K Stubenitsky
Biographic Data
| ID | 6256844 |
|---|---|
| NAME | K Stubenitsky |
| GIVEN NAMES | K |
| FAMILY NAME | Stubenitsky |
| SIGNATURE | STUBENITSKY K |
| AFFILIATIONS | Unilever (Netherlands) |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 32 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2000 |
| LATEST PUBLICATION YEAR | 2006 |
| H-INDEX | 1 |
Optimisation of difference testing with 9–12 year old children
Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: A cross-national validation of the Health and Taste Attitude Scales (HTAS)
The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes
Objective To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant. Design A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in …
The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes
Objective To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant. Design A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in …
Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: A cross-national validation of the Health and Taste Attitude Scales (HTAS)
Optimisation of difference testing with 9–12 year old children
Consumer Attitudes and Food Labeling (2 works) · Medicine (2 works) · Psychology (2 works) · Addiction (1 works) · Biology (1 works) · Biotechnology (1 works) · Craving (1 works) · Culinary Culture and Tourism (1 works) · Education and Professional Development (1 works) · Environmental health (1 works)