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Paola De Bernardi

Researcher at University of Turin

Publications -  61
Citations -  947

Paola De Bernardi is an academic researcher from University of Turin. The author has contributed to research in topics: Food systems & Sustainability. The author has an hindex of 11, co-authored 51 publications receiving 400 citations.

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How Can Organisations and Business Models Lead to a More Sustainable Society? A Framework from a Systematic Review of the Industry 4.0

TL;DR: In this paper, the authors performed a systematic literature review to investigate the most recent Industry 4.0 research streams by adopting a multi-perspective approach, which led to collect insights on the key traits of an Enterprise4.0: integration, decomposed hierarchy, flexibility, and autonomy.
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Entrepreneurial universities: A bibliometric analysis within the business and management domains

TL;DR: In this paper, a bibliometric analysis of scientific publications investigating entrepreneurial universities in the business and management fields is presented, where the authors collected 511 documents from the Web of Science and analyzed them using Bibliometrix.
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Open innovation in the face of the COVID-19 grand challenge: insights from the Pan-European hackathon ‘EUvsVirus’

TL;DR: The case of the hackathon EUvsVirus, led by the European Innovation Council EUvs Virus was a 3-day online hackathon to connect civil society, innovators, partners, and investors across Europe and beyond in order to develop innovative solutions to coronavirus-related challenges.
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Top Management Team Shared Leadership, Market-Oriented Culture, Innovation Capability, and Firm Performance

TL;DR: In this article, the authors proposed that market-oriented culture mediates the relationships of TMT-shared leadership and firm innovation capability, and the influence of marketoriented culture and firm performance.
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Innovation within the food companies: how creative partnerships may conduct to better performances?

TL;DR: In this paper, the authors analyzed the interrelation between creative partnerships, absorptive capacities, knowledge application capacities and innovation performance in food companies, and found that the role of creative partnerships in the innovation process of food firms can be analyzed only if combined with the development of the two internal capacities investigated (AC and KA).