Di seguito le pubblicazioni relative ai diversi progetti di ricerca, finanziati dell’Ateneo, presentati in formato open access così come permesso dall’editore o attraverso link alla pubblicazione.

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

Fontefrancesco M, Zocchi D 2023. Farming money in Nakuru County: small farmers and the meaning of the market in the western part of Kenya. Dada Rivista di Antropologia post-globale, speciale n. 1, 2023, Antropologia dell’agricoltura , 75-86.

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 TasteHeritage 2022, 5, 526-544. https://doi.org/10.3390/heritage5010030

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). SASS: Sustainable Food Systems. and Indigenous Vegetables. Final Report. Milan: Fondazione Feltrinelli. 

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’Alessandro & 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 

Zocchi, D.M., Fontefrancesco, M.F. ( A cura di) (2021)“The Ark of Taste in Tanzania. Food, Knowledge, and Stories of the Gastronomic heritage”. Bra: slow Food Editore

Zocchi, D.M., Volpato, G., Chalo, D., Mutiso, P., Fontefrancesco M.F. (2020). Expanding the reach: ethnobotanical knowledge and technological intensification in beekeeping among the Ogiek of the Mau Forest, Kenya. Journal of Ethnobiology Ethnomedicine 16, 57(2020). https://doi.org/10.1186/s13002-020-00409-w 

Fontefrancesco, M.F., Zocchi, D.M. (2020). Indigenous Crops and cultural dynamics in the markets of Nakuru County, Kenya. International Journal of Gastronomic Food Science, 100269https://doi.org/10.1016/j.ijgfs.2020.100269 

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° 2, dicembre 2019, pp. 273-285 – website: www.narrareigruppi.it

Bartow & Zocchi (a cura di), 2018. The ark of taste in Kenya, Bra, Slow Food Editore 

Corvo & Fontefrancesco (a cura di), 2018, Sotto il cielo della Rift Valley. Sviluppo rurale e cibo tradizionale nella contea di Nakuru, Tortona, Vicolo del Pavone

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 – ISSN 1973– 2880

Fontefrancesco M, Zocchi D, Corvo P , 2020, “Quanto la multiculturalità appiattisce l’offerta. 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

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.

Zocchi, D.M., Piochi, M., Cabrino, G., Fontefrancesco, M.F., Torri, L.  (2020).  Linking producers’ and consumers’ perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey. Food Research International, Vol. 137, p.109417

Fontefrancesco M.F. (2019). Cibo e narrazioni di multiculturalità a scuola: un approccio autonarrativo alla conoscenza dell’altro. Narrare i gruppi, 14 (1),  23-46. 

Fontefrancesco, M.F., Zocchi, D.M. (2019). Narrazioni e prodotti nella patrimonializzazione della gastronomia locale: una nota metodologica. Narrare i Gruppi, vol. 14, n° 2, pp. 273-285.

Fontefrancesco M.F. (2019) Food Commodity Market: History and Impact of Food Trading Toward SDG2. In: Leal Filho W., Azul A., Brandli L., Özuyar P., Wall T. (eds) Zero Hunger. Encyclopedia of the UN Sustainable Development Goals. Springer, Cham 

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

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

Lavelli V., Sri Harsha P.S.C., Piochi M., Torri L. (2017). Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties.  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 52; p. 108-117. http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13261/abstract

Lavelli V., Torri L., Zeppa G., Fiori L., Spigno G. (2016).  Recovery of winemaking by-products for innovative food application – A review. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 28; p. 542-564.  http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/507

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

Torri L., Piochi M.,  Marchiani R., Zeppa G.,  Dinnella, C., Monteleone E.  (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. http://www.journalofdairyscience.org/article/S0022-0302(15)00824-3/abstract

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

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

Lavelli V., Sri Harsha S.P.C., Torri L., Zeppa G. (2014). Use 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. http://www.ncbi.nlm.nih.gov/pubmed/24444921

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. 

Fontefrancesco, M.F.; Costa, A. Keeping the Knives Sharp: Socioeconomic Innovation in the Artisan Sector of Butchery in Italy. Societies 2023, 13, 80. https://doi.org/10.3390/soc13040080

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

Fontefrancesco, MF (2023). Un pezzo di castagnaccio, una manciata di castagne. Storia agraria e paesaggio montano nell’Alessandrino tra sviluppo, interruzione e possibile ripresa. Quaderno di storia contemporanea, 73: 218-234

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

Fontefrancesco, M.F. Traditional food for a sustainable future? exploring vulnerabilities and strengths in Italy’s foodscape and short agrifood chains author. Sustain Earth Reviews 6, 7 (2023). https://doi.org/10.1186/s42055-023-00056-5

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

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

Sulaiman, N., Zocchi, D.M., Borrello, M.T., Mattalia, G., Antoniazzi, L., Berlinghof, S.E., Bewick, A., Häfliger, 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. Plants 2024, 13, 43. https://doi.org/10.3390/plants13010043

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

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

Fontefrancesco, M.F. (2023). Pausa pranzo: tra necessita, lavoro e comunità. 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)

Fontefrancesco, M.F. (2023). Sfide e Prospettive dell’Antropologia 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)

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

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

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. Food Research International, 175,113765. https://doi.org/10.1016/j.foodres.2023.113765

Garzia C. (2018) Il settore food & beverage in Italia. Analisi delle performace delle imprese e dei driver di crescita e redditività. MILANO: EGEA, ISBN: 9788823846159.

Garzia C. (2017) Le aziende italiane del settore agroalimentare. Analisi delle performance economiche e competitive nel periodo 2009-2016. MILANO: EGEA, ISBN: 9788823845824.

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, 293–306. https://doi.org/10.3390/tourhosp4020018

Fassio, F., Chirilli, C. Circular economy and food system: a review of principal measuring tools. Sustainability 2023, 15, 10179. https://doi.org/10.3390/su151310179

Progetti