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Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

Appetite, 2011-06, Vol.56 (3), p.662-673

2011

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Population Subgroups at Risk of Unhealthy Changes in Food and Beverage Consumption During COVID-19 Lockdowns

International journal of behavioral medicine, 2024-02, Vol.31 (1), p.163-168

2024

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Towards a multi-level framework of household food waste and consumer behaviour: Untangling spaghetti soup

Appetite, 2021-01, Vol.156, p.104856-104856, Article 104856

2021

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A comprehensive overview and qualitative analysis of government-led nutrition policies in Australian institutions

BMC public health, 2020-06, Vol.20 (1), p.1-1038, Article 1038

2020

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Protocol for the implementation and evaluation of a community‐based behavior change intervention to reduce dietary salt intake in India

The journal of clinical hypertension (Greenwich, Conn.), 2023-02, Vol.25 (2), p.175-182

2023

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The cost-effectiveness of government actions to reduce sodium intake through salt substitutes in Vietnam

Archives of public health = Archives belges de santé publique, 2021-03, Vol.79 (1), p.32-32, Article 32

2021

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A level-of-analysis issue in resource consumption and environmental behavior research: A theoretical and empirical contradiction

Journal of environmental management, 2020-04, Vol.260, p.110154, Article 110154

2020

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Adolescents' Responses to a School-Based Prevention Program Promoting Healthy Eating at School

Frontiers in public health, 2017-11, Vol.5, p.309-309

2017

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Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

Food research international, 2016-11, Vol.89 (Pt 1), p.254-265

2016

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Consumer acceptance and appropriateness of meat substitutes in a meal context

Food quality and preference, 2011-04, Vol.22 (3), p.233-240

2011

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Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

Food quality and preference, 2013-04, Vol.28 (1), p.253-263

2013

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Advancing Health Research Impact through a Systemic Multi-Sectoral Approach: A Protocol for Introducing Reduced-Sodium Salts and Salty Condiments in Vietnam

International journal of environmental research and public health, 2022-10, Vol.19 (19), p.12937

2022

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Monitoring and implementation of salt reduction initiatives in Africa: A systematic review

The journal of clinical hypertension (Greenwich, Conn.), 2020-08, Vol.22 (8), p.1355-1370

2020

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Inter-sectoral action to support healthy and environmentally sustainable food behaviours: a study of sectoral knowledge, governance and implementation opportunities

Sustainability science, 2018-03, Vol.13 (2), p.465-477

2018

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Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers

Appetite, 2004-06, Vol.42 (3), p.265-272

2004

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Identification of new food alternatives: How do consumers categorize meat and meat substitutes?

Food quality and preference, 2011-06, Vol.22 (4), p.371-383

2011

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Towards environmentally sustainable food systems: decision-making factors in sustainable food production and consumption

Sustainable production and consumption, 2021-04, Vol.26, p.610-626

2021

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Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context

Food quality and preference, 2015-06, Vol.42, p.56-65

2015

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Towards development of a Wine Neophobia Scale (WNS): Measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS)

Food quality and preference, 2016-04, Vol.49, p.161-167

2016

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Will Novel Protein Foods Beat Meat? : Consumer Acceptance of Meat Substitutes - A Multidisciplinary Research Approach

Hoek, Annet C

2010

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The Role of the Postorbital Ligament in the Zebra Finch (Taeniopygia Guttata)

Netherlands journal of zoology, 2000, Vol.50 (1), p.75-88

2000

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THE ROLE OF THE POSTORBITAL LIGAMENT IN THE ZEBRA FINCH (TAENIOPYGIA GUTTATA)

Netherlands journal of zoology, 2000-02, Vol.50 (1), p.75-88

2000

Volltextzugriff (PDF)

Molecular relatedness of ESBL/AmpC-producing Escherichia coli from humans, animals, food and the environment: a pooled analysis

Journal of antimicrobial chemotherapy, 2018-02, Vol.73 (2), p.339-347

2018

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The Science of Salt: A global review on changes in sodium levels in foods

The journal of clinical hypertension (Greenwich, Conn.), 2019-08, Vol.21 (8), p.1043-1056

2019

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An outpatient multidisciplinary training programme for children and adolescents with psoriasis and their parents: a pilot study

EJD. European journal of dermatology, 2016-07, Vol.26 (4), p.393-395

2016

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Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

Population Subgroups at Risk of Unhealthy Changes in Food and Beverage Consumption During COVID-19 Lockdowns

Towards a multi-level framework of household food waste and consumer behaviour: Untangling spaghetti soup

A comprehensive overview and qualitative analysis of government-led nutrition policies in Australian institutions

Protocol for the implementation and evaluation of a community‐based behavior change intervention to reduce dietary salt intake in India

The cost-effectiveness of government actions to reduce sodium intake through salt substitutes in Vietnam

A level-of-analysis issue in resource consumption and environmental behavior research: A theoretical and empirical contradiction

Adolescents' Responses to a School-Based Prevention Program Promoting Healthy Eating at School

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

Consumer acceptance and appropriateness of meat substitutes in a meal context

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

Advancing Health Research Impact through a Systemic Multi-Sectoral Approach: A Protocol for Introducing Reduced-Sodium Salts and Salty Condiments in Vietnam

Monitoring and implementation of salt reduction initiatives in Africa: A systematic review

Inter-sectoral action to support healthy and environmentally sustainable food behaviours: a study of sectoral knowledge, governance and implementation opportunities

Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers

Identification of new food alternatives: How do consumers categorize meat and meat substitutes?

Towards environmentally sustainable food systems: decision-making factors in sustainable food production and consumption

Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context

Towards development of a Wine Neophobia Scale (WNS): Measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS)

Will Novel Protein Foods Beat Meat? : Consumer Acceptance of Meat Substitutes - A Multidisciplinary Research Approach

The Role of the Postorbital Ligament in the Zebra Finch (Taeniopygia Guttata)

THE ROLE OF THE POSTORBITAL LIGAMENT IN THE ZEBRA FINCH (TAENIOPYGIA GUTTATA)

Molecular relatedness of ESBL/AmpC-producing Escherichia coli from humans, animals, food and the environment: a pooled analysis

The Science of Salt: A global review on changes in sodium levels in foods

An outpatient multidisciplinary training programme for children and adolescents with psoriasis and their parents: a pilot study

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