The Brazilians’ sensorial perceptions for novel food – cookies with insect protein

Exploring consumers’ willingness to eat insects in Italy

(2019) Nadia Palmieri et al.   British Food Journal

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

(2019) Cristino Alberto Gómez-Luciano et al.   FOOD QUALITY AND PREFERENCE

Understanding Westerners’ disgust for the eating of insects: The role of food neophobia and implicit associations

(2018) Francesco La Barbera et al.   FOOD QUALITY AND PREFERENCE

Willingness to eat an insect based product and impact on brand equity: A global perspective

(2018) Mauricio Castro et al.   JOURNAL OF SENSORY STUDIES

Readiness to adopt insects in Hungary: A case study

(2017) Attila Gere et al.   FOOD QUALITY AND PREFERENCE

Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

(2017) Christina Hartmann et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications

(2016) Jonas House   APPETITE

Consumer approach to insects as food: barriers and potential for consumption in Italy

(2016) Clara Cicatiello et al.   British Food Journal

Incorporating outlier detection and replacement into a non-parametric framework for movement and distortion correction of diffusion MR images

(2016) Jesper L. R Andersson et al.   NEUROIMAGE

Edible insects are the future?

(2016) Arnold van Huis   PROCEEDINGS OF THE NUTRITION SOCIETY

The insectivore’s dilemma, and how to take the West out of it

(2015) Ophelia Deroy et al.   FOOD QUALITY AND PREFERENCE

The psychology of eating insects: A cross-cultural comparison between Germany and China

(2015) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

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

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

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

(2015) Wim Verbeke   FOOD QUALITY AND PREFERENCE

Exploring Consumer Acceptance of Entomophagy: A Survey and Experiment in Australia and the Netherlands

(2014) Eveline J. S. Lensvelt et al.   ECOLOGY OF FOOD AND NUTRITION

How then shall we eat? Insect-eating attitudes and sustainable foodways

(2013) Heather Looy et al.   AGRICULTURE AND HUMAN VALUES

Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development

(2013) Rudy Caparros Megido et al.   JOURNAL OF SENSORY STUDIES

Nutritional composition and safety aspects of edible insects

(2013) Birgit A. Rumpold et al.   MOLECULAR NUTRITION & FOOD RESEARCH

An Exploration on Greenhouse Gas and Ammonia Production by Insect Species Suitable for Animal or Human Consumption

(2010) Dennis G. A. B. Oonincx et al.   PLoS One