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Academic Journal

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste-to-value-addedSCOBY (symbiotic culture of bacteria and yeast) ice cream

Authors : Mehta, A; Serventi, Luca; Kumar, Lokesh

Subjects: ANZSRC::321004 Nutritional science; ANZSRC::300602 Food chemistry and food sensory science; ANZSRC::520406 Sensory processes

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Academic Journal

Kelp wanted?! Understanding the drivers of US consumers’ willingness to buy and their willingness to pay a price premium for sea vegetables

Authors : Rombach, Meike; Botero Robayo, J; Dean, David

Subjects: food engagement; PLS-SEM; product attributes

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Academic Journal

Positional distribution of fatty acids in processed Chinook salmon roe lipids determined by ¹³C magnetic resonance spectroscopy (NMR)

Authors : Bunga, S; Ahmmed, MK; Carne, A

Subjects: DHA; EPA; marine lipidSwitzerland

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Academic Journal

In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

Authors : Rachman, A; Brennan, Margaret; Morton, James

Subjects: amino acids; banana flour; cassava flour

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Academic Journal

Physicochemical characteristics, techno-functionalities, and amino acid profile of Prionoplus reticularis (Huhu) larvae and pupae protein extracts

Authors : Kavle, RR; Nolan, PJ; Bekhit, AE-DA

Subjects: amino acid profile; edible insect material; Huhu grubSwitzerland

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Academic Journal

Health claim effects on consumer acceptability, emotional responses, and purchase intent of protein bars

Authors : Thakur, M; Sharma, Chetan; Mehta, A

Subjects: consumer emotions; health information; protein bars

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Academic Journal

Ingredients from climate resilient crops to enhance the nutritional quality of gluten-free bread

Authors : Roozen, M; Serventi, Luca

Subjects: aquafaba; bread quality; brown riceSwitzerland

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Academic Journal

Anticancer properties of aqueous extracts from Leguminosae

Authors : Serventi, Luca; Cai, X; Chen, R

Subjects: albumin; BBI; cancer

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Academic Journal

How does the addition of mushrooms and their dietary fibre affect starchy foods

Authors : Zhao, H; Wang, L; Brennan, Margaret

Subjects: bioavailability; dietary fibre; food matrix

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Academic Journal

Effects of tasting and ingredient information statement on acceptability, elicited emotions, and willingness to purchase: A case of pita chips containing edible cricket protein

Authors : Gurdian, CE; Torrico, Damir; Li, B

Subjects: alternative protein; consumer behavior; emotion-based likingSwitzerland

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فلترة النتائج

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste-to-value-addedSCOBY (symbiotic culture of bacteria and yeast) ice cream

Kelp wanted?! Understanding the drivers of US consumers’ willingness to buy and their willingness to pay a price premium for sea vegetables

Positional distribution of fatty acids in processed Chinook salmon roe lipids determined by ¹³C magnetic resonance spectroscopy (NMR)

In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

Physicochemical characteristics, techno-functionalities, and amino acid profile of Prionoplus reticularis (Huhu) larvae and pupae protein extracts

Health claim effects on consumer acceptability, emotional responses, and purchase intent of protein bars

Ingredients from climate resilient crops to enhance the nutritional quality of gluten-free bread

Anticancer properties of aqueous extracts from Leguminosae

How does the addition of mushrooms and their dietary fibre affect starchy foods

Effects of tasting and ingredient information statement on acceptability, elicited emotions, and willingness to purchase: A case of pita chips containing edible cricket protein

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