Yeliz Vural
Biographic Data
| ID | 6255665 |
|---|---|
| NAME | Yeliz Vural |
| GIVEN NAMES | Yeliz |
| FAMILY NAME | Vural |
| SIGNATURE | VURAL Y |
| AFFILIATIONS | University of Bristol |
| ORCID | 0000-0003-1150-9489 |
| VERIFIED | Yes |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 20 |
| AUTHOR COUNT | 8 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 2 |
What does the Yale Food Addiction Scale (Yfas) measure
Evidence that carbohydrate-to-fat ratio and taste, but not energy density or Nova level of processing, are determinants of food liking and food reward
This virtual (online) study tested the common but largely untested assumptions that food energy density, level of processing (NOVA categories), and carbohydrate-to-fat (CF) ratio are key determinants of food reward. Individual participants (224 women and men, mean age 35 y, 53% with healthy weight, 43% with overweight or obesity) were randomised to one of three, within-subjects, study arms: energy density (32 foods), or level of processing (24 fo…
Nutrient clustering, Nova classification, and nutrient profiling
We compared the performance of three food categorisation metrics in predicting palatability (taste pleasantness) using a dataset of 52 foods, each rated virtually (online) by 72-224 participants familiar with the foods in question, as described in Appetite 193 (2024) 107124. The metrics were nutrient clustering, NOVA, and nutrient profiling. The first two of these metrics were developed to identify, respectively: 'hyper-palatable' foods (HPFs); a…
Lower wanting for ultra-processed foods in people with overweight and obesity
Consumers’ attitudes towards alternatives to conventional meat products
The livestock sector has environmental, health, and animal welfare impacts. This UK-based, quantitative study aimed to elucidate consumers' valuation of alternatives to conventional meat products. In an online study, 151 meat eaters and 44 non-meat eaters were shown pictures of meat, dairy, and bakery products, including beef burger, cheese sandwich and blueberry muffin. Each product was evaluated with three different labels (e.g., 'conventional'…
Expectation and Experience
Exploring attitudes towards meat substitutes; are 'plant based' and 'cultured' meat alternatives acceptable to consumers
Consumer attitudes towards alternative meat products
Consumers’ attitudes towards alternatives to conventional meat products
The livestock sector has environmental, health, and animal welfare impacts. This UK-based, quantitative study aimed to elucidate consumers' valuation of alternatives to conventional meat products. In an online study, 151 meat eaters and 44 non-meat eaters were shown pictures of meat, dairy, and bakery products, including beef burger, cheese sandwich and blueberry muffin. Each product was evaluated with three different labels (e.g., 'conventional'…
Evidence that carbohydrate-to-fat ratio and taste, but not energy density or Nova level of processing, are determinants of food liking and food reward
This virtual (online) study tested the common but largely untested assumptions that food energy density, level of processing (NOVA categories), and carbohydrate-to-fat (CF) ratio are key determinants of food reward. Individual participants (224 women and men, mean age 35 y, 53% with healthy weight, 43% with overweight or obesity) were randomised to one of three, within-subjects, study arms: energy density (32 foods), or level of processing (24 fo…
Nutrient clustering, Nova classification, and nutrient profiling
We compared the performance of three food categorisation metrics in predicting palatability (taste pleasantness) using a dataset of 52 foods, each rated virtually (online) by 72-224 participants familiar with the foods in question, as described in Appetite 193 (2024) 107124. The metrics were nutrient clustering, NOVA, and nutrient profiling. The first two of these metrics were developed to identify, respectively: 'hyper-palatable' foods (HPFs); a…
Consumer attitudes towards alternative meat products
Consumer attitudes towards alternative meat products
Expectation and Experience
Exploring attitudes towards meat substitutes; are 'plant based' and 'cultured' meat alternatives acceptable to consumers
Consumers’ attitudes towards alternatives to conventional meat products
The livestock sector has environmental, health, and animal welfare impacts. This UK-based, quantitative study aimed to elucidate consumers' valuation of alternatives to conventional meat products. In an online study, 151 meat eaters and 44 non-meat eaters were shown pictures of meat, dairy, and bakery products, including beef burger, cheese sandwich and blueberry muffin. Each product was evaluated with three different labels (e.g., 'conventional'…
Evidence that carbohydrate-to-fat ratio and taste, but not energy density or Nova level of processing, are determinants of food liking and food reward
This virtual (online) study tested the common but largely untested assumptions that food energy density, level of processing (NOVA categories), and carbohydrate-to-fat (CF) ratio are key determinants of food reward. Individual participants (224 women and men, mean age 35 y, 53% with healthy weight, 43% with overweight or obesity) were randomised to one of three, within-subjects, study arms: energy density (32 foods), or level of processing (24 fo…
Nutrient clustering, Nova classification, and nutrient profiling
We compared the performance of three food categorisation metrics in predicting palatability (taste pleasantness) using a dataset of 52 foods, each rated virtually (online) by 72-224 participants familiar with the foods in question, as described in Appetite 193 (2024) 107124. The metrics were nutrient clustering, NOVA, and nutrient profiling. The first two of these metrics were developed to identify, respectively: 'hyper-palatable' foods (HPFs); a…
Lower wanting for ultra-processed foods in people with overweight and obesity
What does the Yale Food Addiction Scale (Yfas) measure
Food Science (7 works) · Psychology (6 works) · Chemistry (5 works) · Consumer Attitudes and Food Labeling (4 works) · Taste (4 works) · Social Psychology (3 works) · Agriculture Sustainability and Environmental Impact (2 works) · Biochemical Analysis and Sensing Techniques (2 works) · Biology (2 works) · Business (2 works)