Complementary Feeding Challenges: Insights from Swiss Parents' perspectives
Hässig-Wegmann et al
Scientific publications
Beliefs, Evaluations, and use of commercial infant Food: A survey among German parents
Hässig-Wegmann et al
Nutri-Score and Eco-Score: consumers' trade-offs when facing two sustainability labels
Jürkenbeck et al
Baby, children, and adult biscuits. Differences in nutritional quality and naturalness
Klerks et al
Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers’ perceptions
Hässig-Wegmann et al
Effect of storage conditions on the stability of polyphenols of apple and strawberry purees produced at industrial scale by different processing techniques
Salazar et al
Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study
Sanchez-Siles et al
Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees
Salazar et al
Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up
Salazar et al
Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents
Sanchez-Siles et al
Healthier and more natural reformulated baby food pouches: Will toddlers and their parents sensory accept them?
Klerks et al
Current and emerging trends in cereal snack bars: implications for new product development
Boukid et al