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Dive into the research topics where William Hallman is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Human intentional environmental exposure studies: what risks are acceptable, and to whom?
Eyal, N. (PI), Hallman, W. (CoPI) & Magalhaes, M. (CoPI)
9/1/24 → 8/31/27
Project: Research
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FOOD NANOTECHNOLOGY: EXPANDING THE PARAMETERS OF CONSUMER ACCEPTANCE
Hallman, W. (PI)
National Institute of Food and Agriculture
3/15/15 → 9/14/18
Project: Research
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FOOD NANOTECHNOLOGY: UNDERSTANDING THE PARAMETERS OF CONSUMER ACCEPTANCE
Hallman, W. (PI)
National Institute of Food and Agriculture
1/1/09 → 12/31/11
Project: Research
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Food culture and cell-culture: technical, ethical and social frontiers
Chriki, S., Hallman, W., Hocquette, J. F., Ellies-Oury, M. P. & Takeuchi, M., Dec 2025, In: npj Science of Food. 9, 1, 49.Research output: Contribution to journal › Comment/debate › peer-review
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Attitudes toward artificial meat in Arab countries
Chriki, S., Alhujaili, A., Hallman, W. K., Payet, V., Ellies-Oury, M. P. & Hocquette, J. F., Dec 2024, In: Journal of Food Science. 89, 12, p. 9711-9731 21 p.Research output: Contribution to journal › Article › peer-review
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Front-of-Package Protein Labels on Cereal Create Health Halos
McKeon, G. P. & Hallman, W. K., Apr 2024, In: Foods. 13, 8, 1139.Research output: Contribution to journal › Article › peer-review
Open Access -
Seafood Consumption Trends among U.S. Consumers: Influences of the COVID-19 Pandemic
Errickson, L. B., Jin, Y., Zemeckis, D. & Hallman, W. K., Sep 2024, In: Foods. 13, 17, 2682.Research output: Contribution to journal › Article › peer-review
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Cell-based, cell-cultured, cell-cultivated, cultured, or cultivated. What is the best name for meat, poultry, and seafood made directly from the cells of animals?
Hallman, W. K., Hallman, W. K. & Hallman, E. E., Dec 2023, In: npj Science of Food. 7, 1, 62.Research output: Contribution to journal › Article › peer-review
Open Access