Sara Spinelli

Dr. Sara Spinelli

University of Florence | Agricultural, Food, Environmental and Forestry Department (DAGRI) Via Donizetti, 50144 Florence, Italy
orcid

Research Focus & Metrics

Academic Career Length

14Years (2013-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 October 2014 in Food Quality and Preference
Verified
Journal Article
Closed access
SSSara Spinelli
Sara Spinelli
CMCamilla Masi
Camilla Masi
CDCaterina Dinnella
Caterina Dinnella
GZGian Paolo Zoboli
Gian Paolo Zoboli
EMErminio Monteleone
Erminio Monteleone

1 July 2017 in Food Quality and Preference
Verified
Journal Article
Closed access
EMErminio Monteleone
Erminio Monteleone
SSSara Spinelli
Sara Spinelli
CDCaterina Dinnella
Caterina Dinnella
IEI. Endrizzi
I. Endrizzi
Monica LaureatiMonica Laureati
Monica Laureati
FTF. Tesini
F. Tesini

1 June 2015 in Food Quality and Preference
Verified
Journal Article
Closed access
SSSara Spinelli
Sara Spinelli
CMC. Masi
C. Masi
GZG.P. Zoboli
G.P. Zoboli
JPJohn Prescott
John Prescott
EMErminio Monteleone
Erminio Monteleone

25 December 2020 in Chemical Senses
Verified
Journal Article
Open access
PDF file
RGRichard C Gerkin
Richard C Gerkin
KOKathrin Ohla
Kathrin Ohla
MVMaria G Veldhuizen
Maria G Veldhuizen
Paule Valery JosephPaule Valery Joseph
Paule Valery Joseph
CKChristine E Kelly
Christine E Kelly
MBMarius Baguma
Marius Baguma
In a preregistered, cross-sectional study, we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0–100 visual analog scales (VAS) for participants reporting a positive (C19+; n = 4148) or negative (C19−; n = 546) COVID-19 laboratory test outcome. Logistic regression models identified univariate and multivariate predictors of COVID-19 status and post-COVID-19 olfactory recovery. Both C19+ and C19− groups exhibited smell loss, but it was significantly larger in C19+ participants (mean ± SD, C19+: −82.5 ± 27.2 points; C19−: −59.8 ± 37.7). Smell loss during illness was the best predictor of COVID-19 in both univariate and multivariate models (ROC AUC = 0.72). Additional variables provide negligible model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms (e.g., fever). Olfactory recovery within 40 days of respiratory symptom onset was reported for ~50% of participants and was best predicted by time since respiratory symptom onset. We find that quantified smell loss is the best predictor of COVID-19 amongst those with symptoms of respiratory illness. To aid clinicians and contact tracers in identifying individuals with a high likelihood of having COVID-19, we propose a novel 0–10 scale to screen for recent olfactory loss, the ODoR-19. We find that numeric ratings ≤2 indicate high odds of symptomatic COVID-19 (4 < OR < 10). Once independently validated, this tool could be deployed when viral lab tests are impractical or unavailable.

1 September 2018 in Food Quality and Preference
Verified
Journal Article
Closed access
Monica LaureatiMonica Laureati
Monica Laureati
SSSara Spinelli
Sara Spinelli
EMErminio Monteleone
Erminio Monteleone
CDCaterina Dinnella
Caterina Dinnella
JPJohn Prescott
John Prescott
EPE. Pagliarini
E. Pagliarini

1 September 2018 in Food Quality and Preference
Verified
Journal Article
Closed access
DCDanny Cliceri
Danny Cliceri
SSSara Spinelli
Sara Spinelli
CDCaterina Dinnella
Caterina Dinnella
JPJohn Prescott
John Prescott
EMErminio Monteleone
Erminio Monteleone