Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Sandro Sillani"'
Publikováno v:
Wine Economics and Policy, Vol 6, Iss 1, Pp 28-39 (2017)
This study aimed at verifying the presence of variations in the reactions of different types of audiences to certain communication tools for wine. Five samples of audiences were compared: wine professionals, organic produce specialists, wine tourists
Externí odkaz:
https://doaj.org/article/3911ac25b0984b8ab873f370ff89b419
Autor:
Sandro Sillani, Francesco Marangon, Gianluigi Gallenti, Stefania Troiano, Federico Nassivera, Matteo Carzedda
Publikováno v:
Sustainability; Volume 14; Issue 22; Pages: 14871
Fungus-resistant grapes (FRGs), or pilzwiderstandfähig (PIWI) in German, are obtained through crossbreeding Vitis vinifera and other Vitis species. FRG adoption is among the most promising strategies to pursue and improve sustainability in the wine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfa29584dfdef36feffeaa50d755727e
https://hdl.handle.net/11390/1236264
https://hdl.handle.net/11390/1236264
Publikováno v:
British Food Journal 121 (2019) 6
British Food Journal, 121(6), 1382-1397
British Food Journal, 121(6), 1382-1397
Purpose Every year 1.3bn tonnes of food are lost or wasted in production, manufacture, distribution and at household level. Consumers are the biggest contributors to the total volume of food waste generated over the world. The purpose of this paper i
Autor:
Giancarlo Verardo, Monica Anese, Andrea Gorassini, Sandro Sillani, Marilisa Alongi, Cristina Degrassi
Publikováno v:
International journal of food sciences and nutrition. 72(2)
Conventional (CB) and apple-pomace-reformulated (RB) biscuits were administered to healthy rats. Although the areas under curve (AUC) of glucose concentration were comparable between samples, differences in the glycaemic profile of CB and RB were obs
Publikováno v:
International Journal of Food Science & Technology. 53:2290-2297
Publikováno v:
Wine Economics and Policy, Vol 6, Iss 1, Pp 28-39 (2017)
This study aimed at verifying the presence of variations in the reactions of different types of audiences to certain communication tools for wine. Five samples of audiences were compared: wine professionals, organic produce specialists, wine tourists
The effect of expiry date communication on acceptability and wasting risk of fresh-cut lettuce was investigated. Fresh-cut lettuce was packed in plastic pouches reporting or not the expiry date on the label and stored at recommended (8 °C) or abuse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e0133a7fbd843c4d83823b245c3e5f6
http://hdl.handle.net/11567/940005
http://hdl.handle.net/11567/940005
Autor:
Sandro Sillani, Federico Nassivera
Publikováno v:
Trends in Food Science & Technology. 46:339-345
The purpose of this work is to stimulate the debate on the economic aspects of minimally processed fresh-cut production, assessing the purchase intentions of consumers of fresh-cut products. In order to gain this purpose and compare with the literatu
Publikováno v:
Food research international (Ottawa, Ont.). 102
The evolution of different quality parameters (firmness, weight loss, colour changes, microbial counts, consumer rejection) of packed fresh-cut Iceberg salad was assessed at 4, 8 and 12°C to simulate domestic refrigerators running at different condi
Cross-cultural consumer behavior is of market interest due to globalization of marketplaces, migration, multicultural marketplaces, and diffusion in the EU of many languages. The objective of this study is to check whether the local language used in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfcd2d0d8f8cdd1764cbfb3bbb8981a7
http://hdl.handle.net/11390/1112962
http://hdl.handle.net/11390/1112962