| Future protein supply H Aiking Trends in Food Science & Technology 22 (2-3), 112-120, 2011 | 597 | 2011 |
| Exploring dietary guidelines based on ecological and nutritional values: a comparison of six dietary patterns C van Dooren, M Marinussen, H Blonk, H Aiking, P Vellinga Food Policy 44, 36-46, 2014 | 452 | 2014 |
| “Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges J De Boer, H Schösler, H Aiking Appetite 76, 120-128, 2014 | 424 | 2014 |
| Bioenergy revisited: key factors in global potentials of bioenergy V Dornburg, D van Vuuren, G van de Ven, H Langeveld, M Meeusen, ... Energy & Environmental Science 3 (3), 258-267, 2010 | 344 | 2010 |
| The next protein transition H Aiking, J de Boer Trends in Food Science & Technology 105, 515-522, 2020 | 299 | 2020 |
| Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters J de Boer, H Schösler, H Aiking Appetite 113, 387-397, 2017 | 269 | 2017 |
| Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society J De Boer, A De Witt, H Aiking Appetite 98, 19-27, 2016 | 268 | 2016 |
| On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives J De Boer, H Aiking Ecological economics 70 (7), 1259-1265, 2011 | 264 | 2011 |
| Protein production: planet, profit, plus people? H Aiking The American journal of clinical nutrition 100, 483S-489S, 2014 | 218 | 2014 |
| Protein consumption and sustainability: Diet diversity in EU-15 J de Boer, M Helms, H Aiking Ecological economics 59 (3), 267-274, 2006 | 214 | 2006 |
| Meat and masculinity among young Chinese, Turkish and Dutch adults in the Netherlands H Schösler, J de Boer, JJ Boersema, H Aiking Appetite 89, 152-159, 2015 | 209 | 2015 |
| Sharing the burden of financing adaptation to climate change R Dellink, M Den Elzen, H Aiking, E Bergsma, F Berkhout, T Dekker, ... Global Environmental Change 19 (4), 411-421, 2009 | 201 | 2009 |
| Food sustainability: Diverging interpretations H Aiking, J De Boer British Food Journal 106 (5), 359-365, 2004 | 182 | 2004 |
| Adaptation to Cadmium by Klebsiella aerogenes Growing in Continuous Culture Proceeds Mainly via Formation of Cadmium Sulfide H Aiking, K Kok, H van Heerikhuizen, J van't Riet Applied and Environmental Microbiology 44 (4), 938-944, 1982 | 178 | 1982 |
| Sustainable protein production and consumption: pigs or peas? H Aiking, J de Boer, J Vereijken Springer Science & Business Media, 2006 | 175 | 2006 |
| Inorganic phosphate accumulation and cadmium detoxification in Klebsiella aerogenes NCTC 418 growing in continuous culture H Aiking, A Stijnman, C Van Garderen, H Van Heerikhuizen, J Van't Riet Applied and Environmental Microbiology 47 (2), 374-377, 1984 | 175 | 1984 |
| Detoxification of mercury, cadmium, and lead in Klebsiella aerogenes NCTC 418 growing in continuous culture H Aiking, H Govers, J Van't Riet Applied and Environmental Microbiology 50 (5), 1262-1267, 1985 | 145 | 1985 |
| Prospects for pro-environmental protein consumption in Europe: Cultural, culinary, economic and psychological factors J De Boer, H Aiking Appetite 121, 29-40, 2018 | 117 | 2018 |
| Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients J De Boer, H Aiking Food Quality and Preference 73, 171-181, 2019 | 115 | 2019 |
| Pursuing a low meat diet to improve both health and sustainability: how can we use the frames that shape our meals? J de Boer, H Aiking Ecological economics 142, 238-248, 2017 | 111 | 2017 |
Joop de BoerSenior researcher, Institute for Environmental Studies, VU University AmsterdamGeverifieerd e-mailadres voor vu.nl
