7×	540 1.6×	104	3.1k

Countries citing papers authored by Davide Giacalone

Since Specialization

Citations

This map shows the geographic impact of Davide Giacalone's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Davide Giacalone with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Davide Giacalone more than expected).

Fields of papers citing papers by Davide Giacalone

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Davide Giacalone. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Davide Giacalone. The network helps show where Davide Giacalone may publish in the future.

Co-authorship network of co-authors of Davide Giacalone

This figure shows the co-authorship network connecting the top 25 collaborators of Davide Giacalone. A scholar is included among the top collaborators of Davide Giacalone based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Davide Giacalone. Davide Giacalone is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Giacalone, Davide. (2025). “Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives. Food Quality and Preference. 129. 105500–105500. 3 indexed citations

Jaeger, Sara R., Herbert L. Meiselman, & Davide Giacalone. (2025). Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024). Food Quality and Preference. 129. 105493–105493.

Trigo, João P., et al.. (2025). Sensory evaluation of seaweed – A scoping review and systematic assessment of sensory studies. Applied Food Research. 5(2). 101057–101057.

Clausen, Mathias P., et al.. (2025). Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel. Critical Reviews in Food Science and Nutrition. 66(4). 754–779. 4 indexed citations

Jaeger, Sara R., Herbert L. Meiselman, & Davide Giacalone. (2024). Sensory and consumer science: A complex, expanding, and interdisciplinary field of science. Food Quality and Preference. 122. 105298–105298. 8 indexed citations

Llobell, Fabien, et al.. (2024). Assessment of panel performance in CATA and RATA experiment. Journal of Sensory Studies. 39(4). 2 indexed citations

Jaeger, Sara R., et al.. (2023). Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations. Food Research International. 167. 112666–112666. 47 indexed citations

Giacalone, Davide, et al.. (2022). Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers. Foods. 11(16). 2437–2437. 3 indexed citations

Cliceri, Danny, Francesca Fava, Massimo Pindo, et al.. (2022). Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits. Food Quality and Preference. 106. 104790–104790. 5 indexed citations

10.

Bredahl, Lone, Giustina Pellegrini, Oliver Schlüter, et al.. (2022). Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe. Food Research International. 153. 110975–110975. 29 indexed citations

11.

Cardello, Armand V., Fabien Llobell, Davide Giacalone, Christina M. Roigard, & Sara R. Jaeger. (2022). Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products. Food Quality and Preference. 100. 104599–104599. 111 indexed citations breakdown →

12.

Li, Renjie, et al.. (2022). The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review. Food Research International. 157. 111250–111250. 36 indexed citations

13.

Jaeger, Sara R. & Davide Giacalone. (2021). Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables. Food Research International. 144. 110363–110363. 71 indexed citations

14.

Giacalone, Davide, et al.. (2020). The Influence of Bottle Design on Perceived Quality of Beer: A Conjoint Analytic Study. Beverages. 6(4). 64–64. 12 indexed citations

15.

Giacalone, Davide & Sara R. Jaeger. (2019). Perceived Situational Appropriateness as a Predictor of Consumers' Food and Beverage Choices. Frontiers in Psychology. 10. 1743–1743. 22 indexed citations

16.

Giacalone, Davide, et al.. (2018). Rapid computation and visualization of data from Kano surveys in R. BMC Research Notes. 11(1). 839–839. 4 indexed citations

17.

Giacalone, Davide, et al.. (2017). Sensory profiling of high-end loudspeakers using rapid methods - Part 2: Projective Mapping with Expert and Naïve Assessors. Journal of the Audio Engineering Society. 2 indexed citations

18.

Jensen, Tenna, Davide Giacalone, Josué L. Castro‐Mejía, et al.. (2016). Whey protein stories – An experiment in writing a multidisciplinary biography. Appetite. 107. 285–294. 7 indexed citations

19.

Giacalone, Davide, et al.. (2016). Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages. Journal of Sensory Studies. 31(3). 245–255. 17 indexed citations

20.

Giacalone, Davide, et al.. (2014). Stimulus collative properties and consumers’ flavor preferences☆. Appetite. 77. 20–30. 61 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact