Association Between Indulgent Descriptions and Vegetable Consumption: Twisted Carrots and Dynamite Beets

The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products

Raghunathan, R., Naylor, R. W., & Hoyer, W. D. (2006) · Journal of Marketing · doi:10.1509/jmkg.70.4.170 · Cited by 1,289

Mind over milkshakes: Mindsets, not just nutrients, determine ghrelin response.

Crum, A. J., Corbin, W. R., Brownell, K. D., & Salovey, P. (2011) · Health Psychology · doi:10.1037/a0023467 · Cited by 278

Marketing Vegetables in Elementary School Cafeterias to Increase Uptake

Hanks, A., Just, D. R., & Brumberg, A. (2015) · PEDIATRICS · doi:10.1542/peds.2015-1720 · Cited by 60

Reading between the menu lines: Are restaurants’ descriptions of “healthy” foods unappealing?

Turnwald, B. P., Jurafsky, D., Conner, A. L., & Crum, A. J. (2017) · Health Psychology · doi:10.1037/hea0000501 · Cited by 60

The clean plate club: about 92% of self-served food is eaten

Wansink, B., & Johnson, K. A. (2015) · International Journal of Obesity · doi:10.1038/ijo.2014.104 · Cited by 48

Wise interventions: Psychological remedies for social and personal problems.

Walton, G. M., & Wilson, T. D. (2018) · Psychological Review · doi:10.1037/rev0000115 · Cited by 617

Which Healthy Eating Nudges Work Best? A Meta-Analysis of Field Experiments

Cadario, R., & Chandon, P. (2019) · Marketing Science · doi:10.1287/mksc.2018.1128 · Cited by 520

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

Vermeir, I., Weijters, B., Houwer, J. D., Geuens, M., Slabbinck, H., Spruyt, A., Kerckhove, A. V., Lippevelde, W. V., Steur, H. D., & Verbeke, W. (2020) · Frontiers in Psychology · doi:10.3389/fpsyg.2020.01603 · Cited by 423

Interventions for increasing fruit and vegetable consumption in children aged five years and under

Hodder, R. K., O’Brien, K. M., Tzelepis, F., Wyse, R., & Wolfenden, L. (2020) · Cochrane Database of Systematic Reviews · doi:10.1002/14651858.cd008552.pub7 · Cited by 318

Optimizing stress responses with reappraisal and mindset interventions: an integrated model

Jamieson, J. P., Crum, A. J., Goyer, J. P., Marotta, M. E., & Akinola, M. (2018) · Anxiety, Stress, & Coping · doi:10.1080/10615806.2018.1442615 · Cited by 265

Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis

Bianchi, F., Garnett, E. E., Dorsel, C., Aveyard, P. N., & Jebb, S. A. (2018) · The Lancet Planetary Health · doi:10.1016/s2542-5196(18)30188-8 · Cited by 238

Changing diets and the transformation of the global food system

Vermeulen, S. J., Park, T., Khoury, C. K., & Béné, C. (2020) · Annals of the New York Academy of Sciences · doi:10.1111/nyas.14446 · Cited by 230

Increasing Vegetable Intake by Emphasizing Tasty and Enjoyable Attributes: A Randomized Controlled Multisite Intervention for Taste-Focused Labeling

Turnwald, B. P., Bertoldo, J. D., Perry, M. A., Policastro, P., Timmons, M., Bosso, C., Connors, P., Valgenti, R. T., Pine, L., Challamel, G., et al. (2019) · Psychological Science · doi:10.1177/0956797619872191 · Cited by 147

Smart food policy for healthy food labeling: Leading with taste, not healthiness, to shift consumption and enjoyment of healthy foods

Turnwald, B. P., & Crum, A. J. (2019) · Preventive Medicine · doi:10.1016/j.ypmed.2018.11.021 · Cited by 126

Nudging to get our food choices on a sustainable track

Vandenbroele, J., Vermeir, I., Geuens, M., Slabbinck, H., & Kerckhove, A. V. (2019) · Proceedings of The Nutrition Society · doi:10.1017/s0029665119000971 · Cited by 144

A nudge in the right direction: the role of food choice architecture in changing populations' diets

Ensaff, H. (2021) · Proceedings of The Nutrition Society · doi:10.1017/s0029665120007983 · Cited by 124

Environmental Impact of Animal-Based Food Production and the Feasibility of a Shift Toward Sustainable Plant-Based Diets in the United States

Espinosa‐Marrón, A., Adams, K., Sinno, L., Cantu-Aldana, A., Taméz, M., Marrero, A., Bhupathiraju, S. N., & Mattei, J. (2022) · Frontiers in Sustainability · doi:10.3389/frsus.2022.841106 · Cited by 127

The Role of Healthy Diets in Environmentally Sustainable Food Systems

Clark, M., Macdiarmid, J. I., Jones, A. D., Ranganathan, J., Herrero, M., & Fanzo, J. (2020) · Food and Nutrition Bulletin · doi:10.1177/0379572120953734 · Cited by 123

Exploring how product descriptors and packaging colors impact consumers’ perceptions of plant-based meat alternative products

Sucapane, D., Roux, C., & Sobol, K. (2021) · Appetite · doi:10.1016/j.appet.2021.105590 · Cited by 93

Grounding language in the neglected senses of touch, taste, and smell

Speed, L. J., & Majid, A. (2019) · Cognitive Neuropsychology · doi:10.1080/02643294.2019.1623188 · Cited by 86

Using consumption and reward simulations to increase the appeal of plant-based foods

Papies, E. K., Johannes, N., Daneva, T., Semyte, G., & Kauhanen, L.-L. (2020) · Appetite · doi:10.1016/j.appet.2020.104812 · Cited by 94

Positive affect and behavior change

Shiota, M. N., Papies, E. K., Preston, S. D., & Sauter, D. A. (2021) · Current Opinion in Behavioral Sciences · doi:10.1016/j.cobeha.2021.04.022 · Cited by 90

When Utilitarian Claims Backfire: Advertising Content and the Uptake of Insects as Food

Berger, S., Bärtsch, C., Schmidt, C., Christandl, F., & Wyss, A. M. (2018) · Frontiers in Nutrition · doi:10.3389/fnut.2018.00088 · Cited by 83

Conservation Research, Policy and Practice

Sutherland, W. J., Brotherton, P. N. M., Ockendon, N., Pettorelli, N., Vickery, J. A., Davies, Z. G., Boyd, I., Wintle, B. C., Kennicutt, M. C., II, Altringham, J. D., et al. (2020) · Cambridge University Press eBooks · doi:10.1017/9781108638210 · Cited by 84

The effect of ad appeals and message framing on consumer responses to plant-based menu items

Ye, T., & Mattila, A. S. (2021) · International Journal of Hospitality Management · doi:10.1016/j.ijhm.2021.102917 · Cited by 80

Interventions for increasing fruit and vegetable consumption in children aged five years and under

Hodder, R. K., O’Brien, K. M., Stacey, F. G., Tzelepis, F., Wyse, R., Bartlem, K. M., Sutherland, R., James, E. L., Barnes, C., & Wolfenden, L. (2019) · Cochrane Database of Systematic Reviews · doi:10.1002/14651858.cd008552.pub6 · Cited by 81

Food for thought: Exploring how people think and talk about food online

Blackburn, K. G., Yılmaz, G., & Boyd, R. L. (2018) · Appetite · doi:10.1016/j.appet.2018.01.022 · Cited by 68

To veg or not to veg? The impact of framing on vegetarian food choice

Krpan, D., & Houtsma, N. (2020) · Journal of Environmental Psychology · doi:10.1016/j.jenvp.2020.101391 · Cited by 78

College campuses' influence on student weight and related behaviours: A review of observational and intervention research

Bailey, C. P., Sharma, S., Economos, C. D., Hennessy, E., Simon, C., & Hatfield, D. P. (2020) · Obesity Science & Practice · doi:10.1002/osp4.445 · Cited by 61

Same-day, cross-day, and upward spiral relations between positive affect and positive health behaviours

Fredrickson, B. L., Arizmendi, C., & Cappellen, P. V. (2020) · Psychology and Health · doi:10.1080/08870446.2020.1778696 · Cited by 54

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

Reinders, M. J., van Lieshout, L., Pot, G. K., Neufingerl, N., van den Broek, E., Battjes‐Fries, M. C. E., & Heijnen, J. (2019) · Appetite · doi:10.1016/j.appet.2019.104539 · Cited by 55

Gastrophysics: Nudging consumers toward eating more leafy (salad) greens

Spence, C. J. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.103800 · Cited by 47

A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

Almiron‐Roig, E., Forde, C. G., Hollands, G. J., Vargas, M., & Brunstrom, J. M. (2019) · Nutrition Reviews · doi:10.1093/nutrit/nuz047 · Cited by 51

Using expectancy-value theory to understand academic self-control

Galla, B. M., Amemiya, J. L., & Wang, M. (2018) · Learning and Instruction · doi:10.1016/j.learninstruc.2018.04.004 · Cited by 47

Household Food Waste Solutions for Behavioral Economists and Marketers

Wansink, B. C. (2018) · Journal of Food Products Marketing · doi:10.1080/10454446.2018.1472694 · Cited by 38

Influencing the food choices of SNAP consumers: Lessons from economics, psychology and marketing

Just, D. R., & Gabrielyan, G. (2018) · Food Policy · doi:10.1016/j.foodpol.2018.03.003 · Cited by 35

Veg on the menu? Differences in menu design interventions to increase vegetarian food choice between meat-reducers and non-reducers

Hielkema, M. H., Onwezen, M. C., & Reinders, M. J. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104675 · Cited by 41

Don't say “vegan” or “plant-based”: Food without meat and dairy is more likely to be chosen when labeled as “healthy” and “sustainable”

Śleboda, P., de Bruin, W. B., Gutsche, T., & Árvai, J. (2023) · Journal of Environmental Psychology · doi:10.1016/j.jenvp.2023.102217 · Cited by 41

Insect-based food consumption: Hedonic or utilitarian motives? Moderation and segmentation analyses

Valesi, R., Andreini, D., & Pedeliento, G. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105193 · Cited by 35

Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant

Anzman‐Frasca, S., Braun, A. C., Ehrenberg, S., Epstein, L. H., Gampp, A., Leone, L. A., Singh, A. P., & Tauriello, S. (2018) · Physiology & Behavior · doi:10.1016/j.physbeh.2018.01.022 · Cited by 33

Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly

Spence, C. J., Navarra, J., & Youssef, J. (2019) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2019.100140 · Cited by 31

Integrating climate and food policies in higher education: a case study of the University of California

Cleveland, D. A., & Jay, J. A. (2020) · Climate Policy · doi:10.1080/14693062.2020.1787939 · Cited by 31

A “vegetarian curry stew” or just a “curry stew”? - The effect of neutral labeling of vegetarian dishes on food choice among meat-reducers and non-reducers

Hielkema, M. H., & Lund, T. B. (2022) · Journal of Environmental Psychology · doi:10.1016/j.jenvp.2022.101877 · Cited by 30

A framework for application of consumer neuroscience in pro-environmental behavior change interventions

Leeuwis, N., van Bommel, T., & Alimardani, M. (2022) · Frontiers in Human Neuroscience · doi:10.3389/fnhum.2022.886600 · Cited by 34

Tasty or sustainable? Goal conflict in plant-based food choice

Erhard, A., Jähn, S., & Boztuğ, Y. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105237 · Cited by 29

Shifting from Information- to Experience-Based Climate Change Communication Increases Pro-Environmental Behavior Via Efficacy Beliefs

Plechatá, A., Hielkema, M. H., Merkl, L.-M., Makransky, G., & Frøst, M. B. (2024) · Environmental Communication · doi:10.1080/17524032.2024.2334727 · Cited by 32

Grounding motivation for behavior change

Papies, E. K., Barsalou, L. W., Claassen, M. A., Davis, T., Farrar, S. T., Gauthier, E., Rodger, A., Tatar, B., Wehbe, L. H., & Werner, J. (2022) · Advances in experimental social psychology · doi:10.1016/bs.aesp.2022.04.002 · Cited by 39

High hopes for front-of-pack (FOP) nutrition labels? A conjoint analysis on the trade-offs between a FOP label, nutrition claims, brand and price for different consumer segments

Godden, E., Thornton, L. E., Avramova, Y. R., & Dens, N. (2022) · Appetite · doi:10.1016/j.appet.2022.106356 · Cited by 27

Which Healthy Eating Nudges Work Best? A Meta-Analysis of Field ExperimentsPreprint

Cadario, R., & Chandon, P. (2017) · SSRN Electronic Journal · doi:10.2139/ssrn.3090829 · Cited by 27

Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting

Petersen, K. S., Fulgoni, V. L. I., Hopfer, H., Hayes, J. E., Gooding, R., & Kris‐Etherton, P. M. (2023) · Journal of the Academy of Nutrition and Dietetics · doi:10.1016/j.jand.2023.07.025 · Cited by 25

Americans’ Health Mindsets: Content, Cultural Patterning, and Associations With Physical and Mental Health

Conner, A. L., Boles, D. Z., Markus, H. R., Eberhardt, J. L., & Crum, A. J. (2018) · Annals of Behavioral Medicine · doi:10.1093/abm/kay041 · Cited by 24

Examining the Efficacy of a ‘Feasible’ Nudge Intervention to Increase the Purchase of Vegetables by First Year University Students (17–19 Years of Age) in British Columbia: A Pilot Study

Mistura, M., Fetterly, N., Rhodes, R. E., Tomlin, D. L., & Naylor, P. (2019) · Nutrients · doi:10.3390/nu11081786 · Cited by 23

How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory

Fechner, D., Karl, M., Grün, B., & Dolničar, S. (2023) · Journal of Sustainable Tourism · doi:10.1080/09669582.2023.2274283 · Cited by 27

Seeing more and eating less: Effects of portion size granularity on the perception and regulation of food consumption.

Lewis, N. A., & Earl, A. N. (2018) · Journal of Personality and Social Psychology · doi:10.1037/pspp0000183 · Cited by 25

Nudging plant-based alternatives to meat and dairy in a real-life online supermarket: A randomized controlled trial

van der Vliet, N., Stuber, J. M., Raghoebar, S., Roordink, E. M., & van der Swaluw, K. (2024) · Appetite · doi:10.1016/j.appet.2024.107278 · Cited by 24

Language in popular American culture constructs the meaning of healthy and unhealthy eating: Narratives of craveability, excitement, and social connection in movies, television, social media, recipes, and food reviews

Turnwald, B. P., Perry, M. A., Jurgens, D., Prabhakaran, V., Jurafsky, D., Markus, H. R., & Crum, A. J. (2022) · Appetite · doi:10.1016/j.appet.2022.105949 · Cited by 21

Computational Methods for Predicting and Understanding Food Judgment

Gandhi, N., Zou, W., Meyer, C., Bhatia, S., & Walasek, L. (2022) · Psychological Science · doi:10.1177/09567976211043426 · Cited by 20

Nudging towards sustainable dining: Exploring menu nudges to promote vegetarian meal choices in restaurants

Weijers, R. J., Claessens, I. W. H., Gillebaart, M., & de Ridder, D. T. D. (2024) · Appetite · doi:10.1016/j.appet.2024.107376 · Cited by 18

Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

Gavrieli, A., Attwood, S., Wise, J., Putnam-Farr, E., Stillman, P. E., Giambastiani, S., Upritchard, J. E., Hanson, C., & Bakker, M. (2022) · BMC Public Health · doi:10.1186/s12889-022-14683-8 · Cited by 18

Too gritty to indulge: Grit and indulgent food choices

Wright, S. A., & Schultz, A. E. (2021) · Journal of Business Research · doi:10.1016/j.jbusres.2021.09.055 · Cited by 17

The Bell Tolls for Homeopathy: Time for Change in the Training and Practice of North American Naturopathic Physicians

Nelson, D. H., Perchaluk, J. M., Logan, A. C., & Katzman, M. A. (2019) · Journal of Evidence-Based Integrative Medicine · doi:10.1177/2515690x18823696 · Cited by 18

Linguistic Delight Promotes Eating Right: Figurative Language Increases Perceived Enjoyment and Encourages Healthier Food Choices

Kronrod, A., Hammar, M. E., Lee, J., Thind, H. K., & Mangano, K. M. (2020) · Health Communication · doi:10.1080/10410236.2020.1805231 · Cited by 15

The unhealthy-tasty intuition in dining out situations: the role of health inferences and taste expectations

Garaus, M., Wolfsteiner, E., & Hu, J. C. W. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1152114 · Cited by 15

Food Cognition and Nutrition Knowledge

DeJesus, J. M., Kinzler, K. D., & Shutts, K. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-811716-3.00014-2 · Cited by 20

A gentle nudge: Can choice architecture play a role in retailers’ efforts to promote healthier choices?

Trafford, E. P., & de la Hunty, A. (2021) · Nutrition Bulletin · doi:10.1111/nbu.12484 · Cited by 14

From Streets to Tables: Bottom–Up Co-creation Case Studies for Healthier Food Environments in Vietnam and Nigeria

Even, B., Crawford, S., Shittu, O. F., Lundy, M., Wertheim‐Heck, S., Samuel, F. O., Talsma, E. F., Pastori, G., Le, H. T., Hernández, R., et al. (2024) · Current Developments in Nutrition · doi:10.1016/j.cdnut.2024.104395 · Cited by 14

Meaningless Descriptors Increase Price Judgments and Decrease Quality Judgments

Baskin, E., & Liu, P. J. (2021) · Journal of Consumer Psychology · doi:10.1002/jcpy.1217 · Cited by 13

Customer support for nudge strategies to promote fruit and vegetable intake in a university food service

Yi, S., Kanetkar, V., & Brauer, P. M. (2022) · BMC Public Health · doi:10.1186/s12889-022-13054-7 · Cited by 12

Emphasizing appeal over health promotes preference for nutritious foods in people of low socioeconomic status

Boles, D. Z., Turnwald, B. P., Perry, M. A., & Crum, A. J. (2022) · Appetite · doi:10.1016/j.appet.2022.105945 · Cited by 12

How consumption and reward features affect desire for food, consumption intentions, and behaviour

Farrar, S. T., & Papies, E. K. (2023) · Appetite · doi:10.1016/j.appet.2023.107184 · Cited by 11

Nudging low-medium income mothers towards healthy child options in an online restaurant scenario

Caso, G., & Vecchio, R. (2022) · Appetite · doi:10.1016/j.appet.2022.106360 · Cited by 11

The Influence of Framing Plant-Based Products in Terms of Their Health vs. Environmental Benefits: Interactions with Individual Wellbeing

Isham, A., Geusen, J., & Gatersleben, B. (2022) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph191911948 · Cited by 13

Increasing the appeal of plant-based foods through describing the consumption experience: A data-driven procedure

Farrar, S. T., Davis, T., & Papies, E. K. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105212 · Cited by 11

Digital nudging at the university canteen: an online study with American young adults

Andreani, G., Wongprawmas, R., Biasini, B., Rosi, A., Franchini, C., Dolgopolova, I., Mora, C., Menozzi, D., Scazzina, F., Gomez, M. I., et al. (2024) · Agricultural and Food Economics · doi:10.1186/s40100-024-00335-5 · Cited by 11

Mental simulation across sensory modalities predicts attractiveness of food concepts.

Speed, L. J., Papies, E. K., & Majid, A. (2023) · Journal of Experimental Psychology Applied · doi:10.1037/xap0000461 · Cited by 10

Do Behavioral Interventions Increase the Intake of Biofortified Foods in School Lunch Meals? Evidence from a Field Experiment with Elementary School Children in Ethiopia

Okello, J. J., Just, D. R., Jogo, W., Kwikiriza, N., & Tesfaye, H. (2022) · Current Developments in Nutrition · doi:10.1093/cdn/nzac008 · Cited by 9

Applications of Fungi for Alternative Protein

Huling, R. (2023) · Springer eBooks · doi:10.1007/978-981-19-8853-0_13 · Cited by 9

Restaurant menu design and the place of environmental sustainability: Head chefs’ perspectives

Jones, C., Young, C. W., & Ensaff, H. (2025) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2025.145679 · Cited by 9

A Behavioral Intervention Increases Consumption of a New Biofortified Food by School Children: Evidence from a Field Experiment in Nigeria

Just, D. R., Okello, J. J., Gabrielyan, G., Adekambi, S. A., Kwikiriza, N., Abidin, P. E., & Carey, E. E. (2021) · European Journal of Development Research · doi:10.1057/s41287-021-00363-7 · Cited by 9

Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink

Youssef, J., Mora, M., Maíz, E., & Spence, C. J. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100515 · Cited by 9

Tourism and Emerging Infectious Diseases: More Connections Than First Meet the Eye

Fechner, D., Reid, S. A., & Dolničar, S. (2022) · Journal of Travel Research · doi:10.1177/00472875221127718 · Cited by 9

Behavioural insights for conservation and sustainability

Park, T. (2020) · Cambridge University Press eBooks · doi:10.1017/9781108638210.018 · Cited by 8

Grounding Motivation for Behaviour ChangePreprint

Papies, E. K., Barsalou, L. W., Claassen, M. A., Davis, T., Farrar, S. T., Gauthier, E., Rodger, A., Tatar, B., Wehbe, L. H., & Werner, J. (2022) · doi:10.31234/osf.io/j94vb · Cited by 8

Exploring the impact of giving free food samples and loyalty cards on sustainable food choices: A stepped wedge trial in workplace food outlets

Gold, N., Cornel, P., Zhuo, S., Thornton, K., Riddle, R., & McPhedran, R. (2024) · International Journal of Market Research · doi:10.1177/14707853241264242 · Cited by 7

No evidence that consumption and reward words on labels increase the appeal of bottled water

Claassen, M. A., Rusz, D., & Papies, E. K. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104403 · Cited by 7

Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food

Andreani, G., Sogari, G., Wongprawmas, R., Menozzi, D., & Mora, C. (2023) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2023.100774 · Cited by 7

The Psychology of Desire and Implications for Healthy Hydration

Papies, E. K. (2020) · Annals of Nutrition and Metabolism · doi:10.1159/000515025 · Cited by 7

Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?

Cosson, A., Sebbane, M., Chevillard, E., & Dougkas, A. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105459 · Cited by 5

Nudging strategies to improve food choices of healthcare workers in the workplace cafeteria: A pragmatic field study

Meeusen, R. E. H., van der Voorn, B., & Berk, K. A. (2022) · Clinical Nutrition ESPEN · doi:10.1016/j.clnesp.2022.11.022 · Cited by 5

Unconscious and Conscious Aspects of Healthy Food Consumption: A Neuromarketing and Artificial Intelligence Approach

Costa-Feito, A., & Blanco‐Moreno, S. (2023) · Springer proceedings in earth and environmental sciences · doi:10.1007/978-3-031-25840-4_35 · Cited by 5

Exploring when reducers and non-reducers eat red meat – a qualitative analysis of goals and situations

Laffan, K. M., & Verfuerth, C. (2025) · Journal of Environmental Psychology · doi:10.1016/j.jenvp.2025.102681 · Cited by 6

Five-star prices, appealing healthy item descriptions? Expensive restaurants’ descriptive menu language.

Turnwald, B. P., Anderson, K. G. V., Jurafsky, D., & Crum, A. J. (2020) · Health Psychology · doi:10.1037/hea0001025 · Cited by 4

Impact of product name and seasonal context on the sensory evaluation of a seasonally themed beverage

Morris, C. (2018) · Journal of Sensory Studies · doi:10.1111/joss.12320 · Cited by 4

The way to a meat-eater’s heart is through their stomach: Exposure to more appealing vegan food increases preference for meat-free optionsPreprint

Bradford, A., Hancox, A., & Bryant, C. J. (2022) · doi:10.31219/osf.io/746jm · Cited by 4

Beauty as a Goal: Creating Harmony Between Health and Taste

Erensoy, E., Lu, L., Aaker, J. L., & Ayelet Fishbach, B. (2025) · Journal of Consumer Research · doi:10.1093/jcr/ucaf047 · Cited by 3

The Effects of Disgust Messages on Plant‐Based Food Choice: Exploring Underlying Processes and Boundary Conditions

Carfora, V., Festa, S., Pompili, S., Azzena, I., Scaglioni, G., Lenzi, M., Carraro, L., Catellani, P., & Guidetti, M. (2025) · Journal of Applied Social Psychology · doi:10.1111/jasp.13102 · Cited by 3

How Food Experience through Ambiance and Food Design Can Promote the Well-Being of Consumers

Petersen, F. E., & de Boer, C. (2021) · Springer eBooks · doi:10.1007/978-3-030-54296-2_7 · Cited by 3

Eating behaviours and the workplace: the role of socioeconomic and sociodemographic characteristics

Grant, J. (2018) · Nottingham ePrints (University of Nottingham) · Cited by 3

Fast Forward: Influencing the future in virtual reality increases real-life pro-environmental behaviourPreprint

Plechatá, A., Hielkema, M. H., Merkl, L.-M., Makransky, G., & Frøst, M. B. (2022) · Research Square · doi:10.21203/rs.3.rs-2338078/v1 · Cited by 3

Eco Marketing: Cultivating Green Consumers and Communities—Marketing Strategies to Facilitate Green Purchase Behavior

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