Food Sources and Expenditures for Seafood in the United States

por Love, David C., Asche, Frank, Conrad, Zach, Young, Ruth, Harding, Jamie, Nussbaumer, Elizabeth M., Thorne-Lyman, Andrew L., Neff, Roni
Publicado 2020

Affordability influences nutritional quality of seafood consumption among income and race/ethnicity groups in the United States

por Love, David C, Thorne-Lyman, Andrew L, Conrad, Zach, Gephart, Jessica A, Asche, Frank, Godo-Solo, Dakoury, McDowell, Acree, Nussbaumer, Elizabeth M, Bloem, Martin W
Publicado 2022

Nutrition and origin of US chain restaurant seafood

por Love, David C, Turvey, Catherine, Harding, Jamie, Young, Ruth, Ramsing, Rebecca, F Tlusty, Michael, Fry, Jillian P, Nguyen, Ly, Asche, Frank, Nussbaumer, Elizabeth M, Thorne-Lyman, Andrew L, Bloem, Martin
Publicado 2021

Emerging COVID-19 impacts, responses, and lessons for building resilience in the seafood system

por Love, David C., Allison, Edward H., Asche, Frank, Belton, Ben, Cottrell, Richard S., Froehlich, Halley E., Gephart, Jessica A., Hicks, Christina C., Little, David C., Nussbaumer, Elizabeth M., Pinto da Silva, Patricia, Poulain, Florence, Rubio, Angel, Stoll, Joshua S., Tlusty, Michael F., Thorne-Lyman, Andrew L., Troell, Max, Zhang, Wenbo
Publicado 2021