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Pericle Raverta on Muck Rack

Pericle Raverta

As seen in: Frontiers, Giornaledellabirra
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Articles

Understanding food behavior through territorial identity: evidence on locavorism, certification awareness, and novel food acceptance

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By Pericle Raverta, Jatziri Mota-Gutierrez, Paola Toschi, Claudio Forte, Barbara Loera, Fabio Tuscano, Irene Sandi
| Frontiers
Abstract Global agri-food systems face increasing challenges related to sustainability, public health, and food security, requiring a transition toward more integrated and demand-oriented approaches. In this context, consumer behavior plays a key role, as food choices are shaped not only by economic factors but also by social and psychological dimensions, including identity.
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Development of Reference Standards for the Sensory Analysis of Cheese: An Innovative Approach

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By Pericle Raverta, Negin Seif Zadeh, Giuseppe Zeppa
| Preprints.org
Preprint Article Version 1 This version is not peer-reviewed Version 1 : Received: 22 January 2024 / Approved: 22 January 2024 / Online: 22 January 2024 (13:05:29 CET) Raverta, P.; Seif Zadeh, N.; Zeppa, G. Development of Reference Standards for the Sensory Analysis of Cheese: An Innovative Approach. Preprints 2024, 2024011589. https://doi.org/10.20944/preprints202401.1589.v1 Raverta, P.; Seif Zadeh, N.; Zeppa, G.
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Il terroir della birra: (nuovi) aggiornamenti dall’Università di Teramo

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By Pericle Raverta
| Giornaledellabirra
Numero 07/2023 16 Febbraio 2023 Tweet Posted in : Senza categoria on 16 Febbraio 2023 Si può parlare di terroir per la birra e, se sì, in quale misura? Per rispondere a questa domanda occorre innanzitutto partire dalle definizioni: secondo il vocabolario Treccani la parola terroir indica “il rapporto che lega un prodotto (vino, caffè, ecc.) alle caratteristiche del microclima e del suolo in cui è coltivato”.
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