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Florentina Simona Barbu on Muck Rack

Florentina Simona Barbu

As seen in: Preprints.org
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Articles

Health Consciousness, Perceived Nutritional Value and Food Neophobia as Facilitators and Barriers to the Consumption of Alternative-Ingredient Bakery Products: A Cross-Sectional Study of Romanian Consumers

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By Florentina Simona Barbu, Anca Tudor, Radu Dumitru Moleriu
| Preprints.org
Submitted: 25 September 2026 Posted: 28 September 2026 You are already at the latest version Background/Objectives: Bakery and confectionery products reformulated with alternative ingredients are increasingly present in the retail food environment, but their contribution to healthier diets depends on whether consumers eat them.
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