Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream

A review on phytochemistry and therapeutic uses of Hibiscus sabdariffa L.

(2018) Ghazala Riaz et al.   BIOMEDICINE & PHARMACOTHERAPY

Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages

(2018) Tatiana Nunes Amaral et al.   FOOD HYDROCOLLOIDS

Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions

(2018) Juliana Cunha de Andrade et al.   MEAT SCIENCE

Chemical structure and physical-chemical properties of mucilage from the leaves of Pereskia aculeata

(2017) Andressa Amado Martin et al.   FOOD HYDROCOLLOIDS

Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages

(2017) Marina Leite Mitterer Daltoé et al.   FOOD QUALITY AND PREFERENCE

Low-carbohydrate, high-fat dieters: Characteristic food choice motivations, health perceptions and behaviours

(2017) Chantelle Clarke et al.   FOOD QUALITY AND PREFERENCE

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

(2017) Inès Jabeur et al.   FOOD RESEARCH INTERNATIONAL

Minerals, vitamin C, phenolics, flavonoids and antioxidant activity of Amaranthus leafy vegetables

(2017) Dulce M. Jiménez-Aguilar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of precooking on drying kinetics of taro ( Colocasia esculenta ) slices and quality of its flours

(2017) Vivek Kumar et al.   Food Bioscience

Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior

(2016) Jérémie Lafraire et al.   APPETITE

Check all that apply (CATA) as an instrument for the development of fish products

(2016) Anne Caroline BELUSSO et al.   Food Science and Technology

A manifesto for the valorization of wild edible plants

(2016) Loretta Bacchetta et al.   JOURNAL OF ETHNOPHARMACOLOGY

Hedonic and Word Association Techniques Confirm a Successful Way of Introducing Fish into Public School Meals

(2016) J.M. Latorres et al.   JOURNAL OF SENSORY STUDIES

Potential sources for the management global health problems and oxidative stress: Stachys byzantina and S. iberica subsp. iberica var. densipilosa

(2016) Cengiz Sarikurkcu et al.   European Journal of Integrative Medicine

Check all that apply (CATA) as an instrument for the development of fish products

(2016) Anne Caroline BELUSSO et al.   Food Science and Technology

Pereskia aculeata Miller leaves present in vivo topical anti-inflammatory activity in models of acute and chronic dermatitis

(2015) Nícolas de Castro Campos Pinto et al.   JOURNAL OF ETHNOPHARMACOLOGY

Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed

(2015) Paloma Sanchez-Bel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties

(2013) Rui F. Gonçalves et al.   FOOD CHEMISTRY

How hydrocolloids affect the temporal oral perception of ice cream

(2013) Paula Varela et al.   FOOD HYDROCOLLOIDS

Utilização de cactáceas do gênero Pereskia na alimentação humana em um município de Minas Gerais

(2012) Martha Elisa Ferreira de Almeida et al.   CIENCIA RURAL

Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients

(2012) P. Varela et al.   FOOD HYDROCOLLOIDS

Check-all-that-apply questions: Influence of attribute order on sensory product characterization

(2012) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Testing a Spanish-version of the Food Neophobia Scale

(2012) V. Fernández-Ruiz et al.   FOOD QUALITY AND PREFERENCE

Antitumor activity of Dioscorea bulbifera L. rhizome in vivo

(2011) Jun-Ming Wang et al.   FITOTERAPIA

MAIN FACTORS UNDERLYING CONSUMERS' FOOD CHOICE: A FIRST STEP FOR THE UNDERSTANDING OF ATTITUDES TOWARD “HEALTHY EATING”

(2011) E. CARRILLO et al.   JOURNAL OF SENSORY STUDIES

Fresh edible flowers of ornamental plants – A new source of nutraceutical foods

(2011) Jiri Mlcek et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A European perception of food using two methods of correspondence analysis

(2010) Eric J. Beh et al.   FOOD QUALITY AND PREFERENCE

EXPLORING AND EXPLAINING CREAMINESS PERCEPTION: CONSUMERS' UNDERLYING CONCEPTS

(2010) GABRIELA ANTMANN et al.   JOURNAL OF SENSORY STUDIES

Phytochemical characterization and radical scavenging activity of Portulaca oleraceae L. leaves and stems

(2009) Ivo Oliveira et al.   MICROCHEMICAL JOURNAL

Food Choice Questionnaire (FCQ) revisited. Suggestions for the development of an enhanced general food motivation model

(2008) Christos Fotopoulos et al.   APPETITE

Determination of Elements Profile of Some Wild Edible Plants

(2008) Ali Aberoumand et al.   Food Analytical Methods

Major anthocyanins and antioxidant activity of Nasturtium flowers (Tropaeolum majus)

(2008) G.A. Garzón et al.   FOOD CHEMISTRY

Food neophobia and ‘picky/fussy’ eating in children: A review

(2007) Terence M. Dovey et al.   APPETITE

Comparison of affective rating scales and their relationship to variables reflecting food consumption

(2007) Hely Tuorila et al.   FOOD QUALITY AND PREFERENCE