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Louis Goffe

Showing results (21-30 of 27) with videos related to

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Plos One|September 27, 2016
Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled ConditionsLouis Goffe, Wendy Wrieden, Linda Penn, et al.
Human Vaccines & Immunotherapeutics|December 17, 2021
Factors associated with vaccine intention in adults living in England who either did not want or had not yet decided to be vaccinated against COVID-19Louis Goffe, Vivi Antonopoulou, Carly J Meyer, et al.
The International Journal of Behavioral Nutrition and Physical Activity|September 28, 2016
Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional studyLouis Goffe, Frances Hillier-Brown, Aoife Doherty, et al.
Health Research Policy and Systems|October 1, 2024
Understanding healthcare professionals' responses to patient complaints in secondary and tertiary care in the UK: A systematic review and behavioural analysis using the Theoretical Domains FrameworkVivi Antonopoulou, Carly Meyer, Paul Chadwick, et al.
Evidence & Policy : a Journal of Research, Debate and Practice|June 25, 2025
The critical factors in producing high quality and policy-relevant research: insights from international behavioural science unitsJan Lecouturier, Ivo Vlaev, Paul Chadwick, et al.
BMJ Open|February 21, 2019
Feasibility of working with a wholesale supplier to co-design and test acceptability of an intervention to promote smaller portions: an uncontrolled before-and-after study in British Fish & Chip shopsLouis Goffe, Frances Hillier-Brown, Natalie Hildred, et al.
Public Health Nutrition|May 22, 2019
Feasibility and acceptability of a Takeaway Masterclass aimed at encouraging healthier cooking practices and menu options in takeaway food outletsFrances Hillier-Brown, Scott Lloyd, Louise Muhammad, et al.
Pageof 3

Showing results (21-30 of 27) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 27 results.
Plos One|September 27, 2016
Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled ConditionsLouis Goffe, Wendy Wrieden, Linda Penn, et al.
Human Vaccines & Immunotherapeutics|December 17, 2021
Factors associated with vaccine intention in adults living in England who either did not want or had not yet decided to be vaccinated against COVID-19Louis Goffe, Vivi Antonopoulou, Carly J Meyer, et al.
The International Journal of Behavioral Nutrition and Physical Activity|September 28, 2016
Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional studyLouis Goffe, Frances Hillier-Brown, Aoife Doherty, et al.
Health Research Policy and Systems|October 1, 2024
Understanding healthcare professionals' responses to patient complaints in secondary and tertiary care in the UK: A systematic review and behavioural analysis using the Theoretical Domains FrameworkVivi Antonopoulou, Carly Meyer, Paul Chadwick, et al.
Evidence & Policy : a Journal of Research, Debate and Practice|June 25, 2025
The critical factors in producing high quality and policy-relevant research: insights from international behavioural science unitsJan Lecouturier, Ivo Vlaev, Paul Chadwick, et al.
BMJ Open|February 21, 2019
Feasibility of working with a wholesale supplier to co-design and test acceptability of an intervention to promote smaller portions: an uncontrolled before-and-after study in British Fish & Chip shopsLouis Goffe, Frances Hillier-Brown, Natalie Hildred, et al.
Public Health Nutrition|May 22, 2019
Feasibility and acceptability of a Takeaway Masterclass aimed at encouraging healthier cooking practices and menu options in takeaway food outletsFrances Hillier-Brown, Scott Lloyd, Louise Muhammad, et al.
Pageof 3