Hasil Pencarian - Agnès Giboreau

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  1. 1
    Measuring Food Waste and Consumption by Children Using Photography

    Measuring Food Waste and Consumption by Children Using Photography oleh Agnes Giboreau, Camille Schwartz, David Morizet, Herbert L. Meiselman

    Diterbitkan 2019-10-01
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  2. 2
    Culinary solutions to prevent or delay advanced malnutrition: Patients and chefs' contribution to the nutritional enrichment of standard recipes

    Culinary solutions to prevent or delay advanced malnutrition: Patients and chefs' contribution to the nutritional enrichment of standard recipes oleh Agnès Giboreau, Véronique Mourier, Clara Rousseau, Sidonie Lavergne, Damien Vansteene

    Diterbitkan 2024-08-01
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  3. 3
    Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food

    Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food oleh Angelica Lippi, Caterina Dinnella, Sara Spinelli, Agnès Giboreau, Véronique Mourier, Erminio Monteleone

    Diterbitkan 2024-08-01
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  4. 4
    A Randomized Controlled Pilot Study to Assess Effects of a Daily Pistachio (Pistacia Vera) Afternoon Snack on Next-Meal Energy Intake, Satiety, and Anthropometry in French Women

    A Randomized Controlled Pilot Study to Assess Effects of a Daily Pistachio (Pistacia Vera) Afternoon Snack on Next-Meal Energy Intake, Satiety, and Anthropometry in French Women oleh Arianna Carughi, France Bellisle, Anestis Dougkas, Agnès Giboreau, Mary Jo Feeney, Jennette Higgs

    Diterbitkan 2019-04-01
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  5. 5
    A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People

    A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People oleh Xiao Zhou, Federico J. A. Perez-Cueto, Quenia Dos Santos, Erminio Monteleone, Agnès Giboreau, Katherine M. Appleton, Thomas Bjørner, Wender L. P. Bredie, Heather Hartwell

    Diterbitkan 2018-01-01
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  6. 6
    Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting.

    Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. oleh Rasmus Friis, Laurits Rohden Skov, Annemarie Olsen, Katherine Marie Appleton, Laure Saulais, Caterina Dinnella, Heather Hartwell, Laurence Depezay, Erminio Monteleone, Agnès Giboreau, Federico J A Perez-Cueto

    Diterbitkan 2017-01-01
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