Concepedia

Keshia Broucke

KB

8

Publications

320

Citations

8

H-Index

2020

Active since

Affiliations

German Institute of Food Technologies(Current)

Vlaams Instituut voor Biotechnologie

European Food Information Council

University of Hohenheim

Keshia Broucke is an author at German Institute of Food Technologies specializing in food quality, agricultural economics, and health sciences.

Top concepts

Food QualityHealthAgricultural EconomicsNutritionMeat ScienceMarketingEngineeringFood PolicyFood SafetyBiotechnology

Publications per year

2020–2024

8

Publications

8

Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

Keshia Broucke, Christof Van Poucke, Barbara Duquenne et al. · Innovative Food Science & Emerging Technologies · 2022 · 70 citations

Biomanufacturing, Protein Products, Alternative Protein Source +9

Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability

Marie‐Christin Baune, Anna-Lena Jeske, Adriano Profeta et al. · Future Foods · 2021 · 59 citations · Full text

Nutrition, Engineering, Food Analysis +19

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

Adriano Profeta, Marie‐Christin Baune, Sergiy Smetana et al. · Sustainability · 2021 · 50 citations · Full text

Nutrition, Agricultural Economics, Meat Quality +20

Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium

Adriano Profeta, Marie‐Christin Baune, Sergiy Smetana et al. · Foods · 2020 · 46 citations · Full text

Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium

Adriano Profeta, Marie‐Christin Baune, Sergiy Smetana et al. · Future Foods · 2021 · 45 citations · Full text

Rows per page

1–5 of 8