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Sergio Rivaroli
Sergio Rivaroli
University of Bologna, Department of Agricultural and Food Sciences
Bestätigte E-Mail-Adresse bei unibo.it - Startseite
Titel
Zitiert von
Zitiert von
Jahr
Technical efficiency in the fresh fruit and vegetable sector: a comparison study of Italian and Spanish firms
I Guzmán, N Arcas, R Ghelfi, S Rivaroli
Fruits 64 (4), 243-252, 2009
372009
Attitudes and motivations toward craft beer consumption: an explanatory study in two different countries
S Rivaroli, J Lindenmeier, R Spadoni
Journal of Food Products Marketing 25 (3), 276-294, 2019
232019
Consumers’ perception of food product craftsmanship: A review of evidence
S Rivaroli, B Baldi, R Spadoni
Food Quality and Preference 79, 103796, 2020
222020
Food chains and value system: the case of potato, fruit, and cheese
A Bertazzoli, A Fiorini, R Ghelfi, S Rivaroli, A Samoggia, V Mazzotti
Journal of food products marketing 17 (2-3), 303-326, 2011
222011
A comparative profitability analysis of organic and conventional farms in Emilia-Romagna and in Minnesota
M Canavari, R Ghelfi, KD Olson, S Rivaroli
Organic Food: Consumers’ Choices and Farmers’ Opportunities, 31-45, 2007
212007
Innovative solutions for the wine sector: The role of startups
R Spadoni, M Nanetti, A Bondanese, S Rivaroli
Wine Economics and Policy 8 (2), 165-170, 2019
202019
The influence of celebrity endorsement on food consumption behavior
C Calvo-Porral, S Rivaroli, J Orosa-González
Foods 10 (9), 2224, 2021
152021
Multifunctional farming in Emilia-Romagna region: an analysis through agricultural census data
A BERTAZZOLI, A LAGHI, R Ghelfi, S RIVAROLI
New Medit: Mediterranean Journal of Economics, Agriculture and Environment …, 2016
152016
Offering low-cost healthy food: an exploration of food manufacturers’ and retailers’ perspectives
A Samoggia, A Arvola, A Bertazzoli, M Gurinovic, V Hendrixson, ...
International Food and Agribusiness Management Review 17 (1030-2016-83030 …, 2014
142014
Anatomy for economy: Starting from the rumen keratinization degree to enhance the farm income
P Scocco, S Rivaroli, A Malfatti, FM Tardella, F Mercati
Anatomy for economy: starting from the rumen keratinization degree to …, 2018
132018
Indagine sull’impiego degli immigrati in agricoltura in Italia, 2010
M Cicerchia, I Borri, S Trione, M Castelli, G Modolo, G Zanuttig, A Sturla, ...
Inea, 2012
132012
Diversification pathways and farming systems: Insights from the Emilia-Romagna region, Italy
S Rivaroli, R Ghelfi, A Bertazzoli, A Piorr
Outlook on Agriculture 46 (4), 239-247, 2017
112017
Trust building in agri-food markets with computer-mediated business relationships
M Canavari, M Fritz, T Hausen, S Rivaroli, G Schiefer
Proceedings of the 5 th Conference of the European Federation for …, 2005
102005
How consumer involvement influences beer flavour preferences
C Calvo-Porral, S Rivaroli, J Orosa-Gonzalez
International Journal of Wine Business Research 32 (4), 537-554, 2020
92020
Value sharing and food system dynamics for milk, tomato, and cereals food chains
A Bertazzoli, R Ghelfi, S Rivaroli, A Samoggia
International Journal on Food System Dynamics 1 (1012-2016-81121), 330-341, 2010
82010
What motivates Czech and international “millennial-aged” university students to consume craft beers?
S Rivaroli, V Kozák, R Spadoni
International Journal of Wine Business Research, 2019
72019
Social representations of craft food products in three European countries
S Rivaroli, J Lindenmeier, M Hingley, R Spadoni
Food Quality and Preference 93, 104253, 2021
62021
The motivation behind drinking craft beer in Italian brew pubs: a case study
R Spadoni, S Rivaroli, MK Hingley
The motivation behind drinking craft beer in Italian brew pubs: a case study …, 2018
62018
Ruolo dei centri di contabilità e gestione aziendale nell’attuale realtà agricola: illustrazione del software AUTONOTA
M Barazutti, S Rivaroli, D Sarti
Riflessioni ed analisi sull’economia dell’azienda agraria, 231-244, 2001
52001
Using food choice questionnaire to explain Millennials’ attitudes towards craft beer
S Rivaroli, C Calvo-Porral, R Spadoni
Food Quality and Preference 96, 104408, 2022
42022
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