The acceptance of functional foods in Denmark, Finland and the United States: A study of consumers' conjoint evaluations of the qualities of functional foods and perceptions of general health factors and cultural values. [PDF]
Functional foods is a relatively new concept covering food products enriched with various kinds of (natural) substances (eg vitamins, minerals or probiotic cultures) or modified so as to provide consumers with an additional physiological benefit presumed
Bech-Larsen , Tino +2 more
core
Vulnerable knowledge: responding to the uncertainties of climate change‐related disaster
Disasters, Volume 50, Issue 1, January 2026.Abstract This paper uses uncertainty generated by environmental change and climate crisis as a prompt to rethink the concept of vulnerability within disaster studies. Where some have sought to recover a latent political potential in vulnerability, a togetherness founded in the disclosure of insecurities to others, we argue that there is value in ...
James M. White +2 more
wiley +1 more source
Dynamic analysis of quality characteristics and flavor development in yogurt fermented with <i>Lentinula edodes</i> polysaccharides. [PDF]
Food Chem XLiu X +6 more
europepmc +1 more source
Some like it healthy: demand for functional products in the Italian yogurt market [PDF]
Despite the significant interest shown by academics as to investigating the market of functional foods, little empirical research has used market data to infer on the characteristics of functional foods’ consumers via demand analysis.
Bonanno, Alessandro
core +1 more source
Journal of Clinical Periodontology, Volume 53, Issue 1, Page 12-25, January 2026.ABSTRACT Aim To evaluate the impact of ultra‐processed foods reduction advice (UPF‐RA) on gingivitis treatment and dietary patterns. Methods Young adults with gingivitis were randomly assigned to two groups. At baseline, test group participants received UPF‐RA.
Nicola Discepoli +5 more
wiley +1 more source
The Effect of Aqueous Extract of <i>Rosa canina</i> on Antioxidant Activity, Sensory Evaluation, and Physicochemical Properties of Yogurt. [PDF]
Food Sci NutrHosseini S +3 more
europepmc +1 more source
Journal of Intellectual Disability Research, Volume 70, Issue 1, Page 58-67, January 2026.ABSTRACT Background Hyperphagia—characterized by an overwhelming drive to consume food—is a core feature of Prader–Willi syndrome (PWS) that profoundly impacts individuals and families. Objective measures of hyperphagia are urgently needed to support therapeutic development and improve clinical outcomes for individuals with PWS.
Sarah‐Marie Feighan +6 more
wiley +1 more source
Physicochemical properties of yogurt affected by combinational exopolysaccharide from <i>Lactiplantibacillus plantarum</i> HMX2 and polymerized whey protein. [PDF]
Food Chem XHu G +7 more
europepmc +1 more source
Integrating Routine, Variety Seeking and Compensatory Choice in a Utility Maximizing Framework [PDF]
Given the large number of choices that consumers make each day it seems likely that they will generally adopt decision strategies that minimize cognitive effort, particularly with low price products such as most items found in a supermarket.
Adamowicz, Wiktor L., Swait, Joffre
core +1 more source