B

Bak, Aggie, Wilson, Jennie ORCID: https://orcid.org/0000-0002-4713-9662, Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814 and Loveday, Heather ORCID: https://orcid.org/0000-0003-2259-8149 (2018) Drinking vessel preferences in older nursing home residents: optimal design and potential for increasing fluid intake. British Journal of Nursing, 27 (22). pp. 1298-1304. ISSN 0966-0461

C

Clodoveo, Maria Lisa, Corbo, Filomena and Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814 (2020) Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant. International Journal of Gastronomy and Food Science, 22. ISSN 1878-450X

Cross, Peter (2017) Foodservice with a side of responsibility: the challenges of implementing corporate social responsibility in the hospitality sector. In: 2nd COOK & Health Scientific Symposium, 02 Mar 2017, London, UK. (Unpublished)

L

Lara, Szymon and Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814 (2022) Food Fraud Prevention through Traceability within the Food Supply Chain. A Scoping Review. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France. (Submitted)

Lara, Szymon, Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814, Ryan, Phillipa and Cross, Peter (2022) Correct Application of Colloquial Plant Terminology May Help to Combat Food & Nutrition Insecurity. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France. (Unpublished)

M

Masangkay, Frederick, Milanez, Giovanni, Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814, Hapan, Freida, Somsak, Voravuth, Kotepui, Manas Kotepui, Tangpong, Jitbanjong and Karanis, Panagiotis (2020) Waterborne protozoan pathogens in environmental aquatic biofilms: implications for water quality assessment strategies. Environmental Pollution, 259. ISSN 0269-7491

N

Negro, Giulia and Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814 (2022) Animal-based vs plant-based protein quality. A survey of millennial students nutritional knowledge and food preferences. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 Jun 2022, Lyon, France.

S

Sattarzadeh, Neda, Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814, Maxim, Christina and Iordanova, Elitza ORCID: https://orcid.org/0000-0002-3021-5454 (2022) 5 senses at the dining table – A systematic literature review of human five senses within dining settings. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France.

Sattarzadeh, Neda, Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814, Maxim, Christina and Iordanova, Elitza ORCID: https://orcid.org/0000-0002-3021-5454 (2022) Awareness and perceptions of ethnic restaurant managers towards authenticity and sensory strategies – A case study of Persian ethnic restaurants in London. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France.

T

Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814, Carrubba, Stefano and Manginas, Katerina (2021) When are plant-based diets healthy and balanced? Baking Europe (Spring). pp. 11-15.

Tucker, Joanne, Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814 and Stock, Rosemary (2022) An experimental food label applied to food served at a secondary school in Greater London and its influence on adolescent food choices. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 Jun 2022, Lyon, France.

U

Ujeniuc, Corina, Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814 and Ohl, Maddie ORCID: https://orcid.org/0000-0003-1956-4220 (2022) Evaluating the nutritional status of children that follow a lacto-vegan Hare Krishna diet in a primary school. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France. (Submitted)