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Joelle E. Romanchik-Cerpovicz, Megan J.A. Jeffords & Ann C. Onyenwoke. (2019) College student acceptance of chocolate bar cookies containing puree of canned green peas as a fat-ingredient substitute. Journal of Culinary Science & Technology 17:6, pages 507-518.
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Kristina A. Malsagova, Arthur T. Kopylov, Alexandra A. Sinitsyna, Alexander A. Stepanov, Alexander A. Izotov, Tatyana V. Butkova, Konstantin Chingin, Mikhail S. Klyuchnikov & Anna L. Kaysheva. (2021) Sports Nutrition: Diets, Selection Factors, Recommendations. Nutrients 13:11, pages 3771.
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Yasmina Baba, Zein Kallas, Montserrat Costa-Font, José María Gil & Carolina E. Realini. (2016) Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids. Meat Science 111, pages 9-17.
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Zhi Chen, Peizhong Peter Wang, Lian Shi, Yun Zhu, Lin Liu, Zhiwei Gao, Janine Woodrow & Barbara Roebothan. (2015) Comparison in dietary patterns derived for the Canadian Newfoundland and Labrador population through two time-separated studies. Nutrition Journal 14:1.
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Karen L. Birkenhead & Gary Slater. (2015) A Review of Factors Influencing Athletes’ Food Choices. Sports Medicine 45:11, pages 1511-1522.
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