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Mielmann, Annchen; Brunner, Thomas (2020). Consumers’ Motives for Eating and Choosing Sweet Baked Products: A Cross-Cultural Segmentation Study Foods, 9(12), p. 1811. MDPI 10.3390/foods9121811
Götze, Franziska; Brunner, Thomas (2021). A Consumer Segmentation Study for Meat and Meat Alternatives in Switzerland Foods, 10(6), p. 1273. MDPI 10.3390/foods10061273
Schädle, Christopher N.; Bader-Mittermaier, Stephanie; Sanahuja, Solange (2022). Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses Foods, 11(6), pp. 1-20. MDPI 10.3390/foods11060806
Schädle, Christopher N.; Sanahuja, Solange; Bader-Mittermaier, Stephanie (2022). Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions Foods, 11(6), pp. 1-21. MDPI 10.3390/foods11060820
Penedo, Aline Oliveira; Bucher Della Torre, Sophie; Götze, Franziska; Brunner, Thomas; Brück, Wolfram Manuel (2022). The Consumption of Insects in Switzerland: University-Based Perspectives of Entomophagy Foods, 11(18), p. 2771. MDPI 10.3390/foods11182771
Franco Lucas, Bárbara; Alberto Vieira Costa, Jorge; Brunner, Thomas (2022). How Information on Superfoods Changes Consumers’ Attitudes: an Explorative Survey Study Foods, 11(13), p. 1863. MDPI 10.3390/foods11131863
