Giuseppe Di Vita - Search Results

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Year	Number of Results
2019	2
2020	2
2021	0

Page 1

Harmful Compounds and Willingness to Buy for Reduced-Additives Salami. An Outlook on Italian Consumers.

Di Vita G, Blanc S, Mancuso T, Massaglia S, La Via G, D'Amico M. Di Vita G, et al. Int J Environ Res Public Health. 2019 Jul 22;16(14):2605. doi: 10.3390/ijerph16142605. Int J Environ Res Public Health. 2019. PMID: 31336635 Free PMC article.

The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception?

Di Vita G, Strano A, Maesano G, La Via G, D'Amico M. Di Vita G, et al. Foods. 2020 Oct 9;9(10):1428. doi: 10.3390/foods9101428. Foods. 2020. PMID: 33050230 Free PMC article.

Purchasing Drivers of Fresh Citrus Fruits in Urban Italy: Is It All about Taste?

Di Vita G, Borrello M, Vecchio R, Gulisano G, D'Amico M. Di Vita G, et al. Nutrients. 2020 Apr 2;12(4):979. doi: 10.3390/nu12040979. Nutrients. 2020. PMID: 32252221 Free PMC article.

Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham.

Di Vita G, Blanc S, Brun F, Bracco S, D'Amico M. Di Vita G, et al. Meat Sci. 2019 Sep;155:8-15. doi: 10.1016/j.meatsci.2019.04.013. Epub 2019 Apr 17. Meat Sci. 2019. PMID: 31048239 Free article.

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