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Sparacino A, Ollani S, Baima L, Oliviero M, Borra D, Rui M, Mastromonaco G. Analyzing Strawberry Preferences: Best-Worst Scaling Methodology and Purchase Styles. Foods 2024; 13:1474. [PMID: 38790774 DOI: 10.3390/foods13101474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
This research has investigated Italian consumers' preferences for and purchasing behaviors of strawberries utilizing the Best-Worst Scaling methodology (BWS). This approach enables the key factors that influence strawberry purchasing decisions to be identified and different choice groups to be characterized. To achieve this goal, a survey was conducted on a sample of 496 respondents living in the metropolitan area of Milan (North Italy). The declared preferences of the individuals for 12 strawberry characteristics, divided into intrinsic, extrinsic, and credence attributes, were first measured. A Latent Class Analysis (LCA) was then performed to identify different clusters of consumers according to the individuals' preferences. Subsequently, the heterogeneity of the clusters was tested, using the Chi-square test, and sociodemographic characteristics and purchasing habits were considered. The results suggest that the most important attribute in the choice of strawberries was appearance, highlighting the importance of preserving it throughout the supply chain, followed by one of the increasingly important aspects of diets, which is health benefits. The attribute considered the least important was the brand. This study demonstrates, from a holistic point of view, that sociodemographic characteristics, food habits, and perceptions of different strawberry attributes influence consumers' preferences and behaviors. Practical implications suggest a new prospective for communication marketing strategies for producers, creating a better brand identity and highlighting in their marketing all of the aspects that consumers would like to know about the fruits they choose as quality certifications.
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Affiliation(s)
- Antonina Sparacino
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Selene Ollani
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Lorenzo Baima
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Michael Oliviero
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Danielle Borra
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Mingze Rui
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
| | - Giulia Mastromonaco
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Turin, Italy
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Tarjuelo L, Rabadán A, Álvarez-Ortí M, Pardo-Giménez A, Pardo I, Pardo J. Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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3
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Asioli D, Zhou X, Halmemies-Beauchet-Filleau A, Vanhatalo A, Givens D, Rondoni A, Turpeinen A. Consumers’ Valuation for Low - Carbon Emission and Low – Saturated Fat Butter. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Buczkowska M, Dudczak A, Szajnoga D, Górski M, Malinowska-Borowska J, Kulik A, Szczyrba A. The attitude of Polish consumers toward food irradiation as one of the methods of food preservation. Front Public Health 2023; 10:1047127. [PMID: 36684914 PMCID: PMC9850230 DOI: 10.3389/fpubh.2022.1047127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 11/29/2022] [Indexed: 01/06/2023] Open
Abstract
Background Food irradiation is one of the methods of food preservation. Unfortunately, despite many opinions from national and international organizations that confirm the safety of the irradiation technique, the irradiated food market is slowly developing, which is particularly noticeable in European countries, including Poland. Objectives The main objective of this study was to determine the attitude of Polish consumers toward irradiated food and to find out whether familiarizing the respondents with educational materials on the irradiation technique would change their attitudes. Material and methods In response to the objective of the study, an online survey (with the presentation of educational materials) was conducted with 609 respondents living in the Silesian Voivodeship, Poland. A specially prepared author's questionnaire was used, containing questions relating to: sociodemographic data, food preservation, food irradiation. An integral part of the survey was a multimedia presentation containing information about the food irradiation process. Results A low level of knowledge about food irradiation was found--90.31% (n = 550) of the respondents had never heard of this method of preservation before. The percentage of respondents with a positive attitude toward radiation-preserved products increased significantly after providing informative material, from 6.20 (n = 38) to 67.16% (n = 409). The final attitude of the respondents toward irradiated food varied and depended on age, education and place of residence-positive attitudes toward irradiation predominated among those who were young (<30 years old), had a higher education and lived in cities >100,000 inhabitants. Educational materials also had a significant impact on consumers' interest in purchasing irradiated food-the percentage of people declaring a willingness to purchase this type of product increased from 19.20 (n = 117) to 59.30% (n = 361). Almost 60% of the respondents were willing to purchase irradiated foods. Women, on average, were more likely to be interested in purchasing irradiated food compared to men. Conclusions The survey indicates that irradiated food could be commercially introduced in Poland, but on the condition that an effective educational program is planned.
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Affiliation(s)
- Marta Buczkowska
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Anna Dudczak
- Second Scientific Circle of Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Dominika Szajnoga
- Second Scientific Circle of Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Michał Górski
- Doctoral School of the Medical University of Silesia in Katowice, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Jolanta Malinowska-Borowska
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Aleksandra Kulik
- Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
| | - Anna Szczyrba
- Second Scientific Circle of Department of Chronic Diseases and Civilization-related Hazards, Faculty of Health Sciences in Bytom, Medical University of Silesia, Katowice, Poland
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Guzik P, Szymkowiak A, Kulawik P, Zając M. Consumer Attitudes towards Food Preservation Methods. Foods 2022; 11:1349. [PMID: 35564072 PMCID: PMC9099755 DOI: 10.3390/foods11091349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/29/2022] [Accepted: 05/01/2022] [Indexed: 02/04/2023] Open
Abstract
The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated.
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Martins CP, Ramos GL, Pimentel TC, Freitas MQ, Duarte MCK, Azeredo DP, Silva MC, Cavalcanti RN, Esmerino EA, Cruz AG. How microwave technology is perceived? A food safety cross-cultural study between Brazil and Portugal. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Abstract
Over the last years, consumer demand for natural and healthy convenient food has increased, and with it the demand for organic convenience food. With convenience food, the processing level increases, which consumers are sceptical of. This holds especially for organic consumers who prefer natural, healthy, and sustainable food products. In the literature, consumer preferences are investigated for processed conventional food, but rarely for organic products. Therefore, this study investigates consumers' knowledge, expectations, and attitudes towards selected processing technologies for organic food. Nine focus groups with 84 organic consumers were conducted, discussing preservation technologies of organic milk and orange juice. Results showed that participants had little knowledge about processing technologies but were interested in their benefits. Organic processing technologies should include fewer processing steps, low environmental impact, while keeping the product as natural as possible. Since consumers want to know benefits but not details of processing, asking consumers for their specific preferences when developing new processing technologies remains challenging. This paper shows how consumers' benefit and risk perception including their want for naturalness, and scepticism for new technologies shape their evaluation of (organic) food processing technologies. Two consumer groups with different attitudes towards processing could be identified: 'organic traditionalists' and 'organic pragmatics'.
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Affiliation(s)
- Ronja Hüppe
- Section of Agricultural and Food Marketing, University of Kassel, 37213 Witzenhausen, Germany;
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Ansar, Nazaruddin, Azis AD. New frozen product development from strawberries ( Fragaria Ananassa Duch.). Heliyon 2020; 6:e05118. [PMID: 33024877 PMCID: PMC7529817 DOI: 10.1016/j.heliyon.2020.e05118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 06/28/2020] [Accepted: 09/27/2020] [Indexed: 11/28/2022] Open
Abstract
Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 °C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 °C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 °C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.
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Affiliation(s)
- Ansar
- Department of Agricultural Engineering, Faculty of Food Technology and Agroindustries, University of Mataram, Indonesia
| | - Nazaruddin
- Department of Food Science and Technology, Faculty of Food Technology and Agroindustries, University of Mataram, Indonesia
| | - Atri Dewi Azis
- Department of English Education, Faculty of Teacher Training and Education, University of Mataram, Indonesia
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Sulistyawati I, Dekker M, Verkerk R, Steenbekkers B. Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers. J Food Sci 2020; 85:3527-3535. [PMID: 32918290 PMCID: PMC7590129 DOI: 10.1111/1750-3841.15439] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 07/13/2020] [Accepted: 08/03/2020] [Indexed: 11/28/2022]
Abstract
Abstract One way to add value to tropical fruit and increase its availability in the global market is to develop new, less perishable, products from fresh fruit. The purpose of this study is to compare the perception of key quality attributes and preferences of dried mango between consumers with different familiarity and health consciousness. This study surveyed respondents from China, Indonesia, and the Netherlands via an adaptive choice‐based conjoint method (n = 483) to evaluate intrinsic quality attributes that influenced consumer preference for dried mango. Consumers in different countries have different texture, taste, and color preferences for dried mango. The most important attribute for the Dutch and Chinese was “free from extra ingredients”, while for Indonesians, it was the texture. Familiarity with dried mango and health consciousness do not influence consumer preference of intrinsic attributes of dried mango. Different preferences of intrinsic attributes of dried mango between countries are related to cultural differences. This study provides useful insights for food manufacturers into the significance of key intrinsic quality attributes in developing dried mango. Practical Application Intrinsic quality parameters of dried mango are not perceived in the same way by every consumer and this is related to cultural differences. Crispy texture is important only for Indonesian consumers, while “free from extra ingredients” is the most important for Dutch and Chinese consumers. This information is relevant when developing dried mango products for the respective markets.
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Affiliation(s)
- Ita Sulistyawati
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.,Department of Food Technology, Soegijapranata Catholic University, Pawiyatan Luhur IV/1, Semarang, 50234, Indonesia
| | - Matthijs Dekker
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
| | - Ruud Verkerk
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
| | - Bea Steenbekkers
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
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Wong R, Kim S, Chung SJ, Cho MS. Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits. Foods 2020; 9:E377. [PMID: 32213876 DOI: 10.3390/foods9030377] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/13/2020] [Accepted: 03/19/2020] [Indexed: 11/17/2022] Open
Abstract
The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated among Chinese and Koreans. Fourteen fruit-chip samples with four textural properties (crispy, puffy, soft, and jelly-like) were selected. Consumers rated their level of liking for each sample, and then they performed hedonic-based projective mapping with the same samples. In the hedonic texture transfer investigation, consumers rated their acceptance of nine snacks with various textures but possessing similar textures to those of dried fruit samples. The data were analyzed by ANOVA and multiple factor analysis. Most consumers disliked samples with a soft or jelly-like texture, while liked samples with a crispy texture. Cross-cultural differences were observed in the liking of puffy samples, with both Chinese and Koreans liking puffy samples as much as crispy ones for their melting characteristics in the mouth, while US consumers perceived the puffy samples as being Styrofoam-like and disliked them. Hedonic transfer was observed from snack texture preferences to fruit-chip. Individual texture preferences for snacks seem to significantly affect the texture preferences for fruit chips.
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Senadeera W, Adiletta G, Önal B, Di Matteo M, Russo P. Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices. Foods 2020; 9:foods9010101. [PMID: 31963701 PMCID: PMC7022415 DOI: 10.3390/foods9010101] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/10/2020] [Accepted: 01/14/2020] [Indexed: 11/17/2022] Open
Abstract
Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.
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Affiliation(s)
- Wijitha Senadeera
- School of Mechanical and Electrical Engineering, Faculty of Health, Engineering and Sciences, Springfield Campus, University of Southern Queensland, 37 Sinnathamby Boulevard, Springfield Central, QLD 4300, Australia
- Correspondence: (W.S); (G.A.); Tel.: +61-7-3470-4086 (W.S.); +39-0-8996-4334 (G.A.)
| | - Giuseppina Adiletta
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II132, 84084 Fisciano, SA, Italy; (B.Ö.); (M.D.M.)
- Correspondence: (W.S); (G.A.); Tel.: +61-7-3470-4086 (W.S.); +39-0-8996-4334 (G.A.)
| | - Begüm Önal
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II132, 84084 Fisciano, SA, Italy; (B.Ö.); (M.D.M.)
| | - Marisa Di Matteo
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II132, 84084 Fisciano, SA, Italy; (B.Ö.); (M.D.M.)
| | - Paola Russo
- Department Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana, 18, 00184 Rome, Italy;
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Almli VL, Asioli D, Rocha C. Organic Consumer Choices for Nutrient Labels on Dried Strawberries among Different Health Attitude Segments in Norway, Romania, and Turkey. Nutrients 2019; 11:nu11122951. [PMID: 31817079 PMCID: PMC6950596 DOI: 10.3390/nu11122951] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 11/22/2019] [Accepted: 11/25/2019] [Indexed: 12/14/2022] Open
Abstract
Consumer interest towards healthy food is driving the growth of the organic food market because consumers perceive organic food products to improve their personal health. Berries have well-known health benefits and show increasing market shares in European markets. This manuscript investigates for the first time how health attitudes relate to organic consumers’ choices for nutrient labels of organic dried strawberry products. We conducted an online survey with 614 consumers from Norway, Romania, and Turkey. All participants consumed and liked strawberries and purchased organic food at least once a month. Participants filled out attitudinal questionnaires and conducted an experimental choice task featuring paired images of packaged organic dried strawberries varying in nutrients content label and other factors. The pooled sample was split into three groups of varying health attitudes for profiling and choice analysis. The results show that broad variations exist in health attitudes among Norwegian, Romanian, and Turkish organic consumers. A non-linear effect of health attitude is revealed, where a moderate health attitude is more strongly associated with the selection of products with increased nutrients content than either a low or a high health attitude. The results highlight the complexity in targeting nutrition labels to organic consumers. Finally, implications and suggestions for organic food operators are discussed along with future research avenues.
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Affiliation(s)
- Valérie L. Almli
- Department of Innovation, Sensory and Consumer Sciences, Nofima AS, NO-1431 Ås, Norway;
| | - Daniele Asioli
- Department of Applied Economics and Marketing, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK
- Correspondence: ; Tel.: +44-0-118-378-5426
| | - Celia Rocha
- GreenUPorto—Sustainable Agrifood Production Research Centre & LAQV-REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Edifício das Ciências Agrárias (FCV2), 4485-646 Vila do Conde, Portugal;
- Sense Test, Lda., 4400-345 Vila Nova de Gaia, Portugal
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