Sharron Kuznesof

Newcastle University — United Kingdom

Biochemistry, Genetics and Molecular Biology · Life Sciences

27h-index2.7kcitations81works0.02yr avg
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Research Topics

Nutrition, Genetics, and Disease(22), Consumer Attitudes and Food Labeling(21), Nutritional Studies and Diet(14), Food Safety and Hygiene(12), Culinary Culture and Tourism(10)

Publications81 total

Evaluation of diet quality of Singaporean mothers and their weaning children
European Journal of Nutrition·2025Open Access
Labelling and food
Edward Elgar Publishing eBooks·2025
The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D3-Enriched Eggs
Foods·2023· 4 citedOpen Access
Food4Me - personalised nutrition European 9 countries public acceptance survey - Dataset from WP2
Socio-Environmental Systems Modeling·2023Open Access
Food4Me - personalised nutrition European 9 countries public acceptance survey - Dataset from WP2
2023Open Access
From hinterland to heartland: Knowledge and market insecurity are barriers to crop farmers using sustainable soil management in Guyana
Frontiers in Sustainable Food Systems·2023· 3 citedOpen Access
The role of cooking in consumers' quality formation: An exploratory study of beef steaks
Meat Science·2022· 13 citedOpen Access
Self-efficacy, habit strength, health locus of control and response to the personalised nutrition Food4Me intervention study
British Food Journal·2021· 10 citedOpen Access
Egg enrichment with vitamin D: The Sunshine Eggs projects
Nutrition Bulletin·2021· 12 citedOpen Access
Social dimensions of synthetic biology in the agrifood sector: the perspective of Chinese and EU scientists
British Food Journal·2021· 5 citedOpen Access
‘A social justice logic’: how digital commerce enables value co-creation at the bottom of the pyramid
Journal of Marketing Management·2021· 50 citedOpen Access
A Digital Nexus
2020· 1 cited
A systematic review of consumer perceptions of food fraud and authenticity: A European perspective
Trends in Food Science & Technology·2019· 158 cited
Synthetic biology applied in the agrifood sector: Public perceptions, attitudes and implications for future studies
Trends in Food Science & Technology·2019· 28 cited
Understanding authentication processes and the role of conventions: a consideration of Greek ethnic restaurants
Annals of Tourism Research·2019· 33 cited
How value co-creation works in agri-food context? A future thinking for horticulture product marketing
2019· 3 cited
Co-creation Benefits by Re-configuring the Value Network in Creative Agri-food Transformation through the SMEs e-commerce channel: A Business Market Perspective
2019· 5 citedOpen Access
Going digital: SMEs Based Food E-commerce Engaging Customer through Customer Needs-Driven
Journal of the Association for Information Systems·2019· 4 citedOpen Access
Proceedings: 3rd International Conference on Food and Agricultural Economics HOW HAVE THINGS CHANGED? VALUE CO-CREATION REINVENTS AGRIBUSINESS – A MULTIPLE B2B STAKEHOLDER PERSPECTIVE
AgEcon Search (University of Minnesota, USA)·2019Open Access
How have things changed? Value co-creation reinvents agribusiness - a multiple B2B stakeholder perspective.
2019
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Frequent Co-authors

Lynn J. Frewer(24), Barbara Stewart‐Knox(11), A.R.H. Fischer(11), Audrey Rankin(10), Rui Poínhos(9), Beth Clark(9), Chris J. Seal(8), Helen Kendall(8), Mary Brennan(7), Christopher Ritson(6), Angela Tregear(5), I.A. van der Lans(5), David P. Richardson(4), Mitchell Ness(4), Maria Daniel Vaz de Almeida(4), Paul Brereton(4), Brendan Bunting(4), Aleksandra Berezowska(4), Iain A. Brownlee(3), Carmel Moore(3)