Open Access
| Issue |
BIO Web Conf.
Volume 239, 2026
International Conference on Sustainable Global Agriculture and Food (ICSAF 2026)
|
|
|---|---|---|
| Article Number | 01001 | |
| Number of page(s) | 8 | |
| Section | Food Innovation & Future Agri-Food Systems | |
| DOI | https://doi.org/10.1051/bioconf/202623901001 | |
| Published online | 16 June 2026 | |
- L. G. S. Ponte, S. F. Ribeiro, J. C. V. Pereira, A. E. C. Antunes, R. M. N. Bezerra, D. T. da Cunha, Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods. Food Rev. Int. 41, 6, 1738–1756 (2025). https://doi.org/10.1080/87559129.2025.2453030 [Google Scholar]
- J. Labrecque, S. Charlebois, Functional foods: An empirical study on perceived health benefits in relation to pre-purchase intentions. Nutr. Food Sci. 41, 5, 308–318 (2011). https://doi.org/10.1108/00346651111170905 [Google Scholar]
- F. Sgroi, C. Sciortino, A. Baviera-Puig, F. Modica, Analyzing consumer trends in functional foods: A cluster analysis approach. J. Agric. Food Res. 15, 101041 (2024). https://doi.org/10.1016/j.jafr.2024.101041 [Google Scholar]
- Fortune Business Insights. (2026, January 26). Functional food and beverage market size, share & industry analysis, by type (functional cereals & grains, functional dairy products, functional bakery products, functional fats & oils, and other functional/fortified foods), distribution channel (supermarkets/hypermarkets, convenience stores, online retail, and others) and regional forecast, 2026–2034 (Report ID: FBI102269). https://www.fortunebusinessinsights.com/functional-food-and-beverage-market-102269 [Google Scholar]
- S. Maqsood, W. Khalid, P. Kumar, I. E. Benmebarek, I. F. U. Rasool, M. Trif, A. Moreno, T. Esatbeyoglu, Valorization of plant-based agro-industrial waste and by-products for the production of polysaccharides: Towards a more circular economy. Appl. Food Res. 5, 1, 100954 (2025). https://doi.org/10.1016/j.afres.2025.100954 [Google Scholar]
- L. Afsah-Hejri, M. Maharlooei, R. Ehsani, R. Maboudian, Promoting sustainable food production through waste reduction and valorization: A California case study. npj mater. sustain. 3, Article 17. (2025). https://doi.org/10.1038/s44296-025-00060-0 [Google Scholar]
- C. Contini, K. Grunert, R. N. Christensen, F. Boncinelli, G. Scozzafava, L. Casini, Does Attitude Moderate the Effect of Labelling Information When Choosing Functional Foods? Food Qual. Prefer. 106, 104795 (2023). https://doi.org/10.1016/j.foodqual.2022.104795 [Google Scholar]
- M. T. Baker, P. Lu, J. A. Parrella, H. R. Leggette, Consumer Acceptance toward Functional Foods: A Scoping Review. Int. j. environ. res. public health. 19, 3, 1217. (2022). https://doi.org/10.3390/ijerph19031217 [Google Scholar]
- J. Aschemann-Witzel, I. C. Stangherlin, Upcycled by-products: How the concept of circular economy may influence consumer evaluations of food quality and trust. Food Qual. Prefer. 91, 104–186. (2021). https://doi.org/10.1016/j.techfore.2021.120749 [Google Scholar]
- S. Abbas, M. K. Sharif, M. Sibt-e-Abbas, T. F. Teferra, M. T. Sultan, M. J. Anwar, Nutritional and therapeutic potential of sesame seeds. J. Food Qual. Article 6163753. (2022). https://doi.org/10.1155/2022/61637531 [Google Scholar]
- C. Nouska, M. Irakli, P. Palakas, A. E. Lytou, E. Bouloumpasi, C. G. Biliaderis, A. Lazaridou, Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads. Food Res. Int. 178, 113980 (2024). https://doi.org/10.1016/j.foodres.2024.113980 [Google Scholar]
- J. R. Espinoza-Moreno, R. Gutiérrez-Dorado, A. X. Ruiz-Armenta, E. J. Ruiz-Armenta, E. Aguilar-Palazuelos, J. J. Zazueta-Morales, A. M. Gómez-Favela, Use of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties. Acta Univ. 32, 1–20. (2022). https://doi.org/10.15174/au.2022.3494 [Google Scholar]
- A. Mehrabian, J. A. Russell, An approach to environmental psychology. The MIT Press (1974). [Google Scholar]
- A. S. Yudantri, N. Rubiyati, M. Prasana, Sensory marketing and experiential value: drivers of customer satisfaction and revisit intention in slow food restaurant. TPM Test. Psychom. Methodol. Appl. Psychol. 32(S3 (2025): Posted 07 July), 868–872. [Google Scholar]
- R. Faisal, F. Rahman, S. Effendi, Cultural adaptation and branding strategy in noodle advertising: A semiotic and marketing perspective. Int. J. Arts Soc. Sci. 8, 9, 171. (2025). [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.