Cited by 181Nutrition, Health and Food BehaviorConsumer Attitudes and Food LabelingConsumer behavior in food and health

The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.

Main Factors Underlying Consumers’ Food Choice: A First Step For the Understanding of Attitudes toward “Healthy Eating”

CARRILLO, E., VARELA, P., SALVADOR, A., FISZMAN, S.·2011·Journal of Sensory Studies

DOI 10.1111/j.1745-459x.2010.00325.x

Open this paper in CoChat — free account

Abstract

ABSTRACT This research investigates consumers' factors underlying food choice and their attitudes toward healthy eating. The participants completed a questionnaire composed by two parts. The first one was based on the Food Choice Questionnaire where the mean scores and factor analyses pointed to “sensory appeal,”“price” and “convenience” as the most important factors in Spaniards' food choice. The agglomerative hierarchical clustering grouped women and adult people as the most concerned population about health and weight control. Considering the latter factor, the items “is low in calories,”“help me to control my weight” were more associated with “is low in fat” than “Is low in sugar.” The second part of the questionnaire asked about the consumption frequencies of different kind of foods and revealed dairy products as the most consumed ones. Furthermore, foods with specific health-promoting ingredients exhibited low consumption frequency, most likely motivated by the low interest or knowledge about their health benefits. PRACTICAL APPLICATIONS Knowing the main factors underlying consumers' food choice provides important information for having a better understanding of consumers' interest and attitudes toward healthy eating, as well as their concerns about factors involving purchase decision. Knowledge about perceptions toward healthy foods is useful for researchers, producer, manufacturers and health professionals as a first step to design public health policies and consumer education strategies. In addition, the methodology used in the present study with potential application to any kind of population, establishes relationships between consumers perception and food consumption behavior for Spanish consumers.

Integrity signals

Registry

Crossref · 10.1111/j.1745-459x.2010.00325.x

Cites

37 of 37 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Development of a measure of the motives underlying the selection of food: The food choice questionnaire
STEPTOE, A., POLLARD, T. M., & WARDLE, J. (1995) · Appetite · doi:10.1006/appe.1995.0061 · Cited by 2,176
DEVELOPMENT OF FOOD PREFERENCES
Birch, L. L. (1999) · Annual Review of Nutrition · doi:10.1146/annurev.nutr.19.1.41 · Cited by 1,757
Food Choice: A Conceptual Model of the Process
Furst, T., Connors, M. M., Bisogni, C. A., Sobal, J., & Falk, L. W. (1996) · Appetite · doi:10.1006/appe.1996.0019 · Cited by 1,331
Diversity in the determinants of food choice: A psychological perspective
Köster, E. P. (2007) · Food Quality and Preference · doi:10.1016/j.foodqual.2007.11.002 · Cited by 1,083
The Epidemic of Obesity
Stein, C. J., & Colditz, G. A. (2004) · The Journal of Clinical Endocrinology & Metabolism · doi:10.1210/jc.2004-0288 · Cited by 651
Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods
Ares, G., & Gámbaro, A. (2007) · Appetite · doi:10.1016/j.appet.2007.01.006 · Cited by 504
The perceived healthiness of functional foods
Bech-Larsen, T., & Grunert, K. G. (2003) · Appetite · doi:10.1016/s0195-6663(02)00171-x · Cited by 481
Attitudes behind consumers' willingness to use functional foods
Urala, N., & Lähteenmäki, L. (2004) · Food Quality and Preference · doi:10.1016/j.foodqual.2004.02.008 · Cited by 468
Association between traditional food consumption and motives for food choice in six European countries
Pieniak, Z., Verbeke, W., Vanhonacker, F., Guerrero, L., & Hersleth, M. (2009) · Appetite · doi:10.1016/j.appet.2009.05.019 · Cited by 456
Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand
Prescott, J., Young, O. A., O’Neill, L. M., Yau, N. J. N., & Stevens, R. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00010-1 · Cited by 442

Show all 37 references

Research works printed but not linked: 1

SALA, 2009, Nutrición y Alimentación, 55

Sorted by citations

Credence and the effect on consumer liking of food – A review
Fernqvist, F., & Ekelund, L. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.10.005 · Cited by 516
Healthy, sustainable and plant-based eating: perceived (mis)match and involvement-based consumer segments as targets for future policy
Van Loo, E. J., Hoefkens, C., & Verbeke, W. (2017) · Food Policy · doi:10.1016/j.foodpol.2017.03.001 · Cited by 292
Application of the food choice questionnaire across cultures: Systematic review of cross-cultural and single country studies
Cunha, L. M., Cabral, D., Moura, A. P., & de Almeida, M. D. V. (2018) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.10.007 · Cited by 196
Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits
Carrillo, E., Varela, P., & Fiszman, S. (2012) · Food Research International · doi:10.1016/j.foodres.2012.03.016 · Cited by 127
Self-citation
Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers
Noguerol, A. T., Pagán, M. J., García‐Segovia, P., & Varela, P. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110652 · Cited by 126
Self-citation
Appearance Matters: Neural Correlates of Food Choice and Packaging Aesthetics
van der Laan, L. N., de Ridder, D. T. D., Viergever, M. A., & Smeets, P. A. M. (2012) · PLoS ONE · doi:10.1371/journal.pone.0041738 · Cited by 122
Importance of intrinsic and extrinsic quality food characteristics by different consumer segments
Brečić, R., Mesić, Ž., & Cerjak, M. (2017) · British Food Journal · doi:10.1108/bfj-06-2016-0284 · Cited by 107
Why buying functional foods? Understanding spending behaviour through structural equation modelling
Carrillo, E., Prado‐Gascó, V., Fiszman, S., & Varela, P. (2012) · Food Research International · doi:10.1016/j.foodres.2012.10.045 · Cited by 102
Self-citation
The Relationship between Food Preferences and Food Choice: A Theoretical Discussion
Vabø, M., & Hansen, H. (2014) · Cited by 99
Goal-directed visual attention drives health goal priming: An eye-tracking experiment.
van der Laan, L. N., Papies, E. K., Hooge, I. T. C., & Smeets, P. A. M. (2016) · Health Psychology · doi:10.1037/hea0000410 · Cited by 97
Packaging information as a modulator of consumers’ perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests
Carrillo, E., Varela, P., & Fiszman, S. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.02.005 · Cited by 95
Self-citation
The effects of health value on healthful food selection intention at restaurants: Considering the role of attitudes toward taste and healthfulness of healthful foods
Jun, J., Kang, J., & Arendt, S. W. (2014) · International Journal of Hospitality Management · doi:10.1016/j.ijhm.2014.06.002 · Cited by 95
Novel techniques to understand consumer responses towards food products: A review with a focus on meat
Torrico, D. D., Hutchings, S. C., Ha, M., Bittner, E. P., Fuentes, S., Warner, R. D., & Dunshea, F. R. (2018) · Meat Science · doi:10.1016/j.meatsci.2018.06.006 · Cited by 90
Measuring consumer emotional response and acceptance to sustainable food products
Yang, Q., Shen, Y., Foster, T. J., & Hort, J. (2020) · Food Research International · doi:10.1016/j.foodres.2020.108992 · Cited by 83
Food choice motives, attitude towards and intention to adopt personalised nutrition
Rankin, A., Bunting, B. P., Poínhos, R., van der Lans, I. A., Fischer, A. R. H., Kuznesof, S. A., de Almeida, M., Markovina, J., Frewer, L. J., & Stewart-Knox, B. J. (2018) · Public Health Nutrition · doi:10.1017/s1368980018001234 · Cited by 80
Population-Based Study of the Changes in the Food Choice Determinants of Secondary School Students: Polish Adolescents’ COVID-19 Experience (PLACE-19) Study
Głąbska, D., Skolmowska, D., & Guzek, D. (2020) · Nutrients · doi:10.3390/nu12092640 · Cited by 82
Understanding variations in the consumption of functional foods – Evidence from Croatia
Brečić, R., Gorton, M., & Barjolle, D. (2014) · British Food Journal · doi:10.1108/bfj-05-2012-0133 · Cited by 76
Influence of Context on Motives Underlying Food Choice
Machín, L., Giménez, A., Vidal, L., & Ares, G. (2014) · Journal of Sensory Studies · doi:10.1111/joss.12107 · Cited by 72
Importance of food choice motives vary with degree of food neophobia
Jaeger, S. R., Roigard, C. M., Hunter, D. C., & Worch, T. (2020) · Appetite · doi:10.1016/j.appet.2020.105056 · Cited by 69
Healthy Food on Instagram Social Network: Vegan, Homemade and Clean Eating
Pilař, L., Stanislavská, L. K., Kvasnička, R., Hartman, R. T., & Tichá, I. (2021) · Nutrients · doi:10.3390/nu13061991 · Cited by 85
Is fish worth more than meat? – How consumers’ beliefs about health and nutrition affect their willingness to pay more for fish than meat
Morales, L. E., & Higuchi, A. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.11.004 · Cited by 71
Food costs, diet quality and energy balance in the United States
Carlson, A., & Frazão, E. (2014) · Physiology & Behavior · doi:10.1016/j.physbeh.2014.03.001 · Cited by 73
Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
MAZON, S., MENIN, D., CELLA, B. M., Lise, C. C., Vargas, T. D. O., & Mitterer‐Daltoé, M. L. (2019) · Food Science and Technology · doi:10.1590/fst.39218 · Cited by 65
Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases
Marsola, C. D. M., Cunha, L. M., de Carvalho‐Ferreira, J. P., & da Cunha, D. T. (2020) · Foods · doi:10.3390/foods9081114 · Cited by 75
Structural equation modelling and word association as tools for a better understanding of low fish consumption
Mitterer‐Daltoé, M. L., Carrillo, E., QUEIROZ, M. I., Fiszman, S., & Varela, P. (2013) · Food Research International · doi:10.1016/j.foodres.2013.02.048 · Cited by 64
Self-citation
Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products
Yilmaz‐Ersan, L., Özcan, T., & Akpinar‐Bayizit, A. (2020) · Food Science and Human Wellness · doi:10.1016/j.fshw.2020.05.004 · Cited by 65
DESIGN FOR BEHAVIOUR CHANGE: A MODEL-DRIVEN APPROACH FOR TAILORING PERSUASIVE TECHNOLOGIES
Orji, R. (2014) · University Library - University of Saskatchewan (University of Saskatchewan) · Cited by 62
Consumer awareness of food antioxidants. Synthetic vs. Natural
Mitterer‐Daltoé, M. L., Bordim, J., Lise, C. C., Breda, L. S., Casagrande, M., & de Lima, V. A. (2020) · Food Science and Technology · doi:10.1590/fst.15120 · Cited by 60
Consumer acceptance of innovations in food: A survey among Polish consumers
Sajdakowska, M., Jankowski, P. P., Gutkowska, K., Guzek, D., Żakowska‐Biemans, S., & Ozimek, I. (2018) · Journal of Consumer Behaviour · doi:10.1002/cb.1708 · Cited by 63
Investigating the role of personal and context-related factors in convenience foods consumption
Contini, C., Boncinelli, F., Gerini, F., Scozzafava, G., & Casini, L. (2018) · Appetite · doi:10.1016/j.appet.2018.02.031 · Cited by 57
Influence of Nutritional Knowledge on the Use and Interpretation of Spanish Nutritional Food Labels
Carrillo, E., Varela, P., & Fiszman, S. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02479.x · Cited by 56
Self-citation
Contemporary challenges to iodine status and nutrition: the role of foods, dietary recommendations, fortification and supplementation
Bouga, M., Lean, M. E. J., & Combet, E. (2018) · Proceedings of The Nutrition Society · doi:10.1017/s0029665118000137 · Cited by 59
Healthy Food on the Twitter Social Network: Vegan, Homemade, and Organic Food
Pilař, L., Stanislavská, L. K., & Kvasnička, R. (2021) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph18073815 · Cited by 54
Perceptions toward Plant-Based Milk Alternatives among Young Adult Consumers and Non-Consumers in Denmark: An Exploratory Study
Martínez-Padilla, E., Faber, I., Petersen, I. L., & Vargas‐Bello‐Pérez, E. (2023) · Foods · doi:10.3390/foods12020385 · Cited by 50
Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian children
Oellingrath, I. M., Hersleth, M., & Svendsen, M. V. (2012) · Public Health Nutrition · doi:10.1017/s1368980012004430 · Cited by 54
The relative importance of primary food choice factors among different consumer groups: A latent profile analysis
Dana, L. M., Chapman, K. L., Dixon, H., Miller, C. L., Neal, B. C., Kelly, B., Ball, K., & Pettigrew, S. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104199 · Cited by 51
Cultural specificity in food choice – The case of ethnography in Japan
Freedman, I. (2015) · Appetite · doi:10.1016/j.appet.2015.09.006 · Cited by 44
Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food
Hernández‐Carrión, M., Varela, P., Hernando, I., Fiszman, S., & Quiles, A. (2014) · LWT · doi:10.1016/j.lwt.2014.10.063 · Cited by 47
Self-citation
Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas
Kim, Y.-K., Jombart, L., Valentin, D., & Kim, K.-O. (2015) · Food Research International · doi:10.1016/j.foodres.2015.03.022 · Cited by 43
Consumers' perception of beef burgers with different healthy attributes
Viana, M. M., Silva, V. L. D. S., & Trindade, M. A. (2014) · LWT · doi:10.1016/j.lwt.2014.05.009 · Cited by 43
The use of an online completion test to reveal important attributes in consumer choice: An empirical study on frozen burgers
Viana, M. M., Silva, V. L. D. S., Deliza, R., & Trindade, M. A. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2015.11.016 · Cited by 43
Credence Attributes, Consumers Trust and Sensory Expectations in Modern Food Market: Is there a Need to Redefine their Role?
Giudice, T. D., Cavallo, C., & Vecchio, R. (2018) · International journal on food system dynamics · doi:10.18461/ijfsd.v9i4.941 · Cited by 42
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks
Harada-Padermo, S. D. S., Dias‐Faceto, L. S., Selani, M. M., Conti‐Silva, A. C., & Vieira, T. M. F. D. S. (2020) · LWT · doi:10.1016/j.lwt.2020.110806 · Cited by 42
Are fish products healthy? Eye tracking as a new food technology tool for a better understanding of consumer perception
Mitterer‐Daltoé, M. L., QUEIROZ, M. I., Fiszman, S., & Varela, P. (2013) · LWT · doi:10.1016/j.lwt.2013.10.013 · Cited by 41
Self-citation
The association of demographic characteristics and food choice motives with the consumption of functional foods in emerging adults
Vorage, L., Wiseman, N., Graca, J., & Harris, N. (2020) · Nutrients · doi:10.3390/nu12092582 · Cited by 39
Theory of planned behavior applied to fish consumption in modern Metropolitan Lima
Higuchi, A., Dávalos, J., & Hernani-Merino, M. (2016) · Food Science and Technology · doi:10.1590/1678-457x.17516 · Cited by 39
A factor-cluster analysis profile of consumers
Higuchi, A., & Maehara, R. (2020) · Journal of Business Research · doi:10.1016/j.jbusres.2020.09.030 · Cited by 37
Risk analysis approach applied to consumers’ behaviour toward fraud in food products
Théolier, J., Barrère, V., Charlebois, S., & Godefroy, S. B. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.11.017 · Cited by 36
Memories of hunger, continuities, and food choices: An ethnography of the elderly in extremadura (Spain)
Caballero, D. C., Jiménez, B. R., & Juárez, L. M. (2021) · Appetite · doi:10.1016/j.appet.2021.105267 · Cited by 40
Hedonic Responses and Individual Definitions of an Ideal Apple as Predictors of Choice
Seppä, L., Railio, J., Vehkalahti, K., Tahvonen, R., & Tuorila, H. (2013) · Journal of Sensory Studies · doi:10.1111/joss.12059 · Cited by 35
Applying a Mixture Design for Consumer Optimization of Black Cherry, C oncord Grape and Pomegranate Juice Blends
Lawless, L. J. R., Threlfall, R. T., Meullenet, J., & Howard, L. R. (2013) · Journal of Sensory Studies · doi:10.1111/joss.12026 · Cited by 35
What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals
Fiszman, S., Varela, P., Díaz, P. L. G., Linares, M. B., & Garrido, M. D. (2014) · Food Research International · doi:10.1016/j.foodres.2014.03.065 · Cited by 35
Self-citation
Evaluation of consumers’ perception regarding frankfurter sausages with different healthiness attributes
Rocha, Y. J. P., Lapa‐Guimarães, J., de Noronha, R. L. F., & Trindade, M. A. (2018) · Journal of Sensory Studies · doi:10.1111/joss.12468 · Cited by 31
Testing Consumers’ Preferences for Environmental Attributes of Pasta. Insights from an ABR Approach
Defrancesco, E., Perito, M. A., Bozzolan, I., Cei, L., & Stefani, G. (2017) · Sustainability · doi:10.3390/su9101701 · Cited by 33
Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group
Pires, M. A., de Noronha, R. L. F., & Trindade, M. A. (2019) · Journal of Sensory Studies · doi:10.1111/joss.12495 · Cited by 29
Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance
Bordim, J., Lise, C. C., Marques, C., Oldoni, T. L. C., Varela, P., & Mitterer‐Daltoé, M. L. (2021) · Journal of Sensory Studies · doi:10.1111/joss.12657 · Cited by 32
Self-citation
Consumers’ Purchase Intentions towards Water Buffalo Milk Products (WBMPs) in the Greater Area of Thessaloniki, Greece
Cazacu, S., Rotsios, K. P., & Moshonas, G. (2014) · Procedia Economics and Finance · doi:10.1016/s2212-5671(14)00042-2 · Cited by 28
Adolescents from low-income families in Hong Kong and unhealthy eating behaviours: Implications for health and social care practitioners
Siu, J. Y., Chan, K., & Lee, A. (2018) · Health & Social Care in the Community · doi:10.1111/hsc.12654 · Cited by 28
Fruit Sector Strategic Management: An Exploration of Agro-food Chain Actors’ Perception of Market Sustainability of Apple Innovation
Zanetti, M., Samoggia, A., & Young, J. (2020) · Sustainability · doi:10.3390/su12166542 · Cited by 28
How personality traits and intrinsic personal characteristics influence the consumer's choice of reduced-calorie food
Carrillo, E., Prado‐Gascó, V., Fiszman, S., & Varela, P. (2012) · Food Research International · doi:10.1016/j.foodres.2012.09.006 · Cited by 29
Self-citation
Breakfast eating patterns and drivers of a healthy breakfast composition
Delley, M., & Brunner, T. A. (2019) · Appetite · doi:10.1016/j.appet.2019.02.006 · Cited by 28
Identification of bitter compounds in extruded corn puffed products
Zhang, L., & Peterson, D. G. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.01.161 · Cited by 27
Relationship between types of food choice motives and well‐being among young and middle‐aged Chinese adults
Gong, Y., Li, J., Xie, J., & Tan, Y. (2020) · International Journal of Consumer Studies · doi:10.1111/ijcs.12573 · Cited by 27
Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions
Sajdakowska, M., Gębski, J., Jeżewska-Zychowicz, M., & Królak, M. (2020) · Nutrients · doi:10.3390/nu13010132 · Cited by 31
SENSORY PREFERENCES AND DISCRIMINATION ABILITY OF CHILDREN IN RELATION TO THEIR BODY WEIGHT STATUS
Alexy, U., Schaefer, A., Sailer, O., Busch‐Stockfisch, M., HUTHMACHER, S., Kunert, J., & Kersting, M. (2011) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2011.00358.x · Cited by 26
Willingness‐to‐Pay for a Nutraceutical‐Rich Juice Blend
Lawless, L. J. R., Nayga, R. M., Akaichi, F., Meullenet, J., Threlfall, R. T., & Howard, L. R. (2012) · Journal of Sensory Studies · doi:10.1111/joss.12002 · Cited by 26
Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes
Tárrega, A., Quiles, A., Morell, P., Fiszman, S., & Hernando, I. (2016) · Food & Function · doi:10.1039/c6fo01022a · Cited by 26
Self-citation
Reasons Underlying Low Fish Consumption Where Availability Is Not an Issue. A Case Study in B razil, One of the World's Largest Fish Producers
Mitterer‐Daltoé, M. L., Latorres, J. M., QUEIROZ, M. I., Fiszman, S., & Varela, P. (2013) · Journal of Sensory Studies · doi:10.1111/joss.12037 · Cited by 24
Self-citation
Evaluation of Some Ingredients and Energy Content on Front‐of‐Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers
Salazar, N., Fiszman, S., Orrego, C. E., & Tárrega, A. (2019) · Journal of Food Science · doi:10.1111/1750-3841.14726 · Cited by 24
Self-citation
Looking at non-sensory factors underlying consumers' perception of smoked bacon
Saldaña, E., Martins, M. M., Behrens, J. H., Valentin, D., Selani, M. M., & Contreras-Castillo, C. J. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108072 · Cited by 24
Consumer Behaviors toward Novel Functional and Convenient Meat Products in Poland
Olewnik‐Mikołajewska, A., Guzek, D., Głąbska, D., & Gutkowska, K. (2016) · Journal of Sensory Studies · doi:10.1111/joss.12203 · Cited by 22
“Hey AI, What Should I Eat?” Navigating Skepticism and Trust in AI-Powered Meal Recommendations Through Personalized Persuasion
Phan, T. A., Nguyen, T. H. T., & Nguyen, C. (2025) · International Journal of Human-Computer Interaction · doi:10.1080/10447318.2025.2575098 · Cited by 22
Utilization of fruits and vegetables wastes for the dietary fiber enrichment of biscuits and its quality attributes
Sayem, A. S. M., Talukder, S., Akter, S. S., Alam, M., Rana, M. R., & Alam, M. M. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2024.101077 · Cited by 23
Towards a Data-Driven Approach to Intervention Design: A Predictive Path Model of Healthy Eating Determinants
Orji, R., Mandryk, R. L., & Vassileva, J. (2012) · Lecture notes in computer science · doi:10.1007/978-3-642-31037-9_18 · Cited by 21
Perfil do consumidor de alimentos funcionais: identidade e hábitos de vida
Safraid, G. F., Portes, C. Z., Dantas, R. M., & Batista, Â. G. (2022) · Brazilian journal of food technology/Brazilian Journal of Food Technology · doi:10.1590/1981-6723.07221 · Cited by 20
Modelling of avoidance of food additives: a cross country study
Szűcs, V., Szabó, E., Guerrero, L., Tarcea, M., & Bánáti, D. (2019) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2019.1597837 · Cited by 19
Food Choice Questionnaire and PLS‐Path modeling as tools to understand interest in low sugar products
da Veiga, G. C., Johann, G., de Lima, V. A., Kaushık, N., & Mitterer‐Daltoé, M. L. (2021) · Journal of Sensory Studies · doi:10.1111/joss.12667 · Cited by 20
Determining the food choice motivations of Irish teens and their association with dietary intakes, using the Food Choice Questionnaire
Daly, A. N., O’Sullivan, E. J., Walton, J., Kehoe, L., McNulty, B. A., Flynn, A., & Kearney, J. M. (2023) · Appetite · doi:10.1016/j.appet.2023.106981 · Cited by 22
Indirect ways to foster healthier food consumption patterns: Health-supportive side effects of health-unrelated motives
Mai, R., & Hoffmann, S. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.11.009 · Cited by 18
Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Selani, M. M., Ramos, P. H. B., Patinho, I., França, F., Harada-Padermo, S. D. S., Contreras-Castillo, C. J., & Saldaña, E. (2021) · Meat Science · doi:10.1016/j.meatsci.2021.108720 · Cited by 17
‘Food hates’ over the life course: an analysis of food narratives from the UK Mass Observation Archive
Uprichard, E., Nettleton, S., & Chappell, P. (2013) · Appetite · doi:10.1016/j.appet.2013.08.003 · Cited by 18
The Perception of Food Quality and Food Value among the Purchasing Intentions of Street Foods in the Capital of the Philippines
Tacardon, E. R., Ong, A. K. S., & Gumasing, M. J. J. (2023) · Sustainability · doi:10.3390/su151612549 · Cited by 32
Consumer‐Based Optimization of Blackberry, Blueberry and Concord Juice Blends
Lawless, L. J. R., Threlfall, R. T., Meullenet, J., & Howard, L. R. (2012) · Journal of Sensory Studies · doi:10.1111/joss.12008 · Cited by 16
What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics
da Silva, W. R., Marôco, J. P., Alvarenga, M. D. S., & Campos, J. Á. D. B. (2022) · Journal of Sensory Studies · doi:10.1111/joss.12775 · Cited by 18
A deep decarbonization pathway for Peru's rainforest
Ugarte, D. D. L. T., Collado, M., Requejo, F., Gómez, X., & Heros, C. (2021) · Energy Strategy Reviews · doi:10.1016/j.esr.2021.100675 · Cited by 15
Reducing consumption of confectionery foods: A post-hoc segmentation analysis using a social cognition approach
Naughton, P., McCarthy, M. B., & McCarthy, S. N. (2017) · Appetite · doi:10.1016/j.appet.2017.06.027 · Cited by 15
Consumer preferences for Cerrado fruit preserves: a study using conjoint analysis
Rodrigues, D. M., Rodrigues, J. F., de Souza, V. R., Carneiro, J. D. D. S., & Borges, S. V. (2018) · British Food Journal · doi:10.1108/bfj-03-2017-0187 · Cited by 14
Motives underlying food consumption in the Western Balkans: consumers’ profiles and public health strategies
Mardon, J., Thiel, E., Laniau, M., Sijtsema, S. J., Zimmermann, K. L., & Barjolle, D. (2015) · International Journal of Public Health · doi:10.1007/s00038-015-0684-9 · Cited by 14
Cross-cultural comparison of the motivations for healthy eating: investigating the validity and invariance of the motivation for healthy eating scale
Román, N., Rigó, A., Kato, Y., Horváth, Z., & Urbán, R. (2020) · Psychology and Health · doi:10.1080/08870446.2020.1773462 · Cited by 14
Food choice motives for consumers in Lebanon: a descriptive study
Köksal, M. H. (2019) · British Food Journal · doi:10.1108/bfj-09-2018-0580 · Cited by 13
AI-enabled persuasive personal health assistant
Donadello, I., & Dragoni, M. (2022) · Social Network Analysis and Mining · doi:10.1007/s13278-022-00935-3 · Cited by 11
Factors of food choice and nutritional intake of Brazilian older adults according sociodemographic and health characteristics
Teodoro, M. A., da Silva, W. R., Spexoto, M. C. B., & Júnior, S. I. D. S. (2024) · Appetite · doi:10.1016/j.appet.2024.107379 · Cited by 11
Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking
de Matos, A. D., Reis, M. G., Maggs, R., & Hort, J. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114480 · Cited by 11
Influence of Functional and Diet/Light Claims on Chocolate Dairy Dessert Consumers' Evaluations: Bilinear and Multilinear Decomposition Methods
de Morais, E. C., Pinheiro, A. C. M., Nunes, C. A., & Bolini, H. M. A. (2015) · Journal of Sensory Studies · doi:10.1111/joss.12149 · Cited by 11
Understanding consumption choices of innovative products: an outlook on the Italian functional food market
Bentivoglio, D., Rotordam, M., Staffolani, G., Chiaraluce, G., & Finco, A. (2021) · AIMS Agriculture and Food · doi:10.3934/agrfood.2021050 · Cited by 10
Adaptation of the food choice questionnaire using a design thinking approach and application to rice consumption by the major European consumers
Castanho, A., Brites, C. M., Rocha, C., de Moura, A. P., OLIVEIRA, J. C., & Cunha, L. M. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.104951 · Cited by 13
Different liking but similar healthiness perceptions of rye bread among younger and older consumers in Sweden
Sandvik, P., Nydahl, M. C., Marklinder, I., Næs, T., & Kihlberg, I. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.04.016 · Cited by 11
Drivers of food choice, meal pattern, and lifestyle habits among undergraduate students in Lead City University, Ibadan, Oyo State, Nigeria
Ogundele, A. E., Aleru, E. O., Bodunde, I. O., & GBENRO, O. E. (2023) · World Nutrition · doi:10.26596/wn.202314266-78 · Cited by 9
Consumer expectation and perception of ready-to-eat hybrid chicken-vegetable patty
Aviles, M. V., Naef, E. F., Abalos, R. A., Lound, L. H., & Olivera, D. F. (2023) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2023.100847 · Cited by 9
Understanding Brazilian consumer sensory and hedonic perception for salty snacks
Harada-Padermo, S. D. S., Merlo, T. C., Soletti, I., & Saldaña, E. (2020) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04571-7 · Cited by 9

Authors: CARRILLO, E., VARELA, P., SALVADOR, A., & FISZMAN, S.
Affiliations: Consejo Superior de Investigaciones Científicas (ES)
Corresponding author: FISZMAN, S.
ORCID: CARRILLO, E.
VARELA, P.
SALVADOR, A.
FISZMAN, S.
Venue: Journal of Sensory Studies
Publisher: Wiley
Published: 2011-01-27
Volume: 26
Issue: 2
Pages: 85-95
ISSN: 0887-8250 (ISSN-L)
DOI: 10.1111/j.1745-459x.2010.00325.x
OpenAlex: W1937939057
Cited by: 181
References: 37
Citations by year: 2026: 6 · 2025: 5 · 2024: 12 · 2023: 12 · 2022: 13 · 2021: 13 · 2020: 22 · 2019: 11 · 2018: 13 · 2017: 11 · 2016: 10 · 2015: 8 · 2014: 19 · 2013: 13 · 2012: 11
FWCI: 13.31
Type: journal article
Language: en
Open access: closed
Licence: doi.wiley.com/10.1002/tdm_license_1.1 (tdm, 1678 d)
Locations: Journal of Sensory Studies (publishedVersion)
DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
Funders: Ministerio de Ciencia e Innovación
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
Social Sciences › Sociology and Political Science › Consumer behavior in food and health
Keywords: food choice, healthy eating, consumer attitudes, sensory appeal, price, convenience, weight management, food consumption frequency, dairy products, health-promoting foods, consumer perception, Spanish consumers

About these checks

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.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Main Factors Underlying Consumers’ Food Choice: A First Step For the Understanding of Attitudes toward “Healthy Eating”

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks