Understanding organic and functional food consumption: the role of orthorexia, health awareness, and sociodemographic determinants
Fuente:
Wiley Open Access
Guardado en:
| Autores principales: | Nevin Sanlier, Elif Yildiz, Aybuke Ceyhun Sezgin |
|---|---|
| Formato: | Artículo Open Access |
| Publicado: |
Wiley
2026
|
| Materias: | |
| Acceso en línea: | |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
Cyclodextrin as a singular oligosaccharide: Recent advances of health benefit and in food applications
por: Sumeyra Sevim, et al.
Publicado: (2024)
por: Sumeyra Sevim, et al.
Publicado: (2024)
Diet quality indicators and organic food consumption in mothers of young children
por: Karolina Woś, et al.
Publicado: (2025)
por: Karolina Woś, et al.
Publicado: (2025)
Production of a food‐grade pickering emulsion stabilized by pea protein‐different phenolic acids
por: Elif Meltem İŞÇİMEN
Publicado: (2025)
por: Elif Meltem İŞÇİMEN
Publicado: (2025)
Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement
por: Md Faruque Ahmad, et al.
Publicado: (2025)
por: Md Faruque Ahmad, et al.
Publicado: (2025)
Ultrasonically extracted flaxseed mucilage: an effective egg substitute in gluten‐free noodles to enhance cooking quality and reduce energy value
por: Elif Yaver
Publicado: (2025)
por: Elif Yaver
Publicado: (2025)
Ferulic acid: extraction, estimation, bioactivity and applications for human health and food
por: Mukul Kumar, et al.
Publicado: (2024)
por: Mukul Kumar, et al.
Publicado: (2024)
Processing to improve the sustainability of chickpea as a functional food ingredient
por: Mary Ann Augustin, et al.
Publicado: (2024)
por: Mary Ann Augustin, et al.
Publicado: (2024)
Assessing and optimizing the relationship between nutritional quality and environmental impacts of household food consumption: evidence from the longitudinal data in urban China
por: Shaoting Li, et al.
Publicado: (2025)
por: Shaoting Li, et al.
Publicado: (2025)
Exploring Salicornia species as potential health‐promoting food: chemical fingerprinting and assessment of their bioactivities
por: Emily Cioni, et al.
Publicado: (2026)
por: Emily Cioni, et al.
Publicado: (2026)
Psyllium and its role in improving rheology and structural properties of aquafaba cakes
por: Elif Gokcen Ates, et al.
Publicado: (2025)
por: Elif Gokcen Ates, et al.
Publicado: (2025)
A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition
por: Great Iruoghene Edo, et al.
Publicado: (2024)
por: Great Iruoghene Edo, et al.
Publicado: (2024)
Valorization of food wastes by catalytic metal–organic frameworks/chitosan platform and microalgae cultivation
por: Nguyễn Hoàng Ly, et al.
Publicado: (2025)
por: Nguyễn Hoàng Ly, et al.
Publicado: (2025)
Postbiotics from indigenous lactic acid bacteria: mechanisms, biopreservation and functional food applications
por: Makwin Danladi Makut, et al.
Publicado: (2026)
por: Makwin Danladi Makut, et al.
Publicado: (2026)
The mitigative role of novel aflatoxin‐degrading enzymes in diverse broiler performance indicators and gut microbiota following the consumption of diets contaminated with aflatoxins
por: Ru Jia, et al.
Publicado: (2024)
por: Ru Jia, et al.
Publicado: (2024)
Nutrient consumption patterns of Lactobacillus acidophilus
por: Yali Qiao, et al.
Publicado: (2024)
por: Yali Qiao, et al.
Publicado: (2024)
Moringa oleifera : a comprehensive review of its nutritional benefits, functional applications, and future potential in food science
por: Bharathi Ramesh, et al.
Publicado: (2025)
por: Bharathi Ramesh, et al.
Publicado: (2025)
Evaluation of factors related to organic food consumption and orthorexia nervosa tendencies
por: Osman Bozkurt, et al.
Publicado: (2024)
por: Osman Bozkurt, et al.
Publicado: (2024)
Exploring the role of diet in modulating stress and emotional health: a review on mental nutrition and cognitive resilience
por: Vinay Kumar Pandey, et al.
Publicado: (2026)
por: Vinay Kumar Pandey, et al.
Publicado: (2026)
Sensors for food and beverage
por: Fabio Mencarelli
Publicado: (2025)
por: Fabio Mencarelli
Publicado: (2025)
Production optimization of food functional factor ergothioneine in wild‐type red yeast Rhodotorula mucilaginosaDL‐X01
por: Kexin Xiong, et al.
Publicado: (2024)
por: Kexin Xiong, et al.
Publicado: (2024)
Bioaccessibility of Phyllanthus emblica L . extract and its potential as a functional food for protecting against inflammatory bowel disease
por: Yining Hao, et al.
Publicado: (2025)
por: Yining Hao, et al.
Publicado: (2025)
Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
por: Vishakha Bisht, et al.
Publicado: (2024)
por: Vishakha Bisht, et al.
Publicado: (2024)
Global insights into food fraud from location‐based analysis: food adulteration in Turkey
por: Murat Kavruk, et al.
Publicado: (2025)
por: Murat Kavruk, et al.
Publicado: (2025)
An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications
por: Jiankang Zhou, et al.
Publicado: (2024)
por: Jiankang Zhou, et al.
Publicado: (2024)
New clues for postbiotics to improve host health: a review from the perspective of function and mechanisms
por: Ruonan Yan, et al.
Publicado: (2024)
por: Ruonan Yan, et al.
Publicado: (2024)
Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten‐free noodles
por: Elif Kurt, et al.
Publicado: (2025)
por: Elif Kurt, et al.
Publicado: (2025)
The use of edible insects in human food
por: Pamela Barroso de Oliveira, et al.
Publicado: (2026)
por: Pamela Barroso de Oliveira, et al.
Publicado: (2026)
Microbial transformations of bioactives in fermented foods
por: Apramita Devi, et al.
Publicado: (2025)
por: Apramita Devi, et al.
Publicado: (2025)
Trends in research on cacti: the food of the future
por: Júlia Matos Coqueiro, et al.
Publicado: (2024)
por: Júlia Matos Coqueiro, et al.
Publicado: (2024)
Nanoencapsulation of hydroxytyrosol extract of fermented olive leaf brine using proniosomes
por: Pınar Kadiroglu, et al.
Publicado: (2025)
por: Pınar Kadiroglu, et al.
Publicado: (2025)
Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food
por: Cassandra Detti, et al.
Publicado: (2024)
por: Cassandra Detti, et al.
Publicado: (2024)
Bee products: safety measures and new technologies to secure their daily consumption
por: Hesham R El‐Seedi, et al.
Publicado: (2026)
por: Hesham R El‐Seedi, et al.
Publicado: (2026)
Microalgae‐based food: Current views and perspectives
por: Kuan Shiong Khoo, et al.
Publicado: (2025)
por: Kuan Shiong Khoo, et al.
Publicado: (2025)
Health Effects of Red Beetroot as a Functional Food: Healing From the Root
por: Nevin Sanlier, et al.
Publicado: (2026)
por: Nevin Sanlier, et al.
Publicado: (2026)
Investigation into pectin extraction and technological implementations in the food industry
por: Elsa Cherian, et al.
Publicado: (2024)
por: Elsa Cherian, et al.
Publicado: (2024)
Challenges and potential for detecting and quantifying titanium dioxide in food
por: Ilija Djekic, et al.
Publicado: (2024)
por: Ilija Djekic, et al.
Publicado: (2024)
Effects of medicine food homologous materials on food allergy‐associated factors: intestinal oxidative stress, intestinal inflammation and Th2 immune response
por: Xiaoqian Xu, et al.
Publicado: (2024)
por: Xiaoqian Xu, et al.
Publicado: (2024)
Bioactivity, stability, and bioavailability of betacyanins: progressing their utilization in the food industry
por: Yubo Cao, et al.
Publicado: (2026)
por: Yubo Cao, et al.
Publicado: (2026)
Recent developments in the valorization of agri‐food waste and byproducts by fermentation
por: Fatih Tornuk, et al.
Publicado: (2025)
por: Fatih Tornuk, et al.
Publicado: (2025)
An analytical overview of the composition and characteristics of China's food safety standards
por: Chen Liu, et al.
Publicado: (2024)
por: Chen Liu, et al.
Publicado: (2024)
Ejemplares similares
-
Cyclodextrin as a singular oligosaccharide: Recent advances of health benefit and in food applications
por: Sumeyra Sevim, et al.
Publicado: (2024) -
Diet quality indicators and organic food consumption in mothers of young children
por: Karolina Woś, et al.
Publicado: (2025) -
Production of a food‐grade pickering emulsion stabilized by pea protein‐different phenolic acids
por: Elif Meltem İŞÇİMEN
Publicado: (2025) -
Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement
por: Md Faruque Ahmad, et al.
Publicado: (2025) -
Ultrasonically extracted flaxseed mucilage: an effective egg substitute in gluten‐free noodles to enhance cooking quality and reduce energy value
por: Elif Yaver
Publicado: (2025)