Update search
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
NARROW
Format
Journal
Type
Date
Availability
1-2 of 2
Keywords: UAE
Close
Follow your search
Access your saved searches in your account
Would you like to receive an alert when new items match your search?
Sort by
Journal Articles
Journal:
British Food Journal
British Food Journal (2025) 127 (6): 2216–2232.
Published: 21 March 2025
...Dalia Haroun; Aseel Ehsanallah; Linda Smail Purpose This study investigates the motives influencing the consumption of traditional Emirati foods among female students at Zayed University in the United Arab Emirates (UAE). Design/methodology/approach A descriptive cross-sectional survey...
Journal Articles
Leila Cheikh Ismail, Hadia Radwan, Tareq Osaili, Eman H. Mustafa, Fatema M. Nasereddin, Hafsa J. Saleh, Sara A. Matar, Sheima T. Saleh, Maysm N. Mohamad, Rameez Al Daour, Radhiya Al Rajaby, Eman R. Saif, Lily Stojanovska, Ayesha S. Al Dhaheri
Journal:
British Food Journal
British Food Journal (2024) 126 (6): 2229–2248.
Published: 14 February 2024
... was conducted among adults in the United Arab Emirates (UAE) (n = 1,322). TLL knowledge score was derived for each participant. Conjoint analysis was used to calculate the utilities and relative importance of the perceived healthiness scores for four attributes (fat, saturated fat, total sugar, salt...
