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How European consumers define the concept of traditional food: evidence from a survey in six countries

Agribusiness (New York, N.Y.), 2010-09, Vol.26 (4), p.453-476

2010

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Perception of traditional food products in six European regions using free word association

Food quality and preference, 2010-03, Vol.21 (2), p.225-233

2010

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Breaking the Taboo: Understanding the Relationship between Perception, Beliefs, Willingness to Eat Insects, and Food Neophobia among Polish Adults

Foods, 2024-03, Vol.13 (6), p.944

2024

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Consumer acceptance of innovations in food: A survey among Polish consumers

Journal of consumer behaviour, 2018-05, Vol.17 (3), p.253-267

2018

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Sensory Profile, Consumers’ Perception and Liking of Wheat–Rye Bread Fortified with Dietary Fibre

Applied sciences, 2023-01, Vol.13 (2), p.694

2023

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Searching for a Measure Integrating Sustainable and Healthy Eating Behaviors

Nutrients, 2019-01, Vol.11 (1), p.95

2019

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Dairy Products Quality from a Consumer Point of View: Study among Polish Adults

Nutrients, 2020-05, Vol.12 (5), p.1503

2020

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Sustainable healthy eating behaviour of young adults: towards a novel methodological approach

BMC public health, 2016-07, Vol.16 (1), p.577-577, Article 577

2016

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Importance of Health Aspects in Polish Consumer Choices of Dairy Products

Nutrients, 2018-08, Vol.10 (8), p.1007

2018

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Apple Antioxidant Properties as an Effect of N Dose and Rate-Mycorrhization Involvement: A Long-Term Study

Antioxidants, 2022-12, Vol.11 (12), p.2446

2022

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Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Animals (Basel), 2021-09, Vol.11 (10), p.2786

2021

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Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices

Applied sciences, 2024-01, Vol.14 (3), p.1096

2024

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Polish consumer food choices and beliefs about organic food

British food journal (1966), 2011-01, Vol.113 (1), p.122-137

2011

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Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

Applied sciences, 2021-01, Vol.11 (2), p.529

2021

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Free Range, Organic? Polish Consumers Preferences Regarding Information on Farming System and Nutritional Enhancement of Eggs: A Discrete Choice Based Experiment

Sustainability, 2017-11, Vol.9 (11), p.1999

2017

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Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets

Animals (Basel), 2020-10, Vol.10 (10), p.1758

2020

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Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages

Polish journal of food and nutrition sciences, 2016-06, Vol.66 (2), p.119-128

2016

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Factors Limiting the Development of the Organic Food Sector—Perspective of Processors, Distributors, and Retailers

Agriculture (Basel), 2021-09, Vol.11 (9), p.882

2021

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Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut

Animals (Basel), 2020-02, Vol.10 (2), p.239

2020

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Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences

Appetite, 2017-06, Vol.113, p.14-22

2017

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Beef consumer segment profiles based on information source usage in Poland

Meat science, 2017-02, Vol.124, p.105-113

2017

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Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread

Sustainability, 2022-03, Vol.14 (5), p.2743

2022

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Organic Private Labels as Sources of Competitive Advantage—The Case of International Retailers Operating on the Polish Market

Sustainability, 2018-07, Vol.10 (7), p.2338

2018

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Determinants of Polish consumers' food choices and their implication for the national food industry

British food journal (1966), 2011-01, Vol.113 (1), p.138-154

2011

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Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Appetite, 2009-04, Vol.52 (2), p.345-354

2009

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How European consumers define the concept of traditional food: evidence from a survey in six countries

Perception of traditional food products in six European regions using free word association

Breaking the Taboo: Understanding the Relationship between Perception, Beliefs, Willingness to Eat Insects, and Food Neophobia among Polish Adults

Consumer acceptance of innovations in food: A survey among Polish consumers

Sensory Profile, Consumers’ Perception and Liking of Wheat–Rye Bread Fortified with Dietary Fibre

Searching for a Measure Integrating Sustainable and Healthy Eating Behaviors

Dairy Products Quality from a Consumer Point of View: Study among Polish Adults

Sustainable healthy eating behaviour of young adults: towards a novel methodological approach

Importance of Health Aspects in Polish Consumer Choices of Dairy Products

Apple Antioxidant Properties as an Effect of N Dose and Rate-Mycorrhization Involvement: A Long-Term Study

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices

Polish consumer food choices and beliefs about organic food

Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

Free Range, Organic? Polish Consumers Preferences Regarding Information on Farming System and Nutritional Enhancement of Eggs: A Discrete Choice Based Experiment

Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets

Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages

Factors Limiting the Development of the Organic Food Sector—Perspective of Processors, Distributors, and Retailers

Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut

Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences

Beef consumer segment profiles based on information source usage in Poland

Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread

Organic Private Labels as Sources of Competitive Advantage—The Case of International Retailers Operating on the Polish Market

Determinants of Polish consumers' food choices and their implication for the national food industry

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

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