{"id":42760,"date":"2019-01-30T10:00:10","date_gmt":"2019-01-30T09:00:10","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/academic-research\/archivio-pubblicazioni-progetti-di-ricerca\/"},"modified":"2025-03-20T12:34:41","modified_gmt":"2025-03-20T11:34:41","slug":"research-publications-archive-2","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/academic-research\/research-publications-archive-2\/","title":{"rendered":"Open Access Publications"},"content":{"rendered":"

The open access publications of the university’s academic staff are listed below.<\/span><\/p>\n

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Open Access<\/h5>\n
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<\/i><\/span> CONSUMER ANALYSIS<\/h3><\/div>
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Onorati, M.G. (2024).\u00a0Unveiling Consumer Dynamics<\/i>, IARC-ETQA, Bruxelles,\u00a0ISBN: 978-2-931089-23-1; DOI:\u00a0https:\/\/doi.org\/10.69120\/9782931089231<\/a>.<\/p>\n

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Open Access publications from funded research projects<\/span><\/h5>\n
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<\/i><\/span> NOURISHING SCHOOL<\/h3><\/div>
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Onorati M.G., Fino M.A., Fassio F., Franceschini C., Corvo P. (2024). From Home Kitchens to School Canteens in Pandemic Italy: Bridging Family Food Habits and School Meals in the Sign of Sustainable Food Policies. SUSTAINABILITY, p. 1-29, ISSN: 2071-1050. DOI:\u00a0https:\/\/doi.org\/10.3390\/su162310586<\/a><\/p>\n

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<\/i><\/span> SAFWA \u2013 Alternative Biopesticides for SAFe Integrated Pest and WAter Management around Mediterranean<\/h3><\/div>
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Fusar Poli, E.; Fontefrancesco, M.F. (2024). Trends in the implementation of biopesticides in the Euro-Mediterranean region : A narrative literary review. Sustainable Earth Reviews Reviews, S2024R\/7:14. DOI : 10.1186\/s42055-024-00085-8<\/p>\n

Fusar Poli, E.; Fontefrancesco, M.F. (2024). Pesticide: A Contemporary Cultural Object. Encyclopedia, 4, 720-734.\u00a0https:\/\/doi.org\/10.3390\/encyclopedia4020045<\/a><\/p>\n

Fontefrancesco, M.F., Fusar Poli, E. (2024). Dipanare un paesaggio tossico Il caso studio del paesaggio d\u2019acqua del Delta dell\u2019Ebro. Dada Rivista di Antropologia post-globale, 2 (2024), 7-34.\u00a0http:\/\/www.dadarivista.com\/Singoli-articoli\/N2-Dicembre-2024\/01.pdf<\/a><\/p>\n

Fusar Poli, E., Campos, J.M., Mart\u00ednez Ferrer, M.T., Rahmouni, R., Rouis, S, Yurtkuran, Z., Fontefrancesco, M.F. (2024). The Difficult Decision of Using Biopesticides: A Comparative Case-Study Analysis Concerning the Adoption of Biopesticides in the Mediterranean Region.\u00a0Agriculture<\/em>\u00a02025,\u00a015<\/em>, 640.\u00a0https:\/\/doi.org\/10.3390\/agriculture15060640<\/a>\u00a0\u00a0<\/b><\/p>\n

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<\/i><\/span> ProEnGaT \u2013 Promoting Entrepreneurship and Gastronomy Tourism<\/h3><\/div>
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Citta\u0300 in controluce Fontefrancesco<\/a><\/p>\n

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<\/i><\/span> BIODIVERSITY AND ECOSYSTEM SERVICES IN SACRED NATURAL SITES - BIOESSANS<\/h3><\/div>
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Mattalia G., Volpato G., Corvo P., Pieroni A. (2018). Interstitial but resilient: Nomadic shepherds in Piedmont (Northwest Italy) amidst spatial and social marginalization. Human Ecology (Springer).<\/a><\/p>\n

Mattalia, G., S\u00f5ukand, R., Corvo, P., Pieroni, A. Scholarly vs. Traditional Knowledge: Effects of Sacred Natural Sites on Ethnobotanical Practices in Tuscany, Central Italy Human Ecology, 4 (2019):653-667<\/a><\/p>\n

Mattalia, G., S\u00f5ukand, R., Corvo, P., & Pieroni, A. (2019). Blended divergences: local food and medicinal plant uses among Arb\u00ebresh\u00eb, Occitans, and autochthonous Calabrians living in Calabria, Southern Italy.\u00a0Plant Biosystems<\/i>, 1-12.<\/a><\/p>\n

Mattalia, G., S\u00f5ukand, R., Corvo, P., Pieroni, A., 2020. Dissymmetry at the Border: Wild Food and Medicinal Ethnobotany of Slovenes and Friulians in NE Italy. Econ. Bot. 74, 1\u201314. doi:10.1007\/s12231-020-09488-y<\/a><\/p>\n

Mattalia, G., Corvo, P., & Pieroni, A. (2020). The virtues of being peripheral, recreational, and transnational: local wild food and medicinal plant knowledge in selected remote municipalities of Calabria, Southern Italy. Ethnobotany Research and Applications, 19, 1-20.<\/a><\/p>\n

Mattalia G., S\u00f5ukand R., Corvo P., Pieroni A. (2020) Wild food thistle gathering and pastoralism: an inextricable link in the biocultural landscape of Barbagia, Centrale Sardinia, (Italy).\u00a0Sustainability, 12(<\/i>12), 5105<\/a><\/p>\n

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<\/i><\/span> Slowfood-CE \u2013 Culture, heritage, identity, and food<\/h3><\/div>
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Piercarlo Grimaldi, Gianpaolo Fassino, Davide Porporato, Culture, Heritage, Identity and Food. A Methodological Approach, Milano, Franco Angeli, 2019, pp. 39-63) (Collana \u00abPercorsi di ricerca\u00bb; ISBN: 978-88-917-8973-0)<\/a><\/p>\n

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<\/i><\/span> Sustainable Agri-food System Strategies - SASS (CUP H42F16002450001)<\/h3><\/div>
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Fontefrancesco, M.F.; Zocchi, D.M.; Pieroni, A. The Intersections between Food and Cultural Landscape: Insights from Three Mountain Case Studies<\/a>. Land 2023, 12, 676. https:\/\/doi.org\/10.3390\/land12030676<\/a>\u00a0<\/span><\/span><\/p>\n

Fontefrancesco M, Zocchi D 2023.\u00a0<\/span>Farming money in Nakuru County: small farmers and the\u00a0<\/a><\/span>meaning\u00a0of the market in the western part of Kenya. Dada Rivista di Antropologia post-globale, speciale n. 1, 2023, Antropologia dell\u2019agricoltura , 75-86.<\/span><\/p>\n

Fontefrancesco, M.F., Zocchi, D.M., Pieroni, A. (2022). Scouting for Food Heritage for Achieving Sustainable Development: The Methodological Approach of the Atlas of the Ark of Taste<\/a>.\u00a0<\/span>Heritage 2022, 5, 526-544.\u00a0https:\/\/doi.org\/10.3390\/heritage5010030<\/a><\/p>\n

Rampa, F., Labra, M., Borrelli, N., Cena, H., Chiappero Martinetti, E., Corvo, P., Frontefrancesco, M.F., Giongo, G., Magrin, F., Puglisi, E., Sassi, M., Vaggi, G., & Van Aken, M. (2021).\u00a0SASS: Sustainable Food Systems. and Indigenous Vegetables. Final Report<\/span><\/i><\/a>. Milan: Fondazione Feltrinelli.\u00a0<\/span><\/p>\n

Fontefrancesco, M.F., Zocchi, D.M. (2021). The role of traditional and indigenous food in the restaurant sector of the Iringa region. In C. D\u2019Alessandro & P. Bizzott Molina (a cura di), Sustainable food systems through diversification and indigenous vegetables. An analysis of the iringa and dodoma areas in Tanzania (pp. 57-69). ECDPM<\/a>\u00a0<\/span><\/span><\/p>\n

Zocchi, D.M., Fontefrancesco, M.F. ( A cura di) (2021)\u201cThe Ark of Taste in Tanzania. Food, Knowledge, and Stories of the Gastronomic heritage”. Bra: slow Food Editore<\/a>.\u00a0<\/span><\/span><\/p>\n

Zocchi, D.M., Volpato, G., Chalo, D., Mutiso, P., Fontefrancesco M.F. (2020). <\/span>Expanding the reach: ethnobotanical knowledge and technological intensification in beekeeping among the Ogiek of the Mau Forest, Kenya.\u00a0Journal of Ethnobiology Ethnomedicine\u00a016,\u00a057(2020).<\/a>\u00a0https:\/\/doi.org\/10.1186\/s13002-020-00409-w<\/a>\u00a0<\/span><\/span><\/p>\n

Fontefrancesco, M.F., Zocchi, D.M. (2020). <\/span>Indigenous Crops and cultural dynamics in the markets of Nakuru County, Kenya. International Journal of Gastronomic Food Science, 100269<\/a>.\u00a0https:\/\/doi.org\/10.1016\/j.ijgfs.2020.100269<\/a>\u00a0<\/span><\/span><\/p>\n

Fontefrancesco, M.F., Zocchi, D.M. (2019). Narrazioni e prodotti nella patrimonializzazione della gastronomia locale: una nota metodologica. In Narrare i Gruppi, vol. 14, n\u00b0 2, dicembre 2019, pp. 273-285<\/a> – website: www.narrareigruppi.it<\/a><\/p>\n

Bartow & Zocchi (a cura di), 2018. The ark of taste in Kenya, Bra, Slow Food Editore\u00a0<\/a><\/p>\n

Corvo & Fontefrancesco (a cura di), 2018,\u00a0Sotto il cielo della Rift Valley. Sviluppo rurale e cibo tradizionale nella contea di Nakuru, Tortona, Vicolo del Pavone<\/a><\/p>\n

Fontefrancesco & Lekanayia, 2018, Meanings and taboos in traditional gastronomy of Maasai communities in Kajiado County, Kenya, Antrocom Online Journal of Anthropology vol. 14. n. 1 (2018) 77-85 \u2013 ISSN 1973\u2013 2880<\/a><\/p>\n

Fontefrancesco M, Zocchi D, Corvo P , 2020, “Quanto la multiculturalit\u00e0 appiattisce l\u2019offerta. Dinamiche culturali e sviluppo merceologico alimentare nei mercati della contea di Nakuru, Kenya”. Dada Rivista di Antropologia post-globale, speciale n. 1, 2020, Antropologia del cibo. Pp. 129-156. ISSN: 2240-0192<\/a><\/p>\n

Zocchi, D.M., Fontefrancesco, M.F. (2020). Traditional Products and New Developments in the Restaurant Sector in East Africa. The Case Study of Nakuru County, Kenya. Frontier Sustainability Food System, 4:599138.<\/a><\/p>\n

Zocchi, D.M., Piochi, M., Cabrino, G., Fontefrancesco, M.F., Torri, L.\u00a0\u00a0(2020).\u00a0\u00a0Linking producers\u2019 and consumers\u2019 perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey.\u00a0Food Research International<\/i>,\u00a0Vol. 137, p.109417<\/a><\/p>\n

Fontefrancesco M.F. (2019).\u00a0Cibo e narrazioni di multiculturalit\u00e0 a scuola: un approccio autonarrativo alla conoscenza dell\u2019altro. Narrare i gruppi, 14 (1), \u00a023-46.\u00a0<\/a><\/p>\n

Fontefrancesco, M.F., Zocchi, D.M. (2019).\u00a0Narrazioni e prodotti nella patrimonializzazione della gastronomia locale: una nota metodologica. Narrare i Gruppi, vol. 14, n\u00b0 2, pp. 273-285.<\/a><\/p>\n

Fontefrancesco M.F. (2019)\u00a0Food Commodity Market: History and Impact of Food Trading Toward SDG2. In: Leal Filho W., Azul A., Brandli L., \u00d6zuyar P., Wall T. (eds) Zero Hunger. Encyclopedia of the UN Sustainable Development Goals. Springer, Cham\u00a0<\/a><\/p>\n

Fontefrancesco M.F., Sidsaph H. (2019)\u00a0Food Web and Food Network: Role of Food System Ecological Interconnectedness in Achieving the Zero Hunger Goal. In: Leal Filho W., Azul A., Brandli L., \u00d6zuyar P., Wall T. (eds) Zero Hunger. Encyclopedia of the UN Sustainable Development Goals. Springer, Cham\u00a0<\/a><\/p>\n

Fontefrancesco M.F., Corvo P. (2019)\u00a0Slow Food: History and Activity of a Global Food Movement Toward SDG2. In: Leal Filho W., Azul A., Brandli L., \u00d6zuyar P., Wall T. (eds) Zero Hunger. Encyclopedia of the UN Sustainable Development Goals. Springer, Cham<\/a><\/p>\n

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<\/i><\/span> VALORIVITIS 2.0<\/h3><\/div>
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Lavelli V., Sri Harsha P.S.C., Piochi M., Torri L. (2017).\u00a0Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties.\u00a0 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 52; p. 108-117.\u00a0http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/ijfs.13261\/abstract<\/a><\/u><\/p>\n

Lavelli V., Torri L., Zeppa G., Fiori L., Spigno G. (2016).\u00a0\u00a0Recovery of winemaking by-products for innovative food application \u2013 A review. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 28; p. 542-564.\u00a0\u00a0http:\/\/www.chiriottieditori.it\/ojs\/index.php\/ijfs\/article\/view\/507<\/a><\/u><\/p>\n

Marchiani R., Bertolino M., Belviso S., Giordano M., Ghirardello D., Torri L., Piochi M., Zeppa G. (2016).\u00a0Yogurt enrichment with grape pomace.\u00a0 Effect of grape cultivar on physico-chemical, microbiological and sensory properties. JOURNAL OF FOOD QUALITY, vol.\u00a0 39; p. 77-89, ISSN: 1745-4557.\u00a0http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jfq.12181\/abstract<\/a><\/u><\/p>\n

Torri L., Piochi M.,\u00a0 Marchiani R., Zeppa G.,\u00a0 Dinnella, C., Monteleone E.\u00a0\u00a0(2016). A sensory- and consumer based approach to optimize cheese enrichment with grape skin powders. JORUNAL OF DAIRY SCIENCE, vol. 99; p. 194-204, ISSN: 0022-0302.\u00a0http:\/\/www.journalofdairyscience.org\/article\/S0022-0302(15)00824-3\/abstract<\/a><\/u><\/p>\n

Torri, L., Piochi, M., Lavelli, V., Monteleone, E. (2015).\u00a0Descriptive sensory analysis and consumers’ preference for dietary fibre- and polyphenol- enriched tomato purees obtained using winery by-products.\u00a0 LWT \u2013 FOOD SCIENCE AND TECHNOLOGY, vol. 62; p. 294-300, ISSN: 0023-6438.\u00a0http:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643814008482<\/a><\/u><\/p>\n

Dal Bello, B., Torri L., Piochi M., Zeppa G. (2015).\u00a0Healthy yogurt fortified with omega-3 from vegetable sources. JOURNAL OF DAIRY SCIENCE, vol. 98; p. 8375-8385, ISSN: 0022-0302.\u00a0http:\/\/www.journalofdairyscience.org\/article\/S0022-0302(15)00690-6\/references<\/a><\/u><\/p>\n

Lavelli V., Sri Harsha S.P.C., Torri L., Zeppa G. (2014).\u00a0Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality. FOOD CHEMISTRY, vol. 152; p. 162-168, ISSN: 0308-8146.\u00a0http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/24444921<\/a><\/u><\/p>\n

Dordoni R., Duserm Garrido G., Marinoni L., Torri L., Piochi M., Spigno G. (2019). Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract. International Journal of Food Science.\u00a0<\/a><\/p>\n

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<\/i><\/span> DiGe \u2013 Ethnobotany of divided generations in the context of centralization<\/h3><\/div>
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Stryamets, N., Prakofjewa, J., Mattalia, G.. Kalle, R., Pruse, B., Zocchi, D.M., S\u00f5ukand, R., Pieroni, A., Fontefrancesco, M.F. (2022). Why the ongoing occupation of Ukraine matters to ethnobiology. J Ethnobiology Ethnomedicine 18, 21<\/a> (2022).\u00a0https:\/\/doi.org\/10.1186\/s13002-022-00523-x<\/a><\/p>\n

S\u00f5ukand, R., Stryamets, N., Fontefrancesco, M.F., Pieroni, A., 2020.\u00a0The importance of tolerating interstices: Babushka markets in Ukraine and Eastern Europe and their role in maintaining local food knowledge and diversity. Heliyon 6, e03222. doi<\/a><\/p>\n

Kalle, R.; S\u00f5ukand, R.; Pieroni, A. Devil Is in the Details: Use of Wild Food Plants in Historical V\u00f5romaa and Setomaa, Present-Day Estonia. Foods 2020, 9, 570.<\/a><\/p>\n

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<\/i><\/span> NODES: Nord Ovest Digitale E Sostenibile<\/h3><\/div>
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Fontefrancesco, M.F.; Costa, A. Keeping the Knives Sharp: Socioeconomic Innovation in the Artisan Sector of Butchery in Italy. Societies<\/em>\u00a02023,\u00a013<\/em>, 80.\u00a0https:\/\/doi.org\/10.3390\/soc13040080<\/a><\/span><\/span><\/p>\n

Fontefrancesco, M.F.; Zocchi, D.M.; Pieroni, A. The Intersections between Food and Cultural Landscape: Insights from Three Mountain Case Studies<\/a>. Land 2023, 12, 676. https:\/\/doi.org\/10.3390\/land12030676<\/a>\u00a0<\/span><\/span><\/p>\n

Fontefrancesco, MF (2023). Un pezzo di castagnaccio, una manciata di castagne. Storia agraria e paesaggio montano nell\u2019Alessandrino tra sviluppo, interruzione e possibile ripresa. Quaderno di storia contemporanea<\/a>, 73: 218-234<\/p>\n

Fontefrancesco, MF, Zocchi, DM (2023). Filiere agroalimentari corte: sfide e soluzioni dell’imprenditoria artigina italiana. Quaderni di ricerca sull’artigianato<\/a> 1\/2023: 87\/117.<\/p>\n

Fontefrancesco, M.F. Traditional food for a sustainable future? exploring vulnerabilities and strengths in Italy\u2019s foodscape and short agrifood chains author.\u00a0Sustain Earth Reviews<\/i>\u00a06, 7 (2023).\u00a0https:\/\/doi.org\/10.1186\/s42055-023-00056-5<\/a><\/p>\n

Fontefrancesco, M.F. (2023). A Local Cheese: The Affective Economy of Food Embeddedness in the Italian Western Alps. Humans, 3: 271-282. https:\/\/doi.org\/10.3390\/humans3040021<\/a><\/p>\n

Bairati, L. (2023). Contractual governance in global food systems. In A.M. Mancaleoni,\u00a0R. Torino (a cura di), Agrifood market regulation and contractual relationships in the light of directive (eu)\u00a0633\/2019 (pp. 105-122). RomaTrE-Press, ISBN: 979-12-5977-231-2\u2013 2023 [hyperlink https:\/\/romatrepress.uniroma3.it\/libro\/agrifood-market-regulation-and-contractual-relationships-in-the-light-of-directive-eu-633-2019\/<\/a>]<\/p>\n

Sulaiman, N., Zocchi, D.M., Borrello, M.T., Mattalia, G., Antoniazzi, L., Berlinghof, S.E., Bewick, A., H\u00e4fliger, I., Schembs, M., Torri, L., Pieroni, A. (2024). Traditional Knowledge Evolution over Half of a Century: Local Herbal Resources and Their Changes in the Upper Susa Valley of Northwest Italy.\u00a0Plants\u00a02024,\u00a013, 43. https:\/\/doi.org\/10.3390\/plants13010043<\/a><\/p>\n

Fontefrancesco, M.F., Sgorla A.F. (2023). Traiettorie inesplorate di antropologia del cibo: lo stato dell’arte dell’antropologia della birra in Italia. Narrare i Gruppi, 18(2): 181-198. narrareigruppi.it<\/a><\/p>\n

Corcione, E. (2023). In the Wake of Bonsucro: Multi-Stakeholder Initiatives and Third-Party Certifiers at the Test Bench of OECD National Contact Points, in Business and Human Rights Journal, 8(2), 271-276. doi:10.1017\/bhj.2023.17<\/p>\n

Fontefrancesco, M.F. (2023). Pausa pranzo: tra necessita, lavoro e comunit\u00e0. In C. Aglialoro, Il cibo e le mense aziendali delle grandi fabbriche del Novecento (pp. 36-39). Ronchi dei legionari: Consorzio Culturale del Monfalconese. (PDF allegato<\/a>)<\/p>\n

Fontefrancesco, M.F. (2023). Sfide e Prospettive dell\u2019Antropologia Applicata: Oltre la Mera Applicazione. In R.S. Palmisano (a cura di), Post-global Anthropology and other adventures (pp. 27-40). Bologna: I Libri di Emil. (PDF allegato<\/a>)<\/p>\n

Fontefrancesco, M.F. (2023). Affective Economy: A Theoretical Outline. Encyclopedia 2023, 3, 1020-1027. https:\/\/doi.org\/10.3390\/encyclopedia3030074<\/a><\/p>\n

Castellani, M. (2023). Relational Narratives of Food in Design and Architecture Exhibitions. Humanities 12: 135. https:\/\/doi.org\/10.3390\/h12060135<\/a><\/p>\n

Cela, N., Giorgione, V., Fassio, F., Torri, L. (2024). Impact of circular economy information on sensory acceptability, purchase intention and perceived value of upcycled foods by young consumers.\u00a0Food Research International, 175,113765.\u00a0https:\/\/doi.org\/10.1016\/j.foodres.2023.113765<\/a><\/p>\n

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<\/i><\/span> Food Industry Monitor: the performance of italian companies of the food and beverage sector<\/h3><\/div>
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Garzia C. (2018)\u00a0Il settore food & beverage in Italia. Analisi delle performace delle imprese e dei driver di crescita e redditivit\u00e0<\/a>. MILANO: EGEA, ISBN: 9788823846159.<\/p>\n

Garzia C. (2017). Innovation diffusion and bandwagon effect. The palm oil in the Italian bakery industry. In: Proceedings of the 35th International Conference of the System Dynamics Society. NEW YORK: System Dynamics Society. ISBN: 9781510851078.<\/p>\n

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<\/i><\/span> EUNE-CPTRA: The European Network for the Promotion of Culinary and Proximity Tourism in Rural Areas<\/h3><\/div>
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Fontefrancesco, M.F., Boscolo, A., Zocchi, D.M. (2023).Rural Culinary Tourism in Southern Europe: Emerging Educational Needs of a Growing Sector. Tour. Hosp. 2023, 4, 293\u2013306.\u00a0https:\/\/doi.org\/10.3390\/tourhosp4020018<\/a><\/p>\n

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<\/i><\/span> PRIME \u2013 Processi e Prodotti Innovativi di Chimica Verde<\/h3><\/div>
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Fassio, F., Chirilli, C. Circular economy and food system: a review of principal measuring tools.\u00a0Sustainability\u00a0<\/i>2023, 15, 10179.\u00a0https:\/\/doi.org\/10.3390\/su151310179<\/a><\/p>\n

<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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