EDOARDO GATTI

EDOARDO GATTI

Institute of BioEconomy, National Research Council of Italy (CNR), Bologna, Italy

 

e-mail: edoardo.gatti[at]ibe.cnr.it


Interests: food sensory analysis; consumer science; food habits; sensory lexica; food quality

PUBLICATIONS

  1. Medoro, C.; Cianciabella, M.; Magli, M.; Daniele, G.M.; Lippi, N.; Gatti, E.; Volpe, R.; Longo, V.; Nazzaro, F.; Mattoni, S.; et al. Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers' Food Habits. Nutrients 2022, 14, 19, doi:10.3390/nu14071490.

 

  1. Lippi, N.; Predieri, S.; Chieco, C.; Daniele, G.M.; Cianciabella, M.; Magli, M.; Maistrello, L.; Gatti, E. Italian Consumers' Readiness to Adopt Eggs from Insect-Fed Hens. Animals 2021, 11, 11, doi:10.3390/ani11113278.

 

  1. Predieri, S.; Magli, M.; Gatti, E.; Camilli, F.; Vignolini, P.; Romani, A. Chemical Composition and Sensory Evaluation of Saffron. Foods 2021, 10, 8, doi:10.3390/foods10112604.

 

  1. Shah, S.S.; Qasem, M.A.A.; Berni, R.; Del Casino, C.; Cai, G.; Contal, S.; Ahmad, I.; Siddiqui, K.S.; Gatti, E.; Predieri, S.; et al. Physico-chemical properties and toxicological effects on plant and algal models of carbon nanosheets from a nettle fibre clone. Scientific Reports 2021, 11, 14, doi:10.1038/s41598-021-86426-5.

 

  1. Sparvoli, F.; Giofre, S.; Cominelli, E.; Avite, E.; Giuberti, G.; Luongo, D.; Gatti, E.; Cianciabella, M.; Daniele, G.M.; Rossi, M.; et al. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour. Nutrients 2021, 13, 28, doi:10.3390/nu13124517.

 

  1. Volpe, R.; Predieri, S.; Cianciabella, M.; Daniele, G.M.; Gatti, E.; Magli, M.; Rodino, P.; Schiavetto, E.; Sotis, G.; Urbinati, S. EWHETA (Eat Well for a HEalthy Third Age) Project: novel foods to improve the nutrition in the elderly people. Aging Clinical and Experimental Research 2021, 33, 1353-1358, doi:10.1007/s40520-020-01671-4.

 

  1. Piochi, M.; Pierguidi, L.; Torri, L.; Spinelli, S.; Monteleone, E.; Aprea, E.; Arena, E.; Borgogno, M.; Cravero, M.C.; Galassi, L.; et al. Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli. Food Quality and Preference 2019, 78, 9, doi:10.1016/j.foodqual.2019.103729.

 

  1. Xu, X.; Backes, A.; Legay, S.; Berni, R.; Faleri, C.; Gatti, E.; Hausman, J.F.; Cai, G.; Guerriero, G. Cell wall composition and transcriptomics in stem tissues of stinging nettle (Urtica dioica L.): Spotlight on a neglected fibre crop. Plant Direct 2019, 3, 17, doi:10.1002/pld3.151.

 

  1. Xu, X.; Guignard, C.; Renaut, J.; Hausman, J.F.; Gatti, E.; Predieri, S.; Guerriero, G. Insights into Lignan Composition and Biosynthesis in Stinging Nettle (Urtica dioica L.). Molecules 2019, 24, 17, doi:10.3390/molecules24213863.

 

  1. Backes, A.; Behr, M.; Xu, X.; Gatti, E.; Legay, S.; Predieri, S.; Hausman, J.F.; Deyholos, M.K.; Cai, G.; Guerriero, G. Sucrose synthase gene expression analysis in the fibre nettle (Urtica dioica L.) cultivar "clone 13". Industrial Crops and Products 2018, 123, 315-322, doi:10.1016/j.indcrop.2018.06.090.

 

  1. Laureati, M.; Spinelli, S.; Monteleone, E.; Dinnella, C.; Prescott, J.; Cattaneo, C.; Proserpio, C.; De Toffoli, A.; Gasperi, F.; Endrizzi, I.; et al. Associations between food neophobia and responsiveness to "warning" chemosensory sensations in food products in a large population sample. Food Quality and Preference 2018, 68, 113-124, doi:10.1016/j.foodqual.2018.02.007.

 

 

  1. Predieri, S.; Sotis, G.; Rodino, P.; Gatti, E.; Magli, M.; Rossi, F.; Daniele, G.M.; Cianciabella, M.; Volpe, R. Older adults' involvement in developing satisfactory pasta sauces with healthy ingredients. British Food Journal 2018, 120, 804-814, doi:10.1108/bfj-06-2017-0358.

 

  1. Gatti, E.; Vecchi, M. Micropropagation of Aristolochia rotunda L. Plant Biosystems 2017, 151, 581-583, doi:10.1080/11263504.2016.1210693.

 

  1. Monteleone, E.; Spinelli, S.; Dinnella, C.; Endrizzi, I.; Laureati, M.; Pagliarini, E.; Sinesio, F.; Gasperi, F.; Torri, L.; Aprea, E.; et al. Exploring influences on food choice in a large population sample: The Italian Taste project. Food Quality and Preference 2017, 59, 123-140, doi:10.1016/j.foodqual.2017.02.013.

 

  1. Predieri, S.; Gatti, E.; Medoro, C.; Cianciabella, M.; Infante, R.; Mari, L. Consumer Tests for Monitoring Optimal 'Abate Fetel' Pear Eating Quality. European Journal of Horticultural Science 2014, 79, 36-42.

 

  1. Predieri, S.; Medoro, C.; Magli, M.; Gatti, E.; Rotondi, A. Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences. Food Research International 2013, 54, 2091-2094, doi:10.1016/j.foodres.2013.08.014.

 

  1. Gatti, E.; Di Virgilio, N.; Magli, M.; Predieri, S. INTEGRATING SENSORY ANALYSIS AND HEDONIC EVALUATION FOR APPLE QUALITY ASSESSMENT. Journal of Food Quality 2011, 34, 126-132, doi:10.1111/j.1745-4557.2011.00373.x.

 

  1. Gatti, E.; Rossi, F. Daily and seasonal trends of gas exchange in Pistacia lentiscus L. Acta Physiologiae Plantarum 2010, 32, 809-813, doi:10.1007/s11738-009-0448-3.

 

  1. Gatti, E.; Defilippi, B.G.; Predieri, S.; Infante, R. Apricot (Prunus armeniaca L.) quality and breeding perspectives. Journal of Food Agriculture & Environment 2009, 7, 573-580.

 

  1. Predieri, S.; Gatti, E. Effects of cold storage and shelf-life on sensory quality and consumer acceptance of 'Abate Fetel' pears. Postharvest Biology and Technology 2009, 51, 342-348, doi:10.1016/j.postharvbio.2008.09.006.

 

  1. Gatti, E. Micropropagation of Ailanthus altissima and in vitro heavy metal tolerance. Biologia Plantarum 2008, 52, 146-148, doi:10.1007/s10535-008-0030-7.

 

  1. Predieri, S.; Gatti, E. Consumer Evaluation of 'Abate Fetel' Pears. In Proceedings of the 10th International Pear Symposium, Peniche, PORTUGAL, May 22-26, 2007; pp. 999-1004.

 

  1. Rapparini, F.; Gatti, E.; Predieri, S.; Cavicchi, L. Effect of Pear Production System on Volatile Aroma Constituents of Fruits. In Proceedings of the 10th International Pear Symposium, Peniche, PORTUGAL, May 22-26, 2007; pp. 1061-+.

 

  1. Predieri, S.; Gatti, E.; Rapparini, F.; Cavicchi, L.; Colombo, R. Sensory evaluation from a consumer perspective and its application to 'Abate Fetel' pear fruit quality. In Proceedings of the 9th International Pear Symposium, Univ Stellenbosch, Stellenbosch, SOUTH AFRICA, Feb 01-06, 2004; pp. 349-353.

 

  1. Rapparini, F.; Gatti, E.; Predieri, S. Volatile constituents and pear aroma studied by dynamic headspace technique. In Proceedings of the 9th International Pear Symposium, Univ Stellenbosch, Stellenbosch, SOUTH AFRICA, Feb 01-06, 2004; pp. 393-396.

 

  1. Predieri, S.; Figaj, J.; Rachwal, L.; Gatti, E.; Rapparini, F. Selection of woody species with enhanced uptake capacity: the case-study of Niedwiady resort pollution by pesticides stored in bunkers. Minerva Biotecnologica 2001, 13, 111-116.