Author

Giuseppina Gifuni

Institution: IULM University

Observed institution: IULM University

ORCID: 0009-0008-4708-1916

Observed ORCID: 0009-0008-4708-1916

OpenAlex ID: A5118644829

Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS

2025 · Riccardo Gannuscio, Giuseppina Gifuni, et al. · Foods · 3

How to nudge students toward healthier snacks? Consumer neuroscience insights on multisensory nudge interventions in university vending machines

2025 · Chiara Casiraghi, Simone Chiarelli, et al. · PLoS ONE · 1

“Health Is in the Air”: Visual and Olfactory Nudges and Food Choices at University Vending Machines

2026 · Simone Chiarelli, Chiara Casiraghi, et al. · Nutrients

Measuring Brand Reputation Through Consumer Neuroscience: An ERP Approach Based on Semantic Congruence

2026 · Giuseppina Gifuni, Enrique Bigne, et al. · Smart innovation, systems and technologies

How the Brain Tastes Wine: Measuring Red Wines' Mouthfeel Perception at the Neurophysiological Level

2026 · Chiara Casiraghi, Alessandro Fici, et al. · Institutional Research Information System University of Turin (University of Turin)

Works count: 5

Citation count: 4

H-index: 1

I10-index: