Rochelle Embling
Biographic Data
| ID | 6254838 |
|---|---|
| NAME | Rochelle Embling |
| GIVEN NAMES | Rochelle |
| FAMILY NAME | Embling |
| SIGNATURE | EMBLING R |
| AFFILIATIONS | Swansea University |
| ORCID | 0000-0001-9850-9603 |
| VERIFIED | Yes |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 1 |
| WORKS AS AUTHOR | 9 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 1 |
Understanding the Impact of the Energy Density of Snacking Episodes on Eating Behaviour
Exploring consumer beliefs about novel fortified foods
Consuming 'nutritionally-enhanced' food products (including those that are fortified or enriched to deliver nutritional and functional properties) may help to improve overall diet quality and combat risks associated with malnutrition. However, fortification can negatively impact consumer acceptance, particularly where expected sensory properties of 'delivery' foods are affected by target ingredients. Here, we explored factors influencing consumer…
Willingness to buy novel fortified foods
Consumption of plant-based meat alternatives by regular consumers and their motivations to sustain long-term intake
In response to the growing global demand for healthy and sustainable protein sources, coupled with rising food security concerns, the food industry has developed a wide range of alternative protein options to substitute animal-based meat. Research into the acceptance of plant-based meat alternatives (PBMA) tends to focus on the perceptions of new consumers in order to develop ways to promote and increase consumption. However, there has been limit…
Exploring consumer beliefs about fortified foods
Associations between dietary variety, portion size, and body weight
Effect of food variety on intake of a meal
Attachment anxiety, disinhibited eating and body mass index
Consumer perception of food variety in the UK
These findings emphasise a need to educate consumers about variety to encourage adherence to dietary guidelines and help consumers better manage their own food intake
Exploring consumer beliefs about novel fortified foods
Consuming 'nutritionally-enhanced' food products (including those that are fortified or enriched to deliver nutritional and functional properties) may help to improve overall diet quality and combat risks associated with malnutrition. However, fortification can negatively impact consumer acceptance, particularly where expected sensory properties of 'delivery' foods are affected by target ingredients. Here, we explored factors influencing consumer…
Consumer perception of food variety in the UK
These findings emphasise a need to educate consumers about variety to encourage adherence to dietary guidelines and help consumers better manage their own food intake
Effect of food variety on intake of a meal
Attachment anxiety, disinhibited eating and body mass index
Associations between dietary variety, portion size, and body weight
Consumption of plant-based meat alternatives by regular consumers and their motivations to sustain long-term intake
In response to the growing global demand for healthy and sustainable protein sources, coupled with rising food security concerns, the food industry has developed a wide range of alternative protein options to substitute animal-based meat. Research into the acceptance of plant-based meat alternatives (PBMA) tends to focus on the perceptions of new consumers in order to develop ways to promote and increase consumption. However, there has been limit…
Exploring consumer beliefs about fortified foods
Understanding the Impact of the Energy Density of Snacking Episodes on Eating Behaviour
Exploring consumer beliefs about novel fortified foods
Consuming 'nutritionally-enhanced' food products (including those that are fortified or enriched to deliver nutritional and functional properties) may help to improve overall diet quality and combat risks associated with malnutrition. However, fortification can negatively impact consumer acceptance, particularly where expected sensory properties of 'delivery' foods are affected by target ingredients. Here, we explored factors influencing consumer…
Willingness to buy novel fortified foods
Psychology (7 works) · Business (5 works) · Medicine (5 works) · Marketing (4 works) · Culinary Culture and Tourism (3 works) · Advertising (2 works) · Clinical Psychology (2 works) · Consumer Attitudes and Food Labeling (2 works) · Developmental psychology (2 works) · Eating Disorders and Behaviors (2 works)