| Consumers behaviour towards carbon footprint labels on food: A review of the literature and discussion of industry implications A Rondoni, S Grasso Journal of Cleaner Production 301, 127031, 2021 | 311 | 2021 |
| Healthy processed meat products–Regulatory, reformulation and consumer challenges S Grasso, NP Brunton, JG Lyng, F Lalor, FJ Monahan Trends in food science & technology 39 (1), 4-17, 2014 | 237 | 2014 |
| Extruded snacks from industrial by-products: A review S Grasso Trends in Food Science & Technology 99, 284-294, 2020 | 195 | 2020 |
| Cottonseed: A sustainable contributor to global protein requirements M Kumar, M Tomar, S Punia, S Grasso, F Arrutia, J Choudhary, S Singh, ... Trends in Food Science & Technology 111, 100-113, 2021 | 183 | 2021 |
| Recovery of ergosterol and vitamin D2 from mushroom waste-Potential valorization by food and pharmaceutical industries K Papoutsis, S Grasso, A Menon, NP Brunton, JG Lyng, JC Jacquier, ... Trends in Food Science & Technology 99, 351-366, 2020 | 171 | 2020 |
| Consumer preferences for upcycled ingredients: A case study with biscuits S Grasso, D Asioli Food Quality and Preference 84, 103951, 2020 | 162 | 2020 |
| Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities M Kumar, M Tomar, DJ Bhuyan, S Punia, S Grasso, AGA Sa, BAM Carciofi, ... Biomedicine & Pharmacotherapy 142, 112018, 2021 | 156 | 2021 |
| Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers S Grasso, A Rondoni, R Bari, R Smith, N Mansilla Food Quality and Preference 96, 104417, 2022 | 125 | 2022 |
| Part meat and part plant: are hybrid meat products fad or future? S Grasso, S Jaworska Foods 9 (12), 1888, 2020 | 118 | 2020 |
| Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations G Luciano, AP Moloney, A Priolo, FT Röhrle, V Vasta, L Biondi, ... Journal of Animal Science 89 (11), 3759-3768, 2011 | 106 | 2011 |
| Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information D Asioli, S Grasso Food Quality and Preference 91, 104194, 2021 | 92 | 2021 |
| The use of upcycled defatted sunflower seed flour as a functional ingredient in biscuits S Grasso, E Omoarukhe, X Wen, K Papoutsis, L Methven Foods 8 (8), 305, 2019 | 91 | 2019 |
| Quality of muffins enriched with upcycled defatted sunflower seed flour S Grasso, S Liu, L Methven Lwt 119, 108893, 2020 | 89 | 2020 |
| Action-related information trumps system information: Influencing consumers’ intention to reduce food waste CM Neubig, L Vranken, J Roosen, S Grasso, S Hieke, S Knoepfle, ... Journal of Cleaner Production 261, 121126, 2020 | 81 | 2020 |
| Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs S Grasso, G Smith, S Bowers, OM Ajayi, M Swainson Journal of Food Science and Technology 56 (6), 3126-3135, 2019 | 80 | 2019 |
| The usual suspect: How to co-create healthier meat products AM Barone, M Banovic, D Asioli, E Wallace, C Ruiz-Capillas, S Grasso Food Research International 143, 110304, 2021 | 76 | 2021 |
| Consumer attitudes to upcycled foods in US and China S Grasso, R Fu, F Goodman-Smith, F Lalor, E Crofton Journal of Cleaner Production 388, 135919, 2023 | 69 | 2023 |
| Consumer co-creation of hybrid meat products: A cross-country European survey S Grasso, D Asioli, R Smith Food Quality and Preference 100, 104586, 2022 | 66 | 2022 |
| Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products M Banovic, AM Barone, D Asioli, S Grasso Food Quality and Preference 96, 104440, 2022 | 65 | 2022 |
| The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology S Grasso, FJ Monahan, SC Hutchings, NP Brunton Food Quality and Preference 57, 69-78, 2017 | 62 | 2017 |
