Results 201 to 210 of about 1,083,054 (344)

EA-CNN: Enhanced attention-CNN with explainable AI for fruit and vegetable classification

Zeshan Aslam Khan, Muhammad Waqar, Khalid Mehmood Cheema, Ali Mahmood, Qura Tul Ain, Naveed Ishtiaq Chaudhary, Abdullah Alshehri, Sultan S. Alshamrani, Muhammad Asif Zahoor Raja   +8 more
openalex   +1 more source

Does a Specialized Niche Market Vegetable Processor Enjoy Bargaining Power?

Agribusiness, EarlyView.
ABSTRACT Agribusiness companies may achieve competitive advantage through specialization within niche markets. One such niche is the fresh‐cut fruit and vegetable market, which has been steadily growing in Germany. This study examines whether the specialization of a German fresh‐cut producer grants it with market power within this niche market.
Nikolas Bublik, Franziska Mittag, Laura Hellstern, Sebastian Hess   +3 more
wiley   +1 more source

Variation in the quantity and variety of vegetable intake by supply sources and production areas in rural Japan. [PDF]

J Rural Med
Kato H, Kushida O, Machida D.
europepmc   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

Agribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

Food environments provide availability and physical access to vegetables in urban Benin and Mali. [PDF]

Public Health Nutr
Clarke RN, Traore O, Orphyse AR, Sidibe A, Cisse F, Fanou-Fogny N, Dou Y, Harris J.   +7 more
europepmc   +1 more source

Influence of Inorganic Matter on Thermal Degradation of Vegetable Constituents

, 1957
Futoru Yoshimura
openalex   +2 more sources

Ecoproducts obtained from organic vegetable residues and fungi

, 2020
Ana Carla Sant’Ana Siqueira, Glória Andreia Ferreira Hernández, Luana Pinto de Souza Tavares, Maria das Graças Machado Freire, Vicente Mussi‐Dias   +4 more
openalex   +2 more sources

The Role of Certifications in Improving Household Food Security Among Peruvian Farmers

Agribusiness, EarlyView.
ABSTRACT Achieving global food security requires sustainable transformations in agri‐food systems. Voluntary Sustainability Standards (VSS) such as Organic and Fairtrade aim to internalize certain social and environmental costs while promoting more equitable value distribution, improved market access, and sustainable production practices.
Lisa‐Marie Schulte, Awudu Abdulai
wiley   +1 more source

Dehydration; the new and superior method of preserving foods, fruits, vegetables, meats and fish

, 1921
A. Louis Andrea
openalex   +2 more sources

Animal‐Based Brands Taking the Plant‐Based Opportunity: A Tasting Experiment Exploring Consumer Acceptance of Plant‐Based Brand Extensions

Agribusiness, EarlyView.
ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani, Mirta Casati, Elena Castellari, Fosca Vezzulli, Veronica Vitali, Milena Lambri, Claudio Soregaroli   +6 more
wiley   +1 more source