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Connected wine packaging in retail: quantifying customer interaction and preferences for wine information

Are Australian Food Companies Using Nature Imagery as a Marketing Strategy? A Content Analysis

Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits

Changing the default order of food items in an online grocery store may nudge healthier food choices

Happy Little Vegemites™! An analysis of the contribution of yeast extract spreads and tomato-based sauces to nutrient intake adequacy in Australia

My feed is what I eat? A qualitative study on adolescents' awareness and appreciation of food marketing on social media

Addressing schoolteacher food and nutrition-related health and wellbeing: a scoping review of the food and nutrition constructs used across current research.

Can I @handle it? The effects of sponsorship disclosure in TikTok influencer marketing videos with different product integration levels on adolescents’ persuasion knowledge and brand outcomes

Challenges and Consumer Trust in Blockchain Wine Traceability

Consumer acceptance of edible coatings on apples: The role of food technology neophobia and information about purpose

Digital nudging in online grocery stores: A scoping review on current practices and gaps

Do sauces, condiments and seasonings contribute important amounts of nutrients to Australian dietary intakes?

Frequency of Convenience Cooking Product Use Is Associated with Cooking Confidence, Creativity, and Markers of Vegetable Intake

Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption

Liking of salt is associated with depression, anxiety, and stress

Salt-taste polymorphism TRPV1-rs8065080 is associated with increased likelihood of depression in an elderly cohort

Correlations between convenience cooking product use and vegetable intake

Development and reliability testing of a nutrition knowledge questionnaire for Australian children (the CNK-AU)

Development of the Cook-EdTM Matrix to Guide Food and Cooking Skill Selection in Culinary Education Programs That Target Diet Quality and Health

Effectiveness of school-based nutrition intervention components on fruit and vegetable intake and nutrition knowledge in children aged 4-12 years old: an umbrella review

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