Author Grahl, Stephanie
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2018 | Journal Article | Research Paper |
Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina ( Arthrospira platensis ) and Resulting Consumer Expectations
Grahl, S.; Strack, M.; Weinrich, R. & Mörlein, D. (2018)
Journal of Food Quality, 2018 pp. 1-11. DOI: https://doi.org/10.1155/2018/1919482
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2018 | Journal Article | Research Paper
Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae
Grahl, S.; Palanisamy, M.; Strack, M. ; Meier-Dinkel, L.; Toepfl, S. & Mörlein, D. (2018)
Journal of Cleaner Production, 198 pp. 962-971. DOI: https://doi.org/10.1016/j.jclepro.2018.07.041
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2020 | Journal Article | Research Paper
Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta
Grahl, S.; Strack, M. ; Mensching, A. & Mörlein, D. (2020)
Food Quality and Preference, 84 pp. 103933. DOI: https://doi.org/10.1016/j.foodqual.2020.103933
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2021 | Journal Article
Algae production technology: Effect of framing on German consumer acceptance
Weickert, S.; Grahl, S. & Weinrich, R. (2021)
Algal Research, 58 art. S2211926421002204. DOI: https://doi.org/10.1016/j.algal.2021.102401
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2022 | Journal Article | Research Paper |
Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans
Escobedo del Bosque, C. I.; Grahl, S.; Nolte, T. & Mörlein, D. (2022)
Foods, 11(8) pp. 1074. DOI: https://doi.org/10.3390/foods11081074
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