This page shows usage statistics for items in the collection: Food Sciences

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Current month266795
Previous month5222,797
All dates16,62374,323
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Top items (153 items total)

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File downloads
Information Package for Users of the New Zealand Estimated Food Costs 201827
A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food26
Immune-Boosting Functional Foods: A Potential Remedy for Chinese Consumers Living Under Polluted Air19
Gauging attitudes and behaviours: Meat consumption and potential reduction15
Characterisation and manipulation of aroma compounds and polycyclic aromatic hydrocarbons (PAHs) in kānuka smoke12
Review of Online Food Delivery Platforms and their Impacts on Sustainability11
Normalising the ‘ugly’ to Reduce Food Waste: Exploring the Socialisations that Form Appearance Preferences for Fresh Fruits and Vegetables10
Content Analysis of the ‘Clean Your Plate Campaign’ on Sina Weibo10
Chinese consumers’ perceptions of food safety cues and maximising the effectiveness of food safety communications9
“I don't like wonky carrots”- an exploration of children's perceptions of suboptimal fruits and vegetables7
Māori women leading local sustainable food systems7
The surface characteristics of spores from thermophilic bacilli isolated from a milk powder production line and their influence on adhesion to surfaces7
Impact of Yeast Strain and Fermentation on Perceived Hop Flavour in Beer6
Understanding the Effect of Dining and Motivational Factors on Out-Of-Home Consumer Food Waste6
Investigating the safety of meat co-products: Microbiology aspect5
Extraction and characterization of polyhydroxylated-1,4- naphthoquinones (PHNQs) of the spinochrome class from Evechinus chloroticus and investigation of their bioactivities5
A mixed-methods study of retail food waste in New Zealand5
Chinese Consumers’ Perceptions of Functional Foods Designed to Help the Immune System Recover from the Impact of Air Pollution4
Characterisation of Chitosan/PVA/PVP Crossed- linked Nanofibrous Scaffolds for the Potential Application in Dermal Tissue Engineering4
Enrichment in Specific Fatty acids profile of Tenebrio molitor and Hermetia Illucens larvae through feeding. Future Food4
Chinese Consumers’ Perceptions of Functional Foods: A Netnography Study of Foods that Help the Immune System Recover from Air Pollution4
Monitoring surveying students’ environmental attitudes as they experience higher education in New Zealand4
Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients4
Expectancy versus experience–Comparing Portion-Size-Effect during pre-meal planning and actual intake3
Consumers’ Behaviors and Attitudes toward Doggy Bags: Identifying Barriers and Benefits to Promoting Behavior Change3
Parental attitudes toward weaning practices and weaning foods for health in Malaysia3
The attributes of leftovers and higher-order personal values3
Consumer acceptance of insects and ideal product attributes3
The Role of Personality in Daily Food Allergy Experiences3
Using the Systems-Practice Framework to Understand Food Allergen Management Practices at College Catering Operations: A Qualitative Study3
Revealing the lifestyles of local food consumers3
The functionality of tempeh addition to beef patties3
Investigating consumers’ perception of apple juice as affected by novel and conventional processing technologies2
Reframing communications that encourage individuals to reduce food waste2
ENTOMOPHAGY Understanding New Zealand Consumers’ Attitudes Toward Eating Insects2
Reducing waste of food left on plates Interventions based on means-end chain analysis of customers in foodservice sector2
Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand2
Chemical fingerprinting of goat whole milk powder during shelf-life testing: NMR- and GCMS-based metabolomics approach1
Novel Biodegradable Milk-protein Based Biomaterial for Tissue Engineering Applications1
Application of PEF technology and new smart ageing techniques to dry ageing venison and lean bull beef1
Retail Potential for Upcycled Foods: Evidence from New Zealand1
Ideal Attributes of Functional Foods Helping the Immune System Recover From the Impact of Air Pollution: A Consumer-Led Product Design1
Chinese consumers’ perceptions of immune health and immune-boosting remedies including functional foods1
A Qualitative Study of Malaysian Parents’ Purchase Intention of Functional Weaning Foods using the Theory of Planned Behavior1
Empowering Students in Higher-Education to Teach and Learn1
It’s not just about the destination, but also the journey: Reflections on research with Indigenous women food growers1
The social value of rescuing food, nourishing communities1
The stress of food allergy issues in daily life1
Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation1
Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment1

Top authors (172 authors total)

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Top country views

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United States64
United Kingdom43
New Zealand23
Russia15
Australia12
Hong Kong10
China9
Argentina7
India7
Indonesia4
South Korea4
Turkey4
Ukraine4
Vietnam4
Canada3
Malaysia3
Philippines3
Azerbaijan2
Belgium2
Switzerland2
Chile2
Germany2
Spain2
Finland2
Japan2
Netherlands2
Pakistan2
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Denmark1
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France1
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Italy1
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Romania1
Serbia1
Saudi Arabia1
Seychelles1
Slovenia1
South Africa1

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Southend23
Saint Petersburg13
Central District10
Buffalo9
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Manassas8
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Ho Chi Minh City4
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Chicago3
Christchurch3
Wilmington3
Brooklyn2
Changchun2
Clearwater2
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Melbourne2
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Baidyabati1
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Guangzhou1
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