Dalia Mattioni
Research Interests
The nexus between the food retail environment and eating behaviour; new business models using valuation theory; (food) regime destabilisation in the MLP context; urban food policies.
Latest relevant publications:
Massari, S., Galli, F., Mattioni, D., & Chiffoleau, Y. (2023). Co-creativity in Living Labs: fostering creativity in co-creation processes to transform food systems. Journal of Science Communication, 22(3), A03.
Mattioni, D., Milbourne, P., & Sonnino, R. (2022). Destabilizing the food regime “from within”: Tools and strategies used by urban food policy actors. Environmental Innovation and Societal Transitions, 44, 48-59.
Mattioni, D. (2021). Constructing a food retail environment that encourages healthy diets in cities: the contribution of local-level policy makers and civil society. International Journal of the Sociology of Agriculture and Food, 27(1), 87-101.
Mattioni, D., Loconto, A. M., & Brunori, G. (2020). Healthy diets and the retail food environment: A sociological approach. Health & Place, 61, 102244.
Mattioni, D., & Caraher, M. (2018). Moving towards ecologically sustainable diets: Lessons from an Italian box delivery scheme. International Journal of Consumer Studies, 42(4), 430-438.
Mattioni, D., Galli, F., & Brunori, G. (2018). 12 Understanding the Food Environment: the Role of Practice Theory and Policy Implications. Sustainable Diets: Linking Nutrition and Food Systems, 121.
Marzia Mauriello
Research Interests
Gender, Health and Body issues, Urban Food Cultures, Food and Migration, African Food Cultures.
Latest research Project
Urban horticulture as a resistance practice and exercise of food sovereignty
The role of food in the home-making process for migrant communities, with a focus on sub-Saharan African women living and working in the city of Naples.
Publications
Cannamela D., Mauriello M., & Minerva S. (Eds.) 2023. Italian Trans Geographies. State University of New York - SUNY Press.
Mauriello M. 2022. Tornare alla terra: Forme di neoruralismo come strategia di resistenza ed esercizio di sovranità alimentare. L'Uomo società tradizione sviluppo, 12(1), pp. 211-236. https://rosa.uniroma1.it/rosa03/uomo/article/view/18277/17350
Mauriello M. 2022. Cibo, benessere e potere (in Riflessioni introduttive, Part II). L'Uomo società tradizione sviluppo, 12(1), pp. 25-35. https://rosa.uniroma1.it/ rosa03/uomo/article/ view/18281/17354
Mauriello M., Cottino G., 2022. Introduction. In “Feeding Genders”. Anthropology of food (16).https://journals.openedition.org/aof/13799
Mauriello M., Cottino G. (Eds.) 2022. “Feeding Genders”. Anthropology of food (16). https://journals.openedition.org/aof/13378
Mauriello M. 2022. “Imagined others: Paths of identity, alterity, and exclusion in LGBTQIA+ communities”, in Rees Emma L.E. (Ed.). The Routledge Companion to Gender, Sexuality and Culture, Routledge, pp. 54-64.
Mauriello M. 2021, An Anthropology of Gender Variance and Trans Experience in Naples. Beauty in Transit, Palgrave Macmillan.
Marina Mefleh
Research Interests
Her research focused on the innovation and development of sustainable, clean-label plant-based foods. This encompasses improving nutritional profiles through the integration of diverse alternative proteins and advanced biotechnological methods. Additionally, her interest extends to the examination of the impact of both genotype and environment on grain quality, particularly in old and modern wheat varieties. This research is especially pertinent in the context of low-input agricultural practices prevalent in the Mediterranean region. Through this, she aims to contribute valuable insights into optimizing breadmaking properties and overall grain quality under sustainable farming conditions.
Publications
Mefleh, M., Omri, G, Limongelli, R., Minervini, F., Santa Maria, M., and Faccia, M. (2024). Enhancing Nutritional and Sensory Properties of Plant-Based Beverages: A Study on Chickpea and Kamut® Flours Fermentation Using Lactococcus lactis. Frontiers in Nutrition.
Natrella, G., Maggiolino, A., De Palo, P., Mefleh, M., & Faccia, M. (2024). Effect of ultrafiltration on the cheesemaking properties of donkey milk. International Dairy Journal, 149, 105830. https://doi.org/10.1016/j.idairyj.2023.105830
Mefleh, M., Motzo, R., Boukid, F., Giunta, F (2023). Clipping Effect on the Grain Nitrogen and Protein Fractions of Ancient and Old Wheats Grown in a Mediterranean Environment. Foods 12, 2582. https://doi.org/10.3390/foods12132582
Boukid, F., Hassoun, A., Zouari, A., Tülbek, M. Ç., Mefleh, M., Aït-Kaddour, A., & Castellari, M. (2023). Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods, 12(5), 1005. https://doi.org/10.3390/foods12051005
Darwish, A. M. G., El Enshasy, H. A., Gomaa, M. A. E., & Mefleh, M. (2023). Editorial: Sports nutrition and sustainability: Steps towards a healthier planet. Frontiers in Sports and Active Living, 5. https://doi.org/10.3389/fspor.2023.1146970
Mefleh, M., Summo, C., Faccia, M., Caponio, F., & Pasqualone, A. (2023). Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings. In Reference Module in Food Science. Elsevier. https://doi.org/10.1016/B978-0-12-823960-5.00061-5
Mefleh, M., Darwish, A. M. G., Mudgil, P., Maqsood, S., & Boukid, F. (2022). Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation. In Fermentation (Vol. 8, Issue 12). MDPI. https://doi.org/10.3390/fermentation8120743
Mefleh, M., Faccia, M., Natrella, G., De Angelis, D., Pasqualone, A., Caponio, F., & Summo, C. (2022). Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods, 11(22), 3578. https://doi.org/10.3390/foods11223578
Gasparre, N., Mefleh, M., & Boukid, F. (2022). Nutritional facts and health/nutrition claims of commercial 2 plant-based infant foods: where do we stand? Plant 11(19). https://doi.org/10.3390/plants11192531
Mefleh, M., Boukid, F., & Fadda, C. (2022). Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach. Life, 12(10). https://doi.org/10.3390/life12101613
Gasparre, N., Pasqualone, A., Mefleh, M., & Boukid, F. (2022). Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods, 11(24).https://doi.org/10.3390/foods11244095
Mefleh, M., Pasqualone, A., Caponio, F., De Angelis, D., Natrella, G., Summo, C., & Faccia, M. (2022). Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.11902
Mefleh, M., Pasqualone, A., Caponio, F., & Faccia, M. (2022). Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review. In Journal of the Science of Food and Agriculture (Vol. 102, Issue 1, pp. 8–18). John Wiley and Sons Ltd. https://doi.org/10.1002/jsfa.11502
Mefleh, M. (2021). Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits. In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine (pp. 1–18). Springer International Publishing. https://doi.org/10.1007/978-3-030-69228-5_1
Giunta, F., Mefleh, M., Pruneddu, G., & Motzo, R. (2021). Role of nitrogen uptake and grain number on the determination of grain nitrogen content in old durum wheat cultivars. Agronomy, 11(1). https://doi.org/10.3390/agronomy11010042
Giunta, F., Bassu, S., Mefleh, M., & Motzo, R. (2020). Is the technological quality of old durum wheat cultivars superior to that of modern ones when exposed to moderately high temperatures during grain filling? Foods, 9(6). https://doi.org/10.3390/foods9060778
Mefleh, M., Motzo, R., Samson, M. F., Morel, M. H., & Giunta, F. (2020). N Partitioning between Gluten Fractions in a Set of Italian Durum Wheat Cultivars: Role of the Grain N Content. Foods, 9(11). https://doi.org/10.3390/foods9111684
Mefleh, M., Conte, P., Fadda, C., Giunta, F., & Motzo, R. (2019). From seed to bread: variation in quality in a set of old durum wheat cultivars. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.9745
Mefleh, M., Conte, P., Fadda, C., Giunta, F., Piga, A., Hassoun, G., & Motzo, R. (2019). From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality. In Journal of the Science of Food and Agriculture (Vol. 99, Issue 5, pp. 2059–2067). John Wiley and Sons Ltd. https://doi.org/10.1002/jsfa.9388
Forthcoming (accepted manuscripts)
Mefleh, M. Biodiversity and Nutritional Perspective of Fungi. In Fungi for Nutrition, Sustainable Food Production, Drugs, and Antimicrobials: Extraction Techniques, Processes, and Applications. Springer Nature.
Mefleh, M. and Darwish, A. Fermentation techniques for alternative proteins and plant-based food. In Handbook of Plant-Based Food and Drinks Design. Elsevier
Boukid, F. and Mefleh M. Potential benefits of pigmented barley in human health. In Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application. Elsevier
Boukid F., Fanari, F., and Mefleh M. Plant-Based Fermented Foods and Microbial ingredients in Meat Analogs. In Handbook of Plant-Based Meat Analogs. Elsevier.
Chiara Perelli
Her research interests range from the sustainable management of natural resources to the climate change impacts on developing contexts, both in terms of food security and social equality. Furthermore, she is interested in socio-economic factors affecting the adoption of climate-smart agricultural practices and, in particular, in the role played by women in developing sustainable agricultural systems.
Research areas:
Agricultural economics; Environmental economics; Development economics; Food security; Climate change; Gender equality
Latest research projects:
"Agricultural policies and economic analysis for the sustainable management of water resources for irrigation purposes" under the project SMARTIES.
Researching in “Sustainable agricultural supply chains for food and nutrition security in Africa: development strategies and analysis” under the project “Innovation in Technology, Institutional and Extension Approaches towards Sustainable Agriculture and enhanced Food and Nutrition Security in Africa” (financed by the EU, H2020 program);
Journal Articles
Perelli, C., Branca, G. (2023). Food security beyond global warming: economic and policy perspectives from Uganda. Italian Review of Agricultural Economics. https://doi.org/10.36253/rea-13583
Corbari, C., Charfi, I. B., Al Bitar, A., Skokovic, D., Sobrino, J. A., Perelli, C., Branca, G, & Mancini, M. (2022). A fully coupled crop-water-energy balance model based on satellite data for maize and tomato crops yield estimates: The FEST-EWB-SAFY model. Agricultural Water Management, 272, 107850. https://doi.org/10.1016/j.agwat.2022.107850
Branca, G., Cacchiarelli, L., D’Amico, V., Dakishoni, L., Lupafya, E., Magalasi, M., & Sorrentino, A. (2021). Cereal-Legume Value Chain Analysis: A Case of Smallholder Production in Selected Areas of Malawi. Agriculture, 11(12), 1217
Ceci, P., Monforte, L., Perelli, C., Cicatiello, C., Branca, G., Franco, S., Diallo, F. B. S., Blasi, E., & Scarascia Mugnozza, G. (2021). Smallholder farmers’ perception of climate change and drivers of adaptation in agriculture: A case study in Guinea. Review of Development Economics, 00, 1– 22. https://doi.org/10.1111/rode.12815
Traverso, L., Mazzoli, E., Miller, C., Pulighe, G., Perelli, C., Morese, M.M., Branca, G. (2021). Cost-Benefit Cost Benefit and Risk Analysis of Low iLUC Bioenergy Production in Europe Using Monte Carlo Simulation. Energies, 14(6), 1650. https://doi.org/10.3390/en14061650.
Branca, G., & Perelli, C. (2021). ‘Clearing the air’: common drivers of climate-smart smallholder food production in eastern and Southern Africa. Journal of Cleaner Production 270(10), 121900. https://doi.org/10.1016/j.jclepro.2020.121900
Chapters in Books
Branca G., Cacchiarelli L., Nagothu U.S., Perelli C., Transitioning towards climate neutral and resilient smallholder farming systems: an institutional perspective. Results from dairy value-chain case-studies in Eastern Africa. In: Nagothu U.S. (Ed.) Climate neutral and resilient farming systems. Routledge. Under publication.
Tesfai, M., Branca, G., Cacchiarelli, L., Perelli, C., & Nagothu, U. S. (2020). Transition towards bio-based economy in small-scale agriculture in Sub-Saharan Africa through sustainable intensification. In The Bioeconomy Approach (pp. 83-106). Routledge.
Valentina Peveri
Research Interests
Social anthropologist with interests in feminist political ecology, gender in natural resource management, food and water security, agrobiodiversity, African food cultures and systems, multispecies and more-than-human ethnography.
Publications (selected)
Co-editor of the Special Issue for the Frontiers in Human Dynamics Journal on the topic: Changing Discourse: From the Rhetoric on Women and Water to a Feminist Water Agenda (International Water Management Institute, IWMI) | https://www.frontiersin.org/research-topics/47538/changing-the-discourse...
(forthcoming) Biodiversity is Alive, Biodiversity is Lost: Memories of an Ethiopian Plant from Home Gardens to the Green Legacy Campaign. In: (Eds.) Nazarea Virginia, Gagnon Terese, Embodying Biodiversity: Sanctuaries in Charged Climates. TUCSON: The University of Arizona Press.
(2022). Il Giardino dei sensi e i numeri del potere: biodiversità (plurali) fra resistenza e riscrittura. L'UOMO, vol. 12, p. 183-210.
(2021). Inside the Ensete Garden, Beyond the Plantation: Perennial Polycultures for Radically Sustainable Food Systems. INTERNATIONAL JOURNAL OF THE SOCIOLOGY OF AGRICULTURE AND FOOD, vol. 27, p. 141-159.
(2021). Flavouring the Nation: The Rhetoric of Nutrition Policies in Ethiopia. In: (a cura di): Abbink Jon, LaTosky Shauna, Rhetoric and Social Relations: Dialectics of Bonding and Contestation, p. 253-282, Oxford, New York: Berghahn Books.
(2021, with Joshi Deepa, Monterroso Iliana, Gallant Bryce, and Perera Kokila). A Gender-Natural Resource Tango: Water, Land, and Forest Research. In: (Eds.) Pyburn Rhiannon, Anouka van Eerdewijk, Advancing gender equality through agricultural and environmental research: Past, present, and future, p. 221-258, Washington, D.C.: International Food Policy Research Institute (IFPRI)
(2020). The Edible Gardens of Ethiopia. An Ethnographic Journey into Beauty and Hunger. TUCSON:The University of Arizona Press.
(2019). In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability. In: (a cura di): Collinson Paul, Young Iain, Antal Lucy, Macbeth Helen, Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives, p. 157-171, Oxford, New York: Berghahn Books.
(2015). The Exquisite Political Fragrance of Enset. Silent Protest in Southern Ethiopia through Culinary Themes and Variations. PARTECIPAZIONE E CONFLITTO, vol. 8, p. 555-584.
(2014, with Franceschi Zelda Alice). Raccontare di gusto. Arti del cibo e della memoria in America latina e Africa. PISA: Casa Editrice ETS, ISBN: 9788846738851
(2013, with Franceschi Zelda Alice). Pop Food. Il cibo dell’etnografia. Bologna: I libri di Emil.