City Research Online

Items where Author is "Rauber, F."

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Number of items: 6.

Article

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. and 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. and 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. and 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. and 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), ckaa165.433. 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. and 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. and 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.

This list was generated on Sat Feb 27 06:28:49 2021 UTC.