Research graph
References from Eggs as gastronomic memory: A qualitative content analysis of intergenerational culinary transmission, health perceptions, and sustainability in Spanish households. Local targets link to admitted publications; unresolved targets remain external evidence.
Healthy eating in the Spanish university community: a case study
10.3390/nu15092053 · 2023 · External reference
Health promotion by social cognitive means
10.1177/1090198104263660 · 2004 · External reference
Consumer preferences and sensory characteristics of eggs from family farms
10.1016/j.psj.2020.06.064 · 2020 · External reference
Who we are and how we eat: a qualitative study of identities in food choice
10.1016/s1499-4046(06)60082-1 · 2002 · External reference
The online survey as a qualitative research tool
10.1080/13645579.2020.1805550 · 2021 · External reference
A systematic review of public attitudes, perceptions and behaviours towards production diseases associated with farm animal welfare
10.1007/s10806-016-9615-x · 2016 · External reference
Julier A. P., 2013, eating together: food, friendship, and inequality, Urbana
2016 · External reference
Commensality, society and culture
10.1177/0539018411413963 · 2011 · External reference
What is an adequate sample size? Operationalising data saturation for theory-based interview studies
10.1080/08870440903194015 · 2010 · External reference
A review of associations between family or shared meal frequency and dietary and weight status outcomes across the lifespan
10.1016/j.jneb.2013.07.012 · 2014 · External reference
Adherence to Mediterranean diet in a Spanish university population
10.1016/j.appet.2014.03.020 · 2014 · External reference
Qualitative content analysis in nursing research: concepts, procedures and measures to achieve trustworthiness
10.1016/j.nedt.2003.10.001 · 2004 · External reference
Eggs and dietary cholesterol – dispelling the myth
10.1111/j.1467-3010.2008.01735.x · 2009 · External reference
“Doing a good thing for myself”: a qualitative study of young adults' strategies for reducing takeaway food consumption
10.1186/s12889-019-6731-3 · 2019 · External reference
How many interviews are enough?: an experiment with data saturation and variability
10.1177/1525822x05279903 · 2006 · External reference
Sample sizes for saturation in qualitative research: a systematic review of empirical tests
10.1016/j.socscimed.2021.114523 · 2022 · External reference
Low self-perceived cooking skills are linked to greater ultra-processed food consumption among adolescents: the EHDLA study
10.3390/nu17071168 · 2025 · External reference
Trends in adherence to the Mediterranean diet in Spanish children and adolescents across two decades
10.3390/nu15102348 · 2023 · External reference
Food and memory
10.1146/annurev.anthro.35.081705.123220 · 2006 · External reference
Modern transference of domestic cooking skills
10.3390/nu11040870 · 2019 · External reference
The development and validation of measures to assess cooking skills and food skills
10.1186/s12966-017-0575-y · 2017 · External reference
Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: a qualitative interview study
10.1016/j.appet.2016.08.115 · 2016 · External reference
But is it rigorous? Trustworthiness and authenticity in naturalistic evaluation
1986 · External reference
A study of the factors affecting the foaming properties of egg white—A review
10.17221/3305-cjfs · 2006 · External reference
Egg consumption and dyslipidemia in a Mediterranean cohort
10.20960/nh.1347 · 2018 · External reference
The importance of eggs in an environmentally sustainable diet
10.1111/nbu.12632 · 2023 · External reference
The fifty year rehabilitation of the egg
10.3390/nu7105429 · 2015 · External reference
Factors associated with ultra-processed foods consumption: cooking and food preparation skills and food literacy
10.1186/s12889-025-23196-z · 2025 · External reference
Health and social determinants and outcomes of home cooking: a systematic review of observational studies
10.1016/j.appet.2016.12.022 · 2017 · External reference
Home food preparation practices, experiences and perceptions: a qualitative interview study with photo-elicitation
10.1371/journal.pone.0182842 · 2017 · External reference
Perceptions of ‘Home cooking’: a Qualitative Analysis from the United Kingdom and United States
10.3390/nu12010198 · 2020 · External reference
Recent advances in egg protein functionality in the food system
10.1079/wps20020005 · 2002 · External reference
An egg for everyone: pathways to universal access to one of nature's most nutritious foods
10.1111/mcn.12679 · 2018 · External reference
Eggs: healthy or risky? A review of evidence from high quality studies on Hen's eggs
10.3390/nu15122657 · 2023 · External reference
Family meal patterns: associations with sociodemographic characteristics and improved dietary intake among adolescents
10.1053/jada.2003.50048 · 2003 · External reference
A scoping review of food literacy interventions
10.3390/nu16183171 · 2024 · External reference
Gender, cultural schemas, and learning to cook
10.1177/0891243219839669 · 2019 · External reference
Eggs are cost-efficient in delivering several shortfall nutrients in the American diet: a cost-analysis in children and adults
10.3390/nu12082406 · 2020 · External reference
Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation
10.1111/ijfs.15124 · 2021 · External reference
An overview of the functional properties of egg white proteins and their application in the food industry
10.1016/j.foodhyd.2022.108183 · 2023 · External reference
Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs
10.1016/j.jneb.2014.02.001 · 2014 · External reference
Variety in a meal enhances food intake in man
10.1016/0031-9384(81)90014-7 · 1981 · External reference
Culinary habits, nutritional knowledge, and healthy eating practices: a sociodemographic analysis of the Spanish population
10.1016/j.ijgfs.2025.101185 · 2025 · External reference
Living alone: associations with diet and health in the Spanish young adult population
10.3390/nu15112516 · 2023 · External reference
Factors influencing children's eating behaviours
10.3390/nu10060706 · 2018 · External reference
Family mealtimes: a systematic umbrella review of characteristics, correlates, outcomes and interventions
10.3390/nu15132841 · 2023 · External reference
Constructing food choice decisions
10.1007/s12160-009-9124-5 · 2009 · External reference
Egg yolk, a multifunctional emulsifier: new insights on factors influencing and mechanistic pathways in egg yolk emulsification
10.3390/app14219692 · 2024 · External reference
Consolidated criteria for reporting qualitative research (COREQ): a 32-item checklist for interviews and focus groups
10.1093/intqhc/mzm042 · 2007 · External reference
Definitions and potential health benefits of the Mediterranean diet: views from experts around the world
10.1186/1741-7015-12-112 · 2014 · External reference
Defining food literacy and its components
10.1016/j.appet.2014.01.010 · 2014 · External reference
Environmental factors that increase the food intake and consumption volume of unknowing consumers
10.1146/annurev.nutr.24.012003.132140 · 2004 · External reference
Sensory specific satiety: more than ‘just’ habituation?
10.1016/j.appet.2016.04.019 · 2016 · External reference
The 2015 Dietary guidelines advisory committee report concerning dietary cholesterol
10.1016/j.amjcard.2015.07.077 · 2015 · External reference
A comprehensive approach to understanding cooking behavior: implications for research and practice
10.1108/bfj-09-2016-0438 · 2017 · External reference
Gender differences in global estimates of cooking frequency prior to COVID-19
10.1016/j.appet.2021.105117 · 2021 · External reference
World medical association declaration of helsinki: ethical principles for medical research involving human participants
10.1001/jama.2024.21972 · 2025 · External reference
Definitions and assessment methods of ‘Home Cooking’ in studies with dietary variables: a scoping review
10.3390/nu14163344 · 2022 · External reference
World medical association declaration of helsinki: ethical principles for medical research involving human participants
10.1001/jama.2024.21972 · ExternalCitation · doi-reference
A systematic review of public attitudes, perceptions and behaviours towards production diseases associated with farm animal welfare
10.1007/s10806-016-9615-x · ExternalCitation · doi-reference
Constructing food choice decisions
10.1007/s12160-009-9124-5 · ExternalCitation · doi-reference
Variety in a meal enhances food intake in man
10.1016/0031-9384(81)90014-7 · ExternalCitation · doi-reference
The 2015 Dietary guidelines advisory committee report concerning dietary cholesterol
10.1016/j.amjcard.2015.07.077 · ExternalCitation · doi-reference
Defining food literacy and its components
10.1016/j.appet.2014.01.010 · ExternalCitation · doi-reference
Adherence to Mediterranean diet in a Spanish university population
10.1016/j.appet.2014.03.020 · ExternalCitation · doi-reference
Sensory specific satiety: more than ‘just’ habituation?
10.1016/j.appet.2016.04.019 · ExternalCitation · doi-reference
Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: a qualitative interview study
10.1016/j.appet.2016.08.115 · ExternalCitation · doi-reference
Health and social determinants and outcomes of home cooking: a systematic review of observational studies
10.1016/j.appet.2016.12.022 · ExternalCitation · doi-reference
Gender differences in global estimates of cooking frequency prior to COVID-19
10.1016/j.appet.2021.105117 · ExternalCitation · doi-reference
An overview of the functional properties of egg white proteins and their application in the food industry
10.1016/j.foodhyd.2022.108183 · ExternalCitation · doi-reference
Culinary habits, nutritional knowledge, and healthy eating practices: a sociodemographic analysis of the Spanish population
10.1016/j.ijgfs.2025.101185 · ExternalCitation · doi-reference
A review of associations between family or shared meal frequency and dietary and weight status outcomes across the lifespan
10.1016/j.jneb.2013.07.012 · ExternalCitation · doi-reference
Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs
10.1016/j.jneb.2014.02.001 · ExternalCitation · doi-reference
Qualitative content analysis in nursing research: concepts, procedures and measures to achieve trustworthiness
10.1016/j.nedt.2003.10.001 · ExternalCitation · doi-reference
Consumer preferences and sensory characteristics of eggs from family farms
10.1016/j.psj.2020.06.064 · ExternalCitation · doi-reference
Sample sizes for saturation in qualitative research: a systematic review of empirical tests
10.1016/j.socscimed.2021.114523 · ExternalCitation · doi-reference
Who we are and how we eat: a qualitative study of identities in food choice
10.1016/s1499-4046(06)60082-1 · ExternalCitation · doi-reference
Family meal patterns: associations with sociodemographic characteristics and improved dietary intake among adolescents
10.1053/jada.2003.50048 · ExternalCitation · doi-reference
Recent advances in egg protein functionality in the food system
10.1079/wps20020005 · ExternalCitation · doi-reference
What is an adequate sample size? Operationalising data saturation for theory-based interview studies
10.1080/08870440903194015 · ExternalCitation · doi-reference
The online survey as a qualitative research tool
10.1080/13645579.2020.1805550 · ExternalCitation · doi-reference
Consolidated criteria for reporting qualitative research (COREQ): a 32-item checklist for interviews and focus groups
10.1093/intqhc/mzm042 · ExternalCitation · doi-reference
A comprehensive approach to understanding cooking behavior: implications for research and practice
10.1108/bfj-09-2016-0438 · ExternalCitation · doi-reference
Evaluation of the composition and functional properties of whole egg plasma obtained by centrifugation
10.1111/ijfs.15124 · ExternalCitation · doi-reference
Eggs and dietary cholesterol – dispelling the myth
10.1111/j.1467-3010.2008.01735.x · ExternalCitation · doi-reference
An egg for everyone: pathways to universal access to one of nature's most nutritious foods
10.1111/mcn.12679 · ExternalCitation · doi-reference
The importance of eggs in an environmentally sustainable diet
10.1111/nbu.12632 · ExternalCitation · doi-reference
Food and memory
10.1146/annurev.anthro.35.081705.123220 · ExternalCitation · doi-reference
Environmental factors that increase the food intake and consumption volume of unknowing consumers
10.1146/annurev.nutr.24.012003.132140 · ExternalCitation · doi-reference
Commensality, society and culture
10.1177/0539018411413963 · ExternalCitation · doi-reference
Gender, cultural schemas, and learning to cook
10.1177/0891243219839669 · ExternalCitation · doi-reference
Health promotion by social cognitive means
10.1177/1090198104263660 · ExternalCitation · doi-reference
How many interviews are enough?: an experiment with data saturation and variability
10.1177/1525822x05279903 · ExternalCitation · doi-reference
Definitions and potential health benefits of the Mediterranean diet: views from experts around the world
10.1186/1741-7015-12-112 · ExternalCitation · doi-reference
“Doing a good thing for myself”: a qualitative study of young adults' strategies for reducing takeaway food consumption
10.1186/s12889-019-6731-3 · ExternalCitation · doi-reference
Factors associated with ultra-processed foods consumption: cooking and food preparation skills and food literacy
10.1186/s12889-025-23196-z · ExternalCitation · doi-reference
The development and validation of measures to assess cooking skills and food skills
10.1186/s12966-017-0575-y · ExternalCitation · doi-reference
Home food preparation practices, experiences and perceptions: a qualitative interview study with photo-elicitation
10.1371/journal.pone.0182842 · ExternalCitation · doi-reference
A study of the factors affecting the foaming properties of egg white—A review
10.17221/3305-cjfs · ExternalCitation · doi-reference
Egg consumption and dyslipidemia in a Mediterranean cohort
10.20960/nh.1347 · ExternalCitation · doi-reference
Egg yolk, a multifunctional emulsifier: new insights on factors influencing and mechanistic pathways in egg yolk emulsification
10.3390/app14219692 · ExternalCitation · doi-reference
Factors influencing children's eating behaviours
10.3390/nu10060706 · ExternalCitation · doi-reference
Modern transference of domestic cooking skills
10.3390/nu11040870 · ExternalCitation · doi-reference
Perceptions of ‘Home cooking’: a Qualitative Analysis from the United Kingdom and United States
10.3390/nu12010198 · ExternalCitation · doi-reference
Eggs are cost-efficient in delivering several shortfall nutrients in the American diet: a cost-analysis in children and adults
10.3390/nu12082406 · ExternalCitation · doi-reference
Definitions and assessment methods of ‘Home Cooking’ in studies with dietary variables: a scoping review
10.3390/nu14163344 · ExternalCitation · doi-reference
Healthy eating in the Spanish university community: a case study
10.3390/nu15092053 · ExternalCitation · doi-reference
Trends in adherence to the Mediterranean diet in Spanish children and adolescents across two decades
10.3390/nu15102348 · ExternalCitation · doi-reference
Living alone: associations with diet and health in the Spanish young adult population
10.3390/nu15112516 · ExternalCitation · doi-reference
Eggs: healthy or risky? A review of evidence from high quality studies on Hen's eggs
10.3390/nu15122657 · ExternalCitation · doi-reference
Family mealtimes: a systematic umbrella review of characteristics, correlates, outcomes and interventions
10.3390/nu15132841 · ExternalCitation · doi-reference
A scoping review of food literacy interventions
10.3390/nu16183171 · ExternalCitation · doi-reference
Low self-perceived cooking skills are linked to greater ultra-processed food consumption among adolescents: the EHDLA study
10.3390/nu17071168 · ExternalCitation · doi-reference
The fifty year rehabilitation of the egg
10.3390/nu7105429 · ExternalCitation · doi-reference
