IRIS
SOGARI, GIOVANNI
 Distribuzione geografica
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Continente #
NA - Nord America 3.880
AS - Asia 3.855
EU - Europa 3.128
SA - Sud America 631
AF - Africa 230
OC - Oceania 35
Continente sconosciuto - Info sul continente non disponibili 7
Totale 11.766
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Nazione #
US - Stati Uniti d'America 3.757
SG - Singapore 1.326
IT - Italia 1.020
CN - Cina 884
VN - Vietnam 595
BR - Brasile 438
HK - Hong Kong 385
IE - Irlanda 381
DE - Germania 300
SE - Svezia 268
NL - Olanda 206
FR - Francia 185
GB - Regno Unito 158
ZA - Sudafrica 150
FI - Finlandia 131
IN - India 118
RU - Federazione Russa 102
TR - Turchia 92
PH - Filippine 76
AR - Argentina 68
ES - Italia 60
BE - Belgio 58
ID - Indonesia 54
AT - Austria 53
CA - Canada 52
MX - Messico 49
BD - Bangladesh 43
JP - Giappone 42
CO - Colombia 38
EC - Ecuador 30
KR - Corea 30
PT - Portogallo 30
TH - Thailandia 30
PL - Polonia 29
UA - Ucraina 26
AU - Australia 22
MY - Malesia 21
IQ - Iraq 20
PK - Pakistan 20
IR - Iran 19
BG - Bulgaria 16
GR - Grecia 15
CZ - Repubblica Ceca 14
UZ - Uzbekistan 14
NZ - Nuova Zelanda 13
VE - Venezuela 13
CL - Cile 12
PY - Paraguay 12
CI - Costa d'Avorio 11
TW - Taiwan 11
JO - Giordania 10
KE - Kenya 10
LT - Lituania 10
MA - Marocco 10
RO - Romania 10
SA - Arabia Saudita 10
AE - Emirati Arabi Uniti 9
CH - Svizzera 9
KZ - Kazakistan 9
GH - Ghana 8
LU - Lussemburgo 8
UY - Uruguay 8
NP - Nepal 7
PE - Perù 7
DK - Danimarca 6
TN - Tunisia 6
EG - Egitto 5
ET - Etiopia 5
LB - Libano 5
NO - Norvegia 5
TZ - Tanzania 5
AL - Albania 4
BO - Bolivia 4
CR - Costa Rica 4
DZ - Algeria 4
EE - Estonia 4
GT - Guatemala 4
HR - Croazia 4
IL - Israele 4
MN - Mongolia 4
MT - Malta 4
OM - Oman 4
EU - Europa 3
HN - Honduras 3
HU - Ungheria 3
JM - Giamaica 3
PA - Panama 3
A1 - Anonimo 2
AO - Angola 2
AZ - Azerbaigian 2
CV - Capo Verde 2
CY - Cipro 2
GA - Gabon 2
KG - Kirghizistan 2
LV - Lettonia 2
PS - Palestinian Territory 2
RS - Serbia 2
SI - Slovenia 2
SN - Senegal 2
A2 - ???statistics.table.value.countryCode.A2??? 1
Totale 11.743
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Città #
Singapore 674
Ashburn 531
Dublin 378
Hong Kong 344
San Jose 335
Chandler 321
Santa Clara 305
Beijing 245
Parma 226
Dallas 218
Ho Chi Minh City 158
Boardman 154
Hanoi 151
Ann Arbor 139
Munich 131
Johannesburg 124
Council Bluffs 116
Dearborn 84
Helsinki 83
Lauterbourg 83
Los Angeles 80
Milan 74
Orem 72
Princeton 62
Wilmington 61
New York 60
Nanjing 57
Hefei 54
Bologna 52
Izmir 48
Moscow 47
Rome 47
Shanghai 47
Turin 40
Columbus 36
São Paulo 36
Vienna 35
Chennai 34
Guangzhou 32
Jakarta 32
Haiphong 28
Kraainem 26
Reggio Emilia 26
Chicago 25
Florence 25
London 25
Tokyo 24
Amsterdam 23
Seattle 23
Warsaw 23
Fidenza 22
Frankfurt am Main 22
Wageningen 21
Bremen 20
Buffalo 20
Da Nang 20
Jacksonville 20
Nuremberg 20
The Dalles 20
Atlanta 19
Des Moines 18
Modena 18
Nanchang 18
Brussels 17
Lisbon 17
Manchester 17
Washington 17
Bangkok 16
Fremont 16
Houston 16
Kunming 16
Rotterdam 16
San Mateo 16
Montreal 15
Mumbai 15
Pavia 15
Zhengzhou 14
Brooklyn 13
Cape Town 13
Curitiba 13
Istanbul 13
Marseille 13
Tashkent 13
Woodbridge 13
Brisbane 12
Denver 12
Naga 12
Seoul 12
Sofia 12
Abidjan 11
Belo Horizonte 11
Boston 11
Fiorano Modenese 11
Rio de Janeiro 11
Baghdad 10
Düsseldorf 10
Hebei 10
Jiaxing 10
Norwalk 10
Piacenza 10
Totale 6.801
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Nome #
Explaining the Intention to Consume an Insect-Based Product: A Cross-Cultural Comparison 356
Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters 256
Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities 236
Do plant-based and blend meat alternatives taste like meat? A combined sensory and choice experiment study 219
Boom and bust cycles in seafood prices 205
Knowledge gaps and research needs in the evaluation of the effects of GMOs 205
Consumers' perception of organic wine. A case study of German and Italian young consumers 202
Food choice determinants and perceptions of a healthy diet among Italian consumers 198
Nutri-Score and Eco-Score Labeling: A Systematic Review of Their Impact on Consumer Understanding, Attitudes, and Behaviors 194
Nudging Italian university students towards healthy and sustainable food choices: An online experiment 190
Application of the Theory of Planned Behaviour in the prediction of edible insects consumption 190
A critical review of intrinsic and extrinsic antimicrobial properties of insects 190
Eating novel foods: An application of the Theory of Planned Behaviour to predict the consumption of an insect-based product 175
Digital nudging at the university canteen: an online study with American young adults 165
Adherence to the Mediterranean Diet and its association with sustainable dietary behaviors, sociodemographic factors, and lifestyle: a cross-sectional study in US University students 162
Factors predicting the intention of eating an insect-based product 161
Biotechnology and Public opinion: The results of a citizens’ jury case study 160
Determinants of us university students’ willingness to include whole grain pasta in their diet 155
How information affects consumers’ purchase intention and willingness to pay for poultry farmed with insect-based meal and live insects 152
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 151
College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior 151
Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique 151
A structural equation modelling approach to explore consumers’ attitude towards sustainable wine 148
Australian Consumers’ Response to Insects as Food 144
Consumers’ preferences and willingness to pay for fish products with health and environmental labels: Evidence from five european countries 142
How to Measure Consumers Acceptance Towards Edible Insects? – A Scoping Review About Methodological Approaches 141
Biotechnology and Public opinion: The efficacy of using public engagement as a policy tool 139
Uso della Food Neophobia Scale per investigare l’intenzione di mangiare prodotti a base di insetti 138
Entomophagy and Italian consumers: An exploratory analysis 138
Consumer attitude towards sustainable-labelled wine: an exploratory approach 135
How information influences consumers' perception and purchasing intention for farmed and wild fish 135
Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food 134
Exploring the Future of Edible Insects in Europe 133
A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? 132
A stakeholder engagement approach for identifying future research directions in the evaluation of current and emerging applications of GMOs 131
A tavola con gli insetti 130
Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains 130
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 129
Can sustainable and nutritional information’s affect consumer acceptance of by-products? The case of cereal bars made by Brewery Spent Grains. 127
Edible Insects in the Food Sector. Methods, Current Applications and Perspectives 125
A Nationwide Survey of Italian University Students: Exploring the Influences of Sustainable Dietary Behaviors, Lifestyle, and Sociodemographic Factors on Adherence to the Mediterranean Diet 124
A Marie Curie project on healthy eating behaviour: a case study among college students 123
Il ruolo dei social media nel rapporto tra Millennial e sostenibilità ambientale del settore vitivinicolo 120
Toward a reduced meat diet: University North American students' acceptance of a blended meat-mushroom burger 118
Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021) 117
“CONSUMEHEALTH” USING CONSUMER SCIENCE TO IMPROVE HEALTHY EATING HABITS 117
The influence of health messages in nudging consumption of whole grain pasta 115
Vino sostenibile: l’atteggiamento dei consumatori italiani 114
Sensory, emotional, and appropriateness of plant- and meat-based burgers 111
Explaining vegetable consumption among young adults: An application of the theory of planned behaviour 111
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food 110
Intention and behavior toward eating whole grain pasta on a college dining campus: Theory of Planned Behavior and message framing 109
Consumer perception of and involvement in healthy and sustainable eating: A cross-sectional study with American consumers 109
Modelli di consumo e sprechi alimentari 109
L'entomofagia: tra curiosità e sostenibilità 108
Consumer Perceptions and Acceptance of Insects As Feed and Food: Current Findings and Future Outlook 106
Sensory and consumer sciences: What is their role as a business tool in the wine sector? 105
Insects as Food in the Global North – The Evolution of the Entomophagy Movement 103
Sustainable wine market: are consumers ready? A case study of German and Italian young consumers 103
Development of functional food products from brewery spent grain recovery 101
Insects as feed for farmed poultry: Are italian consumers ready to embrace this innovation? 101
Adherence to the Mediterranean Diet and Its Association with Sustainable Dietary Behaviors, Sociodemographic Factors, and Lifestyle: An Online Survey in Italian and US University Students 99
The Food Neophobia Scale and Young Adults’ Intention to Eat Insect Products 98
Un esperimento di coinvolgimento pubblico in tema di biotecnologie 98
The Potential Role of Insects as Feed: A Multi-Perspective Review 98
Factors influencing the intention to purchase meat-mushroom blended burgers among college students 97
The new challenge of sports nutrition: Accepting insect food as dietary supplements in professional athletes 97
Exploring young foodies׳ knowledge and attitude regarding entomophagy: A qualitative study in Italy 93
The physiological mechanisms underlying consumer preferences towards organic food 92
Understanding young consumers’ motivations for purchasing plant-based burgers: insights from the means-end chain theory 92
Is nut consumption related to a sustainable diet? A pilot study on italian male consumers 91
The Future is Crawling: Evaluating the Potential of Insects for Food and Feed Security 90
Factors driving sustainable choice: the case of wine 90
Consumer perceptions and market analysis of plant-based foods: A global perspective 89
Exploring Italian consumer acceptance and sensory preferences of cereal bars made by Brewery Spent Grains. 87
Factors influencing consumer purchase intent for meat and meat substitutes 85
Sensory-liking expectations and perceptions of processed and unprocessed insect products 83
Sustainable wine labeling: a framework for definition and consumers’ perception 80
Trout, seabass and seabream value chains overview in Europe 80
The role of objective and subjective knowledge on the attitude and intention of Italian consumers to purchase farmed and wild fish 79
Understanding and modelling vegetables consumption among young adults 78
Understanding Edible Insects as Food in Western and Eastern Societies 78
Millennial Generation and Environmental Sustainability: The Role of Social Media in the Consumer Purchasing Behavior for Wine 78
How environmental values and beliefs drive the attitude of consumers towards sustainable labeled wine in Italy 77
Effectively and equitably steering pro-environmental behavior 76
Sustainability in the food sector: the case study of Italian wine 76
Snacking insects? A global market investigation 73
What motivates consumers to accept whole and processed mealworms in their diets? A five-country study 73
Exploring the intention to consume whole vs processed edible insects: Insights from traditional and non-traditional entomophagy countries 71
Positive versus negative information: What is really shifting consumers’ intention to eat Norwegian salmon? Evidence from three European countries 70
Exploring the attitude towards the adoption of a sustainable diet: a cross-country comparison 70
Framework for valorizing waste- and by-products through insects and their microbiomes for food and feed 67
Review: Recent advances in insect-based feeds: from animal farming to the acceptance of consumers and stakeholders 67
Cross-cultural consumer valuation of precision fermentation milk: Effects of information, individual traits, and labelling preferences 64
Insects and Food 61
Preface 60
Consumers' acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US 44
Health and environmental goals as drivers of Norwegian salmon consumption: A theory of reasoned goal pursuit approach 35
Totale 11.925
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Categoria #
all - tutte 40.444
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 40.444
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202193 0 0 0 0 0 0 0 0 0 34 19 40
2021/2022436 50 12 14 45 18 20 15 66 21 24 18 133
2022/20231.461 136 130 68 112 123 171 32 96 488 27 47 31
2023/20241.123 34 60 52 73 119 140 172 136 69 67 52 149
2024/20252.692 75 137 191 166 251 341 194 136 320 285 185 411
2025/20264.983 472 442 663 526 629 255 585 195 683 533 0 0
Totale 11.925