Radhika Bongoni

Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

Radhika Bongoni, Ruud Verkerk, Bea Steenbekkers et al. · Plant Foods for Human Nutrition · 2014 · 86 citations

Food Chemistry, Nutrition, Different Cooking Conditions +9

Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes

Radhika Bongoni, L.P.A. Steenbekkers, Ruud Verkerk et al. · Trends in Food Science & Technology · 2013 · 26 citations

Food Choice, Nutrition, Food Marketing +9

Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households

Radhika Bongoni, Ruud Verkerk, Matthijs Dekker et al. · Journal of Human Nutrition and Dietetics · 2014 · 19 citations

East versus West: acceptance of GM foods by European and Asian consumers

Radhika Bongoni · Nutrition & Food Science · 2016 · 18 citations

Nutrition, Agricultural Economics, Consumer Research +18

Sensory and health properties of steamed and boiled carrots (<i>Daucus carota ssp. sativus</i>)

Radhika Bongoni, Markus Stieger, Matthijs Dekker et al. · International Journal of Food Sciences and Nutrition · 2014 · 17 citations

Food Chemistry, Nutrition, Food Choice +15