Consumer Perspectives on Processing Technologies for Organic Food

Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies

(2020) Gert W. Meijer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Analysis of Marketing Factors Influencing Consumers’ Preferences and Acceptance of Organic Food Products—Recommendations for the Optimization of the Offer in a Developing Market

(2020) Boban Melovic et al.   Foods

European Consumers’ Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

(2020) Xiao Song et al.   Foods

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

(2019) Alice R. Honorio et al.   JOURNAL OF SENSORY STUDIES

Brazilian consumer's perception of food processing technologies: A case study with fruit juice

(2019) Inayara Beatriz Araujo Martins et al.   FOOD RESEARCH INTERNATIONAL

Organic Food Retailing and the Conventionalisation Debate

(2018) Marion Desquilbet et al.   ECOLOGICAL ECONOMICS

Trust to Go Green: An Exploration of Consumer Intentions for Eco-friendly Convenience Food

(2018) Elena Claire Ricci et al.   ECOLOGICAL ECONOMICS

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

(2018) Marta Sajdakowska et al.   Sustainability

Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe

(2018) D. Asioli et al.   FOOD RESEARCH INTERNATIONAL

Extended shelf life milk – One concept, different qualities: A comprehensive study on the heat load of differently processed liquid milk retailed in Austria in 2012 and 2015

(2017) Lisa I. Boitz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The importance of food naturalness for consumers: Results of a systematic review

(2017) Sergio Román et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Reframing convenience food

(2016) Peter Jackson et al.   APPETITE

Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products

(2016) Tatiana Koutchma et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview

(2016) Declan J. Troy et al.   MEAT SCIENCE

Of earth ponds, flow-through and closed recirculation systems — German consumers' understanding of sustainable aquaculture and its communication

(2015) Yvonne Feucht et al.   AQUACULTURE

Is there an expectation gap? Consumers’ expectations towards organic

(2015) Marie von Meyer-Höfer et al.   British Food Journal

Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment

(2015) Pui Yee Lee et al.   FOOD QUALITY AND PREFERENCE

Consumer fears and familiarity of processed food. The value of information provided by the FTNS

(2013) Fabio Verneau et al.   APPETITE

Organic food processing: a framework for concept, starting definitions and evaluation

(2013) Johannes Kahl et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

European and American perspectives on the meaning of natural

(2012) Paul Rozin et al.   APPETITE

Consumers' perceptions of HPP and PEF food products

(2012) Anne‐Mette Sonne et al.   British Food Journal

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes

(2011) R.A.H. Timmermans et al.   Innovative Food Science & Emerging Technologies

Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies

(2011) L.J. Frewer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumer preferences for additional ethical attributes of organic food

(2010) Katrin Zander et al.   FOOD QUALITY AND PREFERENCE

Attitudes toward chemicals are associated with preference for natural food

(2010) Maria Dickson-Spillmann et al.   FOOD QUALITY AND PREFERENCE

European consumers' acceptance of beef processing technologies: A focus group study

(2010) Marcia D. de Barcellos et al.   Innovative Food Science & Emerging Technologies

Consumer acceptance of high-pressure processing and pulsed-electric field: a review

(2010) Nina Veflen Olsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Naturally confused: consumers’ perceptions of all-natural and organic pork products

(2009) Katie M. Abrams et al.   AGRICULTURE AND HUMAN VALUES

Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production

(2008) Henriette Boel Nielsen et al.   APPETITE

Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies: The food technology neophobia scale

(2008) D.N. Cox et al.   FOOD QUALITY AND PREFERENCE

Factors influencing public acceptance of innovative food technologies and products

(2008) M SIEGRIST   TRENDS IN FOOD SCIENCE & TECHNOLOGY