Design and Consumer Behavior

Read more
781 - 785 out of 785Page size: 10
Sort by: Title
  1. Published

    Yes I can cook a fish: effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study

    Højer, R., Wistoft, K. & Frøst, Michael Bom, 2021, In: Food Quality and Preference. 92, 14 p., 104232.

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

  2. Published

    Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands

    Tang, N. & Skibsted, Leif Horsfelt, 2017, In: Journal of Agricultural and Food Chemistry. 65, 39, p. 8727-8743 17 p.

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

  3. Published

    Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding

    Tang, N. & Skibsted, Leif Horsfelt, 2016, In: Food Research International. 89, Part 1, p. 749-755 7 p.

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

  4. Published

    pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants

    Altunkaya, A., Gökmen, V. & Skibsted, Leif Horsfelt, 2016, In: Food Chemistry. 190, p. 25-32 8 p.

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

  5. Published

    Øl som smagsgiver i mad

    Snitkjær, P., 2017, In: Nyt fra Bryggeriforeningen. April 2017, p. 10-11 2 p.

    Research output: Contribution to journal › Journal article › Communication

Previous 1...75 76 77 78 79 Next