Bea Steenbekkers

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

What influences mothers’ snack choices for their children aged 2–7?

Femke W.M. Damen, Pieternel A. Luning, Vincenzo Fogliano et al. · Food Quality and Preference · 2018 · 56 citations · Full text

Nutrition, Family Medicine, Public Health Nutrition +24

Improving internal communication between marketing and technology functions for successful new food product development

Lina Jacobsen, Klaus G. Grunert, Helle Alsted Søndergaard et al. · Trends in Food Science & Technology · 2014 · 34 citations · Full text

The Choice of Canned Whole Peeled Tomatoes is Driven by Different Key Quality Attributes Perceived by Consumers Having Different Familiarity with the Product

Lucía Frez‐Muñoz, Bea Steenbekkers, Vincenzo Fogliano · Journal of Food Science · 2016 · 32 citations

Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers

Ita Sulistyawati, Matthijs Dekker, Ruud Verkerk et al. · Journal of Food Science · 2020 · 29 citations · Full text