Chinese consumers’ willingness-to-pay for nutrition claims on processed meat products, using functional sausages as a food medium

Are consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile

(2019) Berta Schnettler et al.   MEAT SCIENCE

Consumers’ Willingness to Pay for Imported Milk: Based on Shanghai, China

(2019) Lingling Xu et al.   International Journal of Environmental Research and Public Health

The interaction between country of origin and genetically modified orange juice in urban China

(2018) Zhifeng Gao et al.   FOOD QUALITY AND PREFERENCE

German Consumers’ Attitude towards Selenium-Biofortified Apples and Acceptance of Related Nutrition and Health Claims

(2018) et al.   Nutrients

Scientific Substantiation of Functional Food Health Claims in China

(2018) Yuexin Yang   JOURNAL OF NUTRITION

Consumer purchase intentions for pork with enhanced carnosine-A functional food

(2018) Arenna et al.   CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS-REVUE CANADIENNE D AGROECONOMIE

Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages

(2017) Juan Díaz-Vela et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study

(2017) Liran C. Shan et al.   MEAT SCIENCE

Consumer-orientated development of hybrid beef burger and sausage analogues

(2017) Michelle Neville et al.   Food Science & Nutrition

Choice of Rice Production Practices in Ghana: A Comparison of Willingness to Pay and Preference Space Estimates

(2016) Rebecca Owusu Coffie et al.   JOURNAL OF AGRICULTURAL ECONOMICS

Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum

(2016) Marzena Zając et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Emerging markets for imported beef in China: Results from a consumer choice experiment in Beijing

(2016) David L. Ortega et al.   MEAT SCIENCE

Status of nutrition and health claims in Europe by mid 2015

(2016) Hans Verhagen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functional Food and Nutraceutical Registration Processes in Japan and China: A Diffusion of Innovation Perspective

(2016) Darshika Patel et al.   JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES

Worlds apart. Consumer acceptance of functional foods and beverages in Germany and China

(2015) Michael Siegrist et al.   APPETITE

Analysis of consumer demand for traceable pork in China based on a real choice experiment

(2015) Linhai Wu et al.   China Agricultural Economic Review

Consumption and Sources of Dietary Salt in Family Members in Beijing

(2015) Fang Zhao et al.   Nutrients

Effectiveness of China's Organic Food Certification Policy: Consumer Preferences for Infant Milk Formula with Different Organic Certification Labels

(2014) Linhai Wu et al.   CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS-REVUE CANADIENNE D AGROECONOMIE

Willingness to pay for the “Green Food” in China

(2014) Xiaohua Yu et al.   FOOD POLICY

European consumer preferences for beef with nutrition and health claims: A multi-country investigation using discrete choice experiments

(2014) Lynn Van Wezemael et al.   FOOD POLICY

European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient

(2014) Brian D. Tobin et al.   MEAT SCIENCE

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

(2013) Izaskun Berasategi et al.   MEAT SCIENCE

Consumers' willingness to pay for traceable pork, milk, and cooking oil in Nanjing, China

(2012) Caiping Zhang et al.   FOOD CONTROL

Consumer perception of functional foods: A conjoint analysis with probiotics

(2012) Azzurra Annunziata et al.   FOOD QUALITY AND PREFERENCE

Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review

(2012) Hong-Chul Lee et al.   Korean Journal for Food Science of Animal Resources

Willingness to pay for traceable pork: evidence from Beijing, China

(2012) Shi Zheng et al.   China Agricultural Economic Review

Do Health Claims and Prior Awareness Influence Consumers' Preferences for Unhealthy Foods? The Case of Functional Children's Snacks

(2011) Athanasios Krystallis et al.   Agribusiness

Functional foods and dietary supplements: Products at the interface between pharma and nutrition

(2011) Simone R.B.M. Eussen et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Modeling heterogeneity in consumer preferences for select food safety attributes in China

(2011) David L. Ortega et al.   FOOD POLICY

Meat as a functional food with special reference to probiotic sausages

(2011) Muhammad Issa Khan et al.   FOOD RESEARCH INTERNATIONAL

Impact of health-related claims on the perception of other product attributes

(2010) Liisa Lähteenmäki et al.   FOOD POLICY

The Effects of Multiple Health and Nutrition Labels on Consumer Food Choices

(2010) Jesús Barreiro-Hurle et al.   JOURNAL OF AGRICULTURAL ECONOMICS

Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

(2010) Mikel García-Íñiguez de Ciriano et al.   MEAT SCIENCE

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

A study of nutrition and health claims – a snapshot of what’s on the Irish market

(2009) Fiona Lalor et al.   PUBLIC HEALTH NUTRITION

Measuring the relative importance of preferences for country of origin in China, France, Niger, and the United States

(2008) Mariah D. Ehmke et al.   AGRICULTURAL ECONOMICS

Utility in Willingness to Pay Space: A Tool to Address Confounding Random Scale Effects in Destination Choice to the Alps

(2008) Riccardo Scarpa et al.   AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS

Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim

(2008) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE