Research graph
References from Consumers’ choice, acceptance and emotional responses towards upcycled foods: comparison of regular and food with peels. Local targets link to admitted publications; unresolved targets remain external evidence.
Defining upcycled foods: the dual role of upcycling in reducing food loss and waste
10.1016/j.tifs.2023.01.001 · 2023 · External reference
Rescue us all! the effects of the “rescued” claim for familiar and unfamiliar food ingredientes
10.1016/j.foodqual.2025.105462 · 2025 · External reference
This apple is too ugly for me
10.1016/j.foodqual.2016.09.012 · 2017 · External reference
Unresolved reference
2026 · External reference
Retail potential for upcycled foods: evidence from New Zealand
10.3390/su13052624 · 2021 · External reference
Obtaining confidence intervals for the risk ratio in cohort studies
10.2307/2530610 · 1978 · External reference
Development of a method to measure consumer emotions associated with foods
10.1016/j.foodqual.2009.02.005 · 2010 · External reference
Exploring the use of verjuice for reduced sodium pickle production: determination of hedonic and rejection thresholds
10.1111/joss.70030 · 2025 · External reference
Health, nutrition and sustainability are in the core heart of Brazilian consumers' perception of whole foods utilization
10.1016/j.ijgfs.2022.100640 · 2023 · External reference
Consumers' sensory perception and technological properties of whole food utilization in bakery products: a case of study of banana peel
10.1108/bfj-04-2023-0341 · 2023 · External reference
Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption
10.1111/ijfs.15943 · 2022 · External reference
Note on the sampling error of the difference between correlated proportions or percentages
10.1007/bf02295996 · 1947 · External reference
Challenges for upcycled foods: definition, inclusion in the food waste management hierarchy and public acceptability
10.3390/foods10112874 · 2021 · External reference
Food and drink: thoughts on base size in sensory and consumer research
10.33805/2576-8484.177 · 2020 · External reference
Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace
10.1111/1750-3841.17323 · 2024 · External reference
Development of EsSense25, a shorter version of the EsSense profile®
10.1016/j.foodqual.2015.08.005 · 2016 · External reference
Consumer responses to novel and unfamiliar foods
10.1016/j.cofs.2019.09.004 · 2020 · External reference
Unresolved reference
2025 · External reference
Measuring consumer emotional response and acceptance to sustainable food products
10.1016/j.foodres.2020.108992 · 2020 · External reference
Consumers' purchase intention for upcycled foods: insights from Turkey
10.1016/j.fufo.2022.100172 · 2022 · External reference
Consumers' neophobic profile influences sensory and perception responses to the addition of Banana peel into cake formulation
2025 · External reference
Note on the sampling error of the difference between correlated proportions or percentages
10.1007/bf02295996 · ExternalCitation · doi-reference
Consumer responses to novel and unfamiliar foods
10.1016/j.cofs.2019.09.004 · ExternalCitation · doi-reference
Development of a method to measure consumer emotions associated with foods
10.1016/j.foodqual.2009.02.005 · ExternalCitation · doi-reference
Development of EsSense25, a shorter version of the EsSense profile®
10.1016/j.foodqual.2015.08.005 · ExternalCitation · doi-reference
This apple is too ugly for me
10.1016/j.foodqual.2016.09.012 · ExternalCitation · doi-reference
Rescue us all! the effects of the “rescued” claim for familiar and unfamiliar food ingredientes
10.1016/j.foodqual.2025.105462 · ExternalCitation · doi-reference
Measuring consumer emotional response and acceptance to sustainable food products
10.1016/j.foodres.2020.108992 · ExternalCitation · doi-reference
Consumers' purchase intention for upcycled foods: insights from Turkey
10.1016/j.fufo.2022.100172 · ExternalCitation · doi-reference
Health, nutrition and sustainability are in the core heart of Brazilian consumers' perception of whole foods utilization
10.1016/j.ijgfs.2022.100640 · ExternalCitation · doi-reference
Defining upcycled foods: the dual role of upcycling in reducing food loss and waste
10.1016/j.tifs.2023.01.001 · ExternalCitation · doi-reference
Consumers' sensory perception and technological properties of whole food utilization in bakery products: a case of study of banana peel
10.1108/bfj-04-2023-0341 · ExternalCitation · doi-reference
Consumers' familiarity with wine increased their acceptance of pasta sauce containing grape pomace
10.1111/1750-3841.17323 · ExternalCitation · doi-reference
Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption
10.1111/ijfs.15943 · ExternalCitation · doi-reference
Exploring the use of verjuice for reduced sodium pickle production: determination of hedonic and rejection thresholds
10.1111/joss.70030 · ExternalCitation · doi-reference
Obtaining confidence intervals for the risk ratio in cohort studies
10.2307/2530610 · ExternalCitation · doi-reference
Food and drink: thoughts on base size in sensory and consumer research
10.33805/2576-8484.177 · ExternalCitation · doi-reference
Challenges for upcycled foods: definition, inclusion in the food waste management hierarchy and public acceptability
10.3390/foods10112874 · ExternalCitation · doi-reference
Retail potential for upcycled foods: evidence from New Zealand
10.3390/su13052624 · ExternalCitation · doi-reference
