Results 231 to 240 of about 27,977 (296)

Are all meats substitutes? A basket‐and‐expenditure‐based approach

Agribusiness, EarlyView.
Abstract This study examines the relationship among animal‐based meat and plant‐based meat alternatives (PBMAs) using a basket‐and‐expenditure‐based choice experiment. In particular, we examine whether animal‐based meat products are substitutes or complements with PBMAs.
Clinton L. Neill, Logan L. Britton
wiley   +1 more source

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 impact of the Russia–Ukraine war on stock prices, profits and perceptions in the food supply chain

Agribusiness, EarlyView.
Abstract The Russian invasion of Ukraine in February 2022 had profound consequences for the global economy. As both countries are major commodity exporters, the food value chain was also affected. This study investigates the impact of the invasion on stock prices, profitability and sentiments of agribusinesses along the food supply chain by using an ...
Julia Höhler, Ivo Harmens, Alfons Oude Lansink   +2 more
wiley   +1 more source

Do outgrower schemes enhance technology adoption and productivity? Evidence from maize farmers in Northern Ghana

Agribusiness, EarlyView.
Abstract Nucleus outgrower schemes are contractual arrangements where well‐resourced large‐scale farmers (nucleus farmers) are empowered by development support agencies to take charge of smallholder farmers, by providing them with market access and the necessary training on agronomic practices and farm inputs for production.
Dominic Tasila Konja, Awudu Abdulai
wiley   +1 more source

Maple Quality Testing: An Evaluation of Maple Syrup Compliance with Grade A Standards. [PDF]

Foods
Abah EO, Isselhardt M, Cannella M.
europepmc   +1 more source

Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of <i>Monascus</i>-fermented cheese. [PDF]

Curr Res Food Sci
Wang Y, Wang Y, Meng T, Wang B, Wang Y.
europepmc   +1 more source

A hybrid RSM-PSO-ANN approach for developing cleaner-label emulsified sausages with roasted <i>Lyophyllum decastes</i> mushroom powder: Optimization, quality, and antioxidant activity. [PDF]

Food Chem X
Chen W, Yang H, Li X, Li W, Wu D, Zhang Z, Liu P, Pang X, Yang Y, Wang X.   +9 more
europepmc   +1 more source

Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies. [PDF]

Molecules
Liao Z, Liu Q, Kang W, Feng T, Ding Z, Yin S, Song S.   +6 more
europepmc   +1 more source

Honeysuckle as a Bio-Enhancer in <i>Monascus purpureus</i> Fermentation: Synergistic Improvement of Monacolin K Yield and Flavor Complexity. [PDF]

Foods
Ablimit A, Zhai Y, Chen M, Sun Q, Liu W, Zhai D, Dong L, Huang A, Sun B, Wang C, Zhang C.   +10 more
europepmc   +1 more source