Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus

Meat alternatives: an integrative comparison

(2019) Cor van der Weele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bread loss rates at the supplier-retailer interface – Analysis of risk factors to support waste prevention measures

(2019) Pedro Brancoli et al.   RESOURCES CONSERVATION AND RECYCLING

Combining submerged and solid state fermentation to convert waste bread into protein and pigment using the edible filamentous fungus N. intermedia

(2019) Rebecca Gmoser et al.   WASTE MANAGEMENT

Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara

(2018) Weng Chan Vong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Healthy, sustainable and plant-based eating: Perceived (mis)match and involvement-based consumer segments as targets for future policy

(2017) Ellen J. Van Loo et al.   FOOD POLICY

Life cycle assessment of supermarket food waste

(2017) Pedro Brancoli et al.   RESOURCES CONSERVATION AND RECYCLING

Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

(2017) Christina Hartmann et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Monitoring of fungal biomass changed by Rhizopus oryzae in relation to amino acid and essential fatty acids profile in soybean meal, wheat and rice

(2017) Taiana Denardi-Souza et al.   CyTA-Journal of Food

Production of microbial pigments utilizing agro-industrial waste: a review

(2015) Reeba Panesar et al.   Current Opinion in Food Science

Sustainability of plant-based diets: back to the future

(2014) Joan Sabaté et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Climate change and sustainable food production

(2012) Pete Smith et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Profiling European traditional food consumers

(2010) Filiep Vanhonacker et al.   British Food Journal

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Food Security: The Challenge of Feeding 9 Billion People

(2010) H. C. J. Godfray et al.   SCIENCE

Glutamate: from discovery as a food flavor to role as a basic taste (umami)

(2009) Kenzo Kurihara   AMERICAN JOURNAL OF CLINICAL NUTRITION

Relations among mechanical properties, human bite parameters, and ease of chewing of solid foods with various textures

(2009) Toru Takahashi et al.   JOURNAL OF FOOD ENGINEERING

Footprints of water and energy inputs in food production – Global perspectives

(2008) Shahbaz Khan et al.   FOOD POLICY

Factors influencing public acceptance of innovative food technologies and products

(2008) M SIEGRIST   TRENDS IN FOOD SCIENCE & TECHNOLOGY