24 results on '"Hoek, Annet C"'
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2. Protocol for the implementation and evaluation of a community‐based behavior change intervention to reduce dietary salt intake in India
3. Advancing Health Research Impact through a Systemic Multi-Sectoral Approach: A Protocol for Introducing Reduced-Sodium Salts and Salty Condiments in Vietnam
4. Towards environmentally sustainable food systems: decision-making factors in sustainable food production and consumption
5. The cost-effectiveness of government actions to reduce sodium intake through salt substitutes in Vietnam
6. The cost-effectiveness of government actions to reduce sodium intake through salt substitutes in Vietnam
7. Towards a multi-level framework of household food waste and consumer behaviour: Untangling spaghetti soup
8. The cost-effectiveness of government actions to reduce sodium intake through salt substitutes in Vietnam
9. The cost-effectiveness of government actions to reduce sodium intake through salt substitutes in Vietnam
10. Monitoring and implementation of salt reduction initiatives in Africa: A systematic review
11. A comprehensive overview and qualitative analysis of government-led nutrition policies in Australian institutions
12. Adolescents’ Responses to a School-Based Prevention Program Promoting Healthy Eating at School
13. Inter-sectoral action to support healthy and environmentally sustainable food behaviours: a study of sectoral knowledge, governance and implementation opportunities
14. Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines
15. Towards development of a Wine Neophobia Scale (WNS): Measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS)
16. Wine Neophobia Scale
17. Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context
18. Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals
19. Identification of new food alternatives: How do consumers categorize meat and meat substitutes?
20. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance
21. Consumer acceptance and appropriateness of meat substitutes in a meal context
22. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers
23. THE ROLE OF THE POSTORBITAL LIGAMENT IN THE ZEBRA FINCH (TAENIOPYGIA GUTTATA)
24. The Role of the Postorbital Ligament in the Zebra Finch (Taeniopygia Guttata)
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