Sensory acceptability of new plant protein meat substitutes

Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers

(2021) Elizabeth S. Collier et al.   APPETITE

Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

(2020) Stephanie Grahl et al.   FOOD QUALITY AND PREFERENCE

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

(2019) Kevin D. Hall et al.   Cell Metabolism

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

(2019) Ramona Weinrich   Sustainability

More room for legume – Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products

(2019) D. Lemken et al.   APPETITE

If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers

(2018) Peter Slade   APPETITE

Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes

(2018) Ramona Weinrich   Sustainability

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

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

Should we stop meating like this? Reducing meat consumption through substitution

(2016) Chrysostomos Apostolidis et al.   FOOD POLICY

Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement

(2016) A. Thomas et al.   FOOD QUALITY AND PREFERENCE

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context

(2015) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

Temporal Drivers of Liking

(2015) Arnaud Thomas et al.   FOOD QUALITY AND PREFERENCE

“Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges

(2014) Joop de Boer et al.   APPETITE

Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners

(2014) Shari Zorn et al.   FOOD QUALITY AND PREFERENCE

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Exploring meat substitutes: consumer experiences and contextual factors

(2013) Johanna E. Elzerman et al.   British Food Journal

Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink industries

(2013) Rob Moodie et al.   LANCET

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

(2012) Annet C. Hoek et al.   FOOD QUALITY AND PREFERENCE

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution

(2011) Hanna Schösler et al.   APPETITE

Identification of new food alternatives: How do consumers categorize meat and meat substitutes?

(2011) Annet C. Hoek et al.   FOOD QUALITY AND PREFERENCE

Consumer acceptance and appropriateness of meat substitutes in a meal context

(2010) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

European citizen and consumer attitudes and preferences regarding beef and pork

(2009) Wim Verbeke et al.   MEAT SCIENCE