Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study-Reference-Cited by-同舟云学术

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Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study

Published:2016-12 Issue: Volume:107 Page:383-391
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Lavelle Fiona,McGowan Laura,Spence Michelle,Caraher Martin,Raats Monique M.,Hollywood Lynsey,McDowell Dawn,McCloat Amanda,Mooney Elaine,Dean Moira

Funder

Food Safety Promotion Board

Institute for Global Food Security

Queen's University Belfast

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference51 articles.

1. Dinner preparation in the modern United States;Beck;British Food Journal,2007

2. The joy of cooking?;Bowen;Contexts,2014

3. Using thematic analysis in psychology;Braun;Qualitative research in psychology,2006

4. Convenience food products. Drivers for consumption;Brunner;Appetite,2010

5. The convenience food market in Great Britain: Convenience food lifestyle (CFL) segments;Buckley;Appetite,2007

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