Natural Hospitableness, Gender and Hospitality Service Work - Readdressing the Gender (Im)balance?
Cross-cultural adaptation of Cooking Skills Evaluation Questionnaire: a tool to Brazilian foodservice context
Manuela Mika Jomori
Evaluation of nutritional and sensorial quality of grilled beef preparedin a self-service restaurant of Porto Alegre, RS, Brazil.
Francielle VP Pereira
Public health nutrition policies should stop encouraging people to focus on calorie counting to fight non-communicable diseases - a critical review
Ana Carolina Fernandes
Cooking skills intervention increase self-efficacy for consumption and for use of fruits and vegetables among Brazilian university students - a randomized controlled trial
Greyce Luci Bernardo
A Qualitative Study Exploring Catering Staff's Perceptions of School Mean Provision and 11-13 Year Olds Eating Behaviours
Simulated Environments for Food Packaging Design Assessment
Food for Thought: A research-led approach to improved Welsh food industry competitiveness
Cultural differences in insect acceptance: A comparison between students in Sweden and Thailand