Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Cristiana Peano"'
Autor:
Nicole Roberta Giuggioli, Valentina Maria Merlino, Antonina Sparacino, Cristiana Peano, Danielle Borra, Stefano Massaglia
Publikováno v:
Agricultural and Food Economics, Vol 11, Iss 1, Pp 1-19 (2023)
Abstract Consumption of the avocado fruit and its availability in the retail market has increased in recent decades and with it the desire to learn more about the market and consumer choices. This research aims to explore the consumers' preference he
Externí odkaz:
https://doaj.org/article/369044d933ca418b8a49ca8cb1f81e9b
Autor:
Francesco Sottile, Stefano Massaglia, Valentina Maria Merlino, Cristiana Peano, Giulia Mastromonaco, Ferdinando Fornara, Danielle Borra, Oriana Mosca
Publikováno v:
AIMS Agriculture and Food, Vol 8, Iss 3, Pp 889-913 (2023)
Plant-based beverages (PBBs) represent a growing global alternative to cow's milk. However, their development is strongly influenced by consumers' expectations of new foods introduced into the diet: environmental sustainability, balanced nutritional
Externí odkaz:
https://doaj.org/article/0bd51e4cd00b44359538bb77b717482d
Publikováno v:
Applied Sciences, Vol 13, Iss 11, p 6859 (2023)
Fruit seed oils are of new interest due to their significant properties and can be a good opportunity to recover fruit waste. Actinidia arguta (baby kiwi) fruits are a novelty in the market and berries can be consumed with the peels. Due to their lim
Externí odkaz:
https://doaj.org/article/d768de9e8cd94ebd9cac25b09d433736
Autor:
Giulia Mastromonaco, Valentina Maria Merlino, Stefano Massaglia, Cristiana Peano, Antonina Sparacino, Chiara Caltagirone, Danielle Borra, Francesco Sottile
Publikováno v:
Beverages, Vol 9, Iss 2, p 40 (2023)
This research analysed the size and depth of assortment and the marketing strategies of communications around plant-based beverages (PBBs) on the Italian market. Sales of PBBs have increased over the last year due to their use as a substitute for cow
Externí odkaz:
https://doaj.org/article/a9805b22246d421f8e616ba38a2eca13
Autor:
Francesco Sottile, Nicole Roberta Giuggioli, Daniela Torello Marinoni, Cristiana Peano, Maria Beatrice Del Signore
Publikováno v:
Horticultural Science, Vol 47, Iss 2, Pp 110-116 (2020)
The high quality of the various biotypes present in the natural or cultivated state is one of the main features for caper production. Up to now, however, no selection activity has been carried out in order to identify the most suitable accessions for
Externí odkaz:
https://doaj.org/article/3369943d91154437b6397e64c5099369
Autor:
Gregory Winston Gilcrease, Dario Padovan, Enrico Heffler, Cristiana Peano, Stefano Massaglia, Dario Roccatello, Massimo Radin, Maria Josè Cuadrado, Savino Sciascia
Publikováno v:
European Journal of Rheumatology, Vol 7, Iss 1, Pp 31-34 (2020)
Externí odkaz:
https://doaj.org/article/ff210236a8da40d293d302a872ebbdaa
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Almond cultivation in Sicily is experiencing a phase of great interest which is mainly concentrated in the development of specialized orchards, with irrigation and by adopting cultivars with high qualitative and quantitative performances. These are m
Externí odkaz:
https://doaj.org/article/f64d48b4294d4985adf84ba7116b0559
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 1, Pp 63-70 (2019)
In the baby kiwifruit food chain, the extent of losses caused by high perishability of the edible skin is a barrier for these fruit’s position in the fresh market. Thus, maintaining the overall quality in the warehouse is fundamental for the market
Externí odkaz:
https://doaj.org/article/e222bff7fb834c87bfcf4706167dd5cf
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 581-592 (2019)
Few studies have investigated sensory quality in multi-varietal fruit brands due to challenges in making comparisons between varieties harvested sequentially throughout the season. Sensory data are collected in crisp form and analysed using a great a
Externí odkaz:
https://doaj.org/article/6873372f42d34729909d7eb8597e6899
Publikováno v:
Foods, Vol 11, Iss 7, p 1008 (2022)
The public catering sector has important responsibilities in seeking a change toward more sustainable choices for many aspects related to the environmental impacts of their services. The environmental impact of production processes can be studied thr
Externí odkaz:
https://doaj.org/article/a75b75b67fbc495da1b21441b862b4f4