Publications Archive
- Palascha, A., & Chang, B. P. (2026c). Healthy Eating for Young Adults: Communication in Early Stages of Behavior Change. - Journal of Nutrition Education and Behavior.
- Grunert, K. G., & Hieke, S. (2025). “Chapter 12: Nudging for more sustainable and healthy food choices: a dual-processing approach with a time perspective”. - In The Elgar Companion to Consumer Behaviour and the Sustainable Development Goals. Cheltenham, UK: Edward Elgar Publishing. (pp. 191–204).
- Macready, A. L., Hieke, S., et al. (2025). Why trust is crucial–The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods. - Food Quality and Preference, 126, 105386.
- European Food Information Council. (2025). Plant-Based dairy Alternatives: Perspectives from nutrition professionals in Spain. - In www.eufic.org. Retrieved February 3, 2026.
- European Food Information Council. (2025). Plant-Based dairy Alternatives: Perspectives from nutrition professionals in Portugal. - In www.eufic.org. Retrieved February 3, 2026.
- Abundancia, C., Bosman, L., Capdevila, K. F., et al. (2025b). The Role of Food Information Initiatives in Bringing Microbiome Awareness into the Diet. - In The microbiomes of humans, animals, plants, and the environment (pp. 167–192).
- Briazu, R., Bell, L., Dodd, G., et al. (2024b). The effectiveness of personalised food choice advice tailored to an individual’s socio-demographic, cognitive characteristics, and sensory preferences. - Appetite, 201, 107600.
- Palascha, A., & Chang, B. P. (2024b). Which messages about healthy and sustainable eating resonate best with consumers with low socio-economic status? - Appetite, 198, 107350.
- Mwisomi, E. M., Luminet, O., Chang, B., et al. (2023b). Psychosocial determinants of intentions and behaviour towards edible insects in the South-Western part of the Democratic Republic of Congo. - Cogent Psychology, 10(1).
- Aouinait, C., Chang, B., Braun, S., et al. (2022b). Barriers and facilitators of purchasing from short food supply chains in europe: insights from a stakeholder perspective. - International Journal of Food Studies, 11(3), 196–207.
- Sadler, C. R., Grassby, T., Hart, K., et al. (2022b). “Even We Are Confused”: A thematic analysis of professionals’ perceptions of processed foods and challenges for communication. - Frontiers in Nutrition, 9, 826162.
- Ferrocino, I., Rantsiou, K., McClure, R., et al. (2023b). The need for an integrated multi‐OMICs approach in microbiome science in the food system. - Comprehensive Reviews in Food Science and Food Safety, 22(2), 1082–1103.
- Profeta, A., Baune, M., Smetana, S., et al. (2021b). Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium. - Future Foods, 4, 100088.
- Timotijevic, L., Astley, S., et al. (2021b). Designing a research infrastructure (RI) on food behaviour and health: Balancing user needs, business model, governance mechanisms and technology. - Trends in Food Science & Technology, 116, 405–414.
- Festila, A., Chrysochou, P., Hieke, S., & Massri, C. (2021b). Public sensemaking of active packaging technologies: A feature-based perspective. - Public Understanding of Science, 30(8), 1024–1040.
- Janssen, M., at al. (2021b). Changes in food consumption during the COVID-19 pandemic: Analysis of consumer survey data from the first lockdown period in Denmark, Germany, and Slovenia. - Frontiers in Nutrition, 8, 635859.
- Profeta, A., Baune, M., Smetana, S., et al. (2021b). Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins. - Sustainability, 13(2), 650.
- Sadler, C. R., Grassby, T., Hart, K., Raats, M., Sokolović, M., & Timotijevic, L. (2021b). Processed food classification: Conceptualisation and challenges. - Trends in Food Science & Technology, 112, 149–162.
- Ryan, M., Schloter, M., Berg, G., et al. (2020). Development of Microbiome Biobanks – Challenges and opportunities. - Trends in Microbiology, 29(2), 89–92.
- D’Hondt, K., Kostic, T., McDowell, R., Eudes, F., Singh, B. K., Sarkar, S., Markakis, M., Schelkle, B., Maguin, E., & Sessitsch, A. (2021). Microbiome innovations for a sustainable future. - Nature Microbiology, 6(2), 138–142.
- Baungaard, C., Kok, K. P., Boer, A. C. D., et al. (2021). FIT4FOOD2030: Future‐proofing Europe’s Food Systems with Tools for Transformation and a Sustainable Food Systems Network. - Nutrition Bulletin, 46(2), 172–184.
- Tetens, I., Birt, C. A., Brink, E., et al. (2020). Food-Based Dietary Guidelines – development of a conceptual framework for future Food-Based Dietary Guidelines in Europe: - British Journal of Nutrition, 124(12), 1338–1344.
- Neubig, C. M., Vranken, L., Roosen, J., et al. (2020). Action-related information trumps system information: Influencing consumers’ intention to reduce food waste. - Journal of Cleaner Production, 261, 121126.
- Macready, A. L., et al. (2020). Consumer trust in the food value chain and its impact on consumer confidence: A model for assessing consumer trust and evidence from a 5-country study in Europe. - Food Policy, 92, 101880.
- Berg, G., Rybakova, D., Fischer, D., et al. (2020). Microbiome definition re-visited: old concepts and new challenges. - Microbiome, 8(1), 103.
- Lockyer, S., Cade, J., Darmon, N., et al. (2020). Proceedings of a roundtable event ‘Is communicating the concept of nutrient density important?’ - Nutrition Bulletin, 45(1), 74–97.
- Schelkle, B., & Galland, Q. (2020). Microbiome Research: Open Communication today, Microbiome applications in the future. - Microorganisms, 8(12), 1960.
- Hung, Y., Hieke, S., Grunert, K. G., & Verbeke, W. (2019). Setting policy priorities for Front-of-Pack health claims and symbols in the European Union: expert consensus built by using a Delphi method. - Nutrients, 11(2), 403.
- Astley, S. (2019b). Health claims and food labelling. - Royal Society of Chemistry.
- Astley, S. (2019). Health claims and food labelling. - Royal Society of Chemistry.