{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T14:57:20Z","timestamp":1776092240405,"version":"3.50.1"},"reference-count":122,"publisher":"Walter de Gruyter GmbH","license":[{"start":{"date-parts":[[2025,8,4]],"date-time":"2025-08-04T00:00:00Z","timestamp":1754265600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J. Insects Food Feed"],"published-print":{"date-parts":[[2025,8,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The growing environmental impact of livestock farming has emphasised the need for more sustainable diets with lower meat consumption, identifying insects as a potential alternative protein source. The Sustainable Insect Chain (SUSINCHAIN) project aimed to incorporate six new insect protein products into regular dinner meals, aiming to replace 20% of meat protein through a six-week dietary intervention in Denmark and Portugal, namely a randomised controlled study targeting families with children and young and childless couples respectively. This paper presents the process undertaken by project partners to develop the specifications and establish the quality criteria for the six study products. Quality criteria focused on the immediate appeal and sensory properties of edible insects as food ingredients, particularly taste, texture, and appearance to promote acceptability. Initial sensory evaluations of product prototypes provided essential feedback for improvement. The development of insect-based food products, including those mimicking traditional meat products, highlighted the significance of sensory quality and consumer perception in product acceptance. Non-meat mimicking items had high sensory appeal, but were not perceived as meat replacements, typically being later added as side dishes or supplements by intervention participants. Balancing insect protein content with sensory appeal presented challenges, highlighting the need to consider portion sizes and presentation. Overall, animal meat protein replacement in dinner meals using insect-based foods requires an integrated approach that combines innovative product development, ongoing quality assessments, and a deep understanding of consumer preferences, crucial for market acceptance and adoption.<\/jats:p>","DOI":"10.1163\/23524588-bja10276","type":"journal-article","created":{"date-parts":[[2025,8,6]],"date-time":"2025-08-06T03:28:27Z","timestamp":1754450907000},"page":"1-13","source":"Crossref","is-referenced-by-count":0,"title":["Insect-based dinner products for meat substitution in ordinary diets: Developing the quality criteria and experimental products for consumer interventions"],"prefix":"10.1163","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5617-0979","authenticated-orcid":true,"given":"C.","family":"Maya","sequence":"first","affiliation":[{"name":"Department of Nutrition, Exercise and Sports (NEXS), https:\/\/dx.doi.org\/4321University of Copenhagen, Frederiksberg C, Denmark"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4617-077X","authenticated-orcid":true,"given":"R.","family":"Flore","sequence":"additional","affiliation":[{"name":"Skylab, https:\/\/dx.doi.org\/5205Technical University of Denmark (DTU), Kongens Lyngby, Denmark"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-5914-9406","authenticated-orcid":true,"given":"Y.","family":"Sun","sequence":"additional","affiliation":[{"name":"Skylab, https:\/\/dx.doi.org\/5205Technical University of Denmark (DTU), Kongens Lyngby, Denmark"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6443-8229","authenticated-orcid":true,"given":"A.I.A.","family":"Costa","sequence":"additional","affiliation":[{"name":"CATO\u0301LICA-LISBON School of Business and Economics, https:\/\/dx.doi.org\/59207Universidade Cato\u0301lica Portuguesa, Palma de Cima, 1649-023 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4590-7533","authenticated-orcid":true,"given":"L.M.","family":"Cunha","sequence":"additional","affiliation":[{"name":"GreenUPorto\/Inov4Agro, DGAOT, Faculdade de Cie\u0302ncias, https:\/\/dx.doi.org\/26706Universidade do Porto, Rua da Agra\u0301ria, 747, 4485-646 Vila do Conde, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4420-5385","authenticated-orcid":true,"given":"C.","family":"Rocha","sequence":"additional","affiliation":[{"name":"Sense Test, Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2787-2795","authenticated-orcid":true,"given":"M.J.P.","family":"Monteiro","sequence":"additional","affiliation":[{"name":"Escola Superior de Biotecnologia, https:\/\/dx.doi.org\/59207Universidade Cato\u0301lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4095-6181","authenticated-orcid":true,"given":"A.","family":"Osimani","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, https:\/\/dx.doi.org\/9294Universita\u0300 Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8898-2886","authenticated-orcid":true,"given":"L.","family":"Aquilanti","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, https:\/\/dx.doi.org\/9294Universita\u0300 Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9091-2983","authenticated-orcid":true,"given":"M.","family":"Van Der Borght","sequence":"additional","affiliation":[{"name":"Geel Campus, Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing (IPandP), https:\/\/dx.doi.org\/26657KU Leuven, Geel, Belgium"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6240-0796","authenticated-orcid":true,"given":"D.","family":"Vandeweyer","sequence":"additional","affiliation":[{"name":"Geel Campus, Department of Microbial and Molecular Systems (M2S), Research Group for Insect Production and Processing (IPandP), https:\/\/dx.doi.org\/26657KU Leuven, Geel, Belgium"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0597-0597","authenticated-orcid":true,"given":"I.E.","family":"Chiriac","sequence":"additional","affiliation":[{"name":"https:\/\/dx.doi.org\/202560LEITAT, Terrassa, Spain"}]},{"given":"M.","family":"Peters","sequence":"additional","affiliation":[{"name":"New Generation Nutrition (NGN), Den Bosch, The Netherlands"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-2800-3900","authenticated-orcid":true,"given":"J.","family":"Rukov","sequence":"additional","affiliation":[{"name":"Bugging Denmark, Otto Busses Vej, 2450 Copenhagen SV, Denmark"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9733-9523","authenticated-orcid":true,"given":"N.","family":"Roos","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Exercise and Sports (NEXS), https:\/\/dx.doi.org\/4321University of Copenhagen, Frederiksberg C, Denmark"}]}],"member":"374","reference":[{"key":"R000001","series-title":"Journal of Sensory Studies","first-page":"67","article-title":"Application of a check-all-that-apply question to the development of chocolate milk desserts","volume":"25","author":"Ares, G.","unstructured":"Ares, G., Barreiro, C., Deliza, R., Gime\u0301nez, A. and Ga\u0301mbaro, A., 2010. Application of a check-all-that-apply question to the development of chocolate milk desserts. Journal of Sensory Studies 25: 67-86. https:\/\/doi.org\/10.1111\/j.1745-459X.2010.00290.x"},{"key":"R000002","series-title":"Journal of Insects as Food and Feed","first-page":"105","article-title":"Evaluation of innovative insect-based products by Portuguese consumers using a repeated exposure approach under a controlled setting","volume":"11","author":"Barbosa, B.","unstructured":"Barbosa, B., Rocha, C., Ribeiro, J.C., Lima, R.C., Costa, A.I.A., Monteiro, M.J.P., Maya, C., Roos, N. and Cunha, L.M., 2025. Evaluation of innovative insect-based products by Portuguese consumers using a repeated exposure approach under a controlled setting. Journal of Insects as Food and Feed 11: 105-115. https:\/\/doi.org\/10.1163\/23524588-00001236"},{"key":"R000003","series-title":"Journal of Food Science","first-page":"781","article-title":"Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)-based protein powders","volume":"85","author":"Barton, A.","unstructured":"Barton, A., Richardson, C.D. and McSweeney, M.B., 2020. Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)-based protein powders. Journal of Food Science 85: 781-788. https:\/\/doi.org\/10.1111\/1750-3841.15043"},{"key":"R000004","series-title":"Journal of Food Processing and Preservation","article-title":"Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder","volume":"44","author":"Bawa, M.","unstructured":"Bawa, M., Songsermpong, S., Kaewtapee, C. and Chanput, W., 2020. Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder. Journal of Food Processing and Preservation 44: e14601. https:\/\/doi.org\/10.1111\/jfpp.14601"},{"key":"R000005","series-title":"Current Opinion in Food Science","article-title":"Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products","volume":"46","author":"Borges, M.M.","unstructured":"Borges, M.M., da Costa, D.V., Trombete, F.M. and Ca\u0302mara, A.K.F.I., 2022. Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products. Current Opinion in Food Science 46: 100864. https:\/\/doi.org\/10.1016\/j.cofs.2022.100864"},{"key":"R000006","series-title":"Journal of Food Measurement and Characterization","first-page":"3862","article-title":"Influence of grasshopper (Locusta migratoria) and mealworm (Tenebrio molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects","volume":"15","author":"C\u0327abuk, B.","unstructured":"C\u0327abuk, B., 2021. Influence of grasshopper (Locusta migratoria) and mealworm (Tenebrio molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects. Journal of Food Measurement and Characterization 15: 3862-3872. https:\/\/doi.org\/10.1007\/s11694-021-00967-x"},{"key":"R000007","series-title":"Food Science of Animal Resources","first-page":"617","article-title":"Optimization of replacing pork meat with yellow worm (Tenebrio molitor L.) for frankfurters","volume":"37","author":"Choi, Y.-S.","unstructured":"Choi, Y.-S., Kim, T.-K., Choi, H.-D., Park, J.-D., Sung, J.-M., Jeon, K.-H., Paik, H.-D. and Kim, Y.-B., 2017. Optimization of replacing pork meat with yellow worm (Tenebrio molitor L.) for frankfurters. Food Science of Animal Resources 37: 617-625. https:\/\/doi.org\/10.5851\/kosfa.2017.37.5.617"},{"key":"R000008","author":"Costa, A.I. de A.","unstructured":"Costa, A.I. de A., Monteiro, M.J.P., Rocha, C., Lima, R.C. and Cunha, L.M., 2024. ChangeEat! \u2013 Household dinners with alternative proteins to reduce red and processed meat consumption in young adult couples. International Standard Randomised Controlled Trial Number (ISRCTN) 53814211. https:\/\/doi.org\/10.1186\/ISRCTN53814211"},{"key":"R000009","series-title":"Journal of Insects as Food and Feed","first-page":"117","article-title":"Consumer sensory profiling and liking of Bolognese-type sauces: how do insect and plant foods really fare against red meat?","volume":"11","author":"Costa, A.I.A.","unstructured":"Costa, A.I.A., Monteiro, M.J.P., Maya, C., Rocha, C., Faria, B.F., Lima, R.C., Cunha, L.M. and Roos, N., 2024. Consumer sensory profiling and liking of Bolognese-type sauces: how do insect and plant foods really fare against red meat? Journal of Insects as Food and Feed 11: 117-148. https:\/\/doi.org\/10.1163\/23524588-00001221"},{"key":"R000010","series-title":"Edible Insects in the food sector: methods, current applications and perspectives","first-page":"57","article-title":"Sensory and Consumer Perspectives on Edible Insects","author":"Cunha, L.M.","unstructured":"Cunha, L.M. and Ribeiro, J.C., 2019. Sensory and Consumer Perspectives on Edible Insects. In: Sogari, G., Mora, C. and Menozzi, D. (eds.) Edible Insects in the food sector: methods, current applications and perspectives. Springer, Cham, pp.\u00a057-71. https:\/\/doi.org\/10.1007\/978-3-030-22522-3_5"},{"key":"R000011","series-title":"Journal of Insects as Food and Feed","first-page":"249","article-title":"A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies","volume":"7","author":"Dagevos, H.","unstructured":"Dagevos, H., 2021. A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies. Journal of Insects as Food and Feed 7: 249-259. https:\/\/doi.org\/10.3920\/JIFF2020.0052"},{"key":"R000012","series-title":"Food Quality and Preference","article-title":"Eating full circle: Exploring consumers\u2019 sympathy for circularity in entomophagy acceptance","volume":"105","author":"Dagevos, H.","unstructured":"Dagevos, H. and Taufik, D., 2023. Eating full circle: Exploring consumers\u2019 sympathy for circularity in entomophagy acceptance. Food Quality and Preference 105: 104760. https:\/\/doi.org\/10.1016\/j.foodqual.2022.104760"},{"key":"R000013","series-title":"British Food Journal","first-page":"1985","article-title":"Edible insects, what about the perceptions of Belgian youngsters?","volume":"123","author":"Detilleux, L.","unstructured":"Detilleux, L., Wittock, G., Dogot, T., Francis, F. and Caparros Megido, R., 2021. Edible insects, what about the perceptions of Belgian youngsters? British Food Journal 123: 1985-2002. https:\/\/doi.org\/10.1108\/BFJ-08-2020-0754"},{"key":"R000014","series-title":"Food Quality and Preference","article-title":"Acceptance of insect foods among Danish children: effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try","volume":"104","author":"Erhard, A.L.","unstructured":"Erhard, A.L., A\u0301guas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B.-E., S\u00f8rensen, H. and Bom Fr\u00f8st, M., 2023. Acceptance of insect foods among Danish children: effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try. Food Quality and Preference 104: 104713. https:\/\/doi.org\/10.1016\/j.foodqual.2022.104713"},{"key":"R000015","unstructured":"FAO, 2020. Emissions due to agriculture. Global, regional and country trends 2000-2018. Rome."},{"key":"R000016","unstructured":"FAO and WHO, 2019. Sustainable healthy diets: guiding principles. FAO and WHO, Rome."},{"key":"R000017","series-title":"Innovative Food Science and Emerging Technologies","first-page":"205","article-title":"Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours","volume":"51","author":"Gonza\u0301lez, C.M.","unstructured":"Gonza\u0301lez, C.M., Garzo\u0301n, R. and Rosell, C.M., 2019. Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours. Innovative Food Science and Emerging Technologies 51: 205-210. https:\/\/doi.org\/10.1016\/j.ifset.2018.03.021"},{"key":"R000018","series-title":"Sustainability","article-title":"Use of Preference analysis to identify early adopter mind-sets of insect-based food products","volume":"14","author":"Ho, I.","unstructured":"Ho, I., Gere, A., Chy, C. and Lammert, A., 2022. Use of Preference analysis to identify early adopter mind-sets of insect-based food products. Sustainability 14: 1435. https:\/\/doi.org\/10.3390\/su14031435"},{"key":"R000019","series-title":"Journal of Insects as Food and Feed","first-page":"95","article-title":"Acceptability of biscuits containing 10% cricket (Acheta domesticus) compared to milk biscuits among 5-10-year-old Kenyan schoolchildren","volume":"3","author":"Homann, A.M.","unstructured":"Homann, A.M., Ayieko, M.A., Konyole, S.O. and Roos, N., 2017. Acceptability of biscuits containing 10% cricket (Acheta domesticus) compared to milk biscuits among 5-10-year-old Kenyan schoolchildren. Journal of Insects as Food and Feed 3: 95-103. https:\/\/doi.org\/10.3920\/JIFF2016.0054"},{"key":"R000020","series-title":"Appetite","first-page":"47","article-title":"Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications","volume":"107","author":"House, J.","unstructured":"House, J., 2016. Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications. Appetite 107: 47-58. https:\/\/doi.org\/10.1016\/j.appet.2016.07.023"},{"key":"R000021","unstructured":"IPCC, 2023. Climate Change 2023 Synthesis Report. Available online at https:\/\/www.ipcc.ch\/report\/ar6\/syr\/"},{"key":"R000022","series-title":"Journal of Insects as Food and Feed","first-page":"1077","article-title":"Insect cuisine: transitioning from a novel snack to a dinner staple","volume":"10","author":"Kinyuru, J.","unstructured":"Kinyuru, J. and Ndung\u2019u, N., 2024. Insect cuisine: transitioning from a novel snack to a dinner staple. Journal of Insects as Food and Feed 10: 1077-1079. https:\/\/doi.org\/10.1163\/23524588-100701ED"},{"key":"R000023","series-title":"Sustainability","article-title":"Disgusting or innovative-consumer willingness to pay for insect based burger patties in Germany","volume":"11","author":"Kornher, L.","unstructured":"Kornher, L., Schellhorn, M. and Vetter, S., 2019. Disgusting or innovative-consumer willingness to pay for insect based burger patties in Germany. Sustainability 11: 1878. https:\/\/doi.org\/10.3390\/su11071878"},{"key":"R000024","series-title":"LWT","article-title":"Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects","volume":"159","author":"Kowalski, S.","unstructured":"Kowalski, S., Mikulec, A., Mickowska, B., Skotnicka, M. and Mazurek, A., 2022a. Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects. LWT 159: 113220. https:\/\/doi.org\/10.1016\/j.lwt.2022.113220"},{"key":"R000025","series-title":"Polish Journal of Food and Nutrition Sciences","first-page":"393","article-title":"Effect of the addition of edible insect flour from yellow mealworm (Tenebrio molitor) on the sensory acceptance, and the physicochemical and textural properties of sponge cake","volume":"72","author":"Kowalski, S.","unstructured":"Kowalski, S., Mikulec, A., Skotnicka, M., Mickowska, B., Makarewicz, M., Sabat, R., Wywrocka-Gurgul, A. and Mazurek, A., 2022b. Effect of the addition of edible insect flour from yellow mealworm (Tenebrio molitor) on the sensory acceptance, and the physicochemical and textural properties of sponge cake. Polish Journal of Food and Nutrition Sciences 72: 393-405. https:\/\/doi.org\/10.31883\/pjfns\/155405"},{"key":"R000026","series-title":"Food Quality and Preference","article-title":"Environmental impact judgments of meat, vegetarian, and insect burgers: unifying the negative footprint illusion and quantity insensitivity","volume":"78","author":"Kusch, S.","unstructured":"Kusch, S. and Fiebelkorn, F., 2019. Environmental impact judgments of meat, vegetarian, and insect burgers: unifying the negative footprint illusion and quantity insensitivity. Food Quality and Preference 78: 103731. https:\/\/doi.org\/10.1016\/j.foodqual.2019.103731"},{"key":"R000027","series-title":"EFSA Supporting Publications","article-title":"National Food, Nutrition and Physical Activity Survey of the Portuguese general population","volume":"37","author":"Lopes, C.","unstructured":"Lopes, C., Torres, D., Oliveira, A., Severo, M., Guiomar, S., Alarca\u0303o, V., Vilela, S., Ramos, E., Rodrigues, S., Oliveira, L., Nicola, P., Mota, J., Teixeira, P. and Soares, S., 2017. National Food, Nutrition and Physical Activity Survey of the Portuguese general population. EFSA Supporting Publications 37. https:\/\/doi.org\/10.2903\/sp.efsa.2017.EN-1341"},{"key":"R000028","series-title":"Journal of Insects as Food and Feed","first-page":"109","article-title":"Cricket (Acheta domesticus) protein hydrolysates\u2019 impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips","volume":"7","author":"Luna, G.C.","unstructured":"Luna, G.C., Martin-Gonzalez, F.S., Mauer, L.J. and Liceaga, A.M., 2021. Cricket (Acheta domesticus) protein hydrolysates\u2019 impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips. Journal of Insects as Food and Feed 7: 109-120. https:\/\/doi.org\/10.3920\/JIFF2020.0010"},{"key":"R000029","series-title":"Appetite","first-page":"75","article-title":"\u201cUgh! That\u2019s disgusting!\u201d: Identification of the characteristics of foods underlying rejections based on disgust","volume":"46","author":"Martins, Y.","unstructured":"Martins, Y. and Pliner, P., 2006. \u201cUgh! That\u2019s disgusting!\u201d: Identification of the characteristics of foods underlying rejections based on disgust. Appetite 46: 75-85. https:\/\/doi.org\/10.1016\/j.appet.2005.09.001"},{"key":"R000030","author":"Maya, C.","unstructured":"Maya, C., 2024. The potential of edible insects as meat replacements in the daily Danish diet. Dissertation, Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen."},{"key":"R000031","series-title":"Trials","article-title":"Introducing insect- or plant-based dinner meals to families in Denmark: study protocol for a randomized intervention trial","volume":"23","author":"Maya, C.","unstructured":"Maya, C., Cunha, L.M., de Almeida Costa, A.I., Veldkamp, T. and Roos, N., 2022. Introducing insect- or plant-based dinner meals to families in Denmark: study protocol for a randomized intervention trial. Trials 23: 1028. https:\/\/doi.org\/10.1186\/s13063-022-07000-6"},{"key":"R000032","series-title":"Journal of Insects as Food and Feed","first-page":"989","article-title":"Perception of edible insects and insect-based foods among children in Denmark: educational and tasting interventions in online and in-person classrooms","volume":"9","author":"Maya, C.","unstructured":"Maya, C., Sterling, K., Rukov, J.L. and Roos, N., 2023. Perception of edible insects and insect-based foods among children in Denmark: educational and tasting interventions in online and in-person classrooms. Journal of Insects as Food and Feed 9: 989-1001. https:\/\/doi.org\/10.3920\/JIFF2022.0176"},{"key":"R000033","series-title":"Appetite","article-title":"Introducing menus of three weekly insect- or plant-based dinner meals slightly reduced meat consumption in Danish families: Results of a randomized intervention study","volume":"203","author":"Maya, C.","unstructured":"Maya, C., Wilderspin, D.E., Costa, A.I.A., Cunha, L.M. and Roos, N., 2024. Introducing menus of three weekly insect- or plant-based dinner meals slightly reduced meat consumption in Danish families: Results of a randomized intervention study. Appetite 203: 107689. https:\/\/doi.org\/10.1016\/j.appet.2024.107689"},{"key":"R000034","series-title":"Food Science and Nutrition","first-page":"414","article-title":"Consumer acceptance among Dutch and German students of insects in feed and food","volume":"9","author":"Naranjo-Guevara, N.","unstructured":"Naranjo-Guevara, N., Fanter, M., Conconi, A.M. and Floto-Stammen, S., 2021. Consumer acceptance among Dutch and German students of insects in feed and food. Food Science and Nutrition 9: 414-428. https:\/\/doi.org\/10.1002\/fsn3.2006"},{"key":"R000035","series-title":"Innovative Food Science and Emerging Technologies","first-page":"150","article-title":"Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation","volume":"48","author":"Osimani, A.","unstructured":"Osimani, A., Milanovic\u0301, V., Cardinali, F., Roncolini, A., Garofalo, C., Clementi, F., Pasquini, M., Mozzon, M., Foligni, R., Raffaelli, N., Zamporlini, F. and Aquilanti, L., 2018. Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation. Innovative Food Science and Emerging Technologies 48: 150-163. https:\/\/doi.org\/10.1016\/j.ifset.2018.06.007"},{"key":"R000036","author":"Pedersen, A.N.","unstructured":"Pedersen, A.N., Christensen, T., Matthiessen, J., Knudsen, V.K., Rosenlund-S\u00f8rensen, M., Biltoft-Jensen, A., Hinsch, H.J., Ygil, K.H., K\u00f8rup, K., Saxholt, E., Trolle, E., S\u00f8ndergaard, A.B. and Fagt, S., 2015. Dietary Habits in Denmark 2011-2013. Main results. Danish Technical University, Kongens Lyngby. Available online at http:\/\/www.food.dtu.dk"},{"key":"R000037","series-title":"Food Science and Nutrition","first-page":"846","article-title":"Consumers\u2019 acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption","volume":"10","author":"Petrescu-Mag, R.M.","unstructured":"Petrescu-Mag, R.M., Rastegari Kopaei, H. and Petrescu, D.C., 2022. Consumers\u2019 acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption. Food Science and Nutrition 10: 846-862. https:\/\/doi.org\/10.1002\/fsn3.2716"},{"key":"R000038","series-title":"Food Quality and Preference","article-title":"Insects as food and feed in Portugal and Norway \u2013 Cross-cultural comparison of determinants of acceptance","volume":"102","author":"Ribeiro, J.C.","unstructured":"Ribeiro, J.C., Gonc\u0327alves, A.T.S., Moura, A.P., Varela, P. and Cunha, L.M., 2022a. Insects as food and feed in Portugal and Norway \u2013 Cross-cultural comparison of determinants of acceptance. Food Quality and Preference 102: 104650. https:\/\/doi.org\/10.1016\/j.foodqual.2022.104650"},{"key":"R000039","series-title":"LWT","article-title":"Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars","volume":"113","author":"Ribeiro, J.C.","unstructured":"Ribeiro, J.C., Lima, R.C., Maia, M.R.G., Almeida, A.A., Fonseca, A.J.M., Cabrita, A.R.J. and Cunha, L.M., 2019. Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars. LWT 113: 108335. https:\/\/doi.org\/10.1016\/j.lwt.2019.108335"},{"key":"R000040","series-title":"Comprehensive Reviews in Food Science and Food Safety","first-page":"1","article-title":"Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response","volume":"23","author":"Ribeiro, J.C.","unstructured":"Ribeiro, J.C., Pintado, M.E. and Cunha, L.M., 2024. Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response. Comprehensive Reviews in Food Science and Food Safety 23: 1-45. https:\/\/doi.org\/10.1111\/1541-4337.13247"},{"key":"R000041","series-title":"Future Foods","article-title":"Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species","volume":"6","author":"Ribeiro, J.C.","unstructured":"Ribeiro, J.C., Santos, C., Lima, R.C., Pintado, M.E. and Cunha, L.M., 2022b. Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species. Future Foods 6: 100190. https:\/\/doi.org\/10.1016\/j.fufo.2022.100190"},{"key":"R000042","series-title":"Journal of Insects as Food and Feed","first-page":"89","article-title":"Improving formulation of innovative edible insect-based crispbread containing Tenebrio molitor or Acheta domesticus through sensory profiling and liking","volume":"11","author":"Rocha, C.","unstructured":"Rocha, C., Ribeiro, J.C., Barbosa, B., Lima, R.C., Osimani, A., Aquilanti, L., Cesaro, C., Costa, A.I.A., Roos, N. and Cunha, L.M., 2025. Improving formulation of innovative edible insect-based crispbread containing Tenebrio molitor or Acheta domesticus through sensory profiling and liking. Journal of Insects as Food and Feed 11: 89-103. https:\/\/doi.org\/10.1163\/23524588-00001225"},{"key":"R000043","series-title":"PLoS ONE","article-title":"Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread","volume":"14","author":"Roncolini, A.","unstructured":"Roncolini, A., Milanovic\u0301, V., Cardinali, F., Osimani, A., Garofalo, C., Sabbatini, R., Clementi, F., Pasquini, M., Mozzon, M., Foligni, R., Raffaelli, N., Zamporlini, F., Minazzato, G., Trombetta, M.F., Buitenen, A.V., Campenhout, L.V. and Aquilanti, L., 2019. Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread. PLoS ONE 14: e0211747. https:\/\/doi.org\/10.1371\/journal.pone.0211747"},{"key":"R000044","author":"Roos, N.","unstructured":"Roos, N., Maya, C., Cunha, L.M., Costa, A.I. de A., Monteiro, M.J.P., Faria, B., Rocha, C., Barbosa, B. and Lima, R.C., 2023. Inclusion of insect-based products in regular diets. Available online at https:\/\/susinchain.eu\/wp-content\/uploads\/2024\/04\/D5.5-Inclusion-of-Insect-Based-Products-in-Regular-Diets.pdf (accessed 23 September 2024)."},{"key":"R000045","series-title":"Reviews in Aquaculture","first-page":"1418","article-title":"The lesser mealworm Alphitobius diaperinus: a noxious pest or a promising nutrient source?","volume":"11","author":"Rumbos, C.I.","unstructured":"Rumbos, C.I., Karapanagiotidis, I.T., Mente, E. and Athanassiou, C.G., 2019. The lesser mealworm Alphitobius diaperinus: a noxious pest or a promising nutrient source? Reviews in Aquaculture 11: 1418-1437. https:\/\/doi.org\/10.1111\/raq.12300"},{"key":"R000046","series-title":"Molecular Nutrition and Food Research","first-page":"802","article-title":"Nutritional composition and safety aspects of edible insects","volume":"57","author":"Rumpold, B.A.","unstructured":"Rumpold, B.A. and Schl\u00fcter, O.K., 2013. Nutritional composition and safety aspects of edible insects. Molecular Nutrition and Food Research 57: 802-823. https:\/\/doi.org\/10.1002\/mnfr.201200735"},{"key":"R000047","series-title":"Current Opinion in Food Science","article-title":"What are the main sensory attributes that determine the acceptance of meat alternatives?","volume":"48","author":"Starowicz, M.","unstructured":"Starowicz, M., Kubara Poznar, K. and Zielin\u0301ski, H., 2022. What are the main sensory attributes that determine the acceptance of meat alternatives? Current Opinion in Food Science 48: 100924. https:\/\/doi.org\/10.1016\/j.cofs.2022.100924"},{"key":"R000048","unstructured":"SUSINCHAIN, 2023a. Sensory evaluation of insect products. Available online at https:\/\/susinchain.eu\/wp-content\/uploads\/2024\/04\/D5.3-Sensory-evaluation-of-insect-products.pdf."},{"key":"R000049","unstructured":"SUSINCHAIN, 2023b. Best practice: Minification of whole insects for use in food to safeguard optimal taste, texture and appearance. Available online at https:\/\/susinchain.eu\/wp-content\/uploads\/2023\/05\/Best-practice-Minification-of-insects-for-insect-based-food.pdf (accessed 1 February 2024)."},{"key":"R000050","unstructured":"SUSINCHAIN, 2023c. Inclusion of Insect-Based Products in Regular Diets. Available at: https:\/\/susinchain.eu\/wp-content\/uploads\/2024\/04\/D5.5-Inclusion-of-Insect-Based-Products-in-Regular-Diets.pdf. Accessed October 16, 2024."},{"key":"R000051","series-title":"Food Quality and Preference","first-page":"78","article-title":"Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance","volume":"42","author":"Tan, H.S.G.","unstructured":"Tan, H.S.G., Fischer, A.R.H., Tinchan, P., Stieger, M., Steenbekkers, L.P.A. and van Trijp, H.C.M., 2015. Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food Quality and Preference 42: 78-89. https:\/\/doi.org\/10.1016\/j.foodqual.2015.01.013"},{"key":"R000052","series-title":"Food Quality and Preference","first-page":"222","article-title":"The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food","volume":"52","author":"Tan, H.S.G.","unstructured":"Tan, H.S.G., van\u00a0den Berg, E. and Stieger, M., 2016. The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food. Food Quality and Preference 52: 222-231. https:\/\/doi.org\/10.1016\/j.foodqual.2016.05.003"},{"key":"R000053","series-title":"Food Research International","first-page":"95","article-title":"How will better products improve the sensory-liking and willingness to buy insect-based foods?","volume":"92","author":"Tan, H.S.G.","unstructured":"Tan, H.S.G., Verbaan, Y.T. and Stieger, M., 2017. How will better products improve the sensory-liking and willingness to buy insect-based foods? Food Research International 92: 95-105. https:\/\/doi.org\/10.1016\/j.foodres.2016.12.021"},{"key":"R000054","series-title":"Journal of Insects as Food and Feed","first-page":"263","article-title":"Effects of edible insect ingredients on the physicochemical and sensory properties of extruded rice products","volume":"3","author":"Tao, J.","unstructured":"Tao, J., Davidov-Pardo, G., Burns-Whitmore, B., Cullen, E.M. and Li, Y.O., 2017. Effects of edible insect ingredients on the physicochemical and sensory properties of extruded rice products. Journal of Insects as Food and Feed 3: 263-278. https:\/\/doi.org\/10.3920\/JIFF2017.0030"},{"key":"R000055","series-title":"Annual Review of Nutrition","first-page":"551","article-title":"Nutritional qualities and enhancement of edible insects","volume":"41","author":"van Huis, A.","unstructured":"van Huis, A., Rumpold, B., Maya, C. and Roos, N., 2021. Nutritional qualities and enhancement of edible insects. Annual Review of Nutrition 41: 551-576. https:\/\/doi.org\/10.1146\/annurev-nutr-041520-010856"},{"key":"R000056","series-title":"Insects","article-title":"Overcoming technical and market barriers to enable sustainable large-scale production and consumption of insect proteins in Europe: a SUSINCHAIN perspective","volume":"13","author":"Veldkamp, T.","unstructured":"Veldkamp, T., Meijer, N., Alleweldt, F., Deruytter, D., Van Campenhout, L., Gasco, L., Roos, N., Smetana, S., Fernandes, A. and van\u00a0der Fels-Klerx, H.J., 2022. Overcoming technical and market barriers to enable sustainable large-scale production and consumption of insect proteins in Europe: a SUSINCHAIN perspective. Insects 13. https:\/\/doi.org\/10.3390\/insects13030281"},{"key":"R000057","series-title":"Journal of Insects as Food and Feed","first-page":"S229","article-title":"Sustainable integration of insects into European food chains","volume":"11","author":"Veldkamp, T.","unstructured":"Veldkamp, T., Meijer, N., Alleweldt, F., Deruytter, D., Van\u00a0Der Borght, M., Vandeweyer, D., Gasco, L., Roos, N., Smetana, S., Fernandes, A. and van\u00a0der Fels-Klerx, H.J., 2024. Sustainable integration of insects into European food chains. Journal of Insects as Food and Feed 11: S229-S237. https:\/\/doi.org\/10.1163\/23524588-00001240"},{"key":"R000058","series-title":"Future Foods","article-title":"Introducing mealworm as an ingredient in crisps and pa\u0302te\u0301s \u2013 sensory characterization and consumer liking","volume":"4","author":"Wendin, K.","unstructured":"Wendin, K., Berg, J., J\u00f6nsson, K.I., Andersson, P., Birch, K., Davidsson, F., Gerberich, J., Rask, S. and Langton, M., 2021. Introducing mealworm as an ingredient in crisps and pa\u0302te\u0301s \u2013 sensory characterization and consumer liking. Future Foods 4: 100082. https:\/\/doi.org\/10.1016\/j.fufo.2021.100082"},{"key":"R000059","series-title":"Foods","article-title":"Mealworms as food ingredient\u2014sensory investigation of a model system","volume":"8","author":"Wendin, K.","unstructured":"Wendin, K., Olsson, V. and Langton, M., 2019. Mealworms as food ingredient\u2014sensory investigation of a model system. Foods 8: 319. https:\/\/doi.org\/10.3390\/foods8080319"},{"key":"R000060","series-title":"Current Opinion in Food Science","first-page":"67","article-title":"Factors influencing consumer perception and acceptability of insect-based foods","volume":"40","author":"Wendin, K.M.","unstructured":"Wendin, K.M. and Nyberg, M.E., 2021. Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science 40: 67-71. https:\/\/doi.org\/10.1016\/j.cofs.2021.01.007"},{"key":"R000061","series-title":"The Lancet","first-page":"447","article-title":"Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems","volume":"393","author":"Willett, W.","unstructured":"Willett, W., Rockstr\u00f6m, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman, D., DeClerck, F., Wood, A., Jonell, M., Clark, M., Gordon, L.J., Fanzo, J., Hawkes, C., Zurayk, R., Rivera, J.A., De Vries, W., Majele Sibanda, L., Afshin, A., Chaudhary, A., Herrero, M., Agustina, R., Branca, F., Lartey, A., Fan, S., Crona, B., Fox, E., Bignet, V., Troell, M., Lindahl, T., Singh, S., Cornell, S.E., Srinath Reddy, K., Narain, S., Nishtar, S. and Murray, C.J.L., 2019. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. The Lancet 393: 447-492. https:\/\/doi.org\/10.1016\/S0140-6736(18)31788-4"},{"key":"R000001","series-title":"Journal of Sensory Studies","first-page":"67","article-title":"Application of a check-all-that-apply question to the development of chocolate milk desserts","volume":"25","author":"Ares, G.","unstructured":"Ares, G., Barreiro, C., Deliza, R., Gime\u0301nez, A. and Ga\u0301mbaro, A., 2010. Application of a check-all-that-apply question to the development of chocolate milk desserts. Journal of Sensory Studies 25: 67-86. https:\/\/doi.org\/10.1111\/j.1745-459X.2010.00290.x"},{"key":"R000002","series-title":"Journal of Insects as Food and Feed","first-page":"105","article-title":"Evaluation of innovative insect-based products by Portuguese consumers using a repeated exposure approach under a controlled setting","volume":"11","author":"Barbosa, B.","unstructured":"Barbosa, B., Rocha, C., Ribeiro, J.C., Lima, R.C., Costa, A.I.A., Monteiro, M.J.P., Maya, C., Roos, N. and Cunha, L.M., 2025. Evaluation of innovative insect-based products by Portuguese consumers using a repeated exposure approach under a controlled setting. Journal of Insects as Food and Feed 11: 105-115. https:\/\/doi.org\/10.1163\/23524588-00001236"},{"key":"R000003","series-title":"Journal of Food Science","first-page":"781","article-title":"Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)-based protein powders","volume":"85","author":"Barton, A.","unstructured":"Barton, A., Richardson, C.D. and McSweeney, M.B., 2020. Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)-based protein powders. Journal of Food Science 85: 781-788. https:\/\/doi.org\/10.1111\/1750-3841.15043"},{"key":"R000004","series-title":"Journal of Food Processing and Preservation","article-title":"Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder","volume":"44","author":"Bawa, M.","unstructured":"Bawa, M., Songsermpong, S., Kaewtapee, C. and Chanput, W., 2020. Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder. Journal of Food Processing and Preservation 44: e14601. https:\/\/doi.org\/10.1111\/jfpp.14601"},{"key":"R000005","series-title":"Current Opinion in Food Science","article-title":"Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products","volume":"46","author":"Borges, M.M.","unstructured":"Borges, M.M., da Costa, D.V., Trombete, F.M. and Ca\u0302mara, A.K.F.I., 2022. Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products. Current Opinion in Food Science 46: 100864. https:\/\/doi.org\/10.1016\/j.cofs.2022.100864"},{"key":"R000006","series-title":"Journal of Food Measurement and Characterization","first-page":"3862","article-title":"Influence of grasshopper (Locusta migratoria) and mealworm (Tenebrio molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects","volume":"15","author":"C\u0327abuk, B.","unstructured":"C\u0327abuk, B., 2021. Influence of grasshopper (Locusta migratoria) and mealworm (Tenebrio molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects. Journal of Food Measurement and Characterization 15: 3862-3872. https:\/\/doi.org\/10.1007\/s11694-021-00967-x"},{"key":"R000007","series-title":"Food Science of Animal Resources","first-page":"617","article-title":"Optimization of replacing pork meat with yellow worm (Tenebrio molitor L.) for frankfurters","volume":"37","author":"Choi, Y.-S.","unstructured":"Choi, Y.-S., Kim, T.-K., Choi, H.-D., Park, J.-D., Sung, J.-M., Jeon, K.-H., Paik, H.-D. and Kim, Y.-B., 2017. Optimization of replacing pork meat with yellow worm (Tenebrio molitor L.) for frankfurters. Food Science of Animal Resources 37: 617-625. https:\/\/doi.org\/10.5851\/kosfa.2017.37.5.617"},{"key":"R000008","author":"Costa, A.I. de A.","unstructured":"Costa, A.I. de A., Monteiro, M.J.P., Rocha, C., Lima, R.C. and Cunha, L.M., 2024. ChangeEat! \u2013 Household dinners with alternative proteins to reduce red and processed meat consumption in young adult couples. International Standard Randomised Controlled Trial Number (ISRCTN) 53814211. https:\/\/doi.org\/10.1186\/ISRCTN53814211"},{"key":"R000009","series-title":"Journal of Insects as Food and Feed","first-page":"117","article-title":"Consumer sensory profiling and liking of Bolognese-type sauces: how do insect and plant foods really fare against red meat?","volume":"11","author":"Costa, A.I.A.","unstructured":"Costa, A.I.A., Monteiro, M.J.P., Maya, C., Rocha, C., Faria, B.F., Lima, R.C., Cunha, L.M. and Roos, N., 2024. Consumer sensory profiling and liking of Bolognese-type sauces: how do insect and plant foods really fare against red meat? Journal of Insects as Food and Feed 11: 117-148. https:\/\/doi.org\/10.1163\/23524588-00001221"},{"key":"R000010","series-title":"Edible Insects in the food sector: methods, current applications and perspectives","first-page":"57","article-title":"Sensory and Consumer Perspectives on Edible Insects","author":"Cunha, L.M.","unstructured":"Cunha, L.M. and Ribeiro, J.C., 2019. Sensory and Consumer Perspectives on Edible Insects. In: Sogari, G., Mora, C. and Menozzi, D. (eds.) Edible Insects in the food sector: methods, current applications and perspectives. Springer, Cham, pp.\u00a057-71. https:\/\/doi.org\/10.1007\/978-3-030-22522-3_5"},{"key":"R000011","series-title":"Journal of Insects as Food and Feed","first-page":"249","article-title":"A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies","volume":"7","author":"Dagevos, H.","unstructured":"Dagevos, H., 2021. A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies. Journal of Insects as Food and Feed 7: 249-259. https:\/\/doi.org\/10.3920\/JIFF2020.0052"},{"key":"R000012","series-title":"Food Quality and Preference","article-title":"Eating full circle: Exploring consumers\u2019 sympathy for circularity in entomophagy acceptance","volume":"105","author":"Dagevos, H.","unstructured":"Dagevos, H. and Taufik, D., 2023. Eating full circle: Exploring consumers\u2019 sympathy for circularity in entomophagy acceptance. Food Quality and Preference 105: 104760. https:\/\/doi.org\/10.1016\/j.foodqual.2022.104760"},{"key":"R000013","series-title":"British Food Journal","first-page":"1985","article-title":"Edible insects, what about the perceptions of Belgian youngsters?","volume":"123","author":"Detilleux, L.","unstructured":"Detilleux, L., Wittock, G., Dogot, T., Francis, F. and Caparros Megido, R., 2021. Edible insects, what about the perceptions of Belgian youngsters? British Food Journal 123: 1985-2002. https:\/\/doi.org\/10.1108\/BFJ-08-2020-0754"},{"key":"R000014","series-title":"Food Quality and Preference","article-title":"Acceptance of insect foods among Danish children: effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try","volume":"104","author":"Erhard, A.L.","unstructured":"Erhard, A.L., A\u0301guas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B.-E., S\u00f8rensen, H. and Bom Fr\u00f8st, M., 2023. Acceptance of insect foods among Danish children: effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try. Food Quality and Preference 104: 104713. https:\/\/doi.org\/10.1016\/j.foodqual.2022.104713"},{"key":"R000015","unstructured":"FAO, 2020. Emissions due to agriculture. Global, regional and country trends 2000-2018. Rome."},{"key":"R000016","unstructured":"FAO and WHO, 2019. Sustainable healthy diets: guiding principles. FAO and WHO, Rome."},{"key":"R000017","series-title":"Innovative Food Science and Emerging Technologies","first-page":"205","article-title":"Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours","volume":"51","author":"Gonza\u0301lez, C.M.","unstructured":"Gonza\u0301lez, C.M., Garzo\u0301n, R. and Rosell, C.M., 2019. Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours. Innovative Food Science and Emerging Technologies 51: 205-210. https:\/\/doi.org\/10.1016\/j.ifset.2018.03.021"},{"key":"R000018","series-title":"Sustainability","article-title":"Use of Preference analysis to identify early adopter mind-sets of insect-based food products","volume":"14","author":"Ho, I.","unstructured":"Ho, I., Gere, A., Chy, C. and Lammert, A., 2022. Use of Preference analysis to identify early adopter mind-sets of insect-based food products. Sustainability 14: 1435. https:\/\/doi.org\/10.3390\/su14031435"},{"key":"R000019","series-title":"Journal of Insects as Food and Feed","first-page":"95","article-title":"Acceptability of biscuits containing 10% cricket (Acheta domesticus) compared to milk biscuits among 5-10-year-old Kenyan schoolchildren","volume":"3","author":"Homann, A.M.","unstructured":"Homann, A.M., Ayieko, M.A., Konyole, S.O. and Roos, N., 2017. Acceptability of biscuits containing 10% cricket (Acheta domesticus) compared to milk biscuits among 5-10-year-old Kenyan schoolchildren. Journal of Insects as Food and Feed 3: 95-103. https:\/\/doi.org\/10.3920\/JIFF2016.0054"},{"key":"R000020","series-title":"Appetite","first-page":"47","article-title":"Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications","volume":"107","author":"House, J.","unstructured":"House, J., 2016. Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications. Appetite 107: 47-58. https:\/\/doi.org\/10.1016\/j.appet.2016.07.023"},{"key":"R000021","unstructured":"IPCC, 2023. Climate Change 2023 Synthesis Report. Available online at https:\/\/www.ipcc.ch\/report\/ar6\/syr\/"},{"key":"R000022","series-title":"Journal of Insects as Food and Feed","first-page":"1077","article-title":"Insect cuisine: transitioning from a novel snack to a dinner staple","volume":"10","author":"Kinyuru, J.","unstructured":"Kinyuru, J. and Ndung\u2019u, N., 2024. Insect cuisine: transitioning from a novel snack to a dinner staple. Journal of Insects as Food and Feed 10: 1077-1079. https:\/\/doi.org\/10.1163\/23524588-100701ED"},{"key":"R000023","series-title":"Sustainability","article-title":"Disgusting or innovative-consumer willingness to pay for insect based burger patties in Germany","volume":"11","author":"Kornher, L.","unstructured":"Kornher, L., Schellhorn, M. and Vetter, S., 2019. Disgusting or innovative-consumer willingness to pay for insect based burger patties in Germany. Sustainability 11: 1878. https:\/\/doi.org\/10.3390\/su11071878"},{"key":"R000024","series-title":"LWT","article-title":"Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects","volume":"159","author":"Kowalski, S.","unstructured":"Kowalski, S., Mikulec, A., Mickowska, B., Skotnicka, M. and Mazurek, A., 2022a. Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects. LWT 159: 113220. https:\/\/doi.org\/10.1016\/j.lwt.2022.113220"},{"key":"R000025","series-title":"Polish Journal of Food and Nutrition Sciences","first-page":"393","article-title":"Effect of the addition of edible insect flour from yellow mealworm (Tenebrio molitor) on the sensory acceptance, and the physicochemical and textural properties of sponge cake","volume":"72","author":"Kowalski, S.","unstructured":"Kowalski, S., Mikulec, A., Skotnicka, M., Mickowska, B., Makarewicz, M., Sabat, R., Wywrocka-Gurgul, A. and Mazurek, A., 2022b. Effect of the addition of edible insect flour from yellow mealworm (Tenebrio molitor) on the sensory acceptance, and the physicochemical and textural properties of sponge cake. Polish Journal of Food and Nutrition Sciences 72: 393-405. https:\/\/doi.org\/10.31883\/pjfns\/155405"},{"key":"R000026","series-title":"Food Quality and Preference","article-title":"Environmental impact judgments of meat, vegetarian, and insect burgers: unifying the negative footprint illusion and quantity insensitivity","volume":"78","author":"Kusch, S.","unstructured":"Kusch, S. and Fiebelkorn, F., 2019. Environmental impact judgments of meat, vegetarian, and insect burgers: unifying the negative footprint illusion and quantity insensitivity. Food Quality and Preference 78: 103731. https:\/\/doi.org\/10.1016\/j.foodqual.2019.103731"},{"key":"R000027","series-title":"EFSA Supporting Publications","article-title":"National Food, Nutrition and Physical Activity Survey of the Portuguese general population","volume":"37","author":"Lopes, C.","unstructured":"Lopes, C., Torres, D., Oliveira, A., Severo, M., Guiomar, S., Alarca\u0303o, V., Vilela, S., Ramos, E., Rodrigues, S., Oliveira, L., Nicola, P., Mota, J., Teixeira, P. and Soares, S., 2017. National Food, Nutrition and Physical Activity Survey of the Portuguese general population. EFSA Supporting Publications 37. https:\/\/doi.org\/10.2903\/sp.efsa.2017.EN-1341"},{"key":"R000028","series-title":"Journal of Insects as Food and Feed","first-page":"109","article-title":"Cricket (Acheta domesticus) protein hydrolysates\u2019 impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips","volume":"7","author":"Luna, G.C.","unstructured":"Luna, G.C., Martin-Gonzalez, F.S., Mauer, L.J. and Liceaga, A.M., 2021. Cricket (Acheta domesticus) protein hydrolysates\u2019 impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips. Journal of Insects as Food and Feed 7: 109-120. https:\/\/doi.org\/10.3920\/JIFF2020.0010"},{"key":"R000029","series-title":"Appetite","first-page":"75","article-title":"\u201cUgh! That\u2019s disgusting!\u201d: Identification of the characteristics of foods underlying rejections based on disgust","volume":"46","author":"Martins, Y.","unstructured":"Martins, Y. and Pliner, P., 2006. \u201cUgh! That\u2019s disgusting!\u201d: Identification of the characteristics of foods underlying rejections based on disgust. Appetite 46: 75-85. https:\/\/doi.org\/10.1016\/j.appet.2005.09.001"},{"key":"R000030","author":"Maya, C.","unstructured":"Maya, C., 2024. The potential of edible insects as meat replacements in the daily Danish diet. Dissertation, Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen."},{"key":"R000031","series-title":"Trials","article-title":"Introducing insect- or plant-based dinner meals to families in Denmark: study protocol for a randomized intervention trial","volume":"23","author":"Maya, C.","unstructured":"Maya, C., Cunha, L.M., de Almeida Costa, A.I., Veldkamp, T. and Roos, N., 2022. Introducing insect- or plant-based dinner meals to families in Denmark: study protocol for a randomized intervention trial. Trials 23: 1028. https:\/\/doi.org\/10.1186\/s13063-022-07000-6"},{"key":"R000032","series-title":"Journal of Insects as Food and Feed","first-page":"989","article-title":"Perception of edible insects and insect-based foods among children in Denmark: educational and tasting interventions in online and in-person classrooms","volume":"9","author":"Maya, C.","unstructured":"Maya, C., Sterling, K., Rukov, J.L. and Roos, N., 2023. Perception of edible insects and insect-based foods among children in Denmark: educational and tasting interventions in online and in-person classrooms. Journal of Insects as Food and Feed 9: 989-1001. https:\/\/doi.org\/10.3920\/JIFF2022.0176"},{"key":"R000033","series-title":"Appetite","article-title":"Introducing menus of three weekly insect- or plant-based dinner meals slightly reduced meat consumption in Danish families: Results of a randomized intervention study","volume":"203","author":"Maya, C.","unstructured":"Maya, C., Wilderspin, D.E., Costa, A.I.A., Cunha, L.M. and Roos, N., 2024. Introducing menus of three weekly insect- or plant-based dinner meals slightly reduced meat consumption in Danish families: Results of a randomized intervention study. Appetite 203: 107689. https:\/\/doi.org\/10.1016\/j.appet.2024.107689"},{"key":"R000034","series-title":"Food Science and Nutrition","first-page":"414","article-title":"Consumer acceptance among Dutch and German students of insects in feed and food","volume":"9","author":"Naranjo-Guevara, N.","unstructured":"Naranjo-Guevara, N., Fanter, M., Conconi, A.M. and Floto-Stammen, S., 2021. Consumer acceptance among Dutch and German students of insects in feed and food. Food Science and Nutrition 9: 414-428. https:\/\/doi.org\/10.1002\/fsn3.2006"},{"key":"R000035","series-title":"Innovative Food Science and Emerging Technologies","first-page":"150","article-title":"Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation","volume":"48","author":"Osimani, A.","unstructured":"Osimani, A., Milanovic\u0301, V., Cardinali, F., Roncolini, A., Garofalo, C., Clementi, F., Pasquini, M., Mozzon, M., Foligni, R., Raffaelli, N., Zamporlini, F. and Aquilanti, L., 2018. Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation. Innovative Food Science and Emerging Technologies 48: 150-163. https:\/\/doi.org\/10.1016\/j.ifset.2018.06.007"},{"key":"R000036","author":"Pedersen, A.N.","unstructured":"Pedersen, A.N., Christensen, T., Matthiessen, J., Knudsen, V.K., Rosenlund-S\u00f8rensen, M., Biltoft-Jensen, A., Hinsch, H.J., Ygil, K.H., K\u00f8rup, K., Saxholt, E., Trolle, E., S\u00f8ndergaard, A.B. and Fagt, S., 2015. Dietary Habits in Denmark 2011-2013. Main results. Danish Technical University, Kongens Lyngby. Available online at http:\/\/www.food.dtu.dk"},{"key":"R000037","series-title":"Food Science and Nutrition","first-page":"846","article-title":"Consumers\u2019 acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption","volume":"10","author":"Petrescu-Mag, R.M.","unstructured":"Petrescu-Mag, R.M., Rastegari Kopaei, H. and Petrescu, D.C., 2022. Consumers\u2019 acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption. Food Science and Nutrition 10: 846-862. https:\/\/doi.org\/10.1002\/fsn3.2716"},{"key":"R000038","series-title":"Food Quality and Preference","article-title":"Insects as food and feed in Portugal and Norway \u2013 Cross-cultural comparison of determinants of acceptance","volume":"102","author":"Ribeiro, J.C.","unstructured":"Ribeiro, J.C., Gonc\u0327alves, A.T.S., Moura, A.P., Varela, P. and Cunha, L.M., 2022a. Insects as food and feed in Portugal and Norway \u2013 Cross-cultural comparison of determinants of acceptance. Food Quality and Preference 102: 104650. https:\/\/doi.org\/10.1016\/j.foodqual.2022.104650"},{"key":"R000039","series-title":"LWT","article-title":"Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars","volume":"113","author":"Ribeiro, J.C.","unstructured":"Ribeiro, J.C., Lima, R.C., Maia, M.R.G., Almeida, A.A., Fonseca, A.J.M., Cabrita, A.R.J. and Cunha, L.M., 2019. Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars. LWT 113: 108335. https:\/\/doi.org\/10.1016\/j.lwt.2019.108335"},{"key":"R000040","series-title":"Comprehensive Reviews in Food Science and Food Safety","first-page":"1","article-title":"Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response","volume":"23","author":"Ribeiro, J.C.","unstructured":"Ribeiro, J.C., Pintado, M.E. and Cunha, L.M., 2024. Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response. Comprehensive Reviews in Food Science and Food Safety 23: 1-45. https:\/\/doi.org\/10.1111\/1541-4337.13247"},{"key":"R000041","series-title":"Future Foods","article-title":"Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species","volume":"6","author":"Ribeiro, J.C.","unstructured":"Ribeiro, J.C., Santos, C., Lima, R.C., Pintado, M.E. and Cunha, L.M., 2022b. Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species. Future Foods 6: 100190. https:\/\/doi.org\/10.1016\/j.fufo.2022.100190"},{"key":"R000042","series-title":"Journal of Insects as Food and Feed","first-page":"89","article-title":"Improving formulation of innovative edible insect-based crispbread containing Tenebrio molitor or Acheta domesticus through sensory profiling and liking","volume":"11","author":"Rocha, C.","unstructured":"Rocha, C., Ribeiro, J.C., Barbosa, B., Lima, R.C., Osimani, A., Aquilanti, L., Cesaro, C., Costa, A.I.A., Roos, N. and Cunha, L.M., 2025. Improving formulation of innovative edible insect-based crispbread containing Tenebrio molitor or Acheta domesticus through sensory profiling and liking. Journal of Insects as Food and Feed 11: 89-103. https:\/\/doi.org\/10.1163\/23524588-00001225"},{"key":"R000043","series-title":"PLoS ONE","article-title":"Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread","volume":"14","author":"Roncolini, A.","unstructured":"Roncolini, A., Milanovic\u0301, V., Cardinali, F., Osimani, A., Garofalo, C., Sabbatini, R., Clementi, F., Pasquini, M., Mozzon, M., Foligni, R., Raffaelli, N., Zamporlini, F., Minazzato, G., Trombetta, M.F., Buitenen, A.V., Campenhout, L.V. and Aquilanti, L., 2019. Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread. PLoS ONE 14: e0211747. https:\/\/doi.org\/10.1371\/journal.pone.0211747"},{"key":"R000044","author":"Roos, N.","unstructured":"Roos, N., Maya, C., Cunha, L.M., Costa, A.I. de A., Monteiro, M.J.P., Faria, B., Rocha, C., Barbosa, B. and Lima, R.C., 2023. Inclusion of insect-based products in regular diets. Available online at https:\/\/susinchain.eu\/wp-content\/uploads\/2024\/04\/D5.5-Inclusion-of-Insect-Based-Products-in-Regular-Diets.pdf (accessed 23 September 2024)."},{"key":"R000045","series-title":"Reviews in Aquaculture","first-page":"1418","article-title":"The lesser mealworm Alphitobius diaperinus: a noxious pest or a promising nutrient source?","volume":"11","author":"Rumbos, C.I.","unstructured":"Rumbos, C.I., Karapanagiotidis, I.T., Mente, E. and Athanassiou, C.G., 2019. The lesser mealworm Alphitobius diaperinus: a noxious pest or a promising nutrient source? Reviews in Aquaculture 11: 1418-1437. https:\/\/doi.org\/10.1111\/raq.12300"},{"key":"R000046","series-title":"Molecular Nutrition and Food Research","first-page":"802","article-title":"Nutritional composition and safety aspects of edible insects","volume":"57","author":"Rumpold, B.A.","unstructured":"Rumpold, B.A. and Schl\u00fcter, O.K., 2013. Nutritional composition and safety aspects of edible insects. Molecular Nutrition and Food Research 57: 802-823. https:\/\/doi.org\/10.1002\/mnfr.201200735"},{"key":"R000047","series-title":"Current Opinion in Food Science","article-title":"What are the main sensory attributes that determine the acceptance of meat alternatives?","volume":"48","author":"Starowicz, M.","unstructured":"Starowicz, M., Kubara Poznar, K. and Zielin\u0301ski, H., 2022. What are the main sensory attributes that determine the acceptance of meat alternatives? Current Opinion in Food Science 48: 100924. https:\/\/doi.org\/10.1016\/j.cofs.2022.100924"},{"key":"R000048","unstructured":"SUSINCHAIN, 2023a. Sensory evaluation of insect products. Available online at https:\/\/susinchain.eu\/wp-content\/uploads\/2024\/04\/D5.3-Sensory-evaluation-of-insect-products.pdf."},{"key":"R000049","unstructured":"SUSINCHAIN, 2023b. Best practice: Minification of whole insects for use in food to safeguard optimal taste, texture and appearance. Available online at https:\/\/susinchain.eu\/wp-content\/uploads\/2023\/05\/Best-practice-Minification-of-insects-for-insect-based-food.pdf (accessed 1 February 2024)."},{"key":"R000050","unstructured":"SUSINCHAIN, 2023c. Inclusion of Insect-Based Products in Regular Diets. Available at: https:\/\/susinchain.eu\/wp-content\/uploads\/2024\/04\/D5.5-Inclusion-of-Insect-Based-Products-in-Regular-Diets.pdf. Accessed October 16, 2024."},{"key":"R000051","series-title":"Food Quality and Preference","first-page":"78","article-title":"Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance","volume":"42","author":"Tan, H.S.G.","unstructured":"Tan, H.S.G., Fischer, A.R.H., Tinchan, P., Stieger, M., Steenbekkers, L.P.A. and van Trijp, H.C.M., 2015. Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food Quality and Preference 42: 78-89. https:\/\/doi.org\/10.1016\/j.foodqual.2015.01.013"},{"key":"R000052","series-title":"Food Quality and Preference","first-page":"222","article-title":"The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food","volume":"52","author":"Tan, H.S.G.","unstructured":"Tan, H.S.G., van\u00a0den Berg, E. and Stieger, M., 2016. The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food. Food Quality and Preference 52: 222-231. https:\/\/doi.org\/10.1016\/j.foodqual.2016.05.003"},{"key":"R000053","series-title":"Food Research International","first-page":"95","article-title":"How will better products improve the sensory-liking and willingness to buy insect-based foods?","volume":"92","author":"Tan, H.S.G.","unstructured":"Tan, H.S.G., Verbaan, Y.T. and Stieger, M., 2017. How will better products improve the sensory-liking and willingness to buy insect-based foods? Food Research International 92: 95-105. https:\/\/doi.org\/10.1016\/j.foodres.2016.12.021"},{"key":"R000054","series-title":"Journal of Insects as Food and Feed","first-page":"263","article-title":"Effects of edible insect ingredients on the physicochemical and sensory properties of extruded rice products","volume":"3","author":"Tao, J.","unstructured":"Tao, J., Davidov-Pardo, G., Burns-Whitmore, B., Cullen, E.M. and Li, Y.O., 2017. Effects of edible insect ingredients on the physicochemical and sensory properties of extruded rice products. Journal of Insects as Food and Feed 3: 263-278. https:\/\/doi.org\/10.3920\/JIFF2017.0030"},{"key":"R000055","series-title":"Annual Review of Nutrition","first-page":"551","article-title":"Nutritional qualities and enhancement of edible insects","volume":"41","author":"van Huis, A.","unstructured":"van Huis, A., Rumpold, B., Maya, C. and Roos, N., 2021. Nutritional qualities and enhancement of edible insects. Annual Review of Nutrition 41: 551-576. https:\/\/doi.org\/10.1146\/annurev-nutr-041520-010856"},{"key":"R000056","series-title":"Insects","article-title":"Overcoming technical and market barriers to enable sustainable large-scale production and consumption of insect proteins in Europe: a SUSINCHAIN perspective","volume":"13","author":"Veldkamp, T.","unstructured":"Veldkamp, T., Meijer, N., Alleweldt, F., Deruytter, D., Van Campenhout, L., Gasco, L., Roos, N., Smetana, S., Fernandes, A. and van\u00a0der Fels-Klerx, H.J., 2022. Overcoming technical and market barriers to enable sustainable large-scale production and consumption of insect proteins in Europe: a SUSINCHAIN perspective. Insects 13. https:\/\/doi.org\/10.3390\/insects13030281"},{"key":"R000057","series-title":"Journal of Insects as Food and Feed","first-page":"S229","article-title":"Sustainable integration of insects into European food chains","volume":"11","author":"Veldkamp, T.","unstructured":"Veldkamp, T., Meijer, N., Alleweldt, F., Deruytter, D., Van\u00a0Der Borght, M., Vandeweyer, D., Gasco, L., Roos, N., Smetana, S., Fernandes, A. and van\u00a0der Fels-Klerx, H.J., 2024. Sustainable integration of insects into European food chains. Journal of Insects as Food and Feed 11: S229-S237. https:\/\/doi.org\/10.1163\/23524588-00001240"},{"key":"R000058","series-title":"Future Foods","article-title":"Introducing mealworm as an ingredient in crisps and pa\u0302te\u0301s \u2013 sensory characterization and consumer liking","volume":"4","author":"Wendin, K.","unstructured":"Wendin, K., Berg, J., J\u00f6nsson, K.I., Andersson, P., Birch, K., Davidsson, F., Gerberich, J., Rask, S. and Langton, M., 2021. Introducing mealworm as an ingredient in crisps and pa\u0302te\u0301s \u2013 sensory characterization and consumer liking. Future Foods 4: 100082. https:\/\/doi.org\/10.1016\/j.fufo.2021.100082"},{"key":"R000059","series-title":"Foods","article-title":"Mealworms as food ingredient\u2014sensory investigation of a model system","volume":"8","author":"Wendin, K.","unstructured":"Wendin, K., Olsson, V. and Langton, M., 2019. Mealworms as food ingredient\u2014sensory investigation of a model system. Foods 8: 319. https:\/\/doi.org\/10.3390\/foods8080319"},{"key":"R000060","series-title":"Current Opinion in Food Science","first-page":"67","article-title":"Factors influencing consumer perception and acceptability of insect-based foods","volume":"40","author":"Wendin, K.M.","unstructured":"Wendin, K.M. and Nyberg, M.E., 2021. Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science 40: 67-71. https:\/\/doi.org\/10.1016\/j.cofs.2021.01.007"},{"key":"R000061","series-title":"The Lancet","first-page":"447","article-title":"Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems","volume":"393","author":"Willett, W.","unstructured":"Willett, W., Rockstr\u00f6m, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman, D., DeClerck, F., Wood, A., Jonell, M., Clark, M., Gordon, L.J., Fanzo, J., Hawkes, C., Zurayk, R., Rivera, J.A., De Vries, W., Majele Sibanda, L., Afshin, A., Chaudhary, A., Herrero, M., Agustina, R., Branca, F., Lartey, A., Fan, S., Crona, B., Fox, E., Bignet, V., Troell, M., Lindahl, T., Singh, S., Cornell, S.E., Srinath Reddy, K., Narain, S., Nishtar, S. and Murray, C.J.L., 2019. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. The Lancet 393: 447-492. https:\/\/doi.org\/10.1016\/S0140-6736(18)31788-4"}],"container-title":["Journal of Insects as Food and Feed"],"original-title":[],"link":[{"URL":"https:\/\/brill.com\/view\/journals\/jiff\/aop\/article-10.1163-23524588-bja10276\/article-10.1163-23524588-bja10276.xml","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/brill.com\/downloadpdf\/journals\/jiff\/aop\/article-10.1163-23524588-bja10276\/article-10.1163-23524588-bja10276.xml","content-type":"text\/html","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/brill.com\/downloadpdf\/journals\/jiff\/aop\/article-10.1163-23524588-bja10276\/article-10.1163-23524588-bja10276.xml","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T14:01:23Z","timestamp":1776088883000},"score":1,"resource":{"primary":{"URL":"https:\/\/brill.com\/view\/journals\/jiff\/aop\/article-10.1163-23524588-bja10276\/article-10.1163-23524588-bja10276.xml"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,8,4]]},"references-count":122,"URL":"https:\/\/doi.org\/10.1163\/23524588-bja10276","relation":{},"ISSN":["2352-4588"],"issn-type":[{"value":"2352-4588","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,8,4]]}}}