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Modelling of beef sensory quality for a better prediction of palatability
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Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics
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European consumer preferences for beef with nutrition and health claims: a multi-country investigation using discrete choice experiments
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Evaluation of a mixed participatory method to improve mutual understanding between consumers and chain actors
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One technology does not fit all: profiling consumers of tender and tenderised beef steaks
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The effect of technology information on consumer expectations and liking of beef
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European consumers' acceptance of beef safety-improving interventions at different stages of the beef chain: primary production, slaughtering, processing and packaging
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European consumer acceptance of safety-improving interventions in the beef chain
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European consumer response to packaging technologies for improved beef safety
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- PhD Thesis
- open access
Consumer attitudes towards safety and health attributes of beef and beef technologies
(2011) -
- Conference Paper
- C1
- open access
Translating latent trends in food consumer behavior into new products
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European consumers' acceptance of beef processing technologies : a focus group study
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- Journal Article
- A1
- open access
Consumer perceptions of beef healthiness : results from a qualitative study in four European countries
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European beef consumers' interest in a beef eating-quality guarantee : insights from a qualitative study in four EU countries
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European consumers and beef safety : perceptions, expectations and uncertainty reduction strategies
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An exploratory study to assess European consumers' opinion about a beef quality guarantee system
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European consumers' acceptance and rejection of novel beef technologies : a qualitative study
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Consumer perception of beef safety