“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food

The Link between the Consumer and the Innovations in Food Product Development

(2020) Raquel P. F. Guiné et al.   Foods

Understanding consumer physiological and emotional responses to food products using electroencephalography (EEG)

(2019) Sumethee Songsamoe et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Taste, choice and timing: Investigating resident and carer preferences for meals in aged care homes

(2018) Rachel Milte et al.   Nursing & Health Sciences

Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food

(2018) Kia Ditlevsen et al.   FOOD QUALITY AND PREFERENCE

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

(2017) Daniele Asioli et al.   FOOD RESEARCH INTERNATIONAL

Exploring residents’ experiences of mealtimes in care homes: A qualitative interview study

(2017) Ross Watkins et al.   BMC Geriatrics

Menu Planning in Residential Aged Care—The Level of Choice and Quality of Planning of Meals Available to Residents

(2015) Karen Abbey et al.   Nutrients

Determinants of foodservice satisfaction for patients in geriatrics/rehabilitation and residents in residential aged care

(2011) Olivia R. L. Wright et al.   HEALTH EXPECTATIONS