Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae

(2018) Stephanie Grahl et al.   JOURNAL OF CLEANER PRODUCTION

Sustainable food consumption in the nexus between national context and private lifestyle: A multi-level study

(2017) John Thøgersen   FOOD QUALITY AND PREFERENCE

Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina

(2017) Małgorzata Tańska et al.   PLANT FOODS FOR HUMAN NUTRITION

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

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

Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications

(2016) Jonas House   APPETITE

Gamma-linolenic acid, Dihommo-gamma linolenic, Eicosanoids and Inflammatory Processes

(2016) Susan Sergeant et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Microalgae as a new source of bioactive compounds in food supplements

(2016) Bruna da Silva Vaz et al.   Current Opinion in Food Science

Seeing a meal is not eating it: Hedonic context effects differ for visually presented and actually eaten foods

(2015) Monica Jimenez et al.   FOOD QUALITY AND PREFERENCE

The influence of product- and person-related factors on consumer hedonic responses to soy products

(2015) Anna Fenko et al.   FOOD QUALITY AND PREFERENCE

Evaluation of the Cooking Quality Characteristics of Pasta Enriched withSpirulina Platensis

(2015) Gülsün Özyurt et al.   JOURNAL OF FOOD QUALITY

Nutritional characterization of traditional and improved dihé, alimentary blue-green algae from the lake Chad region in Africa

(2015) Marina Carcea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Environmental sustainability analysis of a protein-rich livestock feed ingredient in The Netherlands: Microalgae production versus soybean import

(2015) Sue Ellen Taelman et al.   RESOURCES CONSERVATION AND RECYCLING

Compassion and contamination. Cultural differences in vegetarianism

(2013) Matthew B. Ruby et al.   APPETITE

Balancing virtual land imports by a shift in the diet. Using a land balance approach to assess the sustainability of food consumption. Germany as an example

(2013) Toni Meier et al.   APPETITE

Supplementation ofSpirulina platensisandChlorella vulgarisAlgae into Probiotic Fermented Milks

(2013) H. Beheshtipour et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Optimization of a process for high fibre and high protein biscuit

(2013) Parul Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Neophobia, personal consumer values and novel food acceptance

(2012) Ramo Barrena et al.   FOOD QUALITY AND PREFERENCE

Extrusion Cooking of Maize/Spirulina Mixture: Factors Affecting Expanded Product Characteristics and Sensory Quality

(2012) Suryakanta M.R. Joshi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The future supply of animal-derived protein for human consumption

(2012) Mike J. Boland et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Eating green. Consumers’ willingness to adopt ecological food consumption behaviors

(2011) Christina Tobler et al.   APPETITE

Food choice questionnaire revisited in four countries. Does it still measure the same?

(2011) Renata Januszewska et al.   APPETITE

Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation

(2011) Nacim Zouari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food

(2010) Debra A. Zellner et al.   FOOD QUALITY AND PREFERENCE

Variability in environmental impacts of Brazilian soybean according to crop production and transport scenarios

(2010) Vamilson Prudêncio da Silva et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Future protein supply

(2010) Harry Aiking   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

(2008) Luis Guerrero et al.   APPETITE

Consumer research: creating a solid base for innovative strategies

(2008) H MOSKOWITZ et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY