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Meat Science|January 20, 2022
The role of cooking in consumers' quality formation: An exploratory study of beef steaksNaomi Kang, Luca Panzone, Sharron KuznesofJournal of Nanoparticle Research : an Interdisciplinary Forum for Nanoscale Science and Technology|December 15, 2015
Consumer acceptance of and willingness to pay for food nanotechnology: a systematic reviewEmma L Giles, Sharron Kuznesof, Beth Clark, et al.Appetite|May 2, 2012
WHOLEheart study participant acceptance of wholegrain foodsSharron Kuznesof, Iain A Brownlee, Carmel Moore, et al.Journal of Health Psychology|February 4, 2016
Public perceptions of personalised nutrition through the lens of Social Cognitive TheoryAudrey Rankin, Sharron Kuznesof, Lynn J Frewer, et al.Public Health Genomics|April 16, 2014
Understanding consumer evaluations of personalised nutrition services in terms of the privacy calculus: a qualitative studyAleksandra Berezowska, Arnout R H Fischer, Amber Ronteltap, et al.The Proceedings of the Nutrition Society|October 25, 2014
Promoting healthy dietary behaviour through personalised nutrition: technology push or technology pull?Barbara Stewart-Knox, Audrey Rankin, Sharron Kuznesof, et al.Foods (Basel, Switzerland)|July 14, 2023
The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D3-Enriched EggsAdam Clark, Sharron Kuznesof, Anthony Waller, et al.Plos One|October 22, 2014
Psychological determinants of consumer acceptance of personalised nutrition in 9 European countriesRui Poínhos, Ivo A van der Lans, Audrey Rankin, et al.European Journal of Public Health|April 13, 2016
Willingness to pay for personalised nutrition across EuropeArnout R H Fischer, Aleksandra Berezowska, Ivo A van der Lans, et al.Public Health Nutrition|May 18, 2018
Food choice motives, attitude towards and intention to adopt personalised nutritionAudrey Rankin, Brendan P Bunting, Rui Poínhos, et al.Pageof 2