Grasso, S. and Bordiga, M., eds. (2023) Edible insects processing for food and feed. Taylor and Francis. ISBN 9780367746940 doi: https://doi.org/10.1201/9781003165729

Grasso, S. and Bordiga, M. (2023) Startups. In: Grasso, S. and Bordiga, M. (eds.) Edible Insects Processing for Food and Feed. From startups to mass production. Taylor and Francis, pp. 133-154. ISBN 9780367746940 doi: https://doi.org/10.1201/9781003165729-7

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Banovic, M., Barone, A. M., Grasso, S. and Nayga, R. M. (2023) European consumers' valuation for hybrid meat: does information matter? Applied Economic Perspectives and Policy, 45 (1). pp. 44-62. ISSN 2040-5804 doi: https://doi.org/10.1002/aepp.13283

Ryder, C., Jaworska, S. ORCID: https://orcid.org/0000-0001-7465-2245 and Grasso, S. (2023) Hybrid meat products and co-creation: what do consumers say, feel and think? Frontiers in Nutrition, 10. 1106079. ISSN 2296-861X doi: https://doi.org/10.3389/fnut.2023.1106079

Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Ding, R., Nguyen, T. H. T., Grasso, S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Methven, L. (2022) Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits. LWT - Food Science and Technology, 167. 113837. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2022.113837

Grasso, S., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847 (2022) Consumer co-creation of hybrid meat products: a cross-country European survey. Food Quality and Preference, 100. 104586. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2022.104586

Grasso, S., Rondoni, A., Bari, R. ORCID: https://orcid.org/0000-0002-6341-6578, Smith, R. and Mansilla, N. (2022) Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers. Food Quality and Preference, 96. 104417. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104417

Banovic, M., Barone, A. M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Grasso, S. (2022) Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products. Food Quality and Preference, 96. 104440. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104440

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Grasso, S. (2021) Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information. Food Quality and Preference, 91. 104194. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104194

Rondoni, A. ORCID: https://orcid.org/0000-0003-1514-1247 and Grasso, S. ORCID: https://orcid.org/0000-0001-6089-864X (2021) Consumers behaviour towards carbon footprint labels on food: a review of the literature and discussion of industry implications. Journal of Cleaner Production, 301. 127031. ISSN 0959-6526 doi: https://doi.org/10.1016/j.jclepro.2021.127031

Spartano, S. and Grasso, S. ORCID: https://orcid.org/0000-0001-6089-864X (2021) UK consumers’ willingness to try and pay for eggs from insect-fed hens. Future Foods, 3. 100026. ISSN 2666-8335 doi: https://doi.org/10.1016/j.fufo.2021.100026

Kumar, M., Tomar, M., Punia, S., Grasso, S., Arrutia, F., Choudhary, J., Singh, S., Verma, P., Mahapatra, A., Patil, S., Dhumal, S., Potkule, J. ORCID: https://orcid.org/0000-0002-8126-7027, Saxena, S. and Amarowicz, R. (2021) Cottonseed: a sustainable contributor to global protein requirements. Trends in Food Science & Technology, 111. pp. 100-113. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2021.02.058

Barone, A. M., Banovic, M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Wallace, E., Ruiz-Capillas, C. and Grasso, S. (2021) The usual suspect: how to co-create healthier meat products. Food Research International. 110304. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2021.110304

Grasso, S. ORCID: https://orcid.org/0000-0001-6089-864X, Pintado, T. ORCID: https://orcid.org/0000-0002-2447-5954, Pérez-Jiménez, J. ORCID: https://orcid.org/0000-0002-2811-4558, Ruiz-Capillas, C. and Herrero, A. M. ORCID: https://orcid.org/0000-0002-4370-4644 (2021) Characterisation of muffins with upcycled sunflower flour. Foods, 10 (2). 426. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10020426

Spartano, S. ORCID: https://orcid.org/0000-0003-3244-0441 and Grasso, S. ORCID: https://orcid.org/0000-0001-6089-864X (2021) Consumers’ perspectives on eggs from insect-fed hens: a UK focus group study. Foods, 10 (2). p. 420. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10020420

Punia, S., Sandhu, K. S., Grasso, S. ORCID: https://orcid.org/0000-0001-6089-864X, Singh Purewal, S., Kaur, M., Kumar Siroha, A., Kumar, K., Kumar, V. and Kumar, M. (2020) Aspergillus oryzae fermented rice bran: a byproduct with enhanced bioactive compounds and antioxidant potential. Foods, 10 (1). 70. ISSN 2304-8158 doi: https://doi.org/10.3390/foods10010070

Grasso, S. ORCID: https://orcid.org/0000-0001-6089-864X and Jaworska, S. ORCID: https://orcid.org/0000-0001-7465-2245 (2020) Part meat and part plant: are hybrid meat products fad or future? Foods, 9 (12). 1888. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9121888

Grasso, S. and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2020) Consumer preferences for upcycled ingredients: a case study with biscuits. Food Quality and Preference, 84. 103951. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2020.103951

Neubig, C. M., Vranken, L., Roosen, J., Grasso, S., Hieke, S., Knoepfle, S., Macready, A. L. ORCID: https://orcid.org/0000-0003-0368-9336 and Masento, N. A. ORCID: https://orcid.org/0000-0003-2881-1887 (2020) Action-related information trumps system information: influencing consumers’ intention to reduce food waste. Journal of Cleaner Production, 261. 121126. ISSN 0959-6526 doi: https://doi.org/10.1016/j.jclepro.2020.121126

Grasso, S. (2020) Extruded snacks from industrial by-products: a review. Trends in Food Science & Technology, 99. pp. 284-294. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2020.03.012

Papoutsis, K., Grasso, S., Menon, A., Brunton, N. P., Lyng, J. G., Jacquier, J.-C. and Bhuyan, D. J. (2020) Recovery of ergosterol and vitamin D2 from mushroom waste - potential valorization by food and pharmaceutical industries. Trends in Food Science & Technology, 99. pp. 351-366. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2020.03.005

Grasso, S., Pintado, T., Pérez-Jiménez, J., Ruiz-Capillas, C. and Herrero, A. M. (2020) Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters. Foods, 9 (4). 445. ISSN 2304-8158 doi: https://doi.org/10.3390/foods9040445

Grasso, S., Liu, S. and Methven, L. (2020) Quality of muffins enriched with upcycled defatted sunflower seed flour. LWT - Food Science and Technology, 119. 108893. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2019.108893

Grasso, S., Harrison, S. M., Monahan, F. J. and Brunton, N. P. (2019) A validated method for cholesterol determination in turkey meat products using relative response factors. Foods, 8 (12). 684. ISSN 2304-8158 doi: https://doi.org/10.3390/foods8120684

Grasso, S., Omoarukhe, E., Wen, X., Papoutsis, K. and Methven, L. (2019) The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits. Foods, 8 (8). 305. ISSN 2304-8158 doi: https://doi.org/10.3390/foods8080305

Grasso, S., Smith, G., Bowers, S., Ajayi, O. M. and Swainson, M. (2019) Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs. Journal of Food Science and Technology, 56 (6). pp. 3126-3135. ISSN 0022-1155 doi: https://doi.org/10.1007/s13197-018-3552-9

Grasso, S., Harrison, S. M., Monahan, F. J., Brayden, D. and Brunton, N. P. (2018) The effect of plant sterol-enriched turkey meat on cholesterol bio-accessibility during in vitro digestion and Caco-2 cell uptake. International Journal of Food Sciences and Nutrition, 69 (2). pp. 176-182. ISSN 1465-3478 doi: https://doi.org/10.1080/09637486.2017.1348493

Grasso, S., Monahan, F. J., Hutchings, S. C. and Brunton, N. P. (2017) The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology. Food Quality and Preference, 57. pp. 69-78. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.11.013

Grasso, S., Brunton, N. P., Lyng, J. G., Harrison, S. M. and Monahan, F. J. (2016) Quality of deli-style turkey enriched with plant sterols. Food Science and Technology International, 22 (8). pp. 743-751. ISSN 1532-1738 doi: https://doi.org/10.1177/1082013216646496

Grasso, S., Brunton, N. P., Monahan, F. J. and Harrison, S. M. (2016) Development of a method for the analysis of sterols in sterol-enriched deli-style turkey with GC-FID. Food Analytical Methods, 9 (3). pp. 724-728. ISSN 1936-976X doi: https://doi.org/10.1007/s12161-015-0242-3

Grasso, S., Brunton, N. P., Lyng, J. G., Lalor, F. and Monahan, F. J. (2014) Healthy processed meat products – regulatory, reformulation and consumer challenges. Trends in Food Science & Technology, 39 (1). pp. 4-17. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2014.06.006

Luciano, G., Moloney, A. P., Priolo, A., Röhrle, F. T., Vasta, V., Biondi, L., López-Andrés, P., Grasso, S. and Monahan, F. J. (2011) Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations. Journal of Animal Science, 89 (11). pp. 3759-3768. ISSN 0021-8812 doi: https://doi.org/10.2527/jas.2010-3795