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Items: 13

1.

Natural versus enriched food: Evidence from a laboratory experiment with chewing gum.

Caracciolo F, Vecchio R, Lerro M, Migliore G, Schifani G, Cembalo L.

Food Res Int. 2019 Aug;122:87-95. doi: 10.1016/j.foodres.2019.03.069. Epub 2019 Apr 2.

PMID:
31229133
2.

Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative Review.

Cavallo C, Cicia G, Del Giudice T, Sacchi R, Vecchio R.

Nutrients. 2019 May 24;11(5). pii: E1164. doi: 10.3390/nu11051164. Review.

3.

Are (All) Consumers Averse to Bitter Taste?

Vecchio R, Cavallo C, Cicia G, Del Giudice T.

Nutrients. 2019 Feb 2;11(2). pii: E323. doi: 10.3390/nu11020323.

4.

Measuring food preferences through experimental auctions: A review.

Vecchio R, Borrello M.

Food Res Int. 2019 Feb;116:1113-1120. doi: 10.1016/j.foodres.2018.09.055. Epub 2018 Sep 24. Review.

PMID:
30716895
5.

Is More Better? Insights on Consumers' Preferences for Nutritional Information on Wine Labelling.

Vecchio R, Annunziata A, Mariani A.

Nutrients. 2018 Nov 4;10(11). pii: E1667. doi: 10.3390/nu10111667.

6.

The role of production process and information on quality expectations and perceptions of sparkling wines.

Vecchio R, Lisanti MT, Caracciolo F, Cembalo L, Gambuti A, Moio L, Siani T, Marotta G, Nazzaro C, Piombino P.

J Sci Food Agric. 2019 Jan 15;99(1):124-135. doi: 10.1002/jsfa.9153. Epub 2018 Jul 20.

PMID:
29808544
7.

Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications.

Asioli D, Aschemann-Witzel J, Caputo V, Vecchio R, Annunziata A, Næs T, Varela P.

Food Res Int. 2017 Sep;99(Pt 1):58-71. doi: 10.1016/j.foodres.2017.07.022. Epub 2017 Jul 13. Review.

PMID:
28784520
8.

Alcohol Warnings and Moderate Drinking Patterns among Italian University Students: An Exploratory Study.

Annunziata A, Vecchio R, Mariani A.

Nutrients. 2017 Jun 17;9(6). pii: E628. doi: 10.3390/nu9060628.

9.

Sociodemographic Factors Differentiating the Consumer and the Motivations for Functional Food Consumption.

Kraus A, Annunziata A, Vecchio R.

J Am Coll Nutr. 2017 Feb;36(2):116-126. doi: 10.1080/07315724.2016.1228489. Epub 2017 Jan 9.

PMID:
28067592
10.

Do Consumers Want More Nutritional and Health Information on Wine Labels? Insights from the EU and USA.

Annunziata A, Pomarici E, Vecchio R, Mariani A.

Nutrients. 2016 Jul 7;8(7). pii: E416. doi: 10.3390/nu8070416.

11.

Wineries Evaluation of Costs and Benefits of Sustainability Certification Program: The Case of Terra Vitis in France.

Jourjon F, Chou HC, Gezart A, Kadison AE, Martinat L, Pomarici E, Vecchio R.

Recent Pat Food Nutr Agric. 2016;8(2):138-147. doi: 10.2174/2212798408666160524141500.

PMID:
27215786
12.

Consumer understanding and use of health claims: the case of functional foods.

Annunziata A, Mariani A, Vecchio R.

Recent Pat Food Nutr Agric. 2014;6(2):113-26.

PMID:
25693912
13.

More crop for drop - climate change and wine: an economic evaluation of a new drought-resistant rootstock.

Galletto L, Barisan L, Boatto V, Costantini EA, Lorenzetti R, Pomarici E, Vecchio R.

Recent Pat Food Nutr Agric. 2014;6(2):100-12.

PMID:
25642715

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