Overcoming the food neophobia towards science-based cooked food: The supplier perspective

The role of personal factors in attitudes toward the adoption of new consumption behaviors in developing food systems

(2020) Ann Veeck et al.   APPETITE

Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample

(2018) M. Laureati 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

Relationship between food neophobia and consumption of functional foods

(2018) C. Çetin et al.   CLINICAL NUTRITION

Consumers’ attitude towards food by-products: the influence of food technology neophobia, education and information

(2018) Camilla Cattaneo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Consumer Behaviors Toward Novel Functional and Convenient Meat Products in Poland

(2016) Anna Olewnik-Mikołajewska et al.   JOURNAL OF SENSORY STUDIES

The influence of celebrity chefs on a student population

(2015) Samantha Rosemary Lane et al.   British Food Journal

Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs

(2015) Nicola Caporaso et al.   FOOD REVIEWS INTERNATIONAL

From Material Science to Avant-Garde Cuisine. The Art of Shaping Liquids into Spheres

(2014) Haohao Fu et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Antecedents of food neophobia and its association with eating behavior and food choices

(2013) Michael Siegrist et al.   FOOD QUALITY AND PREFERENCE

Measuring consumer resistance to a new food technology: A choice experiment in meat packaging

(2012) Qing Chen et al.   FOOD QUALITY AND PREFERENCE

Neophobia, personal consumer values and novel food acceptance

(2012) Ramo Barrena et al.   FOOD QUALITY AND PREFERENCE

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Analytical methods for molecular gastronomy

(2009) Hervé This et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Expectations and surprise in a molecular gastronomic meal

(2009) Line Holler Mielby et al.   FOOD QUALITY AND PREFERENCE

Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

(2008) Erik van der Linden et al.   Food Biophysics

The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

(2008) Martin R. Yeomans et al.   FOOD QUALITY AND PREFERENCE

The qualitative content analysis process

(2008) Satu Elo et al.   JOURNAL OF ADVANCED NURSING

Molecular gastronomy: a food fad or science supporting innovative cuisine?

(2008) César Vega et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY