Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products
暂无分享,去创建一个
G. Sacchettini | E. Capri | G. Graffigna | G. Castellini | M. Lambri | Fosca Vezzulli | António Marques | Gabriele Sacchettini
[1] Rodolfo M. Nayga,et al. Carbon footprint information, prices, and restaurant wine choices by customers: A natural field experiment , 2021 .
[2] W. C. Mcroberts,et al. The future is bright: Biofortification of common foods can improve vitamin D status , 2021, Critical reviews in food science and nutrition.
[3] W. Verbeke,et al. Assessing consumers' attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy. , 2021, The Science of the total environment.
[4] A. Mattila,et al. The effect of ad appeals and message framing on consumer responses to plant-based menu items , 2021, International Journal of Hospitality Management.
[5] Jo‐Shu Chang,et al. Microalgae as sustainable food and feed sources for animals and humans - Biotechnological and environmental aspects. , 2021, Chemosphere.
[6] D. Little,et al. A 20-year retrospective review of global aquaculture , 2021, Nature.
[7] M. Rayner,et al. The Effects of Environmental Sustainability Labels on Selection, Purchase, and Consumption of Food and Drink Products: A Systematic Review , 2021, Environment and behavior.
[8] C. Skjöldebrand,et al. Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people , 2021, Food & nutrition research.
[9] K. Fiorella,et al. Contemporary aquaculture: implications for human nutrition. , 2021, Current opinion in biotechnology.
[10] Hanne K Mæhre,et al. An Update on the Content of Fatty Acids, Dioxins, PCBs and Heavy Metals in Farmed, Escaped and Wild Atlantic Salmon (Salmo salar L.) in Norway , 2020, Foods.
[11] J. Zufía,et al. Brewers’ Spent Yeast and Grain Protein Hydrolysates as Second-Generation Feedstuff for Aquaculture Feed , 2020, Waste and Biomass Valorization.
[12] A. Kaviraj,et al. Fermented mulberry leaf meal as fishmeal replacer in the formulation of feed for carp Labeo rohita and catfish Heteropneustes fossilis—optimization by mathematical programming , 2019, Tropical Animal Health and Production.
[13] B. Clark,et al. Consumers’ perception of vitamin D and fortified foods , 2019, British Food Journal.
[14] A. Daskalova. Farmed fish welfare: stress, post-mortem muscle metabolism, and stress-related meat quality changes , 2019, International Aquatic Research.
[15] J. Mendes,et al. Farmed fish as a functional food: Perception of fish fortification and the influence of origin – Insights from Portugal , 2019, Aquaculture.
[16] Qianggong Zhang,et al. Impacts of farmed fish consumption and food trade on methylmercury exposure in China. , 2018, Environment international.
[17] Ruoling Chen,et al. DETERMINANTS OF FISH CONSUMPTION IN OLDER PEOPLE: A COMMUNITY-BASED COHORT STUDY , 2018, Journal of Aging Research and Lifestyle.
[18] K. Zander,et al. Consumers’ Willingness to Pay for Sustainable Seafood Made in Europe , 2018 .
[19] Xingan Xing,et al. Quality parameters of black carp (Mylopharyngodon piceus) raised in lotic and lentic freshwater systems , 2018 .
[20] M. Siegrist,et al. European consumer healthiness evaluation of ‘Free-from’ labelled food products , 2017, Food Quality and Preference.
[21] W. Abrahamse,et al. Communicating the climate impacts of meat consumption: The effect of values and message framing , 2017 .
[22] P. Mitchell,et al. Pattern of omega-3 polyunsaturated fatty acid intake and fish consumption and retinal vascular caliber in children and adolescents: A cohort study , 2017, PloS one.
[23] I. Peinado,et al. Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil. , 2016, Food chemistry.
[24] L. Hoffman,et al. Heavy metals in marine fish meat and consumer health: a review. , 2016, Journal of the science of food and agriculture.
[25] F. Akaichi,et al. What are domestic apples worth? Hedonic responses and sensory information as drivers of willingness to pay , 2015 .
[26] Andrew D. Ho,et al. Descriptive Statistics for Modern Test Score Distributions , 2015, Educational and psychological measurement.
[27] R. Jónsdóttir,et al. Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation , 2015 .
[28] Rosaria Viscecchia,et al. Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studies , 2015, Appetite.
[29] Tešić Milan,et al. Effects of Various Meal Compositions on Production Results, Economic Performance and Fish Meat Quality/Uticaj Različitog Sastava Obroka Na Proizvodnoekonomske Rezultate I Kvalitet Mesa Ribe , 2014 .
[30] Z. Kallas,et al. Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids , 2014 .
[31] F. Caracciolo,et al. Consumer fears and familiarity of processed food. The value of information provided by the FTNS , 2014, Appetite.
[32] D. Birch,et al. The Role of Habit, Childhood Consumption, Familiarity, and Attitudes Across Seafood Consumption Segments in Australia , 2014 .
[33] G. N. Rao. Physico-Chemical, Functional and Antioxidant Properties of Roe Protein Concentrates from Cyprinus carpio and Epinephelus tauvina , 2013 .
[34] Carlos Cardoso,et al. Survey into the seafood consumption preferences and patterns in the portuguese population. Gender and regional variability , 2013, Appetite.
[35] L. Guerrero,et al. Consumer preferences for sea fish using conjoint analysis: Exploratory study of the importance of country of origin, obtaining method, storage conditions and purchasing price , 2012 .
[36] Ji Hye Lee,et al. Effects of sensory labels on taste acceptance of commercial food products , 2012 .
[37] Paula Varela,et al. Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits , 2012 .
[38] W. Verbeke,et al. Health-related attitudes as a basis for segmenting European fish consumers , 2010 .
[39] N. Martin,et al. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. , 2002, Journal of agricultural and food chemistry.
[40] A. Mohammed,et al. THE ABILITY TO USE SPIRULINA SP. AS FOOD FOR COMMON CARP FISH (CYPRINUS , 2020 .
[41] R. Koshinsk. Effect of Taraxacum officinale Weber ex Wiggers extract on growth performance, biochemical blood parameters and meat quality of rainbow trout (Oncorhynchus mykiss W.), cultivated in a recirculating system. , 2020 .
[42] K. Velichkova,et al. The effect of diet supplemented with Proviotic® on growth, blood biochemical parameters and meat quality in rainbow trout (Oncorhynchus mykiss) cultivated in recirculation system. , 2019 .
[43] M. Bianchini,et al. Use of pig manure as fertilizer with and without supplement feed in pond carp production in Northern Italy , 1995 .