Frank Vriesekoop

Harper Adams University

United Kingdom

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Articles (19)

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2024

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2024

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2020

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2020

Collaborators (13)

Claire D Munialo

Coventry University

UNITED KINGDOM

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Mustapha Sheikh

Associate Professor of Islamic Thought and Muslim Societies

University of Leeds

UNITED KINGDOM

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Philippe Mongondry

associate professor

FRANCE

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Vilma Xhakollari

University of Reading

UNITED KINGDOM

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Luis De Aguiar

Senior Lecturer

Harper Adams University

UNITED KINGDOM

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Meropi Kontogianni

Associate Professor in Clinical Nutrition

Harokopio University

GREECE

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Dominika Guzek

POLAND

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Beatriz Urbano-López de Meneses

Universidad de Valladolid

SPAIN

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Amalia G.M. Scannell

Dublin City University

IRELAND

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Wim de Koning

Lincoln University

NEW ZEALAND

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TERESA BRIZ DE FELIPE

Associate Professor

Universidad Politécnica de Madrid

SPAIN

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David Dean

Associate Professor

Lincoln University

NEW ZEALAND

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Meike Rombach

Lecturer

Lincoln University

NEW ZEALAND

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Frank Vriesekoop

Research Interests

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Articles (19)

Availability and Purchasing of Gluten-Free Cereal Products in a Polish Population of Female Celiac Disease Patients

Assessment of Non-Cereal Products Gluten Cross-Contamination Exposure Risk in a Polish Female Population of Patients Diagnosed with Coeliac Disease

Understanding factors determining Chinese consumer’s willingness to eat cultured meat, insect, and plant-based proteins

Availability and cost of gluten-free products in Algeria

Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges

Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail

Assessment of Gluten-Free Products’ Availability and Satisfaction in a Polish Population of Coeliac Disease Patients and Their Caregivers

Consumer Acceptance of Grass-Derived Ingredients in the UK: A Cross-Sectional Study

Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots

Should I Really Pay a Premium for This? Consumer Perspectives on Cultured Muscle, Plant-Based and Fungal-Based Protein as Meat Alternatives

Brits and British Muslims and their perceptions of cultured meat: How big is their willingness to purchase?

Understanding Key Factors Influencing Consumers’ Willingness to Try, Buy, and Pay a Price Premium for Mycoproteins

The Iconisation of Yeast Spreads—Love Them or Hate Them

Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Beer and Allergens

Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

Acetaldehyde Stimulation of the Growth of Zymomonas mobilis Subjected to Ethanol and Other Environmental Stresses: Effect of Other Metabolic Electron Acceptors and Evidence for a Mechanism

Calcium phosphate coated core-shell protein nanocarriers: Robust stability, controlled release and enhanced anticancer activity for curcumin delivery

Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins

Collaborators (13)

Claire D Munialo

Mustapha Sheikh

Philippe Mongondry

Vilma Xhakollari

Luis De Aguiar

Meropi Kontogianni

Dominika Guzek

Beatriz Urbano-López de Meneses

Amalia G.M. Scannell

Wim de Koning

TERESA BRIZ DE FELIPE

David Dean

Meike Rombach

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