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.

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. 

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