Dimensions of the meal

By H. Meiselman. 2008

122 citations recorded by the source corpus.

Subfields: Food Science, Social Psychology

View Paper: https://www.semanticscholar.org/paper/ff36474cad7dd3d362a18e4e39e663b93636f5fa

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Elzerman
2. F. Kok
3. Pieternel A. Luning
4. M. V. Boekel
5. C. de Graaf
6. A. Hoek

In Social Psychology

1. J. Elzerman
2. Pieternel A. Luning
3. C. de Graaf
4. A. Hoek

Citations in the corpus

• Consumer acceptance and appropriateness of meat substitutes in a meal context (2011, background): “The focus of food scientists, technologists and businesses has long been on individual foods instead of meals (Meiselman, 2000).”
• Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals (2013, background): “Although it is now widely recognized that meal acceptability, food combinations, and appropriateness are of importance, (e.g. Eindhoven & Peryam, 1959; King, Meiselman, Hottenstein, Work, & Cronk, 2007; King, Weber, Meiselman, & Lv, 2004; Köster, 2003; Marshall & Bell, 2003; Meiselman, 2000; Meiselm”
• Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance. (2011, unknown): “satiating power) (Allen & Baines, 2002; Fiddes, 1991; Holm & Møhl, 2000; Meiselman, 2000) would have a negative effect on acceptance of meat substitutes.”