Author

Stephanie Grahl

Observed name: Grahl, Stephanie

Institution: Arla Foods (Denmark)

Observed institutions: Arla Foods (Denmark), University of Göttingen

ORCID: 0000-0002-3618-6455

Observed ORCID: 0000-0002-3618-6455

OpenAlex ID: A5076312709

Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae

2018 · Stephanie Grahl, Megala Palanisamy, et al. · Journal of Cleaner Production · 178

Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

2020 · Stephanie Grahl, Micha Strack, et al. · Food Quality and Preference · 130

Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina ( Arthrospira platensis ) and Resulting Consumer Expectations

2018 · Stephanie Grahl, Micha Strack, et al. · Journal of Food Quality · 89

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

2024 · Roisin McCarron, Lisa Methven, et al. · Frontiers in Nutrition · 34

Algae production technology: Effect of framing on German consumer acceptance

2021 · Sebastian Weickert, Stephanie Grahl, et al. · Algal Research · 30

Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans

2022 · Cynthia I. Escobedo del Bosque, Stephanie Grahl, et al. · Foods · 27

Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile

2024 · Roisin McCarron, Lisa Methven, et al. · Foods · 22

The effects of processing steps on avenanthramides, avenacosides and β-glucan content during the production of oat-based milk alternatives

2025 · Roisin McCarron, Lisa Methven, et al. · Food Chemistry Advances · 15

Food product development with spirulina (Arthrospira platensis) – Sensory profiling, product perception and consumer acceptance

2020 · Stephanie Grahl · eDiss (Georg-August-Universität Göttingen) · 3

Avenanthramides, Avenacosides, and β-Glucans in Oat-Based Milk Alternatives—How Oat’s Nutritional Compounds Are Being Affected by Various Stages of Processing

2024 · Roisin McCarron, Lisa Methven, et al. · European Nutrition Conference (FENS)

Works count: 11

Citation count: 528

H-index: 8

I10-index: 8