Cross-secional study to map nutritional quality of meat, fish, and dairy alternatives in Dutch supermarkets according to the Dutch food-based dietary guidelines and nutri-score
Huybers, S. (Lid Lectoraat); Roodenburg, A.J.C. (Lector)
Sodium and saturated fat levels in meat products in the Netherlands
Janssen, S.J.C.M.; Neessen, K.J.J. (Docent); Dunford, E.; Verhagen, H.; Roodenburg, A.J.C. (Lector)
Reformulation as an integrated approach of four disciplines
Gunst, A. van (Docent); Roodenburg, A.J.C. (Lector); Steenhuis, I.H.M.
Framework for product reformulation
Velde, F. van de (Lid Lectoraat); Roodenburg, A.J.C. (Lector); Gunst, A. van (Lid Lectoraat)
Solidarity in the context of the Eastern Partnership
Zoé K. Baglin Pravnik (Student); Enitsa M. Gabrovska (Begeleider)
Lowlands sociotechnical design theory and lean production
Christis, Jac; Soepenberg, Erik; Mohr, Bernard J.; van Amelsvoort, Pierre
Development of international criteria for a front of package food labelling system
Roodenburg, A.J.C.; Popkin, B.M.; Seidell, J.C.
Community art
Paul De Bruyne (Lector); Pascal Gielen (Lector)