Giulia Maria Daniele

Istituto per la BioEconomia Consiglio Nazionale delle Ricerche Sede di Firenze

Italy

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Articles (10)

Year:

2024

Year:

2023

Year:

2023

Year:

2022

Year:

2022

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2021

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2021

Year:

2021

Year:

2021

Year:

2021

Collaborators (4)

Stefano Predieri

ITALY

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Luca Corelli Grappadelli

Professor

University of Bologna

ITALY

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Lara Maistrello

Associate Professor

University of Modena and Reggio Emilia

ITALY

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Pietro Rocculi

University of Bologna

ITALY

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Giulia Maria Daniele

Research Interests

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Contact this professor

Articles (10)

Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs)

Italian Consumers’ Awareness of Climate Change and Willingness to Pay for Climate-Smart Food Products

Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction

Development of Sensory Lexicon for Edible Jellyfish

Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits

Italian Consumers’ Readiness to Adopt Eggs from Insect-Fed Hens

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (<i>Phaseolus vulgaris</i> L.) Flour

High Levels of Shading as A Sustainable Application for Mitigating Drought, in Modern Apple Production

EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people

Exploring through CATA (check-all-that-apply) method the italian consumers’ perception towards off-season nectarine imported from Chile

Collaborators (4)

Stefano Predieri

Luca Corelli Grappadelli

Lara Maistrello

Pietro Rocculi

Make your next move.

Giulia Maria Daniele

Research Interests

Explore related searches

Contact this professor

Articles (10)

Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs)

Italian Consumers’ Awareness of Climate Change and Willingness to Pay for Climate-Smart Food Products

Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction

Development of Sensory Lexicon for Edible Jellyfish

Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers&rsquo; Food Habits

Italian Consumers’ Readiness to Adopt Eggs from Insect-Fed Hens

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (<i>Phaseolus vulgaris</i> L.) Flour

High Levels of Shading as A Sustainable Application for Mitigating Drought, in Modern Apple Production

EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people

Exploring through CATA (check-all-that-apply) method the italian consumers’ perception towards off-season nectarine imported from Chile

Collaborators (4)

Stefano Predieri

Luca Corelli Grappadelli

Lara Maistrello

Pietro Rocculi

Make your next move.

Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers’ Food Habits