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Snacking now or later? Individual differences in following intentions or habits explained by time perspective

Appetite, 2016-12, Vol.107, p.144-151

2016

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The importance of habits in eating behaviour. An overview and recommendations for future research

Appetite, 2011-12, Vol.57 (3), p.585-596

2011

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Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude

Appetite, 2010-12, Vol.55 (3), p.534-539

2010

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Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptions

Appetite, 2016-06, Vol.101, p.217-217

2016

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Segments of sustainable food consumers: a literature review

International journal of consumer studies, 2012-03, Vol.36 (2), p.123-132

2012

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Construal levels of healthy eating. Exploring consumers’ interpretation of health in the food context

Appetite, 2012-10, Vol.59 (2), p.333-340

2012

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Consumer orientation of product developers and their product perception compared to that of consumers

Trends in food science & technology, 2004, Vol.15 (10), p.489-497

2004

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Perceptions of the health and convenience characteristics of fresh and driedfruits

Food science & technology, 2012, Vol.49 (2)

2012

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Predicting consumers’ intention to purchase ready- to-eat meals: The role of moral attitude

Appetite, 2010, Vol.55 (3)

2010

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Fruit and snack consumption related to sweet, sour and salty taste preferences

British food journal (1966), 2012-06, Vol.114 (7), p.1032-1046

2012

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Consumption and perception of processed fruits in the Western Balkan region

Food science & technology, 2012-12, Vol.49 (2), p.293-297

2012

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Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology

International journal of food studies, 2016, Vol.5 (1)

2016

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A cross-national consumer segmentation based on contextual differences in food choice benefits

Food quality and preference, 2012, Vol.24 (2)

2012

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Dried fruit and its functional properties from a consumer's point of view

The journal of horticultural science & biotechnology, 2009, Vol.2009

2009

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Linking perception of health-promoting food attributes to tangible product characteristics

British food journal (1966), 2009-01, Vol.111 (3), p.207-222

2009

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Variables Influencing Food Perception Reviewed for Consumer-Oriented Product Development

Critical reviews in food science and nutrition, 2002-01, Vol.42 (6), p.565-581

2002

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Exploration of projective techniques to unravel health perception

British food journal (1966), 2007-01, Vol.109 (6), p.443-456

2007

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A search for a systematic method to bridge between pre-harvest, post-harvest, and consumer research aimed at increasing fruit consumption: The "Vasco da Gama" process

The journal of horticultural science & biotechnology, 2009-01, Vol.84 (6), p.2-6

2009

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PREFERENCES AND CONSUMPTION OF DRIED FRUIT AND DRIED FRUIT PRODUCTS AMONG DUTCH, FRENCH AND POLISH CONSUMERS

Journal of fruit and ornamental plant research, 2008, Vol.2008 (16)

2008

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The added value of sustainability motivations in understanding sustainable food choices

APSTRACT: Applied Studies in Agribusiness and Commerce, 2016, Vol.10, p.2-3

2016

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Snacking now or later? Individual differences in following intentions or habits explained by time perspective

The importance of habits in eating behaviour. An overview and recommendations for future research

Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude

Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptions

Segments of sustainable food consumers: a literature review

Construal levels of healthy eating. Exploring consumers’ interpretation of health in the food context

Consumer orientation of product developers and their product perception compared to that of consumers

Perceptions of the health and convenience characteristics of fresh and driedfruits

Predicting consumers’ intention to purchase ready- to-eat meals: The role of moral attitude

Fruit and snack consumption related to sweet, sour and salty taste preferences

Consumption and perception of processed fruits in the Western Balkan region

Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology

A cross-national consumer segmentation based on contextual differences in food choice benefits

Dried fruit and its functional properties from a consumer's point of view

Linking perception of health-promoting food attributes to tangible product characteristics

Variables Influencing Food Perception Reviewed for Consumer-Oriented Product Development

Exploration of projective techniques to unravel health perception

A search for a systematic method to bridge between pre-harvest, post-harvest, and consumer research aimed at increasing fruit consumption: The "Vasco da Gama" process

PREFERENCES AND CONSUMPTION OF DRIED FRUIT AND DRIED FRUIT PRODUCTS AMONG DUTCH, FRENCH AND POLISH CONSUMERS

The added value of sustainability motivations in understanding sustainable food choices

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