Daylan A. Tzompa-Sosa
- ORCID iD
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0000-0002-8336-6651
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- Journal Article
- A2
- open access
Exploring the intention to consume whole vs processed edible insects : insights from traditional and non-traditional entomophagy countries
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- Journal Article
- A2
- open access
Development of functional foods : consumer acceptance of resveratrol-loaded crackers and cookies
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- Journal Article
- A1
- open access
Edible insects as a novel source of lecithin : extraction and lipid characterization of black soldier fly larvae and yellow mealworm
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- Journal Article
- A1
- open access
Insights in the structural hierarchy of statically crystallized palm oil
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- Journal Article
- A1
- open access
Frying dough with yellow mealworm oil : aroma profile and consumer perception at a central location test and at home
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Yikes or not : sensory evaluation of flavored cakes made with insect oil
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The influence of explicit information provision on consumers’ acceptance and preferences for bakery goods made with insect oil
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- Journal Article
- A1
- open access
Consumers' acceptance toward whole and processed mealworms : a cross-country study in Belgium, China, Italy, Mexico, and the US
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- Journal Article
- A2
- open access
What motivates consumers to accept whole and processed mealworms in their diets? A five-country study
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Consumer acceptance towards potato chips fried in yellow mealworm oil