| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
An experimental analysis of consumers’ attitudes towards honey: The case of the Sicilian market
|
Sgroi, Filippo
|
|
|
7 |
C |
p.
|
article
|
| 2 |
An intercontinental machine learning analysis of factors explaining consumer awareness of food risk
|
Tonda, Alberto
|
|
|
7 |
C |
p.
|
article
|
| 3 |
Antifungal packaging with coconut oil extract improved the storage of fresh tamarillo fruits
|
Ariza-Corredor, Lissette
|
|
|
7 |
C |
p.
|
article
|
| 4 |
Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden
|
Costa, Elena
|
|
|
7 |
C |
p.
|
article
|
| 5 |
Carbon footprints evaluation for sustainable food processing system development: A comprehensive review
|
Shabir, Irtiqa
|
|
|
7 |
C |
p.
|
article
|
| 6 |
Climate-resilient development: An approach to sustainable food production in sub-Saharan Africa
|
Fagbemi, Fisayo
|
|
|
7 |
C |
p.
|
article
|
| 7 |
CO2 gas hydrate as an innovative leavening agent for baked goods
|
Frühling, Yvonne
|
|
|
7 |
C |
p.
|
article
|
| 8 |
Consumer perceptions of plant based beverages: The Ghanaian consumer's perspective
|
Acquah, Jacqueline Baaba
|
|
|
7 |
C |
p.
|
article
|
| 9 |
Consumers’ interest and willingness to pay for traceable vegetables- An empirical evidence from Bangladesh
|
Kabir, A.N.M. Faijul
|
|
|
7 |
C |
p.
|
article
|
| 10 |
Edible insects: As traditional medicine for human wellness
|
Devi, Wahengbam Deepanita
|
|
|
7 |
C |
p.
|
article
|
| 11 |
Effect of chicken by-products on the physicochemical properties of forcemeat formulations
|
Akimova, Dinara
|
|
|
7 |
C |
p.
|
article
|
| 12 |
Effect of cold plasma processing on physicochemical characteristics and thermal properties of palm oil
|
Niveditha, N V
|
|
|
7 |
C |
p.
|
article
|
| 13 |
Effects of whey protein-polyphenol conjugates incorporation on physicochemical and intelligent pH-sensing properties of carboxymethyl cellulose based films
|
Zhao, Xinru
|
|
|
7 |
C |
p.
|
article
|
| 14 |
Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size
|
Opaluwa, Christina
|
|
|
7 |
C |
p.
|
article
|
| 15 |
Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications
|
Huseynli, Lachinkhanim
|
|
|
7 |
C |
p.
|
article
|
| 16 |
Factors influencing consumer purchase intent for meat and meat substitutes
|
Li, Jie
|
|
|
7 |
C |
p.
|
article
|
| 17 |
Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes
|
Zhang, Zijia
|
|
|
7 |
C |
p.
|
article
|
| 18 |
Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue
|
Herz, Eva
|
|
|
7 |
C |
p.
|
article
|
| 19 |
Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives
|
Part, Natalja
|
|
|
7 |
C |
p.
|
article
|
| 20 |
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits
|
Paciulli, Maria
|
|
|
7 |
C |
p.
|
article
|
| 21 |
Not just the motives – The mediating role of perceived health-related value when predicting likelihood of buying plant-based drinkable snacks
|
Pennanen, Kyösti
|
|
|
7 |
C |
p.
|
article
|
| 22 |
Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes
|
Ming-Min, Wong
|
|
|
7 |
C |
p.
|
article
|
| 23 |
Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions
|
Sankowski, L.V.
|
|
|
7 |
C |
p.
|
article
|
| 24 |
Production of hemp protein isolate-polyphenol conjugates through ultrasound and alkali treatment methods and their characterization
|
Liu, Xinye
|
|
|
7 |
C |
p.
|
article
|
| 25 |
Protein source matters: Understanding consumer segments with distinct preferences for alternative proteins
|
Malek, Lenka
|
|
|
7 |
C |
p.
|
article
|
| 26 |
Quality impact of sustainable ma-packaging options for emulsion-type sausage: A German case study
|
Korte, Imke
|
|
|
7 |
C |
p.
|
article
|
| 27 |
Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
|
Saldanha do Carmo, Cátia
|
|
|
7 |
C |
p.
|
article
|
| 28 |
The effect of serum-free media on the metabolic yields and growth rates of C2C12 cells in the context of cultivated meat production
|
O'Neill, Edward N.
|
|
|
7 |
C |
p.
|
article
|
| 29 |
The potential of pulsed magnetic field to achieve microbial inactivation and enzymatic stability in foods: A concise critical review
|
Basak, Somnath
|
|
|
7 |
C |
p.
|
article
|
| 30 |
Valorisation of industrial food waste into sustainable aquaculture feeds
|
Sampathkumar, Kaarunya
|
|
|
7 |
C |
p.
|
article
|
| 31 |
What motivates consumers to accept whole and processed mealworms in their diets? A five-country study
|
Tzompa-Sosa, Daylan Amelia
|
|
|
7 |
C |
p.
|
article
|
| 32 |
Willingness-to-pay for ready-to-eat clean label food products at convenient stores
|
Hsu, Jane Lu
|
|
|
7 |
C |
p.
|
article
|
Journal description