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Michelle Spence

Showing results (1-10 of 19) with videos related to

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The Proceedings of the Nutrition Society|December 9, 2009
Session 4: CVD, diabetes and cancer: Diet, insulin resistance and diabetes: the right (pro)portionsMichelle Spence, Michelle C McKinley, Steven J Hunter
NPJ Science of Food|July 16, 2019
Four years post-horsegate: an update of measures and actions put in place following the horsemeat incident of 2013Stephanie Brooks, Christopher T Elliott, Michelle Spence, et al.
Appetite|May 8, 2016
Are food-related perceptions associated with meal portion size decisions? A cross-sectional studyMichelle Spence, Violeta Stancu, Moira Dean, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2022
Effective approaches for early identification and proactive mitigation of aflatoxins in peanuts: An EU-China perspectiveRudolf Krska, John F Leslie, Simon Haughey, et al.
Appetite|May 21, 2017
Increasing intention to cook from basic ingredients: A randomised controlled studyFiona Lavelle, Lynsey Hollywood, Martin Caraher, et al.
The International Journal of Behavioral Nutrition and Physical Activity|August 7, 2013
A qualitative study of psychological, social and behavioral barriers to appropriate food portion size controlMichelle Spence, M Barbara E Livingstone, Lynsey E Hollywood, et al.
The International Journal of Behavioral Nutrition and Physical Activity|November 16, 2016
Learning cooking skills at different ages: a cross-sectional studyFiona Lavelle, Michelle Spence, Lynsey Hollywood, et al.
Appetite|March 23, 2020
Finding my own way in the kitchen from maternal influence and beyond - A grounded theory study based on Brazilian women's life storiesAna Cláudia Mazzonetto, Isabelle Schroeder Le Bourlegat, José Luís Guedes Dos Santos, et al.
Critical Reviews in Food Science and Nutrition|December 1, 2015
Domestic cooking and food skills: A reviewLaura McGowan, Martin Caraher, Monique Raats, et al.
Appetite|August 29, 2016
Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview studyFiona Lavelle, Laura McGowan, Michelle Spence, et al.
Pageof 2

Showing results (1-10 of 19) with videos related to

Sort By:
Pageof 2
The Proceedings of the Nutrition Society|December 9, 2009
Session 4: CVD, diabetes and cancer: Diet, insulin resistance and diabetes: the right (pro)portionsMichelle Spence, Michelle C McKinley, Steven J Hunter
NPJ Science of Food|July 16, 2019
Four years post-horsegate: an update of measures and actions put in place following the horsemeat incident of 2013Stephanie Brooks, Christopher T Elliott, Michelle Spence, et al.
Appetite|May 8, 2016
Are food-related perceptions associated with meal portion size decisions? A cross-sectional studyMichelle Spence, Violeta Stancu, Moira Dean, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2022
Effective approaches for early identification and proactive mitigation of aflatoxins in peanuts: An EU-China perspectiveRudolf Krska, John F Leslie, Simon Haughey, et al.
Appetite|May 21, 2017
Increasing intention to cook from basic ingredients: A randomised controlled studyFiona Lavelle, Lynsey Hollywood, Martin Caraher, et al.
The International Journal of Behavioral Nutrition and Physical Activity|August 7, 2013
A qualitative study of psychological, social and behavioral barriers to appropriate food portion size controlMichelle Spence, M Barbara E Livingstone, Lynsey E Hollywood, et al.
The International Journal of Behavioral Nutrition and Physical Activity|November 16, 2016
Learning cooking skills at different ages: a cross-sectional studyFiona Lavelle, Michelle Spence, Lynsey Hollywood, et al.
Appetite|March 23, 2020
Finding my own way in the kitchen from maternal influence and beyond - A grounded theory study based on Brazilian women's life storiesAna Cláudia Mazzonetto, Isabelle Schroeder Le Bourlegat, José Luís Guedes Dos Santos, et al.
Critical Reviews in Food Science and Nutrition|December 1, 2015
Domestic cooking and food skills: A reviewLaura McGowan, Martin Caraher, Monique Raats, et al.
Appetite|August 29, 2016
Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview studyFiona Lavelle, Laura McGowan, Michelle Spence, et al.
Pageof 2