| Understanding Westerners' disgust for the eating of insects: The role of food neophobia and implicit associations |
29 |
| Organic wine purchase behaviour in Germany: Exploring the attitude-behaviour-gap with data from a household panel |
28 |
| European consumer healthiness evaluation of Tree-from' labelled food products |
27 |
| Comparative performance of three interpretative front-of-pack nutrition labelling schemes: Insights for policy making |
26 |
| Determinants of organic food purchases: Evidence from household panel data |
25 |
| Determinant factors influencing organic food purchase intention and the moderating role of awareness: A comparative analysis |
24 |
| Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food |
23 |
| Willingness to pay for insect-based food: The role of information and carrier |
23 |
| Eat organic - Feel good? The relationship between organic food consumption, health concern and subjective wellbeing |
23 |
| Development and validation of the Food Disgust Scale |
21 |
| A Theory of Planned behaviour perspective for investigating the role of trust in consumer purchasing decision related to short food supply chains |
20 |
| The effects of consumer knowledge on the willingness to buy insect food: An exploratory cross-regional study in Northern and Central Europe |
19 |
| The valuation and purchase of food products that combine local, regional and traditional features: The influence of consumer ethnocentrism |
18 |
| Associations between food neophobia and responsiveness to warning chemosensory sensations in food products in a large population sample |
18 |
| Background colour & its impact on food perception & behaviour |
18 |
| On the multiple effects of packaging colour on consumer behaviour and product experience in the 'food and beverage' and 'home and personal care' categories |
17 |
| Explaining consumer purchase behavior for organic milk: Including trust and green self-identity within the theory of planned behavior |
17 |
| Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences |
17 |
| Methodological issues in cross-cultural sensory and consumer research |
17 |
| Personality traits and gender influence liking and choice of food pungency |
16 |
| Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages |
15 |
| Understanding consumer resistance to the consumption of organic food. A study of ethical consumption, purchasing, and choice behaviour |
15 |
| Consumers' willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic |
15 |
| Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies |
15 |
| Emotional response to wine: Sensory properties, age and gender as drivers of consumers' preferences |
14 |
| When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods |
14 |
| Tastiness but not healthfulness captures automatic visual attention: Preliminary evidence from an eye-tracking study |
14 |
| Application of an integrated framework to examine Chinese consumers' purchase intention toward genetically modified food |
14 |
| How circular will you eat? The sustainability challenge in food and consumer reaction to either waste-to-value or yet underused novel ingredients in food |
14 |
| Does attention to health labels predict a healthy food choice? An eye-tracking study |
14 |
| Heterogeneity in consumers' perceptions and demand for local (organic) food products |
14 |
| Consumers' categorization of food ingredients: Do consumers perceive them as 'clean label' producers expect? An exploration with projective mapping |
14 |
| Social desirability and sustainable food research: A systematic literature review |
14 |
| Consumers' attitudes and change of attitude toward 3D-printed food |
13 |
| Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception |
13 |
| How Australian consumers value intrinsic and extrinsic attributes of beef products |
13 |
| Prospects for insects as food in Switzerland: A tobit regression |
13 |
| Cup colour influences consumers' expectations and experience on tasting specialty coffee |
13 |
| The impact of organic certification and country of origin on consumer food choice in developed and emerging economies |
12 |
| Nutritional warnings and product substitution or abandonment: Policy implications derived from a repeated purchase simulation |
12 |
| We will eat disgusting foods together - Evidence of the normative basis of Western entomophagy-disgust from an insect tasting |
12 |
| Buy, eat or discard? A case study with apples to explore fruit quality perception and food waste |
12 |
| Application of the Food Choice Questionnaire across cultures: Systematic review of cross-cultural and single country studies |
12 |
| The Flexitarian Flip (TM) in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein |
12 |
| Application of consumer style inventory (CSI) to predict young Indian consumer's intention to purchase organic food products |
12 |
| Understanding factors underlying actual consumption of organic food: The moderating effect of future orientation |
12 |
| The emoji scale: A facial scale for the 21st century |
12 |
| Consumers wine preferences according to purchase occasion: Personal consumption and gift-giving |
12 |
| Dark vs. light drinks: The influence of visual appearance on the consumer's experience of beer |
11 |
| Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers |
11 |
