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Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants.
Guiné, Raquel P F; Bartkiene, Elena; Szucs, Viktória; Tarcea, Monica; Ljubicic, Marija; Cernelic-Bizjak, Masa; Isoldi, Kathy; El-Kenawy, Ayman; Ferreira, Vanessa; Straumite, Evita; Korzeniowska, Malgorzata; Vittadini, Elena; Leal, Marcela; Frez-Muñoz, Lucia; Papageorgiou, Maria; Djekic, Ilija; Ferreira, Manuela; Correia, Paula; Cardoso, Ana Paula; Duarte, João.
Afiliación
  • Guiné RPF; CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.
  • Bartkiene E; Department of Food Safety and Quality, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania.
  • Szucs V; Directorate of Food Industry, Hungarian Chamber of Agriculture, H119 Budapest, Hungary.
  • Tarcea M; Department of Community Nutrition & Food Safety, University of Medicine, Pharmacy, Science and Technology, 540139 Targu-Mures, Romania.
  • Ljubicic M; Department of Pediatrics, General Hospital Zadar, 23000 Zadar, Croatia.
  • Cernelic-Bizjak M; Faculty of Health Sciences, University of Primorska, 6310 Izola, Slovenia.
  • Isoldi K; Department of Biomedical, Health and Nutrition Sciences, Long Island University, 720 Northern Boulevard, Brookville, New York, NY 11548-1327, USA.
  • El-Kenawy A; Department of Molecular Biology, Genetic Engineering and Biotechnology Institute, University of Sadat City, Sadat City 79/22857, Egypt.
  • Ferreira V; Department of Nutrition, School of Nursing, UFMG University, Belo Horizonte 30130-100, Brazil.
  • Straumite E; Department of Food Technology, Latvia University of Life Sciences and Technologies, LV 3001 Jelgava, Latvia.
  • Korzeniowska M; Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
  • Vittadini E; School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy.
  • Leal M; School of Nutrition, Faculty of Health Sciences, Maimonides University, Buenos Aires C1405, Argentina.
  • Frez-Muñoz L; Food Quality and Design Group, Wageningen University & Research, 6700 HB Wageningen, The Netherlands.
  • Papageorgiou M; Alexander Technological Educational Institute, Department Food Technology, 57400 Thessaloniki, Thessaloniki, Greece.
  • Djekic I; Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia.
  • Ferreira M; UICISA:E Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.
  • Correia P; CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.
  • Cardoso AP; CIDEI Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.
  • Duarte J; UICISA:E Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal.
Foods ; 9(7)2020 Jul 07.
Article en En | MEDLINE | ID: mdl-32645828
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Tipo de estudio: Observational_studies / Prognostic_studies Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Portugal
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Tipo de estudio: Observational_studies / Prognostic_studies Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Portugal