Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies

Cited by (347)

Items 101–200 of 347

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6. An extended approach combining sensory and real choice experiments to examine new product attributes
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8. The role of emotions in shaping purchase intentions for innovations using emerging technologies: A scenario‐based investigation in the context of nanotechnology
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9. Geobacillus and Bacillus Spore Inactivation by Low Energy Electron Beam Technology: Resistance and Influencing Factors
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10. Providing Personalised Nutrition: Consumers' Trust and Preferences Regarding Sources of Information, Service Providers and Regulators, and Communication Channels
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11. Consumers’ preferences for nanotechnology in food packaging: a discrete choice experiment
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12. Awareness on adverse effects of nanotechnology increases negative perception among public: survey study from Singapore
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13. ISO 14470:2011 and EU legislative background on food irradiation technology: The Italian attitude
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14. The strategic role of intellectual capital components in agri-food firms
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15. Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand
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16. Exploring Consumers’ Attitudes towards Food Products Derived by New Plant Breeding Techniques
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17. Consumers' preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy
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18. Attitude-behaviour dissonance regarding the importance of food preservation for customers
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19. Sustainable agricultural technologies of the future: Determination of adoption readiness for different consumer groups
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20. Consumer perceptions and other influencing factors about monosodium glutamate in the United States
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21. People’s reliance on the affect heuristic may result in a biased perception of gene technology
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22. Consumer attitudes towards nanotechnology in food products : an attribute-based analysis
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23. Recent developments in ultrasound approach for preservation of animal origin foods
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24. Factory-made or farm fresh? Measuring U.S. support for aquaculture as a food technology
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25. A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
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26. Overcoming barriers to innovation in food and agricultural biotechnology
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27. Consumer Acceptance and Marketing of Foods Processed Through Emerging Technologies
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28. Understanding consumer acceptance of 3D-printed food in Japan
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29. Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products
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30. Show me the benefits! Determinants of behavioral intentions towards CRISPR in the United States
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31. Behavioral framing and consumer acceptance of new food technologies: Factors influencing consumer demand for active packaging
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32. Public attitudes toward genetic modification in dairy cattle
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33. The future of food production – a text-mining approach
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34. Is the social representation of nanotechnology anchored in that of GMOs?
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35. Relationship between cognitive and affective processes, and willingness to pay for pesticide‐free and GMO‐free labeling
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36. Can consumer food choices contribute to reduce environmental impact? The case of cisgenic apples.
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37. Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
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38. Consumers' attitudes towards 3D printed foods after a positive experience: An exploratory study
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39. Synthetic biology applied in the agrifood sector: Public perceptions, attitudes and implications for future studies
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40. The social acceptance of fusion: Critically examining public perceptions of uranium-based fuel storage for nuclear fusion in Europe
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41. An empirical analysis on technophobia/technophilia in consumer market segmentation
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42. Consumer Perception of Novel Technologies
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43. Factors influencing European consumer uptake of personalised nutrition. Results of a qualitative analysis.
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44. Consumers' food control risk attitude for blockchain traceable information seeking: Evidence from fresh fruit buyers in China
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45. “Listen, did you hear…?” A structural equation model explaining online information sharing on the risks of nanotechnology in food
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46. The stability of risk and benefit perceptions: a longitudinal study assessing the perception of biotechnology
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47. Factors Affecting the Adoption of Genetically Modified Animals in the Food and Pharmaceutical Chains
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48. Factors affecting consumers’ evaluation of food derived from animals fed insect meal: A systematic review
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49. Don't Forget the Locals: Understanding Citizens’ Acceptance of Bio-Based Technologies
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50. Public Perceptions and Willingness-to-Pay for Nanopesticides
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51. Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil
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52. Food values and heterogeneous consumer responses to nanotechnology
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53. How do processing technology and formulation influence consumers’ choice of fruit juice?
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54. Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits
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55. Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample
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56. Of Sea Lice and Superfood: A Comparison of Regional and National News Media Coverage of Aquaculture
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57. Complexity and conundrums. Citizens' evaluations of potentially contentious novel food technologies using a deliberative discourse approach.
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58. Cost and safety issues of emerging technologies against conventional techniques
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59. Algae production technology: Effect of framing on German consumer acceptance
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60. Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective
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61. Economic foundations for the use of biotechnology to improve farm animal welfare
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62. Farmers’ Willingness to Adopt Late Blight-Resistant Genetically Modified Potatoes
    H. de Steur, E. V. Van Loo, Jasmien Maes, G. Gheysen, W. Verbeke · 2019 · Agronomy
63. Consumer Acceptance of New Food Technologies for Different Product Categories: The Relative Importance of Experience versus Credence Attributes
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64. Review of clean label trends in yogurt, cheese and ice cream sector
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65. Recent Advances in Acoustic Technology in Food Processing
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66. Swedish consumers´ attitudes and values to genetic modification and conventional plant breeding – The case of fruit and vegetables
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67. European Consumers’ Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products
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68. Social representations of genetically modified foods and public willingness to consume such foods in Taiwan
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69. Making It Part of the Package: Edible Packaging Is More Acceptable to Young Consumers When It Is Integrated With Food
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70. Genetic engineering, genetic modification, or agricultural biotechnology: does the term matter?
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71. Approaches for delaying sexual maturation in salmon and their possible ecological and ethical implications
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72. Significance of Biogenic Amines in Foods and Their Reduction Methods
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73. Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods
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74. Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast Saccharomyces cerevisiae
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75. Consumers' Choice Behavior for Cisgenic Food: Exploring the Role of Time Preferences
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76. Framework for valorizing waste- and by-products through insects and their microbiomes for food and feed.
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77. Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food
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78. Perception and acceptance of robots in dairy farming—a cluster analysis of German citizens
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79. Awareness and attitude towards 3D food printing technology: the case of consumer responses from Klang Valley, Malaysia
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80. Attitudes Towards Vertical Farming at Home: A User Study
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81. Affective and cognitive reactions towards emerging food safety risks in Europe
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82. Acceptance of nanotechnology applications and satisfaction with food-related life in southern Chile
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83. Exploring Ethical, Ecological, and Health Factors Influencing the Acceptance of Cultured Meat among Generation Y and Generation Z
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84. Research on irradiated food status and consumer acceptance: A Chinese perspective
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85. Modelling the Factors Influencing Polish Consumers’ Approach towards New Food Products on the Market
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86. Public Perceptions Regarding Genomic Technologies Applied to Breeding Farm Animals: A Qualitative Study
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87. Consumers' preferences for freezing of meat to prevent toxoplasmosis- A stated preference approach.
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88. Perceived Risk of Genetically Modified Foods Among Residents in Xi’an, China: A Structural Equation Modeling Approach
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89. Altruism and skepticism in public attitudes toward food nanotechnologies
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90. What do people think about genetic engineering? A systematic review of questionnaire surveys before and after the introduction of CRISPR
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91. Evaluating Factors Explaining U.S. Consumers’ Behavioral Intentions toward Irradiated Ground Beef
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92. Agriculture for the Anthropocene: novel applications of technology and the future of food
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93. Author response for "A Review of Clean‐Label Approaches to Chilli Paste Processing"
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94. Social acceptance of genetic engineering technology
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95. Processed foods: From their emergence to resilient technologies
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96. Tomorrow Taste Comes Today: Exploring Customers' Intention to Buy 3D Printed Food in Egyptian Restaurants
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97. Neural Correlates of Attitudes and Risk Perception for Food Technology Topics
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98. Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology
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99. Decision strategies for policy decisions under uncertainties: The case of mitigation measures addressing methane emissions from ruminants
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100. La viande du futur sera-t-elle produite in vitro?
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