Sfoglia per Corso
A comprehensive review of strategies in the modern world to encourage adherence of a population to the Mediterranean diet
2022/2023 GAZETDINOVA, KARINA
A missed chance or just a pipe dream? Analysing the potential of Geographical Indications for the Inner Areas of the Molise Region
2020/2021 FASANO, FRANCESCO
A new model of the Mediterranean diet for an older adult, the creation of a Mediterranean plate-based model, and a comparative study with the Japanese traditional diet
2021/2022 SAINO, MIZUKI
A qualitative study on the drivers and barriers of university students towards the consumption of plant-based food
2021/2022 FRANCHIN, ILARIA
A sensory study to determine matching choices of baccalà alla vicentina with Veneto wines using different pairing theories
2022/2023 DURSUNOGLU, TAZEGUL NAZ
A theoretical approach towards sustainable winemaking in India
2022/2023 YERRAVATI, SAIKIRAN
Abitudini culturali nel mondo del cibo: un confronto tra Italia e Stati Uniti
2021/2022 AIDIPOUR, SAHAR
Agriculture breweries and touristic services. An alternative way of development for rural areas in the Marche region.
2020/2021 PELLIZZER, VALERIA
Analysis of the innovative techniques to improve red winemaking
2022/2023 VELIZHANTSEVA, DARIA
Application of FT- IR spectroscopy to Estimate the Quality of Plant Foods
2021/2022 PALANI, BHARANI KUMAR
Challenges and opportunities in the Slow food movement: A comparative study of Italy and India.
2022/2023 JANGAM ARJUN, DINESH
Changing Landscape of the Global Olive Oil Trade in the 21st Century
2021/2022 GORSON, SANLI
Comparing the effectiveness of different fining agents for protein stabilization of white wines
2022/2023 GORGANI, SAHAR
Comparing the Italian and American Approaches to Food and Wine Pairing through Sensorial, Cultural and Historical Perspectives
2021/2022 CHRISTY, ALLAINA MADISON
Consumer Preferences for Experiential Marketing and Wine Tourism Experience: Evidence from Turkey and Italy
2022/2023 HATIPOGLU, ECE
Development of an innovative and rapid method to measure antioxidant compounds in red wine
2021/2022 ISSAYAN, NAREH
DIFFICULTIES IMPLEMENTING HACCP IN SMALL-SIZED COMPANIES IN GERMANY AND ITALY
2021/2022 AZAZI, ISIN
Effect of harvest time on the chemical and sensory characteristics of a Corsican rosé wine
2022/2023 GOYAL, TARIK
Entomophagy: an experimental case for food production and by-products valorisation
2022/2023 INTRANÒ, BARTOLOMEO
Establishing Glera vineyard and Production of Prosecco in the Sub-continent of India
2021/2022 DHULAM, POOJA
| Tipologia | Anno | Titolo | Titolo inglese | Autore | File |
|---|---|---|---|---|---|
| Lauree magistrali | 2022 | A comprehensive review of strategies in the modern world to encourage adherence of a population to the Mediterranean diet | A comprehensive review of strategies in the modern world to encourage adherence of a population to the Mediterranean diet | GAZETDINOVA, KARINA | |
| Lauree magistrali | 2020 | A missed chance or just a pipe dream? Analysing the potential of Geographical Indications for the Inner Areas of the Molise Region | A missed chance or just a pipe dream? Analysing the potential of Geographical Indications for the Inner Areas of the Molise Region | FASANO, FRANCESCO | |
| Lauree magistrali | 2021 | A new model of the Mediterranean diet for an older adult, the creation of a Mediterranean plate-based model, and a comparative study with the Japanese traditional diet | A new model of the Mediterranean diet for an older adult, the creation of a Mediterranean plate-based model, and a comparative study with the Japanese traditional diet | SAINO, MIZUKI | |
| Lauree magistrali | 2021 | A qualitative study on the drivers and barriers of university students towards the consumption of plant-based food | A qualitative study on the drivers and barriers of university students towards the consumption of plant-based food | FRANCHIN, ILARIA | |
| Lauree magistrali | 2022 | A sensory study to determine matching choices of baccalà alla vicentina with Veneto wines using different pairing theories | A sensory study to determine matching choices of baccalà alla vicentina with Veneto wines using different pairing theories | DURSUNOGLU, TAZEGUL NAZ | |
| Lauree magistrali | 2022 | A theoretical approach towards sustainable winemaking in India | A theoretical approach towards sustainable winemaking in India | YERRAVATI, SAIKIRAN | |
| Lauree magistrali | 2021 | Abitudini culturali nel mondo del cibo: un confronto tra Italia e Stati Uniti | Cultural Habits in the World of Food: Italy vs USA | AIDIPOUR, SAHAR | |
| Lauree magistrali | 2020 | Agriculture breweries and touristic services. An alternative way of development for rural areas in the Marche region. | Agriculture breweries and touristic services. An alternative way of development for rural areas in the Marche region. | PELLIZZER, VALERIA | |
| Lauree magistrali | 2022 | Analysis of the innovative techniques to improve red winemaking | Analysis of the innovative techniques to improve red winemaking | VELIZHANTSEVA, DARIA | |
| Lauree magistrali | 2021 | Application of FT- IR spectroscopy to Estimate the Quality of Plant Foods | Application of FT- IR spectroscopy to Estimate the Quality of Palnt Foods | PALANI, BHARANI KUMAR | |
| Lauree magistrali | 2022 | Challenges and opportunities in the Slow food movement: A comparative study of Italy and India. | Challenges and opportunities in the Slow food movement: A comparative study of Italy and India. | JANGAM ARJUN, DINESH | |
| Lauree magistrali | 2021 | Changing Landscape of the Global Olive Oil Trade in the 21st Century | Changing Landscape of the Global Olive Oil Trade in the 21st Century | GORSON, SANLI | |
| Lauree magistrali | 2022 | Comparing the effectiveness of different fining agents for protein stabilization of white wines | Comparing the effectiveness of different fining agents for protein stabilization of white wines | GORGANI, SAHAR | |
| Lauree magistrali | 2021 | Comparing the Italian and American Approaches to Food and Wine Pairing through Sensorial, Cultural and Historical Perspectives | Comparing the Italian and American Approaches to Food and Wine Pairing through Sensorial, Cultural and Historical Perspectives | CHRISTY, ALLAINA MADISON | |
| Lauree magistrali | 2022 | Consumer Preferences for Experiential Marketing and Wine Tourism Experience: Evidence from Turkey and Italy | Consumer Preferences for Experiential Marketing and Wine Tourism Experience: Evidence from Turkey and Italy | HATIPOGLU, ECE | |
| Lauree magistrali | 2021 | Development of an innovative and rapid method to measure antioxidant compounds in red wine | Development of an innovative and rapid method to measure antioxidant compounds in red wine | ISSAYAN, NAREH | |
| Lauree magistrali | 2021 | DIFFICULTIES IMPLEMENTING HACCP IN SMALL-SIZED COMPANIES IN GERMANY AND ITALY | DIFFICULTIES IMPLEMENTING HACCP IN SMALL-SIZED COMPANIES IN GERMANY AND ITALY | AZAZI, ISIN | |
| Lauree magistrali | 2022 | Effect of harvest time on the chemical and sensory characteristics of a Corsican rosé wine | Effect of harvest time on the chemical and sensory characteristics of a Corsican rosé wine | GOYAL, TARIK | |
| Lauree magistrali | 2022 | Entomophagy: an experimental case for food production and by-products valorisation | Entomophagy: an experimental case for food production and by-products valorisation | INTRANÒ, BARTOLOMEO | |
| Lauree magistrali | 2021 | Establishing Glera vineyard and Production of Prosecco in the Sub-continent of India | Establishing Glera vineyard and Production of Prosecco in the Sub-continent of India | DHULAM, POOJA |
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