1. Brits and British Muslims and their perceptions of cultured meat: How big is their willingness to purchase?. Issue 3 (18th June 2022) Authors: Boereboom, Anouk; Sheikh, Mustapha; Islam, Tajul; Achirimbi, Elma; Vriesekoop, Frank Journal: Food frontiers Issue: Volume 3:Issue 3(2022) Page Start: 529 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer Acceptance of Insects as Food: Revision of Food Neophobia Scales. Issue 3 (27th May 2022) Authors: Gómez-Luciano, Cristino A.; Rondón Domínguez, Félix R.; Vriesekoop, Frank; Urbano, Beatriz Journal: Journal of international food & agribusiness marketing Issue: Volume 34:Issue 3(2022) Page Start: 305 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Consumers' willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic. (December 2019) Authors: Gómez-Luciano, Cristino Alberto; de Aguiar, Luis Kluwe; Vriesekoop, Frank; Urbano, Beatriz Journal: Food quality and preference Issue: Volume 78(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Healthier food choices for children through menu pricing. Issue 6 (5th June 2017) Authors: Kellershohn, Julie; Walley, Keith; Vriesekoop, Frank Journal: British food journal Issue: Volume 119:Issue 6(2017) Page Start: 1324 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid–surfacant–tea polyphenols complex. Issue 7 (6th February 2015) Authors: Shi, Rong; Guo, Yi; Vriesekoop, Frank; Yuan, Qipeng; Zhao, Shuna; Liang, Hao Journal: European journal of lipid science and technology Issue: Volume 117:Issue 7(2015:Jul.) Page Start: 1008 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat. (1st December 2022) Authors: Rombach, Meike; Dean, David; Vriesekoop, Frank; de Koning, Wim; Aguiar, Luis Kluwe; Anderson, Martin; Mongondry, Philippe; Oppong-Gyamfi, Mark; Urbano, Beatriz; Gómez Luciano, Cristino Alberto; Hao, Wendy; Eastwick, Emma; Jiang, Zheng (Virgil); Boereboom, Anouk Journal: Appetite Issue: Volume 179(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Label-free colorimetric apta-assay for detection of Escherichia coli based on gold nanoparticles with peroxidase-like amplification. Issue 13 (15th March 2023) Authors: Liu, Mengyue; Zhang, Fengjuan; Dou, Shouyi; Sun, Jiashuai; Vriesekoop, Frank; Li, Falan; Guo, Yemin; Sun, Xia Journal: Analytical methods Issue: Volume 15:Issue 13(2023) Page Start: 1661 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Social media as a means to access millennial wine consumers. Issue 3 (21st August 2017) Authors: Fuentes Fernández, Rosana; Vriesekoop, Frank; Urbano, Beatriz Journal: International journal of wine business research Issue: Volume 29:Issue 3(2017) Page Start: 269 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer. Issue 1 (13th January 2017) Authors: Hucker, Barry; Christophersen, Melinda; Vriesekoop, Frank Journal: Journal of the Institute of Brewing Issue: Volume 123:Issue 1(2017) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Thiamin analysis in red wine by fluorescence reverse phase-HPLC. (15th June 2015) Authors: Liddicoat, Callum; Hucker, Barry; Liang, Hao; Vriesekoop, Frank Journal: Food chemistry Issue: Volume 177(2015) Page Start: 325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗