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Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives
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Citations
Cited by
Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives
Carocho, M., Barreiro, M. F., Morales, P., & Ferreira, I. C. F. R. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12065 · Cited by 767
Salt reduction strategies in processed meat products – A review
Inguglia, E. S., Zhang, Z., Tiwari, B. K., Kerry, J. P., & Burgess, C. M. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.10.016 · Cited by 507
Bearth, A., Cousin, M.-E., & Siegrist, M. (2014) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.05.008 · Cited by 373
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
Pant, A., Lee, A. Y., Karyappa, R., Lee, C. P., An, J., Hashimoto, M., Tan, U.-X., Wong, G., Chua, C. K., & Zhang, Y. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106546 · Cited by 371
Hung, Y., de Kok, T. M., & Verbeke, W. (2016) · Meat Science · doi:10.1016/j.meatsci.2016.06.002 · Cited by 212
Metadata
- Authors
- Shim, S.-M., Seo, S. H., Lee, Y., Moon, G.-I., Kim, M.-S., & Park, J.-H.
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2011-07
- Volume
- 22
- Issue
- 7
- Pages
- 1054-1060
- ISSN
- 0956-7135 (ISSN-L)
- OpenAlex
- W2051616490
- Cited by
- 244
- References
- 0
- FWCI
- 9.41
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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How to cite
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- CoChat. (2026). Citation check: Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives. https://app.cochat.ai/papers/10.1016/j.foodcont.2011.01.001
- The paper
- Shim, S.-M., Seo, S. H., Lee, Y., Moon, G.-I., Kim, M.-S., & Park, J.-H. (2011). Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives. Food Control. https://doi.org/10.1016/j.foodcont.2011.01.001
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
