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Foods (Basel, Switzerland)|January 17, 2024
Consumer Expectation and Perception of Farmed Rainbow Trout (<i>Oncorhynchus mykiss</i>) Fed with Insect Meal (<i>Tenebrio molitor</i>)Martina Magnani, Anna Claret, Enric Gisbert, et al.
Foods (Basel, Switzerland)|July 9, 2022
Use and Understanding of Nutrition Labels: Impact of Diet AttachmentMar Giró-Candanedo, Anna Claret, Elena Fulladosa, et al.
Journal of the Science of Food and Agriculture|May 13, 2017
Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acidRicard Bou, Anna Claret, Antonios Stamatakis, et al.
Animals : an Open Access Journal From MDPI|February 25, 2022
Consumers' Expectations about Meat from Surgical Castrated or Immunocastrated Male and Female Iberian PigsMaria Font-I-Furnols, Anna Claret, Luis Guerrero, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture productsMarija Banovic, Machiel J Reinders, Anna Claret, et al.
Foods (Basel, Switzerland)|July 2, 2021
Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal ExtractsMar Llauger, Anna Claret, Ricard Bou, et al.
Food Research International (Ottawa, Ont.)|January 1, 2024
Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and referencesAnna Gomis-Bellmunt, Anna Claret, Luis Guerrero, et al.
Foods (Basel, Switzerland)|May 14, 2022
Co-Creation with Consumers for Packaging Design Validated through Implicit and Explicit Methods: Exploratory Effect of Visual and Textual AttributesLaura López-Mas, Anna Claret, Alejandra Bermúdez, et al.
Foods (Basel, Switzerland)|February 27, 2026
Partial Replacement of Soybean Protein (30%) with <i>Nannochloropsis oceanica</i> in Broiler Diets: Effects on Growth Performance and Meat QualityFabio Fanari, Joel Gonzalez, Anna Claret, et al.
Foods (Basel, Switzerland)|April 16, 2025
Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over TimeFabio Fanari, Josep Comaposada, Teresa Aymerich, et al.
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