Results 121 to 130 of about 800,278 (358)
Consumer Preferences for Food Away from Home in a Multi-Choice Environment
, 2021 Valerie Kilders +5 more
openalex +2 more sources
Advanced Functional Materials, EarlyView.A multivalent antiviral platform based on honeycomb‐shaped DNA nanostructures (HC–Urumin) is developed to enhance the potency and breadth of the host defense peptide Urumin. Through spatially patterned trimeric presentation, HC–Urumin disrupts influenza A virus entry, improves cell viability, and reduces disease severity in vivo‐offering a modular and ...
Saurabh Umrao +11 more
wiley +1 more source
Consumers and the Evolution of New Markets: The Case of the Ethical Foods [PDF]
Changes in consumer preferences have frequently created new markets for new products. This paper explores the antecedents of the changes in consumer preferences and the factors influencing the evolution of niche markets into commodity markets and its ...
Amanor-Boadu, Vincent, Schnitz, Casey
core +1 more source
, 2014 Food and drink are two of the most basic needs of human beings. However, as society evolved, food and drink became also a strong cultural aspect, being able to describe strong differences among people.
Almeida, Jussara +4 more
core +1 more source
What Matters Most to Consumers in Peri-Urban Viet Nam? An Exploratory Mixed Methods Study Investigating Food Preferences and Values [PDF]
, 2021 Winnie Bell +4 more
openalex +1 more source
Precursor Mineral Phases of Forming Mollusk Shell Nacre: A Study of Hydrated Samples
Advanced Functional Materials, EarlyView.Mineral, organic phase, and water are the essential components in mollusk shell nacre formation. Their interplay is not well understood, because the hydrated material is difficult to observe at high resolution, under close to native conditions. Forming nacre is studied using environmental and cryo‐electron microscopy and hydrated ACC phases, together ...
Anna Kozell +4 more
wiley +1 more source
Tourism and HospitalityFood tourism is growing in travel experiences, with tourists increasingly drawn to culturally authentic and aesthetically engaging food. Understanding the psychological and experiential factors shaping these preferences is crucial for enhancing tourist ...
Sitaram Sukthankar +4 more
doaj +1 more source
Direct Marketing Local Food to Chefs: Chef Preferences and Perceived Obstacles [PDF]
Increasing consumer preferences for locally produced foods, exhibited by the nationwide expansion of farmers markets, is likely to affect food-service establishments.
Cowee, Margaret W., Curtis, Kynda R.
core +1 more source
4D Mapping of ZIF Biocomposites for High Protein Loading and Tunable Release Profiles
Advanced Functional Materials, EarlyView.Systematic four‐dimensional mapping of zeolitic imidazolate framework biocomposites reveals how precursor ratios, total concentration, and washing define crystalline phase, protein loading, and release kinetics. This comprehensive study identifies conditions yielding record loading (∼85%) and precise phase–property correlations.
Michael R. Hafner +12 more
wiley +1 more source