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Autor:
Wiriyaphanich T; Department of Food Science and Technology, University of California, Davis, CA 95616, USA., Guinard JX; Department of Food Science and Technology, University of California, Davis, CA 95616, USA., Spang E; Department of Food Science and Technology, University of California, Davis, CA 95616, USA., Amsler Challamel G; Menus of Change University Research Collaborative, Stanford, CA 94305, USA., Valgenti RT; Department of Religion and Philosophy, Lebanon Valley College, Annville, PA 17003, USA., Sinclair D; Housing Dining & Auxiliary Enterprises-Campus Dining, University of California, Santa Barbara, CA 93106, USA., Lubow S; Cal Dining, University of California, Berkeley, CA 94720, USA., Putnam-Farr E; Jones Graduate School of Business, Rice University, Houston, TX 77005, USA.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2021 Mar 10; Vol. 10 (3). Date of Electronic Publication: 2021 Mar 10.
Autor:
Landry MJ; Stanford Prevention Research Center, Stanford University, Palo Alto, CA 94305, USA., Olvany JM; Department of Genetics and Genome Sciences, Case Western Reserve University, Cleveland, OH 44106, USA., Mueller MP; Food and Human Nutrition Department, Colorado State University, Fort Collins, CO 80523, USA., Chen T; New Jersey Institute for Food, Nutrition, and Health/Dining Services, Rutgers University, New Brunswick, NJ 08901, USA., Ikeda D; New Jersey Institute for Food, Nutrition, and Health/Dining Services, Rutgers University, New Brunswick, NJ 08901, USA., Sinclair D; Campus Dining with Housing Dining & Auxiliary Enterprises, University of California, Santa Barbara, CA 93106, USA., Schatz LE; NC State Dining, North Carolina State University, Raleigh, NC 27695, USA., Connors P; Department of Hospitality & Tourism Management, University of North Texas, Denton, TX 76203, USA., Valgenti RT; Department of Religion and Philosophy, Lebanon Valley College, Annville, PA 17003, USA., Amsler Challamel G; Menus of Change University Research Collaborative, Stanford, CA 94305, USA., Gardner CD; Stanford Prevention Research Center, Stanford University, Palo Alto, CA 94305, USA., Policastro P; New Jersey Institute for Food, Nutrition, and Health/Dining Services, Rutgers University, New Brunswick, NJ 08901, USA.
Publikováno v:
Nutrients [Nutrients] 2020 Aug 24; Vol. 12 (9). Date of Electronic Publication: 2020 Aug 24.
Autor:
Turnwald BP; Department of Psychology, Stanford University., Bertoldo JD; Residential and Dining Enterprises, Stanford University., Perry MA; Department of Psychology, Stanford University., Policastro P; Institute for Food, Nutrition, and Health, Rutgers University., Timmons M; Dining Services, Northeastern University., Bosso C; School of Public Policy and Urban Affairs, Northeastern University., Connors P; Department of Hospitality and Tourism Management, University of North Texas., Valgenti RT; Department of Philosophy, Lebanon Valley College., Pine L; USC Hospitality, University of Southern California., Challamel G; Menus of Change University Research Collaborative., Gardner CD; Stanford Prevention Research Center, Stanford University., Crum AJ; Department of Psychology, Stanford University.
Publikováno v:
Psychological science [Psychol Sci] 2019 Nov; Vol. 30 (11), pp. 1603-1615. Date of Electronic Publication: 2019 Oct 02.