Results 131 to 140 of about 1,044,444 (201)

Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates. [PDF]

J Food Sci
Kim MS, Bao R, Peterson J, Camacho ET, Soldavini A, Peterson DG, Simons CT.   +6 more
europepmc   +1 more source

The LO-VEg Project-A School-Based Nudging and Communication Intervention to Promote Vegetable and Legume Consumption: Preliminary Evidence from an Ecological Study in Italian Primary Schools. [PDF]

Nutrients
Mattoni S, Dragoni B, Mongardini FM, Koutentakis M, Celestini A, Goyal A, Tolone S, Perez-Bonet A, Docimo L, Oviedo RJ.   +9 more
europepmc   +1 more source

Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review. [PDF]

Cogent Food Agric
Zondo S, Munyai TC, Siwela M, Slotow R, Hlongwane ZT.   +4 more
europepmc   +1 more source

Correlates of attitudes toward wife beating among married/partnered individuals in Lao PDR: results from the 2023 Multiple Indicator Cluster Survey. [PDF]

Front Public Health
Shaikh MA.
europepmc   +1 more source

Sustainable Protein in the Food Chain: A Five-Country Study on Consumer Preferences for Insect-Fed Animal Products. [PDF]

Insects
Li J, Sogari G, Riccioli F, Sartoni M, Tzompa-Sosa DA, Liu A, Mancini S.   +6 more
europepmc   +1 more source

Enrichment of Wheat-Chia Bread with Hemp, and Buckwheat Flours and <i>Cistus incanus</i> L. Infusion: Impact on Chemical Composition, Polyphenols, Fatty Acids, Amino Acids, and Consumer Acceptance. [PDF]

Molecules
Mikulec A, Mickowska B, Oracz J, Karwowska K, Skotnicka M, Kowalski S.   +5 more
europepmc   +1 more source

Public acceptance for genetic engineering techniques: the role of food values-based information. [PDF]

Sci Rep
Selvaggi R, Yagi K, Pappalardo G, Nayga RM.   +3 more
europepmc   +1 more source

Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers. [PDF]

Foods
Paul S, Yoo O, Locher C, Lim LY.
europepmc   +1 more source

Editorial: Analysis of innovations in food development: improving nutritional value, flavor and texture in food products. [PDF]

Front Nutr
Alvarez-Suarez JM, Luzardo-Ocampo I.
europepmc   +1 more source

Age, Food Neophobia, and Whole-Grain Acceptance in Slovenian Adolescents in the Context of Organized School Meals: Insights from the National "Whole Grain" Project. [PDF]

Nutrients
Čad EM, Bolha A, Ferjančič B, Bertoncelj J, Zagorc N, Korošec M.   +5 more
europepmc   +1 more source