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Alessandro Bressan on Muck Rack

Alessandro Bressan

As seen in: MDPI, Emerald Publishing, British Food Journal, Dialnet - Universidad de La Rioja, Astronomy and Astrophysics (A&A), International Journal of Contemporary Hospitality Management, International Journal of Wine Business Research, International Journal of Entrepreneurial Behaviour and Research, Journal of Knowledge Management
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Articles

Biomarkers of Neutrophil Activation in Patients with Symptomatic Chronic Peripheral Artery Disease Predict Worse Cardiovascular Outcome

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By Giacomo Buso, Elisabetta Faggin, Alessandro Bressan, Silvia Galliazzo
| MDPI
2.6. Statistical Analysis Patients were classified according to whether they had PAD or not. First, we compared groups in terms of demographics, concomitant diseases, and laboratory data. According to the normality of the distribution, the Student’s t-test or the Mann–Whitney test were used to compare groups in terms of continuous variables, whereas the Chi-square test or the Kruskal-Wallis test were applied for categorical variables.
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Filling up the sustainability glass: wineries’ initiatives towards sustainable wine tourism

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By Abel Alonso, Alessandro Bressan, Seng Kok, Seamus O'Brien
| Dialnet - Universidad de La Rioja
Alonso, Abel Duarte [1] ; Alessandro Bressanc [2] ; Kok, Seng Kiat [3] ; Seamus O Brien [4] [1] Curtin University, Bentley, Australia [2] The University of Notre Dame Australia, Chippendale, Australia [3] RMIT University Vietnam, Ho Chi Minh, Vietnam [4] Liverpool John Moores University, Liverpool, UK Localización: Tourism recreation research, ISSN 0250-8281, Vol. 47, Nº. 5-6, 2022, págs.
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The importance of knowledge management in gastronomy: a chef’s future career, the next generations of chefs and trends

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By Alessandro Bressan, Abel Alonso, Luong Tran, Thanh Duc Tran
Abstract Purpose The purpose of this study is to shed new light on empirical and conceptual aspects related to chefs’ careers and the hospitality sector. The study examines how the future of the chef’s profession is perceived, how future generations of chefs could be developed and the main emerging trends within the chef’s scene. Design/methodology/approach Semi-structured, face-to-face, online and telephone interviews were conducted with 34 chefs operating in Australia and 35 in Vietnam.
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