The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes

Lifestyle recommendations for the prevention and management of metabolic syndrome: an international panel recommendation

(2017) Pablo Pérez-Martínez et al.   NUTRITION REVIEWS

Consumption context in consumer research: methodological perspectives

(2017) Sara R Jaeger et al.   Current Opinion in Food Science

Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet

(2016) Jennie I. Macdiarmid et al.   APPETITE

Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced

(2016) Jean-Xavier Guinard et al.   APPETITE

Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study

(2016) Marlene D. Kristensen et al.   Food & Nutrition Research

Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians

(2015) Alexa Hayley et al.   APPETITE

Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet

(2015) João Graça et al.   APPETITE

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

(2015) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

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

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

(2015) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

The significance of sensory appeal for reduced meat consumption

(2014) Corrina A. Tucker   APPETITE

“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

Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms

(2014) A. Myrdal Miller et al.   JOURNAL OF FOOD SCIENCE

Role of plant-based diets in the prevention and regression of metabolic syndrome and neurodegenerative diseases

(2014) Francesca Pistollato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Serving a variety of vegetables and fruit as a snack increased intake in preschool children

(2013) Liane S Roe et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions

(2013) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Flexitarianism: Decarbonising through flexible vegetarianism

(2013) Talia Raphaely et al.   RENEWABLE ENERGY

Vegetable Variety Is a Key to Improved Diet Quality in Low-Income Women in California

(2013) Nancy L. Keim et al.   Journal of the Academy of Nutrition and Dietetics

You eat with your eyes first

(2012) Jeannine F. Delwiche   PHYSIOLOGY & BEHAVIOR

Vegetable Variety: An Effective Strategy to Increase Vegetable Intake in Adults

(2012) Jennifer S. Meengs et al.   Journal of the Academy of Nutrition and Dietetics

On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives

(2011) Joop de Boer et al.   ECOLOGICAL ECONOMICS

Energy-efficient food production to reduce global warming and ecodegradation: The use of edible insects

(2011) M. Premalatha et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

Dining in the dark. The importance of visual cues for food consumption and satiety

(2010) Benjamin Scheibehenne et al.   APPETITE

Consumer acceptance and appropriateness of meat substitutes in a meal context

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

Taste mixture interactions: Suppression, additivity, and the predominance of sweetness

(2010) Barry G. Green et al.   PHYSIOLOGY & BEHAVIOR