Institut for Fødevarevidenskab (KU FOOD)

Armando Perez-Cueto

Gæsteforsker

Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- apce@food.ku.dk
- https://food.ku.dk/forskning-paa-food/sektioner/design-og-forbrugeradfaerd/
Telefon: +4535337793

ORCID: 0000-0003-1270-2678

Udgivelsesår:

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2021
Udgivet
An application of the theory of planned behaviour to predict intention to consume plant-based yogurt alternatives
Pandey, S., Ritz, C. & Perez-Cueto, Federico J.A., 2021, I: Foods. 10, 1, 13 s., 148.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Consumer preferences for the use of an innovative digital menu solution in public food service settings in four European countries
Chen, Y., Perez-Cueto, Federico J.A., Giboreau, A., Mavridis, I. & Hartwell, H., 2021, I: Food Quality and Preference. 94, 6 s., 104324.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?
Franceković, P., García-Torralba, L., Sakoulogeorga, E., Vučković, T. & Perez-Cueto, Federico J.A., 2021, I: Nutrients. 13, 4, 12 s., 1284.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Nudging plant-based meals through the menu
Perez-Cueto, Federico J.A., 2021, I: International Journal of Gastronomy and Food Science. 24, 5 s., 100346.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future
Aschemann-Witzel, J., Gantriis, R. F., Fraga, P. & Perez-Cueto, Federico J.A., 2021, I: Critical Reviews in Food Science and Nutrition. 61, 18, s. 3119-3128
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet
Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers
Zhou, X., Hartvig, D. L., Perez-Cueto, Federico J.A. & Bredie, Wender, 2021, I: Food Quality and Preference. 88, 8 s., 104069.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer
Rune, C. J. B., Münchow, M. & Perez-Cueto, Federico J.A., 2021, I: Beverages. 7, 2, 15 s., 40.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet
Vegan diet and the gut microbiota composition in healthy adults
Losno, E. A., Sieferle, K., Perez-Cueto, Federico J.A. & Ritz, C., 2021, I: Nutrients. 13, 7, 14 s., 2402.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

ID: 126139428

Institut for Fødevarevidenskab

Armando Perez-Cueto

Design and Consumer Behavior

An application of the theory of planned behaviour to predict intention to consume plant-based yogurt alternatives

Consumer preferences for the use of an innovative digital menu solution in public food service settings in four European countries

How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?

Nudging plant-based meals through the menu

Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future

Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers

Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer

Vegan diet and the gut microbiota composition in healthy adults

Flest downloads

Counteracting age-related loss of skeletal muscle mass: a clinical and ethnological trial on the role of protein supplementation and training load (CALM Intervention Study): study protocol for a randomized controlled trial

Promoting animal welfare from the retailers fridge: cue attributes linked to purchase of fresh chicken meat

¿Dieta sostenible y saludable?. Retrospectiva e implicancias para la nutrición pública