Development of a measure of the motives underlying the selection of food: The food choice questionnaire

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15. Food4Me study: Validity and reliability of food choice questionnaire in 9 European countries
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21. Examining the “Veggie” personality: Results from a representative German sample
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22. From beef to beans: Eating motives and the replacement of animal proteins with plant proteins among Finnish consumers
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23. How will better products improve the sensory-liking and willingness to buy insect-based foods?
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25. The development of a single-item Food Choice Questionnaire
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26. Do emotions help or hurt decision making? a hedgefoxian perspective
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27. Food choice ideologies: the modern manifestations of normative and humanist views of the world
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28. Consumer Acceptance of New Food Technologies: Causes and Roots of Controversies
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29. Sensory Analysis and Consumer Research in New Meat Products Development
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30. Determinantes de escolha alimentar
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31. Relationships between food neophobia and food intake and preferences: Findings from a sample of New Zealand adults
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32. Boredom proneness and emotion regulation predict emotional eating
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33. Factors affecting food choices of older adults from high and low socioeconomic groups: a discrete choice experiment
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34. Consumers, food and convenience: The long way from resource constraints to actual consumption patterns
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35. Consumers' environmental and ethical consciousness and the use of the related food products information: The role of perceived consumer effectiveness
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45. Methodological issues in cross-cultural sensory and consumer research
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46. An Overview of Attitudes Toward Genetically Engineered Food
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48. Combined effects of eating alone and living alone on unhealthy dietary behaviors, obesity and underweight in older Japanese adults: Results of the JAGES
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52. The driving role of consumers’ perceived credence attributes in organic food purchase decisions: A comparison of two groups of consumers
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56. Modeling the factors affecting rural consumers’ purchase of organic and free-range produce: A case study of consumers’ from the Island of Arran in Scotland, UK
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60. Antecedents of Seafood Consumption Behavior
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61. How European consumers define the concept of traditional food: evidence from a survey in six countries
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63. Understanding factors underlying actual consumption of organic food: The moderating effect of future orientation
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64. Clean label: Why this ingredient but not that one?
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65. A review of instruments developed to measure food neophobia
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66. When indifference is ambivalence: Strategic ignorance about meat consumption
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67. Are the Motives for Food Choices Different in Orthorexia Nervosa and Healthy Orthorexia?
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68. Actual use of a front-of-pack nutrition logo in the supermarket: consumers’ motives in food choice
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69. Motivations to eat: Scale development and validation
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70. Food choice among homebound older adults: Motivations and perceived barriers
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71. Prospects for insects as food in Switzerland: A tobit regression
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72. A Humanities-Based Explanation for the Effects of Emotional Eating and Perceived Stress on Food Choice Motives during the COVID-19 Pandemic
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73. Gender, Sexuality, Body Image and Eating Behaviours
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74. Consumer acceptance of insects as food and feed: The relevance of affective factors
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75. Considerations for health and food choice in adolescents
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76. Consumers' willingness to pay for conventional, organic and functional yogurt: evidence from experimental auctions
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77. Food choice in the e-commerce era
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78. The Food Choice Questionnaire: Factorial invariant over western urban populations?
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79. Impact of consumers' health beliefs, health involvement and risk perception on fish consumption
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80. The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: a nationally representative cross-sectional study
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81. Behavioral reasoning perspectives to brand love toward natural products: Moderating role of environmental concern and household size
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82. Understanding traditional and modern eating: the TEP10 framework
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83. Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers
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84. Organic labeling influences food valuation and choice
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85. Changes in eating behavior during the aging process
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86. Unpicking motives to purchase locally-produced food: analysis of direct and moderation effects
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87. Food Choice Motives When Purchasing in Organic and Conventional Consumer Clusters: Focus on Sustainable Concerns (The NutriNet-Santé Cohort Study)
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88. A lack of appetite for information and computation. Simple heuristics in food choice
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89. Psychological and Social Predictors of Changes in Fruit and Vegetable Consumption Over 12 Months Following Behavioral and Nutrition Education Counseling.
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90. Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits
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91. The impacts of the food traceability system and consumer involvement on consumers' purchase intentions toward fast foods
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92. Texture and savoury taste influences on food intake in a realistic hot lunch time meal
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93. Validity of a questionnaire measuring motives for choosing foods including sustainable concerns
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94. On the interplay between educational attainment and nutrition: a spatially-aware perspective
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95. Organic food products in China: determinants of consumers’ purchase intentions
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96. Parents’ food choice motives and their associations with children’s food preferences
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97. Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study
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98. Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers
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99. Health and taste attitudes in the prediction of use frequency and choice between less healthy and more healthy snacks
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