Items where Author is "Vriesekoop, F."

Article

Munialo, C.D. and Vriesekoop, F. (2023) Plant‐based foods as meat and fat substitutes. Food Science & Nutrition. ISSN 2048-7177

Dean, D., Rombach, M., Vriesekoop, F., de Koning, W., Aguiar, L.K., Anderson, M., Mongondry, P., Urbano, B., Gómez Luciano, C., Jiang, B., Boereboom, A., Satyajaya, W., Yuliandari, P., Rashid, F., Khan, I. and Alvarez, B. (2023) Should I really pay a premium for this? Consumer perspectives on cultured muscle, plant-based and fungal-based protein as meat alternatives. Journal of International Food & Agribusiness Marketing. ISSN 0897-4438

Rombach, M., Dean, D., Vriesekoop, F., de Koning, W., Aguiar, L.K., Anderson, M., Mongondry, P., Oppong-Gyamfi, M., Urbano, B., Gómez Luciano, C., Hao, W., Eastwick, E., Jiang, Z. and Boereboom, A. (2022) Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat. Appetite, 179.

Ciont, C., Epuran, A., Kerezsi, A.D., Coldea, T.E., Mudura, E., Pasqualone, A., Zhao, H., Suharoschi, R., Vriesekoop, F. and Pop, O.L. (2022) Beer safety: new challenges and future trends within craft and large-scale production. Foods, 11 (17).

Dean, D., Rombach, M., Koning, W., Vriesekoop, F., Satyajaya, W., Yuliandari, P., Anderson, M., Mongondry, P., Urbano, B., Luciano, C.A.G., Hao, W., Eastwick, E., Achirimbi, E., Jiang, Z., Boereboom, A., Rashid, F., Khan, I., Alvarez, B. and de Aguiar, L. (2022) Understanding key factors influencing consumers’ willingness to try, buy, and pay a price premium for mycoproteins. Nutrients, 14 (16).

Boereboom, A., Sheikh, M., Islam, T., Achirimbi, E. and Vriesekoop, F. (2022) Brits and British Muslims and their perceptions of cultured meat: how big is their willingness to purchase? Food Frontiers.

Vriesekoop, F., Russell, C., Tziboula-Clarke, A., Jan, C., Bois, M., Farley, S. and McNamara, A. (2022) The iconisation of yeast spreads—love them or hate them. Beverages, 8 (1).

Boereboom, A., Mongondry, P., de Aguiar, L., Urbano, B., Jiang, Z., de Koning, W. and Vriesekoop, F. (2022) Identifying consumer groups and their characteristics based on their willingness to engage with cultured meat: a comparison of four European countries. Foods, 11 (2).

Vriesekoop, F. (2021) Beer and allergens. Beverages, 7 (4).

Al-Doski, S.H, Kak, H,F., Khurshid, J.S, Vriesekoop, F. and Taha, V.J. (2021) Effect of subcutaneous zeranol implants on meat quality of Awassi lambs and cross-bred Khalkhali and Abadeh goat kids. Iraqi Journal of Agricultural Sciences, 52 (5). pp. 1084-1093.

Kellershohn, J., Walley, K. and Vriesekoop, F. (2021) An international study of fast-food dining perceptions: millennial parents, non-millennial parents, and peer judgement during fast-food family dining. International Journal of Culture, Tourism and Hospitality Research.

Vriesekoop, F., Haynes, A., van der Heijden, N., Liang, H., Paximada, P. and Zuidberg, A. (2021) Incorporation of fermented brewers spent grain in the production of sourdough bread. Fermentation, 7 (2).

Vriesekoop, F. and Pamment, N.B. (2021) Acetaldehyde stimulation of the growth of zymomonas mobilis subjected to ethanol and other environmental stresses: effect of other metabolic electron acceptors and evidence for a mechanism. Fermentation, 7 (2).

Gómez-Luciano, C.A., Rondón Domínguez, F.R., Vriesekoop, F. and Urbano, B. (2021) Consumer acceptance of insects as food: revision of food neophobia scales. Journal of International Food & Agribusiness Marketing. pp. 1-15.

Chen, S., Wu, Q., Ma, M., Huang, Z., Vriesekoop, F. and Liang, H. (2021) Designing biocompatible protein nanoparticles for improving the cellular uptake and antioxidation activity of tetrahydrocurcumin. Journal of Drug Delivery Science and Technology, 63 (102404).

Zhang, H., Deng, L., Zhang, Z., Guan, Y., Li, B., Yang, J., Fan, H., Yang, G., Chen, X., Zhang, J., Xin, X. and Vriesekoop, F. (2020) Enhanced cordycepin production in caterpillar medicinal mushroom, Cordyceps militaris (Ascomycetes), mutated by a multifunctional plasma mutagenesis system. International Journal of Medicinal Mushrooms, 22 (12). pp. 1147-1159.

de Koning, W., Dean, D., Vriesekoop, F., de Aguiar, L., Anderson, M., Mongondry, P., Oppong-Gyamfi, M., Urbano, B., Luciano, C.A.G., Jiang, B., Hao, W., Eastwick, E., Jiang, Z. and Boereboom, A. (2020) Drivers and inhibitors in the acceptance of meat alternatives: the case of plant and insect-based proteins. Foods, 9 (9).

Vriesekoop, F., Wright, E., Swinyard, S. and de Koning, W. (2020) Gluten-free products in the UK retail environment. availability, pricing, consumer opinions in a longitudinal study. Internatioal Journal of Celiac Disease, 8 (3).

Wu, Q., Gao, H., Vriesekoop, F., Liu, Z., He, J. and Liang, H. (2020) Calcium phosphate coated core-shell protein nanocarriers: Robust stability, controlled release and enhanced anticancer activity for curcumin delivery. Materials Science and Engineering: C, 115. p. 111094.

Chen, L., Xin, X., Feng, H., Li, S., Cao, Q., Wang, X. and Vriesekoop, F. (2020) Isolation and identification of anthocyanin component in the fruits of Acanthopanax Sessiliflorus (Rupr. & Maxim.) Seem. by means of high speed counter current chromatography and evaluation of Its antioxidant activity. Molecules, 25 (8). p. 1781.

Jiao, M., He, J., Sun, S., Vriesekoop, F., Yuan, Q., Liu, Y. and Liang, H. (2020) Fast immobilization of human carbonic anhydrase II on Ni-Based metal-organic framework nanorods with high catalytic performance. Catalysts, 10 (4).

Coldea, T.E., Socaciu, C., Mudura, E., Socaci, S.A., Ranga, F., Pop, C.R., Vriesekoop, F. and Pasqualone, A. (2020) Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips. Food Chemistry, 320.

Liu, Z., Wu, Q., He, J., Vriesekoop, F. and Liang, H. (2019) Crystal-Seeded Growth of pH-Responsive Metal–Organic Frameworks for Enhancing Encapsulation, Stability, and Bioactivity of Hydrophobicity Compounds. ACS Biomaterials Science & Engineering, 5 (12). pp. 6581-6589.

Gómez-Luciano, C.A., de Aguiar, L., Vriesekoop, F. and Urbano, B. (2019) Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic. Food Quality and Preference, 78.

Gómez-Luciano, C.A., Vriesekoop, F. and Urbano, B. (2019) Towards food security of alternative dietary proteins: a comparison between Spain and the Dominican Republic. Amfiteatru Economic, 21 (51). pp. 393-407.

Wei, Y., Vriesekoop, F., Yuan, Q. and Liang, H. (2018) β-Lactoglobulin as a nanotransporter for glabridin: xxploring the binding properties and bioactivity influences. ACS Omega, 3 (9). pp. 12246-12252.

Kellershohn, J., Walley, K. and Vriesekoop, F. (2018) Young children’s perceptions of branded healthy fast food. British Food Journal.

Kellershohn, J., Walley, K. and Vriesekoop, F. (2018) Ontario menu calorie labelling legislation: consumer calorie knowledge six months post-implementation. Canadian Journal of Dietetic Practice, and Research, 79 (3). pp. 129-132.

Kellershohn, J., Walley, K., West, B., Vriesekoop, F. and Young, B. (2018) Young consumers in fast food restaurants: technology, toys and family time. Young Consumers.

Fuentes Fernández, R., Vriesekoop, F. and Urbano, B. (2017) Social media as a means to access millennial wine consumers. International Journal of Wine Business Research.

Kerby, C. and Vriesekoop, F. (2017) An overview of the utilisation of brewery by-products as generated by British craft breweries. Beverages, 3 (2).

Kellershohn, J., Walley, K. and Vriesekoop, F. (2017) Healthier food choices for children through menu pricing. British Food Journal, 119 (6). pp. 1324-1336.

Hucker, B., Christophersen, M. and Vriesekoop, F. (2017) The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer. Journal of the Institute of Brewing, 123 (1). pp. 24-30.

Vriesekoop, F., Chen, J., Oldaker, J., Bernard, F., Smith, R., Leversha, W., Smith-Arnold, C., Worrall, J., Rufray, E., Yuan, Q., Liang, H., Scannell, A. and Russell, C. (2016) Dirty money: a matter of bacterial survival, adherence, and toxicity. Microorganisms, 4 (4).

Li, R., Song, D., Vriesekoop, F., Cheng, L., Yuan, Q. and Liang, H. (2016) Glucoraphenin, sulforaphene, and antiproliferative capacity of radish sprouts in germinating and thermal processes. European Food Research and Technology, 243 (4). pp. 547-554.

Paracha, P.I., Bakht, S., Paracha, S.I., Vriesekoop, F., Alam, I., Din, Z. and Ullah, N. (2016) Nutritional Status, Dietary Practices and Physical Activities of Adolescents in Public and Private Schools of Karachi, Pakistan. Obesity Research - Open Journal, 3 (2). pp. 30-39.

Hucker, B., Vriesekoop, F., Vriesekoop-Beswick, A., Wakeling, L., Vriesekoop-Beswick, H. and Hucker, A. (2016) Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer. Journal of the Institute of Brewing, 122 (2). pp. 278-288.

Hucker, B., Wakeling, L. and Vriesekoop, F. (2016) Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation. Journal of the Institute of Brewing, 122 (1). pp. 126-137.

Paracha, P.I., Khan, T., Vriesekoop, F., Salahuddin, M., Paracha, S.I., Uddin, Z., Ullah, N. and Asif, Y. (2015) Association between smoking and anthropometric characteristics, biochemical markers, and dietary intake of Pakistani male adult population. Advances in Food Technology and Nutritional Sciences - Open Journal, 1 (4). pp. 88-96.

McKinney, K., Combs, J., Becker, P., Humphries, A., Filer, K. and Vriesekoop, F. (2015) Optimization of phytase production from escherichia coli by altering solids-state fermentation conditions. Fermentation, 1 (1). pp. 13-23.

Shi, R., Guo, Y., Vriesekoop, F., Yuan, Q., Zhao, S. and Liang, H. (2015) Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid-surfacant-tea polyphenols complex. European Journal of Lipid Science and Technology, 117 (7). pp. 1008-1015.

Liddicoat, C., Hucker, B., Liang, H. and Vriesekoop, F. (2015) Thiamin analysis in red wine by fluorescence reverse phase-HPLC. Food Chemistry, 177. pp. 325-329.