How institutional settings condition food consumption
Puljiz, F. (Student); Veen, E.J.
Sulforaphane as a potential modifier of calorie-induced inflammation
Steenwijk, H.P. van; Vinken, A.; Osch, F. van; Peppelenbos, H. (Lector); Troost, F.J.; Bast, A.; Semen, K.O.; Boer, A. de
Consumers’ value perception of the Nutri-Score in Germany
Deger, A.V. (Student); Körösi, K.
What can the experiences of rural women in Solomon Islands teach us about innovation in aquatic food systems?
Batalofo, M.; Aruhe’eta Pollard, A.; Ride, A.; Hauona, E.; Ploeg, J. van der (Lector); Isihanua, M.; Roscher, M.; Sukulu, M.; Eriksson, H.
Consumer Knowledge and Acceptance of Edible Algae in the Netherlands and Germany
Kremerskothen, B. (Student); Rodenburg, A.
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)
Modelling health and economic impact of nutrition interventions
Dötsch-Klerk, M.; Bruins, M.J.; Detzel, P.; Martikainen, J.; Nergiz-Unal, R.; Roodenburg, A.J.C. (Lector); Gulden Pekcan, A.
Sustainable consumption and behaviour toward farming methods
Lauren de Boer (Student); Stefania Ntregka (Begeleider)
Consumer adoption of local foods
Ronja Kamp (Student); Stefania Ntregka (Begeleider)
Sustainable Consumption and Behaviour toward Farming Methods
Lauren de Boer (Student); Stefania Ntregka (Begeleider); Visser de Amundson (Begeleider)