S. Grasso

发表

The effect of plant sterol-enriched turkey meat on cholesterol bio-accessibility during in vitro digestion and Caco-2 cell uptake

David J Brayden, F. Monahan, N. Brunton, 2018, International journal of food sciences and nutrition.

Consumer co-creation of hybrid meat products: a cross-country European survey

D. Asioli, S. Grasso, Rachel Smith, 2022, Food Quality and Preference.

Consumers behaviour towards carbon footprint labels on food: A review of the literature and discussion of industry implications

S. Grasso, Agnese Rondoni, A. Rondoni, 2021 .

Increasing food labelling awareness through a massive open online course (MOOC)

S. Grasso, Violeta Stancu, Natalia Mansilla, 2021, Nutrition Bulletin.

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

J. Pérez‐Jiménez, S. Grasso, A. M. Herrero, 2020, Foods.

In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method

F. Monahan, A. Moloney, R. Hamill, 2022, LWT.

European consumers' valuation for hybrid meat: Does information matter?

Ada Maria Barone, R. Nayga, D. Asioli, 2022, Applied Economic Perspectives and Policy.

Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential

M. Kumar, S. Punia, Vikas Kumar, 2020, Foods.

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

L. Methven, S. Grasso, Konstantinos Papoutsis, 2019, Foods.

Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries

J. Jacquier, J. Lyng, N. Brunton, 2020, Trends in Food Science & Technology.

UK consumers’ willingness to try and pay for eggs from insect-fed hens

S. Grasso, Sabrina Spartano, 2021, Future Foods.

Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products

Ada Maria Barone, D. Asioli, S. Grasso, 2022, Food Quality and Preference.

Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? - Invited review.

J. Jacquier, H. Sheridan, F. Monahan, 2022, Meat science.

Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information

D. Asioli, S. Grasso, 2021, Food Quality and Preference.

Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods

Radha, M. Kumar, D. Chandran, 2022, Horticulturae.

Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities.

Radha, M. Kumar, B. Carciofi, 2021, Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie.

Cottonseed: A sustainable contributor to global protein requirements

Radha, Manoj Kumar, Manoj Kumar, 2021 .

Extruded snacks from industrial by-products: A review

S. Grasso, 2020, Trends in Food Science & Technology.

Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers

S. Grasso, Rachel Smith, Agnese Rondoni, 2022, Food Quality and Preference.

The best of both worlds? Challenges and opportunities in the development of hybrid meat products from the last 3 years

S. Grasso, Gulden Goksen, 2022, LWT.

Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?

S. Grasso, S. Jaworska, 2020, Foods.

Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits

L. Methven, J. Rodriguez-Garcia, A. Chatzifragkou, 2022, LWT.

Quality of deli-style turkey enriched with plant sterols

F. Monahan, J. Lyng, N. Brunton, 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Healthy processed meat products – Regulatory, reformulation and consumer challenges

F. Monahan, J. Lyng, N. Brunton, 2014 .

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

S. Grasso, O. Ajayi, M. Swainson, 2019, Journal of Food Science and Technology.

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations.

F. Monahan, A. Moloney, S. Grasso, 2011, Journal of animal science.

A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors

F. Monahan, N. Brunton, S. Grasso, 2019, Foods.

Quality of muffins enriched with upcycled defatted sunflower seed flour

L. Methven, S. Grasso, Shuyi Liu, 2020 .

Consumer preferences for upcycled ingredients: A case study with biscuits

D. Asioli, S. Grasso, 2020 .

The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology

S. Hutchings, F. Monahan, N. Brunton, 2017 .

The usual suspect: How to co-create healthier meat products.

Ada Maria Barone, D. Asioli, S. Grasso, 2021, Food research international.

Consumer attitudes to upcycled foods in US and China

S. Grasso, Rao Fu, E. Crofton, 2023, Journal of Cleaner Production.

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations 1

F. Monahan, A. Moloney, S. Grasso, 2011 .

A. Macready, S. Hieke, L. Vranken, 2020, Journal of Cleaner Production.

Consumers’ Perspectives on Eggs from Insect-Fed Hens: A UK Focus Group Study

S. Grasso, Sabrina Spartano, 2021, Foods.

Characterisation of Muffins with Upcycled Sunflower Flour

J. Pérez‐Jiménez, S. Grasso, A. M. Herrero, 2021, Foods.