Yung Hung

发表

Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite

W. Verbeke, Yung Hung, 2017, Food Quality and Preference.

Effects of processed meat and drinking water nitrate on oral and fecal microbial populations in a controlled feeding study.

X. Hua, J. Goedert, R. Sinha, 2021, Environmental research.

Understanding meat consumption in later life: A segmentation of older consumers in the EU

W. Verbeke, Yung Hung, I. Brouwer, 2021 .

Motivation outweighs ability in explaining European consumers’ use of health claims

K. Grunert, S. Hieke, W. Verbeke, 2017 .

Setting Policy Priorities for Front-of-Pack Health Claims and Symbols in the European Union: Expert Consensus Built by Using a Delphi Method

K. Grunert, S. Hieke, W. Verbeke, 2019, Nutrients.

Consumer evaluation, use and health relevance of health claims in the European Union

W. Verbeke, Yung Hung, 2019, Food Quality and Preference.

Protein Knowledge of Older Adults and Identification of Subgroups with Poor Knowledge

M. Visser, W. Verbeke, Yung Hung, 2021, Nutrients.

Assessing consumers' attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy.

W. Verbeke, Yung Hung, G. Sacchettini, 2021, The Science of the total environment.

The power of initial perceived barriers versus motives shaping consumers’ willingness to eat cultured meat as a substitute for conventional meat

Chad M. Baum, H. Steur, W. Verbeke, 2021, Livestock Science.

Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

W. Verbeke, Yung Hung, I. Brouwer, 2019, Nutrients.

Assessing current and future meat and fish consumption in Sub-Sahara Africa: Learnings from FAO Food Balance Sheets and LSMS household survey data

W. Verbeke, Yung Hung, M. D’haese, 2018 .

Willingness to Pay for Food Labelling Schemes in Vietnam: A Choice Experiment on Water Spinach

W. Verbeke, H. De Steur, Yung Hung, 2022, Foods.

Consumer valuation of carbon labeled protein-enriched burgers in European older adults

W. Verbeke, Yung Hung, S. Speelman, 2021, Food Quality and Preference.

Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite.

W. Verbeke, Yung Hung, T. D. de Kok, 2016, Meat science.

Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project

R. Sinha, W. Verbeke, A. Masclee, 2021, Molecular nutrition & food research.

Appetite and Protein Intake Strata of Older Adults in the European Union: Socio-Demographic and Health Characteristics, Diet-Related and Physical Activity Behaviours

M. Visser, W. Verbeke, Yung Hung, 2019, Nutrients.

Behavioural Determinants Shaping Protein Intake in European Older Adults

W. Verbeke, Yung Hung, 2019 .

Consumer and Food Product Determinants of Food Wasting: A Case Study on Chicken Meat

J. Dewulf, W. Verbeke, Yung Hung, 2021, Sustainability.

Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition

W. Verbeke, Yung Hung, T. D. Kok, 2016 .

Consumers’ willingness-to-buy pasta with microalgae proteins - Which label can promote sales?

W. Verbeke, Yung Hung, Adriano Profeta, 2023, Food Quality and Preference.