Design and Consumer Behavior

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  1. 2016
  2. Published

    Hvad er baby-led weaning?

    DeCosta, P. E. I. & Nielsen, A. L., 2016, In: Sundhedsplejersken. 38, 1, p. 46-50 5 p.

    Research output: Contribution to journal › Journal article › Communication

  3. Published

    Implementation of Emerging Technologies

    Barba, F. J., Orlien, Vibeke, Mota, M. J., Lopes, R. P., Pereira, S. A. & Saraiva, J. A., 2016, Innovation Strategies in the Food Industry: Tools for Implementation. Galanakis, C. (ed.). 1. ed. Academic Press, p. 117-148 32 p.

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  4. Published

    Important information for the selection of workplace canteen meals: a consumer segmentation study

    Price, S., Appleton, K. M., Bray, J., Giboreau , A., Perez-Cueto, Federico J.A., Mavridis, I., Ronge, M. & Hartwell, H., 2016, In: Nutrition Society. Proceedings. 75, OCE3, 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research

  5. Published

    Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: a choice architectural nudge intervention

    Kongsbak, I., Skov, L. R., Nielsen, B. K., Ahlmann, F. K., Schaldemose, H., Atkinson, L., Wichmann, M. & Perez-Cueto, Federico J.A., 2016, In: Food Quality and Preference. 49, p. 183-188 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Increasing vegetable intakes: rationale and systematic review of published interventions

    Appleton, K. M., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Perez-Cueto, Federico J.A., Bevan, A. & Hartwell, H., 2016, In: European Journal of Nutrition. 55, 3, p. 869-896 28 p.

    Research output: Contribution to journal › Review › Research › peer-review

  7. Published

    Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread

    Serventi, L., Skibsted, Leif Horsfelt & Kidmose, U., 2016, In: European Food Research and Technology. 242, 10, p. 1663-1672 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Intentional learning of odors and pictures

    Cameron, E. L., Koster, E. P. & Møller, P., 2016, In: Chemical Senses. 41, 7, 1 p.

    Research output: Contribution to journal › Conference abstract in journal › Research

  9. Published

    Iron(II) initiation of lipid and protein oxidation in pork: the role of oxymyoglobin

    Zhou, F., Jongberg, S., Zhao, M., Sun, W. & Skibsted, Leif Horsfelt, 2016, In: Journal of Agricultural and Food Chemistry. 64, 22, p. 4618-4626 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation

    Paganelli, M. O., Grossi, A. B., Dores-Silva, P. R., Borges, J. C., Cardoso, D. R. & Skibsted, Leif Horsfelt, 2016, In: Food Chemistry. 210, p. 491-499 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    Madens smag

    Møller, P., 2016, In: Diætisten. 140, p. 16-18 3 p.

    Research output: Contribution to journal › Journal article › Communication

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