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Hygienic food handling intention. An application of the Theory of Planned Behavior in the Chinese cultural context

Food control, 2014-08, Vol.42, p.172-180

2014

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What motivates food workers to adhere with WHO guidelines to combat the COVID-19? A social cognitive theory perspective

Frontiers in public health, 2023-10, Vol.11, p.1187056-1187056

2023

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Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises

Food control, 2014-04, Vol.38, p.109-115

2014

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Government regulations and voluntary certifications in food safety in China: A review

Trends in food science & technology, 2019-08, Vol.90, p.160-165

2019

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Understanding the Antecedents of Organic Food Purchases: The Important Roles of Beliefs, Subjective Norms, and Identity Expressiveness

Sustainability, 2019-06, Vol.11 (11), p.3045

2019

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The effects of carrier, benefit, and perceived trust in information channel on functional food purchase intention among Chinese consumers

Food quality and preference, 2020-04, Vol.81, p.103854, Article 103854

2020

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Re-understanding the antecedents of functional foods purchase: Mediating effect of purchase attitude and moderating effect of food neophobia

Food quality and preference, 2019-04, Vol.73, p.266-275

2019

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Consumer's over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits

Appetite, 2021-05, Vol.160, p.105092-105092, Article 105092

2021

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Situational variables that affect consumers' suboptimal food purchasing behavior in China

British food journal (1966), 2023-01, Vol.125 (1), p.145-166

2023

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Food safety in restaurants: The consumer perspective

International journal of hospitality management, 2019-01, Vol.77, p.139-146

2019

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Determinants of consumer food safety self-protection behavior-- an analysis using grounded theory

Food control, 2020-07, Vol.113, p.107198, Article 107198

2020

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Street food vendors’ hygienic and handling practices in China: Checklist development and observational assessment

Food control, 2024-12, Vol.166, p.110765, Article 110765

2024

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Motivations and obstructions of minimizing suboptimal food waste in Chinese households

Journal of cleaner production, 2022-03, Vol.342, p.130951, Article 130951

2022

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Consumer brand and category switching behaviors after food safety incidents: Factors and mechanisms

Appetite, 2024-04, Vol.195, p.107234-107234, Article 107234

2024

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Knowledge of food safety and handling in households: A survey of food handlers in Mainland China

Food control, 2016-06, Vol.64, p.45-53

2016

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Analytic and heuristic process for prudent antimicrobial use in animals: What are triggers and how do they work?

Risk analysis, 2024-04, Vol.44 (4), p.757-773

2024

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Norms triumph over self-interest! The role of perceived values and different norms on sustainable agricultural practices

Land use policy, 2023-06, Vol.129, p.106619, Article 106619

2023

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Some comments on the scandal of rabies vaccine in China

Vaccine, 2019-07, Vol.37 (30), p.3936-3937

2019

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Audience-Oriented Information Intervention Approach to Food Waste Behavior: An Application in Chinese University Canteens

Sustainability, 2024-08, Vol.16 (16), p.6773

2024

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Organisational unlearning, organisational flexibility and innovation capability: an empirical study of SMEs in China

International journal of technology management, 2013-01, Vol.61 (2), p.132

2013

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Food safety assurance systems in China

Food control, 2007-05, Vol.18 (5), p.480-484

2007

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Prospects of sustainable grain production in Northeast of China

World Automation Congress 2012, 2012, p.1-4

2012

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Consumer Knowledge, Attitude and Behavior Toward Food Safety

Food Safety in China, 2017, p.323-343

2017

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Notice of Retraction: Costs and Benefits of Implementing and Operating HACCP in the Chinese Food Enterprises

2011 5th International Conference on Bioinformatics and Biomedical Engineering, 2011, p.1-4

2011

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COST-BENEFIT ANALYSIS OF HACCP IMPLEMENTATION IN THE CHINESE SLAUGHTERING AND MEAT PRODUCTPROCESSING INDUSTRY

Computer and Computing Technologies in Agriculture II, Volume 3, 2009, p.1681-1689

2009

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Hygienic food handling intention. An application of the Theory of Planned Behavior in the Chinese cultural context

What motivates food workers to adhere with WHO guidelines to combat the COVID-19? A social cognitive theory perspective

Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises

Government regulations and voluntary certifications in food safety in China: A review

Understanding the Antecedents of Organic Food Purchases: The Important Roles of Beliefs, Subjective Norms, and Identity Expressiveness

The effects of carrier, benefit, and perceived trust in information channel on functional food purchase intention among Chinese consumers

Re-understanding the antecedents of functional foods purchase: Mediating effect of purchase attitude and moderating effect of food neophobia

Consumer's over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits

Situational variables that affect consumers' suboptimal food purchasing behavior in China

Food safety in restaurants: The consumer perspective

Determinants of consumer food safety self-protection behavior-- an analysis using grounded theory

Street food vendors’ hygienic and handling practices in China: Checklist development and observational assessment

Motivations and obstructions of minimizing suboptimal food waste in Chinese households

Consumer brand and category switching behaviors after food safety incidents: Factors and mechanisms

Knowledge of food safety and handling in households: A survey of food handlers in Mainland China

Analytic and heuristic process for prudent antimicrobial use in animals: What are triggers and how do they work?

Norms triumph over self-interest! The role of perceived values and different norms on sustainable agricultural practices

Some comments on the scandal of rabies vaccine in China

Audience-Oriented Information Intervention Approach to Food Waste Behavior: An Application in Chinese University Canteens

Organisational unlearning, organisational flexibility and innovation capability: an empirical study of SMEs in China

Food safety assurance systems in China

Prospects of sustainable grain production in Northeast of China

Consumer Knowledge, Attitude and Behavior Toward Food Safety

Notice of Retraction: Costs and Benefits of Implementing and Operating HACCP in the Chinese Food Enterprises

COST-BENEFIT ANALYSIS OF HACCP IMPLEMENTATION IN THE CHINESE SLAUGHTERING AND MEAT PRODUCTPROCESSING INDUSTRY

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