The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.
Perceived naturalness and evoked disgust influence acceptance of cultured meat
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Cites
Preacher, K. J., & Hayes, A. F. (2008) · Behavior Research Methods · doi:10.3758/brm.40.3.879 · Cited by 34,117
Potential of Insects as Food and Feed in Assuring Food Security
van Huis, A. (2013) · Annual Review of Entomology · doi:10.1146/annurev-ento-120811-153704 · Cited by 1,947
Edible insects: future prospects for food and feed security
van Huis, A., Itterbeeck, J. V., Klunder, H. C., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013) · Socio-Environmental Systems Modeling · Cited by 1,694
Consumer perception and behaviour regarding sustainable protein consumption: A systematic review
Hartmann, C., & Siegrist, M. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.12.006 · Cited by 880
Self-citationProfiling consumers who are ready to adopt insects as a meat substitute in a Western society
Verbeke, W. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.07.008 · Cited by 849
Cultured meat from stem cells: Challenges and prospects
Post, M. J. (2012) · Meat Science · doi:10.1016/j.meatsci.2012.04.008 · Cited by 780
Food choices, health and environment: Effects of cutting Europe's meat and dairy intake
Westhoek, H., Lesschen, J. P., Rood, T., Wagner, S., De Marco, A., Murphy-Bokern, D., Leip, A., van Grinsven, H., Sutton, M. A., & Oenema, O. (2014) · Global Environmental Change · doi:10.1016/j.gloenvcha.2014.02.004 · Cited by 778
The importance of food naturalness for consumers: Results of a systematic review
Román, S., Sánchez-Siles, L. M., & Siegrist, M. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.06.010 · Cited by 760
Self-citationROZIN, P., FISCHLER, C., IMADA, S., SARUBIN, A., & WRZESNIEWSKI, A. (1999) · Appetite · doi:10.1006/appe.1999.0244 · Cited by 673
Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK
Scarborough, P., Appleby, P. N., Mizdrak, A., Briggs, A. D. M., Travis, R. C., Bradbury, K. E., & Key, T. J. (2014) · Climatic Change · doi:10.1007/s10584-014-1169-1 · Cited by 638
Cited by
Onwezen, M. C., Bouwman, E. P., Reinders, M. J., & Dagevos, H. (2021) · Appetite · doi:10.1016/j.appet.2020.105058 · Cited by 1,048
Plant-based and cell-based approaches to meat production
Rubio, N. R., Xiang, N., & Kaplan, D. L. (2020) · Nature Communications · doi:10.1038/s41467-020-20061-y · Cited by 606
The Myth of Cultured Meat: A Review
Chriki, S., & Hocquette, J.-F. (2020) · Frontiers in Nutrition · doi:10.3389/fnut.2020.00007 · Cited by 518
What's in a name? Consumer perceptions of in vitro meat under different names
Bryant, C. J., & Barnett, J. C. (2019) · Appetite · doi:10.1016/j.appet.2019.02.021 · Cited by 292
Immortalizing Cells for Human Consumption
Soice, E., & Johnston, J. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms222111660 · Cited by 119
Metadata
- Authors
- Siegrist, M., Sütterlin, B., & Hartmann, C.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2018-05
- Volume
- 139
- Pages
- 213-219
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W2791592629
- Cited by
- 308
- References
- 37
- FWCI
- 22.47
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Perceived naturalness and evoked disgust influence acceptance of cultured meat. https://app.cochat.ai/papers/10.1016/j.meatsci.2018.02.007
- The paper
- Siegrist, M., Sütterlin, B., & Hartmann, C. (2018). Perceived naturalness and evoked disgust influence acceptance of cultured meat. Meat Science. https://doi.org/10.1016/j.meatsci.2018.02.007
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.
