Luis Alberto Kluwe de Aguiar

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Cristino Alberto Gómez-LucianoInstituto Especializado de Estudios Superiores Loyola (IEESL)Verified email at ipl.edu.do
Ricardo Carneiro BorraUniversidade Federal de São CarlosVerified email at ufscar.br
Marcia Dutra de BarcellosNOVA University Lisbon, UFRGS, UGentVerified email at ufrgs.br
Frank VriesekoopHarper Adams UniversityVerified email at harper-adams.ac.uk
Mongondry Philippe, PhDINAO AngersVerified email at inao.gouv.fr
Roberto de Oliveira RoçaProfessor da Universidade Estadual PaulistaVerified email at unesp.br
David DeanAssociate Professor of Marketing, Lincoln University, New ZealandVerified email at lincoln.ac.nz
Thelma Lucchese CheungProfessora do Programa de Pós-Graduação em Administração, UFMSVerified email at ufms.br
Luciana Marques VieiraFundação Getulio Vargas EAESPVerified email at fgv.br
Meike RombachLincoln University, New ZealandVerified email at lincoln.ac.nz
JULIO OTAVIO JARDIM BARCELLOSProfessor de Sistemas de Produção de Bovinos de Corte e Agronegócios, NESPRO/UFRGSVerified email at UFRGS.BR
Guilherme Cunha MalafaiaEmbrapa Gado de CorteVerified email at embrapa.br
Louise ManningUniversity of LincolnVerified email at lincoln.ac.uk
Dimitrios Paparas/PapadasReader at Harper Adams UniversityVerified email at harper-adams.ac.uk
Silvia morales de queiroz calemanUniversidade Federal de Mato Grosso do SulVerified email at ufms.br
Eduardo Eugênio SpersUniversidade de São PauloVerified email at usp.br
JANE EasthamSenior Lecturer in agri-food supply chains and alternative food networksVerified email at harper-adams.ac.uk
Freddy M. Brofman E.PhD, University of KentVerified email at kent.ac.uk
Dr. Imran KhanDepartment of Food Science and Nutrition, Sultan Qaboos University OmanVerified email at squ.edu.om
Wisnu SatyajayaUniversitas LampungVerified email at fp.unila.ac.id

Luis Alberto Kluwe de Aguiar

Senior Lecturer - Harper Adams University

Verified email at harper-adams.ac.uk - Homepage

food marketing food security sustainability alternative protein


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Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic CA Gómez-Luciano, LK de Aguiar, F Vriesekoop, B Urbano Food quality and preference 78, 103732, 2019	306	2019
Willingness to try innovative food products: a comparison between British and Brazilian consumers MD Barcellos, LK Aguiar, GC Ferreira, LM Vieira BAR-Brazilian Administration Review 6, 50-61, 2009	121	2009
Zebrafish as an alternative animal model in human and animal vaccination research RL Bailone, HCS Fukushima, BH Ventura Fernandes, LK De Aguiar, ... Laboratory animal research 36, 1-10, 2020	115	2020
Drivers and inhibitors in the acceptance of meat alternatives: The case of plant and insect-based proteins W De Koning, D Dean, F Vriesekoop, LK Aguiar, M Anderson, ... Foods 9 (9), 1292, 2020	90	2020
Consumer awareness of palm oil as an ingredient in food and non-food products LK Aguiar, DC Martinez, SMQ Caleman Journal of Food Products Marketing 24 (3), 297-310, 2018	68	2018
Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat M Rombach, D Dean, F Vriesekoop, W de Koning, LK Aguiar, M Anderson, ... Appetite 179, 106307, 2022	60	2022
Zebrafish as an animal model for food safety research: trends in the animal research RL Bailone, LK Aguiar, RO Roca, RC Borra, T Corrêa, H Janke, ... Food Biotechnology 33 (4), 283-302, 2019	35	2019
Identifying consumer groups and their characteristics based on their willingness to engage with cultured meat: A comparison of four European countries A Boereboom, P Mongondry, LK de Aguiar, B Urbano, Z Jiang, ... Foods 11 (2), 197, 2022	33	2022
Determinants of the intention to consume edible insects in Brazil T Lucchese-Cheung, LKD Aguiar, RFF Da Silva, MW Pereira Journal of Food Products Marketing 26 (4), 297-316, 2020	31	2020
Water reuse in the food industry RL Bailone, RC Borra, HCS Fukushima, LK Aguiar Discover Food 2 (1), 5, 2022	23	2022
Carbon footprint in meat production and supply chains R Schroeder, LK Aguiar, R Baines Journal of Food Science and Engineering 2 (11), 652-665, 2012	23	2012
The Brazilians’ sensorial perceptions for novel food–cookies with insect protein T Lucchese-Cheung, LAK de Aguiar, EE Spers, LM De Lima Journal of Insects as Food and Feed 7 (3), 287-299, 2021	21	2021
Brazilian carbon neutral beef as an innovative product: consumption perspectives based on intentions’ framework T Lucchese-Cheung, LK de Aguiar, LC Lima, EE Spers, F Quevedo-Silva, ... Journal of Food Products Marketing 27 (8-9), 384-398, 2021	20	2021
An analysis of country image of Brazil and its fresh fruits: a two scales comparison IB Lopes, JDME Giraldi, LK Aguiar Journal of Food Products Marketing 20 (3), 262-282, 2014	18	2014
The endocannabinoid system in zebrafish and its potential to study the effects of Cannabis in humans RL Bailone, HCS Fukushima, LK De Aguiar, RC Borra Laboratory Animal Research 38 (1), 5, 2022	17	2022
Understanding key factors influencing consumers’ willingness to try, buy, and pay a price premium for mycoproteins D Dean, M Rombach, W Koning, F Vriesekoop, W Satyajaya, P Yuliandari, ... Nutrients 14 (16), 3292, 2022	16	2022
Building competitive advantages to the livestock farming in Rio Grande do Sul: the case of the Indication of Origin to the “Meat of the Gaúcho Pampas” GC Malafaia, JOJ Barcellos, LK Aguiar, DB Azevedo, M Pinto Anais do International Food & Agribusiness Management Association: 17th …, 2007	16	2007
Prediction of lamb body composition using in vivo bioimpedance analysis AB Moro, CC Pires, LP da Silva, AMO Dias, RR Simões, VM Pilecco, ... Meat science 150, 1-6, 2019	14	2019
Zebrafish toxicological screening could aid Leishmaniosis drug discovery HCS Fukushima, RL Bailone, T Corrêa, H Janke, LK De Aguiar, PG Setti, ... Laboratory Animal Research 37, 1-11, 2021	11	2021
What causes organizations to fail? A review of literature to inform future food sector (management) research SY Higashi, SM de Queiroz Caleman, LK de Aguiar, L Manning Trends in Food Science & Technology 101, 223-233, 2020	11	2020

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