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An explorative study with convenience vegetables in urban Nigeria—The Veg-on-Wheels intervention

PloS one, 2022-09, Vol.17 (9), p.e0273309-e0273309

2022

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Social identification, social representations, and consumer innovativeness in an organic food context: A cross-national comparison

Food quality and preference, 2010-06, Vol.21 (4), p.347-352

2010

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Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

The international journal of behavioral nutrition and physical activity, 2017-04, Vol.14 (1), p.41-41, Article 41

2017

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Consumer acceptance of personalised nutrition: The role of ambivalent feelings and eating context

PloS one, 2020-04, Vol.15 (4), p.e0231342-e0231342

2020

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Design Issues in Personalized Nutrition Advice Systems

Journal of medical Internet research, 2023-03, Vol.25 (1), p.e37667-e37667

2023

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The paradox between the environmental appeal of bio-based plastic packaging for consumers and their disposal behaviour

The Science of the total environment, 2020-02, Vol.705, p.135820-135820, Article 135820

2020

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The Impact of Both Individual and Contextual Factors on the Acceptance of Personalized Dietary Advice

Nutrients, 2022-04, Vol.14 (9), p.1866

2022

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A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products

Food research international, 2019-09, Vol.123, p.36-47

2019

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Consumer innovativeness and its correlates: A propositional inventory for future research

Journal of business research, 2011-06, Vol.64 (6), p.601-609

2011

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A reversal of defaults: Implementing a menu-based default nudge to promote out-of-home consumer adoption of plant-based meat alternatives

Appetite, 2022-08, Vol.175, p.106049-106049, Article 106049

2022

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Consumers as co-creators of new product ideas: An application of projective and creative research techniques

Food research international, 2016-09, Vol.87, p.211-223

2016

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Developing an Internationalization Strategy Using Diffusion Modeling: The Case of Greater Amberjack

Fishes, 2019, Vol.4 (1), p.12-0

2019

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“One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products?

Food quality and preference, 2019-10, Vol.77, p.147-158

2019

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Determinants of real-life behavioural interventions to stimulate more plant-based and less animal-based diets: A systematic review

Trends in food science & technology, 2019-11, Vol.93, p.281-303

2019

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Consumer perception of bio-based products—An exploratory study in 5 European countries

NJAS - Wageningen journal of life sciences, 2016-06, Vol.77 (1), p.61-69

2016

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The roles of identity and brand equity in organic consumption behavior: Private label brands versus national brands

The journal of brand management, 2017, Vol.24 (1), p.68-85

2017

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Motive-based consumer segments and their fruit and vegetable consumption in several contexts

Food research international, 2020-01, Vol.127, p.108731-108731, Article 108731

2020

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Public perceptions of agri-food applications of genetic modification – A systematic review and meta-analysis

Trends in food science & technology, 2013-04, Vol.30 (2), p.142-152

2013

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Healthy eating strategies: Individually different or context-dependent?

Appetite, 2022-01, Vol.168, p.105759-105759, Article 105759

2022

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Can bio-based attributes upgrade a brand? How partial and full use of bio-based materials affects the purchase intention of brands

Journal of cleaner production, 2017-09, Vol.162, p.1169-1179

2017

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Mandatory use of technology-based self-service: does expertise help or hurt?

European journal of marketing, 2015-01, Vol.49 (1/2), p.190-211

2015

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Understanding intentions to purchase bio-based products: The role of subjective ambivalence

Journal of environmental psychology, 2017-10, Vol.52, p.26-36

2017

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Portioning meat and vegetables in four different out of home settings: A win-win for guests, chefs and the planet

Appetite, 2020-04, Vol.147, p.104539-104539, Article 104539

2020

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Consequences of Forcing Consumers to Use Technology-Based Self-Service

Journal of service research : JSR, 2008-11, Vol.11 (2), p.107-123

2008

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How Technology Features Influence Public Response to New Agrifood Technologies

Journal of agricultural & environmental ethics, 2016-08, Vol.29 (4), p.643-672

2016

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An explorative study with convenience vegetables in urban Nigeria—The Veg-on-Wheels intervention

Social identification, social representations, and consumer innovativeness in an organic food context: A cross-national comparison

Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

Consumer acceptance of personalised nutrition: The role of ambivalent feelings and eating context

Design Issues in Personalized Nutrition Advice Systems

The paradox between the environmental appeal of bio-based plastic packaging for consumers and their disposal behaviour

The Impact of Both Individual and Contextual Factors on the Acceptance of Personalized Dietary Advice

A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products

Consumer innovativeness and its correlates: A propositional inventory for future research

A reversal of defaults: Implementing a menu-based default nudge to promote out-of-home consumer adoption of plant-based meat alternatives

Consumers as co-creators of new product ideas: An application of projective and creative research techniques

Developing an Internationalization Strategy Using Diffusion Modeling: The Case of Greater Amberjack

“One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products?

Determinants of real-life behavioural interventions to stimulate more plant-based and less animal-based diets: A systematic review

Consumer perception of bio-based products—An exploratory study in 5 European countries

The roles of identity and brand equity in organic consumption behavior: Private label brands versus national brands

Motive-based consumer segments and their fruit and vegetable consumption in several contexts

Public perceptions of agri-food applications of genetic modification – A systematic review and meta-analysis

Healthy eating strategies: Individually different or context-dependent?

Can bio-based attributes upgrade a brand? How partial and full use of bio-based materials affects the purchase intention of brands

Mandatory use of technology-based self-service: does expertise help or hurt?

Understanding intentions to purchase bio-based products: The role of subjective ambivalence

Portioning meat and vegetables in four different out of home settings: A win-win for guests, chefs and the planet

Consequences of Forcing Consumers to Use Technology-Based Self-Service

How Technology Features Influence Public Response to New Agrifood Technologies

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