Related references
Note: Only part of the references are listed.A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef
Melindee Hastie et al.
FOODS (2020)
Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently
Eva C. Ketel et al.
FOOD RESEARCH INTERNATIONAL (2019)
A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China
Christopher Bryant et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2019)
Novel meat-enriched foods for older consumers
Mustafa M. Farouk et al.
FOOD RESEARCH INTERNATIONAL (2018)
Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly
Elizabeth Reyes-Padilla et al.
MEAT SCIENCE (2018)
A Comparative Study of the Role of Australia and New Zealand in Sustainable Dairy Competition in the Chinese Market after the Dairy Safety Scandals
Junqian Xu et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2018)
Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?
Sephora Baugreet et al.
JOURNAL OF FOOD SCIENCE (2017)
A concept mapping study on organic food consumers in Shanghai, China
Huliyeti Hasimu et al.
APPETITE (2017)
Consumer views on healthier processed meat
Liran Christine Shan et al.
BRITISH FOOD JOURNAL (2016)
Development of novel fortified beef patties with added functional protein ingredients for the elderly
Sephora Baugreet et al.
MEAT SCIENCE (2016)
The Lag-User Method: Using laggards as a source of innovative ideas
Sara F. Jahanmir et al.
JOURNAL OF ENGINEERING AND TECHNOLOGY MANAGEMENT (2015)
The role of personal values in Chinese consumers' food consumption decisions. A case study of healthy drinks
Pui Yee Lee et al.
APPETITE (2014)
Knowledge, perceptions and preferences of elderly regarding protein-enriched functional food
Lotte D. T. van der Zanden et al.
APPETITE (2014)
THE USE OF QUALITATIVE RESEARCH METHODS IN QUANTITATIVE SCIENCE: A REVIEW
M. G. Jervis et al.
JOURNAL OF SENSORY STUDIES (2014)
Pork Preference for Consumers in China, Japan and South Korea
S. -H. Oh et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2012)
Red meat in global nutrition
Shalene McNeill et al.
MEAT SCIENCE (2012)
The mind-set of teens towards food communications revealed by conjoint measurement and multi-food databases
Michele Foley et al.
APPETITE (2009)
Comparison of two methods to explore consumer preferences for cottage cheese
S. L. Drake et al.
JOURNAL OF DAIRY SCIENCE (2009)
Benefits of snacking in older Americans
Claire A. Zizza et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2007)
Food and nutrition professionals can help older adults improve dietary practices
Mary Meck Higgins
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2007)
Normative standards for vocal tract dimensions by race as measured by acoustic pharyngometry
Steve An. Xue et al.
JOURNAL OF VOICE (2006)
Founding a new science: Mind genomics
Howard R. Moskowitz et al.
JOURNAL OF SENSORY STUDIES (2006)
Effects of ageing on smell and taste
JM Boyce et al.
POSTGRADUATE MEDICAL JOURNAL (2006)
Mind-sets of the wine consumer
A Hughson et al.
JOURNAL OF SENSORY STUDIES (2004)
Changes in jaw muscles activity with age: effects on food bolus properties
L Mioche et al.
PHYSIOLOGY & BEHAVIOR (2004)
Protein nutrition, exercise and aging
WJ Evans
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2004)
Share Paper
