Stephanie Grahl

Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae

Stephanie Grahl, Megala Palanisamy, Micha Strack et al. · Journal of Cleaner Production · 2018 · 163 citations · Full text

Meat Packaging, Engineering, Extrusion Products +11

Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

Stephanie Grahl, Micha Strack, André Mensching et al. · Food Quality and Preference · 2020 · 108 citations · Full text

Nutrition, Food Composition, Alternative Protein Sources +7

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (<i>Arthrospira platensis</i>) and Resulting Consumer Expectations

Stephanie Grahl, Micha Strack, Ramona Weinrich et al. · Journal of Food Quality · 2018 · 67 citations · Full text

Nutrition, Novel Food, Agricultural Economics +23

Algae production technology: Effect of framing on German consumer acceptance

Sebastian Weickert, Stephanie Grahl, Ramona Weinrich · Algal Research · 2021 · 28 citations

Advertising, Consumer Culture, Behavioral Decision Making +10

Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans

Cynthia I. Escobedo del Bosque, Stephanie Grahl, Tanja Nolte et al. · Foods · 2022 · 22 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +19