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Rosaria Viscecchia

Showing results (1-10 of 10) with videos related to

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Foods (Basel, Switzerland)|September 28, 2021
Intention to Purchase Milk Packaged in Biodegradable Packaging: Evidence from Italian ConsumersAntonella Cammarelle, Rosaria Viscecchia, Francesco Bimbo
Foods (Basel, Switzerland)|October 16, 2024
The Use of Agro-Food Chain By-Products and Foods of Plant Origin to Obtain High-Value-Added FoodsGianluca Nardone, Rosaria Viscecchia, Francesco Bimbo
Journal of Dairy Science|December 3, 2015
Hedonic analysis of the price of UHT-treated milk in ItalyFrancesco Bimbo, Alessandro Bonanno, Xuan Liu, et al.
Foods (Basel, Switzerland)|June 2, 2021
The New Challenge of Sports Nutrition: Accepting Insect Food as Dietary Supplements in Professional AthletesUmberto Placentino, Giovanni Sogari, Rosaria Viscecchia, et al.
Foods (Basel, Switzerland)|December 11, 2022
Consumer Acceptance and Preference for Olive Oil Attributes-A ReviewMaria Elena Latino, Biagia De Devitiis, Angelo Corallo, et al.
Appetite|December 3, 2014
Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studiesDomenico Carlucci, Giuseppe Nocella, Biagia De Devitiis, et al.
Appetite|February 26, 2017
Consumers' acceptance and preferences for nutrition-modified and functional dairy products: A systematic reviewFrancesco Bimbo, Alessandro Bonanno, Giuseppe Nocella, et al.
Nutrients|November 30, 2019
Consumers' Trade-Off between Nutrition and Health Claims under Regulation 1924/2006: Insights from a Choice Experiment AnalysisRosaria Viscecchia, Giuseppe Nocella, Biagia De Devitiis, et al.
Meat Science|March 18, 2023
Improving meat tenderness using exogenous process: The consumer responseBiagia De Devitiis, Rosaria Viscecchia, Antonio Seccia, et al.
Food Chemistry|October 10, 2024
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomaceMaria Teresa Liberatore, Flavia Dilucia, Mariacinzia Rutigliano, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|September 28, 2021
Intention to Purchase Milk Packaged in Biodegradable Packaging: Evidence from Italian ConsumersAntonella Cammarelle, Rosaria Viscecchia, Francesco Bimbo
Foods (Basel, Switzerland)|October 16, 2024
The Use of Agro-Food Chain By-Products and Foods of Plant Origin to Obtain High-Value-Added FoodsGianluca Nardone, Rosaria Viscecchia, Francesco Bimbo
Journal of Dairy Science|December 3, 2015
Hedonic analysis of the price of UHT-treated milk in ItalyFrancesco Bimbo, Alessandro Bonanno, Xuan Liu, et al.
Foods (Basel, Switzerland)|June 2, 2021
The New Challenge of Sports Nutrition: Accepting Insect Food as Dietary Supplements in Professional AthletesUmberto Placentino, Giovanni Sogari, Rosaria Viscecchia, et al.
Foods (Basel, Switzerland)|December 11, 2022
Consumer Acceptance and Preference for Olive Oil Attributes-A ReviewMaria Elena Latino, Biagia De Devitiis, Angelo Corallo, et al.
Appetite|December 3, 2014
Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studiesDomenico Carlucci, Giuseppe Nocella, Biagia De Devitiis, et al.
Appetite|February 26, 2017
Consumers' acceptance and preferences for nutrition-modified and functional dairy products: A systematic reviewFrancesco Bimbo, Alessandro Bonanno, Giuseppe Nocella, et al.
Nutrients|November 30, 2019
Consumers' Trade-Off between Nutrition and Health Claims under Regulation 1924/2006: Insights from a Choice Experiment AnalysisRosaria Viscecchia, Giuseppe Nocella, Biagia De Devitiis, et al.
Meat Science|March 18, 2023
Improving meat tenderness using exogenous process: The consumer responseBiagia De Devitiis, Rosaria Viscecchia, Antonio Seccia, et al.
Food Chemistry|October 10, 2024
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomaceMaria Teresa Liberatore, Flavia Dilucia, Mariacinzia Rutigliano, et al.
Pageof 1