Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Urszula Samotyja"'
Autor:
Urszula Samotyja
Publikováno v:
Scientific Journal of Gdynia Maritime University, Iss 122 (2022)
The aim of the study was to evaluate the consumers’ knowledge of the concept of ‘best before’ and ‘use by’ dates, and to assess how it translates into safe and sustainable food-handling behavior in relation to a specific food and a given da
Externí odkaz:
https://doaj.org/article/61b29606976b4fbdb1ee2681f71cfa8d
Publikováno v:
British Food Journal. 125:1317-1334
PurposeThe manner in which consumers understand and interpret date labels influences their attitudes toward food quality at the purchase and consumption stage. The purpose of this study is to (1) evaluate the influence of “best before” dates on e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cac73f271b267e0b45f8a309e0fea8d
https://doi.org/10.1108/bfj-08-2021-0935
https://doi.org/10.1108/bfj-08-2021-0935
Autor:
Ewa Sikorska, Urszula Samotyja, Anna Dankowska, Katarzyna Pawlak-Lemańska, Krzysztof Wójcicki, Jens Petter Wold
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:17-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ea0a4845812250fe5777823fb1ac728
https://doi.org/10.15199/65.2022.6.3
https://doi.org/10.15199/65.2022.6.3
Autor:
Magdalena Ankiel, Urszula Samotyja
Publikováno v:
Marketing of Scientific and Research Organizations. 42:75-96
Reducing the quantities of food lost or wasted will be an emerging challenge in coming years. The sector contributing the most to food waste is households. The aim of this study is to evaluate consumer behavior on the food market in the context of wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94365eae492a0343d392330b2999d62c
https://doi.org/10.2478/minib-2021-0022
https://doi.org/10.2478/minib-2021-0022
Autor:
Urszula Samotyja
Publikováno v:
Logforum. 17:331-339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8492df8e594537362a31925242ba1173
https://doi.org/10.17270/j.log.2021.600
https://doi.org/10.17270/j.log.2021.600
Publikováno v:
International Journal of Consumer Studies. 45:441-455
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aeed73ff75fed754d9a539dbdea9ed2b
https://doi.org/10.1111/ijcs.12634
https://doi.org/10.1111/ijcs.12634
Autor:
Urszula Samotyja
Publikováno v:
Potato Research. 62:435-451
Upgrading of food processing residues is currently a topic of global interest as scientists and industries have focused on using natural sources of antioxidants as an alternative to synthetic ones. The aim of the present work was to assess the potent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a855afa405d23e9416170e7b5bc228fd
https://doi.org/10.1007/s11540-019-9419-2
https://doi.org/10.1007/s11540-019-9419-2
Autor:
Magdalena Ankiel, Urszula Samotyja
Publikováno v:
Sustainability
Volume 12
Issue 20
Sustainability, Vol 12, Iss 8725, p 8725 (2020)
Volume 12
Issue 20
Sustainability, Vol 12, Iss 8725, p 8725 (2020)
An understanding of the consumer perception of health risks related to food expiration is a prerequisite for future food labeling system improvement in order to reduce environmental burdens. The aim of the study was identification, analysis, and asse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bab5321793bffe45631d500e97b74ad5
Autor:
Maria Małecka, Urszula Samotyja (Eds.)
Podręcznik stanowi oryginalne i kompleksowe opracowanie zagadnień istotnych w kształceniu menedżerów jakości żywności. W podręczniku zawarto szczegółową charakterystykę czynników wpływających na jakość produktów spożywczych. Ich p
Atrakcyjność sensoryczna żywności stanowi jeden z najważniejszych czynników wpływających na decyzje zakupowe. Eksponowanie walorów organoleptycznych, odwoływanie się w kampaniach promocyjnych do przyjemnych doświadczeń zmysłowych związ