Works by Gatti, Edoardo
Results: 13
Italian Consumers' Readiness to Adopt Eggs from Insect-Fed Hens.
- Published in:
- Animals (2076-2615), 2021, v. 11, n. 11, p. 3278, doi. 10.3390/ani11113278
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- Article
Analysis of isometric strength and force-velocity relationship after 7 weeks of stable and unstable training on partial push up.
- Published in:
- 2017
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- Publication type:
- Abstract
Italian Consumers' Awareness of Climate Change and Willingness to Pay for Climate-Smart Food Products.
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- Sustainability (2071-1050), 2023, v. 15, n. 5, p. 4507, doi. 10.3390/su15054507
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- Article
Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction.
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- Foods, 2023, v. 12, n. 5, p. 986, doi. 10.3390/foods12050986
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- Publication type:
- Article
Cell wall composition and transcriptomics in stem tissues of stinging nettle (Urtica dioica L.): Spotlight on a neglected fibre crop.
- Published in:
- Plant Direct, 2019, v. 3, n. 8, p. N.PAG, doi. 10.1002/pld3.151
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- Article
INTEGRATING SENSORY ANALYSIS AND HEDONIC EVALUATION FOR APPLE QUALITY ASSESSMENT.
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- Journal of Food Quality, 2011, v. 34, n. 2, p. 126, doi. 10.1111/j.1745-4557.2011.00373.x
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- Article
Insights into Lignan Composition and Biosynthesis in Stinging Nettle (Urtica dioica L.).
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- Molecules, 2019, v. 24, n. 21, p. 3863, doi. 10.3390/molecules24213863
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- Publication type:
- Article
Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit.
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- Agriculture; Basel, 2023, v. 13, n. 2, p. 314, doi. 10.3390/agriculture13020314
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- Article
Chemical Composition and Sensory Evaluation of Saffron.
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- Foods, 2021, v. 10, n. 11, p. 2604, doi. 10.3390/foods10112604
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- Publication type:
- Article
Physico-chemical properties and toxicological effects on plant and algal models of carbon nanosheets from a nettle fibre clone.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-86426-5
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- Publication type:
- Article
Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs).
- Published in:
- Nutrients, 2024, v. 16, n. 6, p. 762, doi. 10.3390/nu16060762
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- Publication type:
- Article
Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers' Food Habits.
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- Nutrients, 2022, v. 14, n. 7, p. 1490, doi. 10.3390/nu14071490
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- Publication type:
- Article
Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour.
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- Nutrients, 2021, v. 13, n. 12, p. 4517, doi. 10.3390/nu13124517
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- Publication type:
- Article