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Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

Food quality and preference, 2015-01, Vol.39, p.147-155

Verbeke, Wim

2015

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Functional foods: Consumer willingness to compromise on taste for health?

Food quality and preference, 2006, Vol.17 (1), p.126-131

Verbeke, Wim

2006

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Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants

Food quality and preference, 2005, Vol.16 (1), p.45-57

Verbeke, Wim

2005

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Challenges and prospects for consumer acceptance of cultured meat

Journal of Integrative Agriculture, 2015-02, Vol.14 (2), p.285-294

Wim Verbeke, Pierre Sans, Ellen J Van Loo (China National Hybrid Rice Research and Development Centre, Changsha 410125, P.R.China)

2015

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Agriculture and the food industry in the information age

European review of agricultural economics, 2005-09, Vol.32 (3), p.347-368

Verbeke, W

2005

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‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

Meat science, 2015-04, Vol.102, p.49-58

2015

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Sustainable Food Consumption: Exploring the Consumer “Attitude – Behavioral Intention” Gap

Journal of agricultural & environmental ethics, 2006-04, Vol.19 (2), p.169-194

2006

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Food-related hazards in China: Consumers' perceptions of risk and trust in information sources

Food control, 2014-12, Vol.46, p.291-298

2014

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Effects of nutrition and sustainability claims on attention and choice: An eye-tracking study in the context of a choice experiment using granola bar concepts

Food quality and preference, 2021-06, Vol.90, p.104100, Article 104100

2021

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Subjective and objective knowledge as determinants of organic vegetables consumption

Food quality and preference, 2010-09, Vol.21 (6), p.581-588

2010

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Older Consumers' Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

Nutrients, 2019-08, Vol.11 (8), p.1904

2019

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Environmentally Sustainable Food Consumption: A Review and Research Agenda From a Goal-Directed Perspective

Frontiers in psychology, 2020-07, Vol.11, p.1603-1603

2020

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Insects in animal feed: Acceptance and its determinants among farmers, agriculture sector stakeholders and citizens

Animal feed science and technology, 2015-06, Vol.204, p.72-87

2015

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Consumer appeal of nutrition and health claims in three existing product concepts

Appetite, 2009-06, Vol.52 (3), p.684-692

2009

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Personal determinants of organic food consumption: a review

British food journal (1966), 2009-09, Vol.111 (10), p.1140-1167

2009

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Religious values informing halal meat production and the control and delivery of halal credence quality

Agriculture and human values, 2008-01, Vol.25 (1), p.35-47

2008

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Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat

Public understanding of science (Bristol, England), 2015-07, Vol.24 (5), p.547-562

2015

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The state of the art of discrete choice experiments in food research

Food quality and preference, 2022-12, Vol.102, p.104678, Article 104678

2022

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Motivation outweighs ability in explaining European consumers’ use of health claims

Food quality and preference, 2017-06, Vol.58, p.34-44

2017

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Protein Knowledge of Older Adults and Identification of Subgroups with Poor Knowledge

Nutrients, 2021-03, Vol.13 (3), p.1006

2021

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Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Food research international, 2013-12, Vol.54 (2), p.1828-1835

2013

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Appetite and Protein Intake Strata of Older Adults in the European Union: Socio-Demographic and Health Characteristics, Diet-Related and Physical Activity Behaviours

Nutrients, 2019-04, Vol.11 (4), p.777

2019

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Occurrence of halogenated flame retardants in commercial seafood species available in European markets

Food and chemical toxicology, 2017-06, Vol.104, p.35-47

2017

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Profile and effects of consumer involvement in fresh meat

Meat science, 2004-05, Vol.67 (1), p.159-168

2004

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Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

Meat science, 2014-07, Vol.97 (3), p.310-315

2014

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Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

Functional foods: Consumer willingness to compromise on taste for health?

Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants

Challenges and prospects for consumer acceptance of cultured meat

Agriculture and the food industry in the information age

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

Sustainable Food Consumption: Exploring the Consumer “Attitude – Behavioral Intention” Gap

Food-related hazards in China: Consumers' perceptions of risk and trust in information sources

Effects of nutrition and sustainability claims on attention and choice: An eye-tracking study in the context of a choice experiment using granola bar concepts

Subjective and objective knowledge as determinants of organic vegetables consumption

Older Consumers' Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

Environmentally Sustainable Food Consumption: A Review and Research Agenda From a Goal-Directed Perspective

Insects in animal feed: Acceptance and its determinants among farmers, agriculture sector stakeholders and citizens

Consumer appeal of nutrition and health claims in three existing product concepts

Personal determinants of organic food consumption: a review

Religious values informing halal meat production and the control and delivery of halal credence quality

Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat

The state of the art of discrete choice experiments in food research

Motivation outweighs ability in explaining European consumers’ use of health claims

Protein Knowledge of Older Adults and Identification of Subgroups with Poor Knowledge

Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Appetite and Protein Intake Strata of Older Adults in the European Union: Socio-Demographic and Health Characteristics, Diet-Related and Physical Activity Behaviours

Occurrence of halogenated flame retardants in commercial seafood species available in European markets

Profile and effects of consumer involvement in fresh meat

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

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