GATTI, EDOARDO

GATTI, EDOARDO  

Istituto per la BioEconomia - IBE - Sede Secondaria Bologna  

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Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs) 1-gen-2024 Daniele, Giulia Maria; Medoro, Chiara; Lippi, Nico; Cianciabella, Marta; Magli, Massimiliano; Predieri, Stefano; Versari, Giuseppe; Volpe, Roberto; Gatti, Edoardo
Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit 1-gen-2023 Lippi, N.; Senger, E.; Karhu, S.; Mezzetti, B.; Cianciabella, M.; Denoyes, B.; Sonmez, D. A.; Fidelis, M.; Gatti, E.; Hofer, M.; Kafkas, N. E.; Mazzoni, L.; Mccallum, S.; Olbricht, K.; Orsucci, S.; Osorio, S.; Pinczinger, D.; Predieri, S.; Rokka, S.; Sanchez-Sevilla, J. F.; Savini, G.; Soria, C.; Usadel, B.; Zucchi, P.; Chiara, M.
Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction 1-gen-2023 Lucia Piana, Maria; Cianciabella, Marta; Daniele, GIULIA MARIA; Badiani, Anna; Rocculi, Pietro; Tappi, Silvia; Gatti, Edoardo; Luigi Marcazzan, Gian; Magli, Massimiliano; Medoro, Chiara; Predieri, Stefano
Italian Consumers' Awareness of Climate Change and Willingness to Pay for Climate-Smart Food Products 1-gen-2023 Predieri, S; Cianciabella, M; Daniele, Gm; Gatti, E; Lippi, N; Magli, M; Medoro, C; Rossi, F; Chieco, C
Proprietà sensoriali di prodotti alimentari realizzati con una farina di fagiolo (Phaseolus vulgaris L.) biofortificata e senza lectine 1-gen-2023 Sparvoli, Francesca; Giofre, Silvia; Cominelli, Eleonora; Avite, Elena; Giuberti, Gianluca; Luongo, Diomira; Gatti, Edoardo; Cianciabella, Marta; Daniele, GIULIA MARIA; Rossi, Mauro; Predieri, Stefano
Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers' Food Habits 1-gen-2022 Medoro, C; Cianciabella, M; Magli, M; Daniele, Gm; Lippi, N; Gatti, E; Volpe, R; Longo, V; Nazzaro, F; Mattoni, S; Tenaglia, F; Predieri, S
Sviluppo di prodotti alimentari realizzati con una farina di fagiolo (Phaseolus vulgaris L.) biofortificata e senza lectine 1-gen-2022 Sparvoli, Francesca; Giofré, Silvia; Cominelli, Eleonora; Avite, Elena; Giuberti, Gianluca; Luongo, Diomira; Gatti, Edoardo; Cianciabella, Marta; Daniele, GIULIA MARIA; Rossi, Mauro; Predieri, Stefano
Chemical Composition and Sensory Evaluation of Saffron 1-gen-2021 Predieri, S; Magli, M; Gatti, E; Camilli, F; Vignolini, P; Romani, A
EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people 1-gen-2021 Volpe, R; Predieri, S; Cianciabella, M; Daniele, Gm; Gatti, E; Magli, M; Rodino, P; Schiavetto, E; Sotis, G; Urbinati, S
Exploring through CATA (Check-All-That-Apply) method the Italian consumers' perception towards off-season nectarine imported from Chile 1-gen-2021 Predieri, Stefano; Gatti, Edoardo; Cianciabella, Marta; Gmdaniele, ; Magli, Massimiliano; Ckusch, ; Lcontador, ; Rinfante,
Italian consumers' readiness to adopt eggs from insect-fed hens 1-gen-2021 Lippi, N; Predieri, S; Chieco, C; Daniele, Gm; Cianciabella, M; Magli, M; Maistrello, L; Gatti, E
Physico-chemical properties and toxicological effects on plant and algal models of carbon nanosheets from a nettle fibre clone 1-gen-2021 Shah, Ss; Qasem, Maa; Berni, R; Del Casino, C; Cai, G; Contal, S; Ahmad, I; Siddiqui, Ks; Gatti, E; Predieri, S; Hausman, Jf; Cambier, S; Guerriero, G; Aziz, Mda
Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour 1-gen-2021 Sparvoli, Francesca; Giofré, Silvia; Cominelli, Eleonora; Avite, Elena; Giuberti, Gianluca; Luongo, Diomira; Gatti, Edoardo; Cianciabella, Marta; Daniele, GIULIA MARIA; Rossi, Mauro; Predieri, Stefano
Metodi scientifici per individuare l'apprezzamento dei consumatori 1-gen-2020 Stefano Predieri; Nico Lippi; Giulia Maria Daniele; Edoardo Gatti
Orticoltura familiare e cultura del gusto 1-gen-2020 Stefano Predieri; Giulia Maria Daniele; Edoardo Gatti
Cell wall composition and transcriptomics in stem tissues of stinging nettle (Urtica dioica L.): Spotlight on a neglected fibre crop 1-gen-2019 X, Xu; Backes, A; Legay, S; Berni, R; Faleri, C; Gatti, E; Hausman, Jf; Cai, G; Guerriero, G
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 1-gen-2019 Piochi, M; Pierguidi, L; Torri, L; Spinelli, S; Monteleone, E; Aprea, E; Arena, E; Borgogno, M; Cravero, M C; Galassi, L; Gatti, E; Lozano, L; Musi, V; Piasentier, E; Valli, E; Dinnella, C
Insights into Lignan Composition and Biosynthesis in Stinging Nettle (Urtica dioica L.) 1-gen-2019 X, Xu; Guignard, C; Renaut, J; Hausman, Jf; Gatti, E; Predieri, S; Guerriero, G
Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample 1-gen-2018 Laureati, M; Spinelli, S; Monteleone, E; Dinnella, C; Prescott, J; Cattaneo, C; Proserpio, C; De Toffoli, A; Gasperi, F; Endrizzi, I; Torri, L; Peparaio, M; Arena, E; Bonello, F; Condelli, N; Di Monaco, R; Gatti, E; Piasentier, E; Tesini, F; Pagliarini, E
Dalla Degustazione all'Analisi Sensoriale della "Amarena Brusca di Modena 1-gen-2018 Marta Cianciabella; Edoardo Gatti; Stefano Predieri; Giulia Maria Daniele e Massimiliano Magli