Number of items: 32.
Article
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
Book or Report Section
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
Book
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
This list was generated on Sat Oct 12 02:37:05 2024 UTC.