A study on high moisture extrusion for making whole cut meat analogue: Characterization of system, process and product parameters

Consumer perception of meat quality and implications for product development in the meat sector—a review

Klaus G. Grunert, Lone Bredahl, Karen Brunsø · Meat Science · 2003 · 855 citations

Agriculture, Food Science, Marketing +17

The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes

Durk Nijdam, Trudy Rood, Henk Westhoek · Food Policy · 2012 · 725 citations

Management, Agricultural Economics, Nutrition +17

Food texture and viscosity—concept and measurement,

Béatrice Conde‐Petit · LWT · 2003 · 659 citations

Agriculture, Food Science, Food Analysis +13

The Texturometer—A New Instrument for Objective Texture Measurement

Herman H. Friedman, James E. Whitney, Alina S. Szczesniak · Journal of Food Science · 1963 · 600 citations

Natural Sciences, Food Science, Materials Science +17

Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution

Hanna Schösler, J. de Boer, Jan J. Boersema · Appetite · 2011 · 585 citations · Full text

Agriculture, Marketing, Food Economics +5