Items where Author is "Rauber, F."
Article
Madruga, M., Martínez Steele, E., Reynolds, C. 
ORCID: 0000-0002-1073-7394 , Levy, R. B. & Rauber, F. (2022).
Trends in food consumption according to the degree of food processing among the UK population over 11 years.
British Journal of Nutrition,
doi: 10.1017/s0007114522003361
Da Silva, J. T., Garzillo, J. M. F., Rauber, F. , Kluczkovski, A., Rivera, X. S., da Cruz, G. L., Frankowska, A., Martins, C. A., da Costa Louzada, M. L., Monteiro, C. A., Reynolds, C. ORCID: 0000-0002-1073-7394, Bridle, S. & Levy, R. B. (2021).
Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018.
The Lancet Planetary Health, 5(11),
e775-e785.
doi: 10.1016/s2542-5196(21)00254-0
Armstrong, B., Reynolds, C. ORCID: 0000-0002-1073-7394, Martins, C. , Frankowska, A., Levy, R. B., Rauber, F., Osei-Kwasi, H., Vega, M., Cediel, G., Schmidt, X., Kluczkovski, A., Akparibo, R., Auma, C., Defeyter, M. A., Da Silva, J. T. & Gemma, B. (2021).
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown.
British Food Journal, 123(9),
pp. 2959-2978.
doi: 10.1108/BFJ-10-2020-0917
van Erp, M., Reynolds, C. ORCID: 0000-0002-1073-7394, Maynard, D. , Starke, A., Ibáñez Martín, R., Andres, F., Leite, M. C. A., Alvarez de Toledo, D., Schmidt Rivera, X., Trattner, C., Brewer, S., Adriano Martins, C., Kluczkovski, A., Frankowska, A., Bridle, S., Levy, R. B., Rauber, F., Tereza da Silva, J. & Bosma, U. (2021).
Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food.
Frontiers in Artificial Intelligence, 3(621577),
doi: 10.3389/frai.2020.621577
Reynolds, C. ORCID: 0000-0002-1073-7394, Kluczkovski, A., Frankowska, A. , da Silva, J. T., Levy, R. B., Rauber, F., Schmidt Rivera, X. C. & Bridle, S. L. (2020).
Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia.
International Journal of Food Design, 5(1&2),
184.
doi: 10.1386/ijfd_00020_7
Frankowska, A., Schmidt Rivera, X., Bridle, S. L. , Kluczkovski, A., da Silva, J., Martins, C., Rauber, F., Levy, R. B., Cook, J. & Reynolds, C. ORCID: 0000-0002-1073-7394 (2020).
How home cooking methods and appliances affect the GHG emissions of food.
Nature Food, 1,
pp. 787-791.
doi: 10.1038/s43016-020-00200-w
da Silva, J., da Cruz, G., Rauber, F. , Louzada, M. L., Kluczkovski, A., Frankowska, A., Schmidt, X., Reynolds, C. ORCID: 0000-0002-1073-7394, Bridle, S. L. & Levy, R. B. (2020).
The impact of ultra-processed food on carbon, water and ecological footprints of food in Brazil.
European Journal of Public Health, 30(Supp 5),
ckaa165.43.
doi: 10.1093/eurpub/ckaa165.433
Conference or Workshop Item
da Silva, J., Kluczkovski, A., Schmidt, X. , Frankowska, A., da Cruz, G., Martins, C., Louzada, M. L., Rauber, F., Reynolds, C. ORCID: 0000-0002-1073-7394, Bridle, S. L. & Levy, R. B. (2020).
Trends in the environmental impacts of unprocessed or minimally processed, processed, and ultra-processed animal products in Brazil over 30 years.
Paper presented at the LEAP 2020, 8 Dec 2020, Online.
Reynolds, C. ORCID: 0000-0002-1073-7394, Kluczkovski, A., Frankowska, A. , Da Silva, J. T., Levy, R., Rauber, F., Schmidt Rivera, X. & Bridle, S. L. (2020).
Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia.
Paper presented at the Creative Tastebuds Symposium 2020, May 3-4, 2021, Denmark.
doi: 10.1386/ijfd_00020_7