MAGLI, MASSIMILIANO
MAGLI, MASSIMILIANO
Istituto per la BioEconomia - IBE - Sede Secondaria Bologna
Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs)
2024 Daniele, Giulia Maria; Medoro, Chiara; Lippi, Nico; Cianciabella, Marta; Magli, Massimiliano; Predieri, Stefano; Versari, Giuseppe; Volpe, Roberto; Gatti, Edoardo
Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction
2023 Maria Lucia Piana; Marta Cianciabella; Giulia Maria Daniele; Anna Badiani; Pietro Rocculi; Silvia Tappi; Edoardo Gatti; Gian Luigi Marcazzan; Massimiliano Magli; Chiara Medoro;Stefano Predieri
Italian Consumers' Awareness of Climate Change and Willingness to Pay for Climate-Smart Food Products
2023 Predieri, S; Cianciabella, M; Daniele, Gm; Gatti, E; Lippi, N; Magli, M; Medoro, C; Rossi, F; Chieco, C
Italian winegrowers' and wine makers' attitudes toward climate hazards and their strategy of adaptation to the change
2023 Chieco, C; Morrone, L; Magli, M; Gelmetti, A; Pedo, S; Roman, T; Stefanini, M; Rossi, F; Battistel, Ga; Eccel, E
Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers' Food Habits
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
Remote testing: sensory test during Covid-19 pandemic and beyond
2022 Dinnella C.; Pierguidi L.; Spinelli S.; Borgogno M.; Gallina Toschi T.; Predieri S.; Lavezzi G.; Trapani F.; Tura M.; Magli M.; Bendini A.; Monteleone E.
Species-Level Differences in Osmoprotectants and Antioxidants Contribute to Stress Tolerance of Quercus robur L., and Q. cerris L. Seedlings under Water Deficit and High Temperatures
2022 Kebert, M; Vuksanovic, V; Stefels, J; Bojovic, M; Horak, R; Kostic, S; Kovacevic, B; Orlovic, S; Neri, L; Magli, M; Rapparini, F
Chemical Composition and Sensory Evaluation of Saffron
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
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
2021 S.Predieri; E.Gatti; M.Cianciabella; G.M.Daniele; M.Magli; C.Kusch; L.Contador; R.Infante
Italian consumers' readiness to adopt eggs from insect-fed hens
2021 Lippi, N; Predieri, S; Chieco, C; Daniele, Gm; Cianciabella, M; Magli, M; Maistrello, L; Gatti, E
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent
2019 de Matos, Ad; Marangon, M; Magli, M; Cianciabella, M; Predieri, S; Curioni, A; Vincenzi, S
Older adults' involvement in developing satisfactory pasta sauces with healthy ingredients
2018 Predieri S.; Sotis G.; Rodino P.; Gatti E.; Magli M.; Rossi F.; Daniele G.M.; Cianciabella M.; Volpe R.
Personality traits and gender influence liking and choice of food pungency
2018 Spinelli S.; De Toffoli A.; Dinnella C.; Laureati M.; Pagliarini E.; Bendini A.; Braghieri A.; Gallina Toschi T.; Sinesio F.; Torri L.; Gasperi F.; Endrizzi I.; Magli M.; Borgogno M.; di Salvo R.; Favotto S.; Prescott J.; Monteleone E.
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers' liking and Check-All-That-Apply
2018 Dupas de Matos A.; Magli M.; Marangon M.; Curioni A.; Pasini G.; Vincenzi S.
Good Mental Health in Old Age is A Real Possibility
2017 Volpe, Roberto; Sotis, Gianluca; Predieri, Stefano; Magli, Massimiliano
Senior Consumers Involvement in Developing New Fish-Based Foods Through Sequential Hedonic Tests
2017 Stefano Predieri; Amalia Conte; Alessandra Danza; Edoardo Gatti; Massimiliano Magli; Daniele Giulia Maria; Cianciabella Marta;Del Nobile Matteo Alessandro
Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil
2016 Morrone, L; Pupillo, S; Neri, L; Bertazza, G; Magli, M; Rotondi, A
Sensory Profile of Italian Craft Beers, Beer Taster Expert versus Sensory Methods: A Comparative Study
2016 Chiara Medoro; Marta Cianciabella; Francesca Camilli; Massimiliano Magli; Edoardo Gatti;Stefano Predieri
Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non-communicable diseases
2015 Volpe, R; Predieri, S; Magli, M; Martelli, F; Sotis, G; Rossi, F
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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 | |
| Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction | 1-gen-2023 | Maria Lucia Piana; Marta Cianciabella; Giulia Maria Daniele; Anna Badiani; Pietro Rocculi; Silvia Tappi; Edoardo Gatti; Gian Luigi Marcazzan; Massimiliano Magli; Chiara Medoro;Stefano Predieri | |
| 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 | |
| Italian winegrowers' and wine makers' attitudes toward climate hazards and their strategy of adaptation to the change | 1-gen-2023 | Chieco, C; Morrone, L; Magli, M; Gelmetti, A; Pedo, S; Roman, T; Stefanini, M; Rossi, F; Battistel, Ga; Eccel, E | |
| 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 | |
| Remote testing: sensory test during Covid-19 pandemic and beyond | 1-gen-2022 | Dinnella C.; Pierguidi L.; Spinelli S.; Borgogno M.; Gallina Toschi T.; Predieri S.; Lavezzi G.; Trapani F.; Tura M.; Magli M.; Bendini A.; Monteleone E. | |
| Species-Level Differences in Osmoprotectants and Antioxidants Contribute to Stress Tolerance of Quercus robur L., and Q. cerris L. Seedlings under Water Deficit and High Temperatures | 1-gen-2022 | Kebert, M; Vuksanovic, V; Stefels, J; Bojovic, M; Horak, R; Kostic, S; Kovacevic, B; Orlovic, S; Neri, L; Magli, M; Rapparini, F | |
| 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 | S.Predieri; E.Gatti; M.Cianciabella; G.M.Daniele; M.Magli; C.Kusch; L.Contador; R.Infante | |
| 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 | |
| Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent | 1-gen-2019 | de Matos, Ad; Marangon, M; Magli, M; Cianciabella, M; Predieri, S; Curioni, A; Vincenzi, S | |
| Older adults' involvement in developing satisfactory pasta sauces with healthy ingredients | 1-gen-2018 | Predieri S.; Sotis G.; Rodino P.; Gatti E.; Magli M.; Rossi F.; Daniele G.M.; Cianciabella M.; Volpe R. | |
| Personality traits and gender influence liking and choice of food pungency | 1-gen-2018 | Spinelli S.; De Toffoli A.; Dinnella C.; Laureati M.; Pagliarini E.; Bendini A.; Braghieri A.; Gallina Toschi T.; Sinesio F.; Torri L.; Gasperi F.; Endrizzi I.; Magli M.; Borgogno M.; di Salvo R.; Favotto S.; Prescott J.; Monteleone E. | |
| Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers' liking and Check-All-That-Apply | 1-gen-2018 | Dupas de Matos A.; Magli M.; Marangon M.; Curioni A.; Pasini G.; Vincenzi S. | |
| Good Mental Health in Old Age is A Real Possibility | 1-gen-2017 | Volpe, Roberto; Sotis, Gianluca; Predieri, Stefano; Magli, Massimiliano | |
| Senior Consumers Involvement in Developing New Fish-Based Foods Through Sequential Hedonic Tests | 1-gen-2017 | Stefano Predieri; Amalia Conte; Alessandra Danza; Edoardo Gatti; Massimiliano Magli; Daniele Giulia Maria; Cianciabella Marta;Del Nobile Matteo Alessandro | |
| Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil | 1-gen-2016 | Morrone, L; Pupillo, S; Neri, L; Bertazza, G; Magli, M; Rotondi, A | |
| Sensory Profile of Italian Craft Beers, Beer Taster Expert versus Sensory Methods: A Comparative Study | 1-gen-2016 | Chiara Medoro; Marta Cianciabella; Francesca Camilli; Massimiliano Magli; Edoardo Gatti;Stefano Predieri | |
| Healthy fats for healthy nutrition. An educational approach in the workplace to regulate food choices and improve prevention of non-communicable diseases | 1-gen-2015 | Volpe, R; Predieri, S; Magli, M; Martelli, F; Sotis, G; Rossi, F |