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Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods
C Martínez-Villaluenga, E Peñas… - Food and chemical …, 2020 - Elsevier
Nowadays, consumers are more conscious of the environmental and nutritional benefits of
foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are …
foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are …
[HTML][HTML] The state of the art of discrete choice experiments in food research
Discrete choice experiments (DCEs) have become an often-used research method in food
research due to their ability to uncover trade-offs made when choosing among multiple …
research due to their ability to uncover trade-offs made when choosing among multiple …
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
Recently, there has been an increase in demand for gluten-free (GF) products due to the
growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free …
growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free …
Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products
Sensory and consumer research performs a pivotal role in gluten-free (GF) food research
and development due to consumer dissatisfaction about currently available products …
and development due to consumer dissatisfaction about currently available products …
Towards effective labelling of foods. An international perspective on safety and nutrition
Background The already many and further increasing number of label elements make food
labels progressively “busy”. The question is whether all these label elements are useful, and …
labels progressively “busy”. The question is whether all these label elements are useful, and …
[HTML][HTML] Are gluten-free products healthy for non-celiac consumers? How the perception of well-being moderates gluten-free addiction
Gluten-free products are showing an acceleration in assortment and sales growth.
Nevertheless, these data should be read considering that a minimal share of the population …
Nevertheless, these data should be read considering that a minimal share of the population …
[HTML][HTML] Vegetarian, vegan, or plant-based? Comparing how different labels influence consumer evaluations of plant-based foods
Market actors have a role to play in enabling sustainable food transitions. One challenge for
these actors is how to promote plant-based foods in ways that appeal to a growing number …
these actors is how to promote plant-based foods in ways that appeal to a growing number …
What about gluten‐free products? An insight on celiac consumers' opinions and expectations
NMM Alencar, VA de Araújo, L Faggian… - Journal of Sensory …, 2021 - Wiley Online Library
As a result of increased research and development, people suffering from celiac disease
have more options for gluten‐free (GF) products; but we still lack information about celiac …
have more options for gluten‐free (GF) products; but we still lack information about celiac …
Vegan labeling for what is already vegan: Product perceptions and consumption intentions
Given the increasing popularity of vegan labels, our study examines the effect of vegan
labeling on product perceptions and consumption intentions. We focus on randomly-vegan …
labeling on product perceptions and consumption intentions. We focus on randomly-vegan …
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread
The nutritional quality of gluten-free (GF) products is usually improved by using flours
derived from alternative grains (eg, pseudocereals and legumes), additives and …
derived from alternative grains (eg, pseudocereals and legumes), additives and …