Publications

2024

Giovanni Sogari, Rungsaran Wongprawmas, Giulia Andreani, Michele Lefebvre, Nicoletta Pellegrini, Miguel I. Gómez, Cristina Mora, Davide Menozzi (2024) Intention and behavior toward eating whole grain pasta on a college dining campus: Theory of Planned Behavior and message framing. Bio-based and Applied Economics

Sogari et al. (2024). Sensory, Emotional, and Appropriateness of the Context of Plant- and Meat-based Burgers. Journal of Food Science

2023

Menozzi, D., Wongprawmas, R., Sogari, G., Gai, F; Parisi, G., Mora, C. (2023). The role of objective and subjective knowledge on the attitude and intention of Italian consumers to purchase farmed and wild fish. Agric Econ 11, 47 https://doi.org/10.1186/s40100-023-00288-1

Wongprawmas, R., Andreani, G., Franchini, C., Biasini, B., Rosi, A., Dolgopolova, I., Roosen, J., Menozzi, D., Gómez, M. I., Scazzina, F., Mora, C., & Sogari, G. (2023). Nudging Italian university students towards healthy and sustainable food choices: An online experiment. Food Quality and Preference, 111, Article 104971. https://doi.org/10.1016/j.foodqual.2023.10497

Andreani, G., Sogari, G., Wongprawmas, R., Menozzi, D., & Mora, C. (2023). Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food. International Journal of Gastronomy and Food Science, 33, 100774. doi.org/10.1016/j.ijgfs.2023.100774

Sogari, G., Bellezza Oddon, S., Gasco, L., van Huis, A., Spranghers, T., & Mancini, S. (2023). Review: Recent advances in insect-based feeds: from animal farming to the acceptance of consumers and stakeholders. Animal, 100904. doi.org/10.1016/j.animal.2023.100904

Li, J., Silver, C., Gómez, M. I., Milstein, M., & Sogari, G. (2023). Factors influencing consumer purchase intent for meat and meat substitutes. Future Foods, 7, 100236. https://doi.org/10.1016/j.fufo.2023.100236

Sogari, G., Caputo, V., Joshua Petterson, A., Mora, C., & Boukid, F. (2023). A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most? Food Research International, 169, 112813. https://doi.org/10.1016/j.foodres.2023.112813

Huebner, G. M., Chabé-Ferret, S., Missirian, A., Wang, S., Lopez-Feldman, A., Sogari, G., Wang, Z., Li, H., Zhang, B., Wang, B., Mediratta, S., & Ivanova, D. (2023). Effectively and equitably steering pro-environmental behavior. One Earth, 6(4), 329–332. https://doi.org/10.1016/j.oneear.2023.04.002

Sogari, G., Amato, M., Palmieri, R., Saadoun, J. H., Formici, G., Verneau, F., & Mancini, S. (2023). The future is crawling: Evaluating the potential of insects for food and feed security. Current Research in Food Science, 100504. doi.org/10.1016/j.crfs.2023.100504

Menozzi, D., Sogari, G., Simeone, C., Czajkowski, M., Zawadzki, W., Bazoche, P., Lucas, S., Mora, C., & Aanesen, M. (2023). Positive versus negative information: what is really shifting consumers’ intention to eat Norwegian salmon? Evidence from three European countries. Food Quality and Preference, 104871. doi.org/10.1016/j.foodqual.2023.104871

Tzompa-Sosa, D. A., Sogari, G., Copelotti, E., Andreani, G., Schouteten, J. J., Moruzzo, R., Liu, A., Li, J., & Mancini, S. (2023). What motivates consumers to accept whole and processed mealworms in their diets? A five-country study. Future Foods, 7, 100225. doi.org/10.1016/j.fufo.2023.100225

Andreani G., Sogari G., Marti A., Froldi F., Dagevos H., Martini D. (2023). Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities. Nutrients. 15(2):452. https://doi.org/10.3390/nu15020452

Tzompa-Sosa, D.A, Moruzzo, R., Mancini, S., Schouteten, J.J., Liu, A., Li, J., Sogari, G. (2023). Consumers' acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US. PLOS ONE 18(1):  https://doi.org/10.1371/journal.pone.0279530

Sogari, G., Pucci, T., Caputo, V., and Van Loo, E.J. (2023). The Theory of Planned Behaviour and healthy diet: examining the mediating effect of traditional food. Food Quality and Preference 104, 104709 https://doi.org/10.1016/j.foodqual.2022.104709

Sogari, G., Riccioli, F., Moruzzo, R., Menozzi, D., Tzompa-Sosa, D.A., Li, J., Liu, A., Mancini, S. (2023). Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters. Food Quality and Preference, Volume 104, 104764. https://doi.org/10.1016/j.foodqual.2022.104764

Caputo, V., Sogari, G., and Van Loo, E.J. (2023). “Do plant-based and blend meat alternatives taste like meat? A combined sensory and choice experiment study.” Applied Economic Perspectives and Policy 1– 20. https://doi.org/10.1002/aepp.13247

2022

Boukid, F., Sogari, G., Rosell, C.M. (2022). Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021). Journal of Insects as Food and Feed (in press) https://doi.org/10.3920/JIFF2022.0060

Saadoun, J. H., Sogari, G., Bernini, V., Camorali, C., Rossi, F., Neviani, E., & Lazzi, C. (2022). A critical review of intrinsic and extrinsic antimicrobial properties of insects. Trends in Food Science & Technology.Vol. 122, 40-48, https://doi.org/10.1016/j.tifs.2022.02.018.

Mancini S., Sogari G., Espinosa Diaz S., Menozzi D., Paci G., Moruzzo R. (2022). Exploring the Future of Edible Insects in Europe. Foods.; 11(3):455. https://doi.org/10.3390/foods11030455

Sogari, G., Li, J., Wang, Q., Lefebvre, M., Huang, S., Mora, C., & Gómez, M. I. (2022). Toward a reduced meat diet: University North American students’ acceptance of a blended meat-mushroom burger. Meat Science, 187, 108745. https://doi.org/https://doi.org/10.1016/j.meatsci.2022.108745

SogariG.; Menozzi, D.; Mora, C.; Gariglio, M.; Gasco, L. and Schiavone A. (2022). How information affects consumers’ purchase intention and willingness to pay for poultry farmed with insect-based meal and live insects. Journal of Insects as Food and Feed, 8:2, 197-206. https://doi.org/10.3920/JIFF2021.0034

Wongprawmas, R., Sogari, G., Menozzi, D., & Mora, C. (2022). Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.821016

Wongprawmas, R.; Sogari, G.; Gai, F; Parisi, G.; Menozzi, D.; Mora, C. (2022). How information influences consumers' perception and purchasing intention for farmed and wild fish. Aquaculture, Vol. 547, 737504 https://doi.org/10.1016/j.aquaculture.2021.737504

2021

Pucci, T., Casprini, E., Sogari, G. and Zanni, L. (2021). Exploring the attitude towards the adoption of a sustainable diet: a cross-country comparison, British Food Journal, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/BFJ-04-2021-0426

Toti, E.; Sogari, G.; Raguzzini, A.; Massaro, L.; Peluso, I. Is Nut Consumption Related to a Sustainable Diet? A Pilot Study on Italian Male Consumers. (2021) Sustainability, 13, 12292. https://doi.org/10.3390/su132112292

Placentino, U.; Sogari, G.; Viscecchia, R.; De Devitiis, B.; Monacis, L. (2021). The New Challenge of Sports Nutrition: Accepting Insect Food as Dietary Supplements in Professional Athletes. Foods10, 1117. https://doi.org/10.3390/foods10051117

Menozzi D, Sogari G, Mora C, Gariglio M, Gasco L, Schiavone A. Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation? Insects. 2021; 12(5):435. https://doi.org/10.3390/insects12050435

Wongprawmas R, Sogari G, Menozzi D, Pellegrini N, Lefebvre M, Gómez MI, Mora C. Determinants of US University Students’ Willingness to Include Whole Grain Pasta in Their Diet. International Journal of Environmental Research and Public Health. 2021; 18(6):3173. https://doi.org/10.3390/ijerph18063173

Wongprawmas, R.; Mora, C.; Pellegrini, N.; Guiné, R.P.F.; Carini, E.; Sogari, G.; Vittadini, E. (2021). Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers. Foods10, 318. https://doi.org/10.3390/foods10020318

Stelick, A., Sogari, G., Rodolfi, M., Dando, R. and Paciulli, M. (2021). Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains. Journal of Food Science. https://doi.org/10.1111/1750-3841.15601

Sogari, G., Li, J., Wang, Q., Lefebvre, M., Gómez, M. I., & Mora, C. (2021). Factors influencing the intention to purchase meat-mushroom blended burgers among college students. Food Quality and Preference, 90, 104169. https://doi.org/10.1016/j.foodqual.2020.104169

2020

Menozzi D., Nguyen T., Sogari G., et al. (2020). Consumers’ Preferences and Willingness to Pay for Fish Products with Health and Environmental Labels: Evidence from Five European Countries. Nutrients, 12(9), 2650; https://doi.org/10.3390/nu12092650

2019

Sogari, G.; Li, J.; Lefebvre, M.; Menozzi, D.; Pellegrini, N.; Cirelli, M.; Gómez, M.I.; Mora, C. (2019). The Influence of Health Messages in Nudging Consumption of Whole Grain PastaNutrients11, 2993. 

Mancini S., Sogari G., Menozzi G., Nuvoloni R., Torracca B., Moruzzo R. and Gisella P. (2019). Factors Predicting the Intention of Eating an Insect-Based Product. Foods, 8(7), 270.

Sogari, G., Bogueva, D. and Marinova, D. (2019). Australian Consumers’ Response to Insects as FoodAgriculture, 9(5):108. https://doi.org/10.3390/agriculture9050108

Sogari, G., Amato, M., Biasato, I., Chiesa, S., & Gasco, L. (2019). The Potential Role of Insects as Feed: A Multi-Perspective Review. Animals, 9(4). https://doi.org/10.3390/ANI9040119

Sogari G., Menozzi D. & Mora, C. (2019). The Food Neophobia Scale and Young Adults’ Intention to Eat Insect Products. International Journal of Consumer Studies, 43, 68-76. https://doi.org/10.1111/ijcs.12485

2018

Sogari, G., Velez-Argumedo, C., Gómez M.I., and Mora, C. (2018). College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior, Nutrients, 10, 1823; doi:10.3390/nu10121823

Sogari, G., Menozzi, D. & Mora, C. (2018). Sensory-liking expectations and perceptions of processed and unprocessed insect products. Journal on Food System Dynamics 9 (4), 2018, 314-320. DOI: http://dx.doi.org/10.18461/ijfsd.v9i4.942

2017

Sogari G., Pucci T., Aquilani B. and Zanni L. (2017). Millennial Generation and Environmental Sustainability: The Role of Social Media in the Consumer Purchasing Behavior for Wine, Sustainability 2017, 9, 1911; doi:10.3390/su9101911

Menozzi D., Kostov K., Sogari G., Arpaia S., Moyankova D., Mora C. (2017). A stakeholder engagement approach for identifying future research directions in the of current and emerging applications of GMOs. Bio-based and Applied Economics 6 (1): 57-79, DOI: 10.13128/BAE-18535

Sogari G., Menozzi D., Mora C. (2017). Exploring young foodies׳ knowledge and attitude regarding entomophagy: A qualitative study in Italy. International Journal of Gastronomy and Food Science, 7: 16-19. DOI: 10.1016/j.ijgfs.2016.12.002

Menozzi D., Sogari G., Mora C. (2017). Understanding and modelling vegetables consumption among young adults. LWT- Food Science and Technology

Menozzi D., Sogari G. Veneziani M., Simoni E., Mora C. (2017). Eating Novel Foods: An Application of the Theory of Planned Behaviour to Predict the Consumption of an Insect-Based Product. Food Quality and Preference. Vol. 59, July 2017, Pages 27–34, DOI: 10.1016/j.foodqual.2017.02.001

2016 & 2015

Sogari G., Mora C., Menozzi D. (2016). Factors driving sustainable choice: the case of wine. British Food Journal Vol 118/3. http://dx.doi.org/10.1108/BFJ-04-2015-0131

Sogari G. (2015). Entomophagy and Italian consumers: an exploratory analysis. Progress in Nutrition 7(14):311-316

Sogari G., Corbo C., Macconi M., Menozzi D., Mora C. (2015). Consumer attitude towards sustainable-labelled wine: an exploratory approach. International Journal of Wine Business Research11/2015; 27(4):312-328. DOI: 10.1108/IJWBR-12-2014-0053

Menozzi D., Sogari G., Mora C. (2015). Explaining Vegetable Consumption among Young Adults: An Application of the Theory of Planned Behaviour. Nutrients 09/2015; 7(9):7633-7650. DOI:10.3390/nu7095357 

 

Sogari G., Menozzi D., Hartmann C., Mora C. (2019) How to Measure Consumers Acceptance Towards Edible Insects? – A Scoping Review About Methodological Approaches. In: Sogari G., Mora C., Menozzi D. (eds) Edible Insects in the Food Sector. Springer, Cham DOI: https://doi.org/10.1007/978-3-030-22522-3_3

Payne C., Caparros Megido R., Dobermann D., Frédéric F., Shockley M., Sogari G. (2019) Insects as Food in the Global North – The Evolution of the Entomophagy Movement. In: Sogari G., Mora C., Menozzi D. (eds) Edible Insects in the Food Sector. Springer, Cham DOI: https://doi.org/10.1007/978-3-030-22522-3_2

Sogari G., Mora C., Menozzi D. (Eds.). Edible Insects in the Food Sector. Methods, Current Applications and Perspective. Springer Nature Switzerland AG 2019. ISBN 978-3-030-22521-6  DOI: doi.org/10.1007/978-3-030-22522-3

Sogari G., Liu A., Li J. (2019). Understanding Edible Insects as Food in Western and Eastern Societies in Environmental, Health, and Business Opportunities in the New Meat Alternatives Market (Eds. Bogueva D. et al.) pag.166-188 DOI: 10.4018/978-1-5225-7350-0.ch009

Sogari G., Casprini E., Devigili M., Pucci T. (2019). Sensory and Consumer Sciences: what is their role as a business tool in the wine sector? In Alessio Cavicchi and Cristina Santini (Eds): Consumer Science and Strategic Marketing: Case Studies in the Wine Industry. Publisher: Elsevier, Pages 47-59 https://doi.org/10.1016/B978-0-08-100944-4.00004-5

Sogari G. (2018). A tavola con gli insetti in Alma (Ed), Next generation chef. 90 prospettive per i professionisti dell'ospitalità, Academia Universa Press, pag. 416 ISBN: 978-88-6444-150-4

Menozzi D., Sogari G., Veneziani M., Simoni E., Mora C. (2017). Explaining the Intention to Consume an Insect-Based Product: A Cross-Cultural Comparison. In Afzaal H. Seyal and Mohd Noah Abd Rahman (Eds.): Theory of Planned Behavior: New Research, New York: Nova Publisher, 201-215. 978-1-53611-310-5.

Mora C., Menozzi D., Sogari G. (2017). Consumption models and food waste edited by Neviani E. “Saturdays at Parma University for Expo 2015” Monte Università Parma Editore.

Mora C., Menozzi D., Sogari G. (2016). Modelli di consumo e sprechi alimentari in Neviani E. “I Sabati Dell’università Di Parma Per Expo 2015” Monte Università Parma Editore. ISBN 978-88-7847-503-8

Sogari G., Mora C., Menozzi D. (2015). Sustainability in the food sector: the case study of Italian wine. Ebook, Fondazione Giacomo Feltrinelli, 04/2015; ISBN: 978-88-6835-103-8

Sogari G., Vantomme P. (2014). A tavola con gli insetti, Ed. Mattioli 1885, 73 pp., 2014 ISBN: 978-88-6261-440-5

Sogari G., Mora C., Menozzi D. (2013). Consumers’ perception of organic wine. A case study of German and Italian young consumers. In: Lun, L.M., Dreyer, A., Pechlaner, H. & Schamel, G. (eds.) Wine and tourism. A value-added partnership for promoting regional economic cycles. Proceedings of the 3rd Symposium of the Workgroup Wine and Tourism of the German Society of Tourism Research (DGT). EURAC book, Vol.62, 101-112.

 

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