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Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies: The food technology neophobia scale

Food quality and preference, 2008-12, Vol.19 (8), p.704-710

2008

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Reliability and predictive validity of the Food Technology Neophobia Scale

Appetite, 2010-04, Vol.54 (2), p.390-393

2010

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Predicting intentions to consume functional foods and supplements to offset memory loss using an adaptation of protection motivation theory

Appetite, 2004-08, Vol.43 (1), p.55-64

2004

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The influence of product attributes, consumer attitudes and characteristics on the acceptance of: (1) Novel bread and milk, and dietary supplements and (2) fish and novel meats as dietary vehicles of long chain omega 3 fatty acids

Food quality and preference, 2011-03, Vol.22 (2), p.205-212

2011

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The influence of information and beliefs about technology on the acceptance of novel food technologies: A conjoint study of farmed prawn concepts

Food quality and preference, 2007-07, Vol.18 (5), p.813-823

2007

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Australian consumers’ preferences for conventional and novel sources of long chain omega-3 fatty acids: A conjoint study

Food quality and preference, 2008-04, Vol.19 (3), p.306-314

2008

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Australian consumers' antecedents of attitudes towards foods produced by novel technologies

British food journal (1966), 2006-12, Vol.108 (11), p.916-930

2006

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Using taste exposure with rewards to increase liking of vegetables amongst Australian children

Obesity research & clinical practice, 2010-10, Vol.4, p.S62-S63

2010

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Consumers’ acceptance of recycled water in meat products: The influence of tasting, attitudes and values on hedonic and emotional reactions

Food quality and preference, 2014-10, Vol.37, p.35-44

2014

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piwi encodes a nucleoplasmic factor whose activity modulates the number and division rate of germline stem cells

Development (Cambridge), 2000-02, Vol.127 (3), p.503-514

2000

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Exploring the active ingredients of workplace physical and psychological wellbeing programs: a systematic review

Translational behavioral medicine, 2021-05, Vol.11 (5), p.1127-1141

2021

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AN INVESTIGATION USING THREE APPROACHES TO UNDERSTAND THE INFLUENCE OF EXTRINSIC PRODUCT CUES ON CONSUMER BEHAVIOR: AN EXAMPLE OF AUSTRALIAN WINES

Journal of sensory studies, 2011-02, Vol.26 (1), p.13-24

2011

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Effect of Australian school vegetable education program on factors associated with vegetable consumption in children

Journal of nutrition & intermediary metabolism, 2017-06, Vol.8 (C), p.68-68

2017

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Estimating food intakes in Australia: validation of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) food frequency questionnaire against weighed dietary intakes

Journal of human nutrition and dietetics, 2009-12, Vol.22 (6), p.559-566

2009

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Predictors of Australian consumers’ intentions to consume conventional and novel sources of long-chain omega-3 fatty acids

Public health nutrition, 2008, Vol.11 (1), p.8-16

2008

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Development and validation of a tool to recall alcoholic beverage and wine consumption over consumers’ lifetimes

Food quality and preference, 2010-10, Vol.21 (7), p.697-704

2010

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A comparison of three laddering techniques applied to an example of a complex food choice

Food quality and preference, 2004-09, Vol.15 (6), p.569-583

2004

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An adaptation of repertory grid methodology to evaluate Australian consumers’ perceptions of food products produced by novel technologies

Food quality and preference, 2007-09, Vol.18 (6), p.834-848

2007

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Understanding middle-aged consumers' perceptions of meat using repertory grid methodology

Food quality and preference, 2004-06, Vol.15 (4), p.317-329

2004

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A comparison of paper-and-pencil and computerised methods of “hard” laddering

Food quality and preference, 2004-04, Vol.15 (3), p.279-291

2004

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Determination of energy density of freely selected diets: methodological issues and implications

International Journal of Obesity, 2000-01, Vol.24 (1), p.49-54

2000

Volltextzugriff (PDF)

The effect of dietary fibre information on consumer responses to breads and “English” muffins: a cross-cultural study

Food quality and preference, 2002, Vol.13 (1), p.1-12

2002

Volltextzugriff (PDF)

A computerised adaptation of the repertory grid methodology as a useful tool to elicit older consumers’ perceptions of foods

Food quality and preference, 2003-12, Vol.14 (8), p.681-691

2003

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Absorption, distribution and elimination of selenium as L-selenomethionine in non-human primates

Food and chemical toxicology, 1992, Vol.30 (11), p.903-913

1992

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NPA binding activity is peripheral to the plasma membrane and is associated with the cytoskeleton

The Plant cell, 1994-12, Vol.6 (12), p.1941-1953

1994

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Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies: The food technology neophobia scale

Reliability and predictive validity of the Food Technology Neophobia Scale

Predicting intentions to consume functional foods and supplements to offset memory loss using an adaptation of protection motivation theory

The influence of product attributes, consumer attitudes and characteristics on the acceptance of: (1) Novel bread and milk, and dietary supplements and (2) fish and novel meats as dietary vehicles of long chain omega 3 fatty acids

The influence of information and beliefs about technology on the acceptance of novel food technologies: A conjoint study of farmed prawn concepts

Australian consumers’ preferences for conventional and novel sources of long chain omega-3 fatty acids: A conjoint study

Australian consumers' antecedents of attitudes towards foods produced by novel technologies

Using taste exposure with rewards to increase liking of vegetables amongst Australian children

Consumers’ acceptance of recycled water in meat products: The influence of tasting, attitudes and values on hedonic and emotional reactions

piwi encodes a nucleoplasmic factor whose activity modulates the number and division rate of germline stem cells

Exploring the active ingredients of workplace physical and psychological wellbeing programs: a systematic review

AN INVESTIGATION USING THREE APPROACHES TO UNDERSTAND THE INFLUENCE OF EXTRINSIC PRODUCT CUES ON CONSUMER BEHAVIOR: AN EXAMPLE OF AUSTRALIAN WINES

Effect of Australian school vegetable education program on factors associated with vegetable consumption in children

Estimating food intakes in Australia: validation of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) food frequency questionnaire against weighed dietary intakes

Predictors of Australian consumers’ intentions to consume conventional and novel sources of long-chain omega-3 fatty acids

Development and validation of a tool to recall alcoholic beverage and wine consumption over consumers’ lifetimes

A comparison of three laddering techniques applied to an example of a complex food choice

An adaptation of repertory grid methodology to evaluate Australian consumers’ perceptions of food products produced by novel technologies

Understanding middle-aged consumers' perceptions of meat using repertory grid methodology

A comparison of paper-and-pencil and computerised methods of “hard” laddering

Determination of energy density of freely selected diets: methodological issues and implications

The effect of dietary fibre information on consumer responses to breads and “English” muffins: a cross-cultural study

A computerised adaptation of the repertory grid methodology as a useful tool to elicit older consumers’ perceptions of foods

Absorption, distribution and elimination of selenium as L-selenomethionine in non-human primates

NPA binding activity is peripheral to the plasma membrane and is associated with the cytoskeleton

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