Stefano Predieri

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Italy

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Recent Grants

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OnFoods

Open Date: 2022-11-01

Close Date: 2025-10-01

Grant: Close

Centro Nazionale per le Tecnologie dell’Agricoltura (AGRITECH)

Open Date: 2022-01-01

Close Date: 2026-01-01

Grant: Close

Increasing the social inclusion of elderly people by improving existing and developing new personal competencies in area of healthy nutrition

Open Date: 2022-01-01

Close Date: 2024-01-01

Grant: Close

BreedingValue-Pre-breeding strategies for obtaining new resilient and added value berries

Open Date: 2021-01-01

Close Date: 2024-12-01

Grant: Close

ALIFUN-Sviluppo di ALImenti FUNzionali per l’innovazione dei prodotti alimentari di tradizione italiana

Open Date: 2021-01-01

Close Date: 2023-12-01

Articles (14)

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Collaborators (15)

Flavia Gasperi

Associate Professor

University of Trento

ITALY

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CATERINA DINNELLA

University of Florence

ITALY

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Sonia Osorio

Instituto de Hortofruticultura Subtropical y Mediterranea: Malaga, Andalucia, ES

SPAIN

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Tullia Gallina Toschi

Full Professor

University of Bologna

ITALY

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Simone Blanc

University of Turin

ITALY

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Giulia Maria Daniele

Istituto per la BioEconomia Consiglio Nazionale delle Ricerche Sede di Firenze

ITALY

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Bruno Mezzetti

Full professor

Università Politecnica delle Marche

ITALY

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Monica Laureati

Associate professor

University of Milan

ITALY

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Ermanno Vasca

Università degli Studi di Napoli Federico II

ITALY

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Alessandra Bendini

Researcher/Associate Professor

University of Bologna

ITALY

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ERMINIO MONTELEONE

Full Professor

University of Florence

ITALY

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Luisa Torri

Associate Professor, Food Science and Technology - Sensory and Consumer Science

University of Gastronomic Sciences

ITALY

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ELLA PAGLIARINI

University of Milan

ITALY

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Eugenio Aprea

Professor (associate)

University of Trento

ITALY

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Pietro Rocculi

University of Bologna

ITALY

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Stefano Predieri

Research Interests

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Recent Grants

Articles (14)

Italian Consumer Interest in Sustainability, Certifications, and Traceability in Honey

Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

Turning Wastes into Resources: Red Grape Pomace-Enriched Biscuits with Potential Health-Promoting Properties

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

Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit

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

Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. <i>Foods</i> 2022, <i>11</i>, 5

Towards smart and sustainable development of modern berry cultivars in Europe

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

Remote testing: Sensory test during Covid-19 pandemic and beyond

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

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

Collaborators (15)

Flavia Gasperi

CATERINA DINNELLA

Sonia Osorio

Tullia Gallina Toschi

Simone Blanc

Giulia Maria Daniele

Bruno Mezzetti

Monica Laureati

Ermanno Vasca

Alessandra Bendini

ERMINIO MONTELEONE

Luisa Torri

ELLA PAGLIARINI

Eugenio Aprea

Pietro Rocculi

Make your next move.

Stefano Predieri

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (14)

Italian Consumer Interest in Sustainability, Certifications, and Traceability in Honey

Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

Turning Wastes into Resources: Red Grape Pomace-Enriched Biscuits with Potential Health-Promoting Properties

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

Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit

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

Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. <i>Foods</i> 2022, <i>11</i>, 5

Towards smart and sustainable development of modern berry cultivars in Europe

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

Remote testing: Sensory test during Covid-19 pandemic and beyond

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

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

Collaborators (15)

Flavia Gasperi

CATERINA DINNELLA

Sonia Osorio

Tullia Gallina Toschi

Simone Blanc

Giulia Maria Daniele

Bruno Mezzetti

Monica Laureati

Ermanno Vasca

Alessandra Bendini

ERMINIO MONTELEONE

Luisa Torri

ELLA PAGLIARINI

Eugenio Aprea

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