Author:
Grasso Simona,Asioli Daniele,Smith Rachel
Subject
Nutrition and Dietetics,Food Science
Cited by
18 articles.
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1. Enhancing sustainable food innovation through consumer participatory co-creation: A case study on plant-based dietary snack bars in Thailand;Future Foods;2024-12
2. The ‘meathybrid’ concept: bridging the gap between texture, taste, sustainability and nutrition;International Journal of Food Science & Technology;2024-08-12
3. Geographical context of European consumers’ choices of alternative protein food: A systematic review;Food Quality and Preference;2024-08
4. Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color;Poultry Science;2024-07
5. Market outlook for meat alternatives: Challenges, opportunities, and new developments;Trends in Food Science & Technology;2024-06