Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries

Relevant characteristics of products based on alternative proteins according to European consumers

(2021) Ilona Faber et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Spatially-explicit footprints of agricultural commodities: Mapping carbon emissions embodied in Brazil's soy exports

(2020) Neus Escobar et al.   GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS

Exploratory data structure comparisons: three new visual tools based on principal component analysis

(2020) Anne Helby Petersen et al.   JOURNAL OF APPLIED STATISTICS

Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities

(2020) Agata Szczebyło et al.   Nutrients

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Meat alternatives: an integrative comparison

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

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

(2019) João Graça et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Current Food Consumption amongst the Spanish ANIBES Study Population

(2019) Teresa Partearroyo et al.   Nutrients

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

(2019) D. Lemken et al.   APPETITE

Prospects for pro-environmental protein consumption in Europe: Cultural, culinary, economic and psychological factors

(2018) Joop de Boer et al.   APPETITE

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues

(2018) Molly Spencer et al.   APPETITE

Comparative analysis of environmental impacts of agricultural production systems, agricultural input efficiency, and food choice

(2017) Michael Clark et al.   Environmental Research Letters

The importance of taste on dietary choice, behaviour and intake in a group of young adults

(2016) S. Kourouniotis et al.   APPETITE

Meat analogues: Health promising sustainable meat substitutes

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

Nutritional and health benefits of pulses

(2014) Adriana N. Mudryj et al.   Applied Physiology Nutrition and Metabolism

Slowing Amazon deforestation through public policy and interventions in beef and soy supply chains

(2014) D. Nepstad et al.   SCIENCE

Application and Opportunities of Pulses in Food System: A Review

(2013) Muhammad Asif et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Consumers' hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil

(2013) Paula Tarancón et al.   FOOD RESEARCH INTERNATIONAL

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

(2011) Annet C. Hoek et al.   APPETITE

Diversity in the determinants of food choice: A psychological perspective

(2007) E.P. Köster   FOOD QUALITY AND PREFERENCE