Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

Consumer interest in information regarding novel food technologies in Italy: The case of irradiated foods

(2019) Antonino Galati et al.   FOOD RESEARCH INTERNATIONAL

Mechanical properties of layered geopolymer structures applicable in concrete 3D-printing

(2018) Sarah Al-Qutaifi et al.   CONSTRUCTION AND BUILDING MATERIALS

Consumers’ attitudes and change of attitude toward 3D-printed food

(2018) Thomas A. Brunner et al.   FOOD QUALITY AND PREFERENCE

Design and characterisation of food grade powders and inks for microstructure control using 3D printing

(2018) Sonia Holland et al.   JOURNAL OF FOOD ENGINEERING

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

Extrusion-based food printing for digitalized food design and nutrition control

(2018) Jie Sun et al.   JOURNAL OF FOOD ENGINEERING

3D printing technology: The new era for food customization and elaboration

(2018) Iman Dankar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Learning to know what you like: A case study of repeated exposure to ethnic flavors

(2018) Ryu-Ri Song et al.   FOOD QUALITY AND PREFERENCE

Effect of a health reminder on consumers’ selection of ultra-processed foods in a supermarket

(2018) Alyne M. Botelho et al.   FOOD QUALITY AND PREFERENCE

Uncovering patterns of consumers' interest for beer: A case study with craft beers

(2017) Gianluca Donadini et al.   FOOD RESEARCH INTERNATIONAL

Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

(2017) Valérie Vancauwenberghe et al.   Innovative Food Science & Emerging Technologies

Are risk or benefit perceptions more important for public acceptance of innovative food technologies: A meta-analysis

(2016) Angela Bearth et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

An Overview of 3D Printing Technologies for Food Fabrication

(2015) Jie Sun et al.   Food and Bioprocess Technology

Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance

(2015) Hui Shan Grace Tan et al.   FOOD QUALITY AND PREFERENCE

Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology

(2015) Henry Jaeger et al.   Innovative Food Science & Emerging Technologies

Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil

(2015) Márcia C.T.R. Vidigal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Additive manufacturing for the food industry

(2015) Jeffrey I. Lipton et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Artificial meat? Feasible approach based on the experience from cell culture studies

(2015) Arkadiusz Orzechowski   Journal of Integrative Agriculture

Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9–11 year-old children

(2011) Helene Hausner et al.   CLINICAL NUTRITION

Consumers and new food technologies

(2010) Fanny Rollin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY