Fabrizio D'Ascenzo




Fabrizio D'Ascenzo 教授于 1996 年毕业于罗马第一大学,获得食品商品研究博士学位,并 2005 年入职罗马第一大学,目前为经济学院教师。Fabrizio D'Ascenzo 教授主要研究方向为技术创新,技术评估,信息和通信技术在商业环境中的应用,担任的社会兼职包括经济传播管理与创新硕士学位课程理事会主席。


1.  生产周期技术

2.  商业信息系统

3.  信息与通信技术


Fabrizio D'Ascenzo 教授从教以来,已出版学术著作多部,并在《International Journal of Retail & Distribution Management》等重要期刊发表学术论文多篇。主要学术成果如下:

1.  Savastano  M,  Amendola  C,  D’Ascenzo  F.  How  digital  transformation  is  reshaping  the manufacturing industry value chain: the new digital manufacturing ecosystem applied to a case studyfrom the food industry[M]//Network, Smart and Open. Springer, Cham, 2018: 127- 142.

2.  Savastano  M,  Amendola  C,  Bellini  F,  et  al.  Contextual  impacts  on  industrial  processes brought by the digital transformation of manufacturing: A systematic review[J]. Sustainability, 2019,11(3): 891.

3.  Savastano  M,  Bellini  F,  D’Ascenzo  F, et  al.  Technology  adoption  for  the  integration  ofonline–offline purchasing[J]. International Journal of Retail & Distribution Management, 2019.

4. Ruggieri R, Savastano M, Scalingi A, et al. The impact of Digital Platforms on Business Models: an empirical investigation on innovative start-ups[J]. Management & Marketing. Challengesfor the Knowledge Society, 2018, 13(4): 1210- 1225.

5. Vinci  G,  D’Ascenzo  F,  Esposito  A,  et  al.  A  sustainable  innovation  in  the  Italian  glass production:  LCA  and  Eco-Care  matrix  evaluation[J].  Journal  of  cleaner  production,  2019,  223:587-595.

6. Cappelli L, D’Ascenzo F, Natale L, et al. Are Consumers Willing to Pay More for a “Made in”Product? An Empirical Investigation on “Made in Italy” [J]. Sustainability, 2017, 9(4): 556.

7. D'ASCENZO F, POKROVSKAIA N N. The education in Quality and Innovation Economy as  a  competitive  advantage  for  High   technology  clustering  in  industry  and  ITC-sector[C]//ARussian-Italian strategic partnership in education. 2016: 43-49.

8. Chiacchierini E, D'Ascenzo F, Restuccia D, et al. Milk soluble whey proteins: fast and precisedetermination with Dumas method[J]. Analytical letters, 2003, 36(11): 2473-2484.

9. Cappelli L, D’ascenzo F, Ruggieri R, et al. The attitude of consumers towards “Made in Italy”products. An empirical analysis among Italian customers[J]. Management & Marketing. Challengesfor the Knowledge Society, 2019, 14(1): 31-47.

10. Mosconi E M, D’Ascenzo F, Arcese M. Cleaner production and competitive advantage for the  enterprise  in  the  age  of  environmental   sustainability[J].   Journal  of  commodity   science,technology and quality, 2008, 2: 153- 169.

11. Vinci G, Carunchio F, D’Ascenzo F, et al. Chemical composition (water, sugars, HMF, N) of different  botanical  origin  honey  samples:  a  statistical  evaluation,  Euro  Food  Chem[J].  IX,Authenticity and adulteration of food, the analytical approach, Interlaken, 1997: 671-676.

12.  Vinci  G,  D’Ascenzo  F,  Esposito  A,  et   al.   Sustainability  of  technological   innovationinvestments: Photovoltaic panels case study[J]. Int. J. Civ. Eng. Technol, 2019, 10: 2301-2307.

13. Bellini F, Dulskaia I, Savastano M, et al. Business models innovation for sustainable urban mobility in small and medium-sized european cities[J]. Management & Marketing. Challenges forthe Knowledge Society, 2019, 14(3): 266-277.

14. Rapa M, Ciano  S, Rocchi A,  et al. Hempseed Oil Quality Parameters: Optimization ofSustainable Methods by Miniaturization[J]. Sustainability, 2019, 11(11): 3104.

15. Tarola A M, Girelli A M, D'ASCENZO F. Bioactive polyphenol profiles and antioxidantactivity in Italian apples varieties[J]. Italian Journal of Food Science, 2019, 31(2).