Frank Vriesekoop

Frank Vriesekoop

Harper Adams University

H-index: 29

Europe-United Kingdom

About Frank Vriesekoop

Frank Vriesekoop, With an exceptional h-index of 29 and a recent h-index of 22 (since 2020), a distinguished researcher at Harper Adams University, specializes in the field of Gluten Free products, Alternative protein sources, Brewing and Distilling, Viticulture and Oenology, Sustainable Food Product De.

His recent articles reflect a diverse array of research interests and contributions to the field:

Label-free colorimetric apta-assay for detection of Escherichia coli based on gold nanoparticles with peroxidase-like amplification

Advances in signal amplification strategies applied in pathogenic bacteria apta-sensing analysis—A review

UPTAKE EFFICIENCY OF NATURAL ANTIOXIDANTS INTO CHICKEN BREAST MEAT

Should I really pay a premium for this? Consumer perspectives on cultured muscle, plant-based and fungal-based protein as meat alternatives

Plant‐based foods as meat and fat substitutes

Consumer acceptance of insects as food: Revision of food neophobia scales

The iconisation of yeast spreads—love them or hate them

Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat

Frank Vriesekoop Information

University

Position

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Citations(all)

2633

Citations(since 2020)

1706

Cited By

1458

hIndex(all)

29

hIndex(since 2020)

22

i10Index(all)

56

i10Index(since 2020)

46

Email

University Profile Page

Harper Adams University

Google Scholar

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Frank Vriesekoop Skills & Research Interests

Gluten Free products

Alternative protein sources

Brewing and Distilling

Viticulture and Oenology

Sustainable Food Product De

Top articles of Frank Vriesekoop

Title

Journal

Author(s)

Publication Date

Label-free colorimetric apta-assay for detection of Escherichia coli based on gold nanoparticles with peroxidase-like amplification

Analytical Methods

Mengyue Liu

Fengjuan Zhang

Shouyi Dou

Jiashuai Sun

Frank Vriesekoop

...

2023

Advances in signal amplification strategies applied in pathogenic bacteria apta-sensing analysis—A review

Mengyue Liu

Shouyi Dou

Frank Vriesekoop

Lingjun Geng

Shuxian Zhou

...

2023/11/3

UPTAKE EFFICIENCY OF NATURAL ANTIOXIDANTS INTO CHICKEN BREAST MEAT

Jamal S Khurshid

Annette Creedon

Yunus Khatri

Martin Anderson

Frank Vriesekoop

2023/10/11

Should I really pay a premium for this? Consumer perspectives on cultured muscle, plant-based and fungal-based protein as meat alternatives

Journal of International Food & Agribusiness Marketing

David Dean

Meike Rombach

Frank Vriesekoop

Wim de Koning

Luis Kluwe Aguiar

...

2023/10/5

Plant‐based foods as meat and fat substitutes

Claire D Munialo

Frank Vriesekoop

2023/9

Consumer acceptance of insects as food: Revision of food neophobia scales

Journal of International Food & Agribusiness Marketing

Cristino A Gómez-Luciano

Félix R Rondón Domínguez

Frank Vriesekoop

Beatriz Urbano

2022/5/27

The iconisation of yeast spreads—love them or hate them

Beverages

Frank Vriesekoop

Carolyn Russell

Athina Tziboula-Clarke

Céline Jan

Marine Bois

...

2022/3/7

Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat

Appetite

Meike Rombach

David Dean

Frank Vriesekoop

Wim de Koning

Luis Kluwe Aguiar

...

2022/12/1

Identifying consumer groups and their characteristics based on their willingness to engage with cultured meat: A comparison of four European countries

Foods

Anouk Boereboom

Philippe Mongondry

Luis K de Aguiar

Beatriz Urbano

Zheng Jiang

...

2022/1/12

Beer safety: New challenges and future trends within craft and large-scale production

Călina Ciont

Alexandra Epuran

Andreea Diana Kerezsi

Teodora Emilia Coldea

Elena Mudura

...

2022/9/3

What consumers are saying

J Botero

Wim de Koning

F Vriesekoop

2022

Brits and British Muslims and their perceptions of cultured meat: How big is their willingness to purchase?

Food Frontiers

Anouk Boereboom

Mustapha Sheikh

Tajul Islam

Elma Achirimbi

Frank Vriesekoop

2022/9

Understanding key factors influencing consumers’ willingness to try, buy, and pay a price premium for mycoproteins

Nutrients

David Dean

Meike Rombach

Wim de Koning

Frank Vriesekoop

Wisnu Satyajaya

...

2022/8/11

An international study of fast-food dining perceptions: millennial parents, non-millennial parents, and peer judgement during fast-food family dining

International Journal of Culture, Tourism and Hospitality Research

Julie Kellershohn

Keith Walley

Frank Vriesekoop

2021/7/3

Incorporation of fermented brewers spent grain in the production of sourdough bread

Fermentation

Frank Vriesekoop

Annie Haynes

Niels van der Heijden

Hao Liang

Paraskevi Paximada

...

2021/6

Designing biocompatible protein nanoparticles for improving the cellular uptake and antioxidation activity of tetrahydrocurcumin

Journal of Drug Delivery Science and Technology

Shan Chen

Qiao Wu

Mengyan Ma

Zezhong Huang

Frank Vriesekoop

...

2021/6/1

Acetaldehyde Stimulation of the Growth of Zymomonas mobilis Subjected to Ethanol and Other Environmental Stresses: Effect of Other Metabolic Electron …

Fermentation

Frank Vriesekoop

Neville B Pamment

2021/5/21

Beer and allergens

Frank Vriesekoop

2021/12/13

Effect of subcutaneous zeranol implants on meat quality of Awassi lambs and cross-bred Khalkhali and Abadeh goat kids

Iraqi Journal of Agricultural Sciences

SH Al-Doski

HF Kak

JS Khurshid

F Vriesekoop

2021/10/21

Fast immobilization of human carbonic anhydrase II on Ni-Based metal-organic framework nanorods with high catalytic performance

Catalysts

Mengzhao Jiao

Jie He

Shanshan Sun

Frank Vriesekoop

Qipeng Yuan

...

2020/4/6

See List of Professors in Frank Vriesekoop University(Harper Adams University)