Author:
Tarabella Angela,Varese Erica,Buffagni Stefania
Publisher
Springer International Publishing
Reference91 articles.
1. Annunziata, A., & Vecchio, R. (2011). Functional foods development in the European market: A consumer perspective. Journal of Functional Foods, 3(3), 223–228. https://doi.org/10.1016/j.jff.2011.03.011 .
2. Anttolainen M., Luoto R., Uutela A., Boice J.D., Blot W.J., Mclaughlin J.K., Puska P. (2001) Characteristics of users and nonusers of plant stanol ester margarine in Finland: An approach to study functional foods. Journal of the Academy of Nutrition and Dietetics, 101(11), 1365–1368.
3. Arai, S. (1996). Studies on functional foods in Japan - State of the art. Bioscience, Biotechnology, and Biochemistry, 60(1), 9–15. https://doi.org/10.1271/bbb.60.9 .
4. Arai, S., Vattem, D. A., & Kumagai, H. (2016). Functional foods - History and concepts. In D. A. Vattem & V. Maitin (Eds.), Functional foods, nutraceuticals and natural products. Concepts and applications (pp. 1–18). Lancaster: DesTech Publicarions.
5. Ares, G., & Gàmbaro, A. (2007). Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods. Appetite, 49(1), pp. 148–158. Doi.org/ https://doi.org/10.1016/j.appet.2007.01.006 .
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献