| |
original article |
Date |
Title |
Authors All Authors |
| 1 |
[GO] |
2023―Jun―13 |
Usage of online food delivery in food waste generation in China during the crisis of COVID-19 |
Liuchun Wei, Guru Prabhakar, Linh N K Duong |
| 2 |
[GO] |
2023―Feb―14 |
Multisensory and Nutritional Innovations: A Narrative Review of Opportunities for Food Designers in Supporting Long
SARS-CoV
-2 Patients |
Lisa Newman, Brooke Crawford, Grace Loke, Julia Y.Q. Low |
| 3 |
[GO] |
2023―Jan―03 |
Industrial verification of egg handling for meal preparation: A case study of professional engagement with application of remote design thinking during the
COVID
-19 pandemic |
Gabriela Marcelino da Silva, Gustavo Luis de Paiva Anciens Ramos, Camila Barreto, Tatiana Schiavone, Iracema Maria de Carvalho da Hora, Eduardo Henrique Miranda Walter |
| 4 |
[GO] |
2021―Jul―13 |
Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises? |
Antonio Derossi, Bhesh Bhandari, Kjeld van Bommel, Martijn Noort, Carla Severini |
