Antonella Di Pizio

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Publications

Citations

2.9K

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Active since

2013

Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich(Current)

Hebrew University of Jerusalem

University of Bari Aldo Moro

German Institute of Human Nutrition

Technical University of Munich

Antonella Di Pizio is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in life sciences, gustatory physiology, and gustatory system.

ORCID

Publications per year

2013–2025

Publications

More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis

Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen et al. · Chemical Senses · 2020 · 535 citations · Full text

Medicine, Neurobiology, Sensory Evaluation +14

BitterDB: taste ligands and receptors database in 2019

Ayana Dagan‐Wiener, Antonella Di Pizio, Ido Nissim et al. · Nucleic Acids Research · 2018 · 229 citations · Full text

Pharmacy, Bioinformatics, Toxicology +16

Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms

Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen et al. · Chemical Senses · 2020 · 183 citations · Full text

Nursing, Psychology, Psychometrics +16

Promiscuity and selectivity of bitter molecules and their receptors

Antonella Di Pizio, Masha Y. Niv · Bioorganic & Medicinal Chemistry · 2015 · 133 citations

Life Sciences, Biochemistry, Pharmacology +8

Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches

Giulia Spaggiari, Antonella Di Pizio, Pietro Cozzini · Trends in Food Science & Technology · 2019 · 123 citations

Life Sciences, Bioinformatics, Molecular Biology +14

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