Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

Novel insights on extraction and encapsulation techniques of elderberry bioactive compounds

(2022) Shahida Anusha Siddiqui et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research

(2022) Shahida Anusha Siddiqui et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

(2022) Abdo Hassoun et al.   Applied Sciences-Basel

What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound?

(2022) Maria Lúcia G. Monteiro et al.   Foods

Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review

(2022) Tieneke Kröger et al.   Frontiers in Nutrition

Analysis of the dispersed composition of milk using photon correlation spectroscopy

(2022) Andrey Vladimirovich Blinov et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Black soldier fly larvae (BSFL) and their affinity for organic waste processing

(2022) Shahida Anusha Siddiqui et al.   WASTE MANAGEMENT

Edible Insect Farming in the Context of the EU Regulations and Marketing—An Overview

(2022) Krystyna Żuk-Gołaszewska et al.   Insects

Food gels: principles, interaction mechanisms and its microstructure

(2022) Shahida Anusha Siddiqui et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

(2021) Artur Głuchowski et al.   Foods

Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

(2021) Dominika Guzek et al.   International Journal of Environmental Research and Public Health

Food traceability: A generic theoretical framework

(2021) Samantha Islam et al.   FOOD CONTROL

Food Neophobia among Adults: Differences in Dietary Patterns, Food Choice Motives, and Food Labels Reading in Poles

(2021) Marzena Jezewska-Zychowicz et al.   Nutrients

The impact of Corona pandemic on consumer's food consumption

(2021) Adriano Profeta et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Analysis of the content of mechanically separated poultry meat in sausage using computing microtomography

(2021) A.A. Nagdalian et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Factors influencing consumer perception and acceptability of insect-based foods

(2021) Karin ME Wendin et al.   Current Opinion in Food Science

Anti‐arthritic effect of chicken embryo tissue hydrolyzate against adjuvant arthritis in rats (X‐ray microtomographic and histopathological analysis)

(2021) Igor Rzhepakovsky et al.   Food Science & Nutrition

Adaptation and Validation of the Food Neophobia Scale: The Case of Hungary

(2021) Zoltán Szakály et al.   Foods

Consumer Perspectives on Processing Technologies for Organic Food

(2021) Ronja Hüppe et al.   Foods

The gateway bug to edible insect consumption: interactions between message framing, celebrity endorsement and online social support

(2021) Tiffany S. Legendre et al.   International Journal of Contemporary Hospitality Management

Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers

(2021) Suvidha Khanna et al.   British Food Journal

Phthalate and novel plasticizer concentrations in food items from U.S. fast food chains: a preliminary analysis

(2021) Lariah Edwards et al.   Journal of Exposure Science and Environmental Epidemiology

Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions

(2021) Steffen Jahn et al.   Sustainability

Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

(2021) Asad Nawaz et al.   Foods

Consumer Trust in Food and the Food System: A Critical Review

(2021) Wen Wu et al.   Foods

Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens

(2020) Xin Dong et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Trust me? Consumer trust in expert information on food product labels

(2020) Christoph D.D. Rupprecht et al.   FOOD AND CHEMICAL TOXICOLOGY

Consumer trust in the food value chain and its impact on consumer confidence: A model for assessing consumer trust and evidence from a 5-country study in Europe

(2020) Anna L. Macready et al.   FOOD POLICY

Design and optimization of a single-use optical sensor based on a polymer inclusion membrane for zinc determination in drinks, food supplement and foot health care products

(2020) M.J. Casanueva-Marenco et al.   Materials Science & Engineering C-Materials for Biological Applications

Utilization of wastewater from edible oil industry, turning waste into valuable products: A review

(2020) Talha Ahmad et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

(2020) Mariana M. Delorme et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products

(2020) Sohail Khan et al.   FOOD REVIEWS INTERNATIONAL

Advances in application of ultrasound in food processing: A review

(2020) Nitya Bhargava et al.   ULTRASONICS SONOCHEMISTRY

GM trust shaped by trust determinants with the impact of risk/benefit framework: the contingent role of food technology neophobia

(2020) Sumran Ali et al.   GM Crops & Food-Biotechnology in Agriculture and the Food Chain

Nutrition in Disguise: Effects of Food Neophobia, Healthy Eating Interests and Provision of Health Information on Liking and Perceptions of Nutrient-Dense Foods in Older Adults

(2020) Olivia C. Romaniw et al.   Foods

Are consumers willing to pay for a product processed by emerging technologies? The case of chocolate milk drink processed by cold plasma

(2020) Nathalia M. Coutinho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Psychology of Nutrition with Advancing Age: Focus on Food Neophobia

(2019) Emmy van den Heuvel et al.   Nutrients

Technical applications of plasma treatments: current state and perspectives

(2019) Juliana Šimončicová et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

What Do We Know About Chain Actors’ Evaluation of New Food Technologies? A Systematic Review of Consumer and Farmer Studies

(2019) Carolin Kamrath et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Food neophobia associates with poorer dietary quality, metabolic risk factors, and increased disease outcome risk in population-based cohorts in a metabolomics study

(2019) Heikki V Sarin et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Identification of two jellyfish species (Rhopilema esculentum kishinouye and Stomolophus meleagris) in Liaoning Province of China by a rapid, simple PCR-RFLP method

(2019) Xin-Yu Jiang et al.   FOOD CONTROL

Children’s Self-Reported Reasons for Accepting and Rejecting Foods

(2019) Julia Sick et al.   Nutrients

The attitudes of Italian consumers towards jellyfish as novel food

(2019) Luisa Torri et al.   FOOD QUALITY AND PREFERENCE

Cross-national differences in child food neophobia: A comparison of five European countries

(2019) C. Proserpio et al.   FOOD QUALITY AND PREFERENCE

Consumer responses to novel and unfamiliar foods

(2019) Hely Tuorila et al.   Current Opinion in Food Science

Validation of the revised Food Neophobia Scale (FNS-R) in the Italian context

(2018) Margherita Guidetti et al.   APPETITE

Emerging Food Processing Technologies and Factors Impacting their Industrial Adoption

(2018) Anushree Priyadarshini et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Advanced meat preservation methods: A mini review

(2018) Ubaid ur Rahman et al.   JOURNAL OF FOOD SAFETY

Eating jellyfish: safety, chemical and sensory properties

(2018) António Raposo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Consumer acceptance of cultured meat: A systematic review

(2018) Christopher Bryant et al.   MEAT SCIENCE

The components of a food traceability system

(2018) Petter Olsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bio-polyphenols promoted green synthesis of silver nanoparticles for facile and ultra-sensitive colorimetric detection of melamine in milk

(2018) Jigyasa et al.   BIOSENSORS & BIOELECTRONICS

“As long as it is not irradiated” – Influencing factors of US consumers’ acceptance of food irradiation

(2018) Angela Bearth et al.   FOOD QUALITY AND PREFERENCE

Integration of RFID, wireless sensor networks, and data mining in an e-pedigree food traceability system

(2017) Ganjar Alfian et al.   JOURNAL OF FOOD ENGINEERING

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

(2017) Rana Muhammad Aadil et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A review on recent advances in cold plasma technology for the food industry: Current applications and future trends

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Attitudes to in vitro meat: A survey of potential consumers in the United States

(2017) Matti Wilks et al.   PLoS One

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

(2016) Jonas House   APPETITE

Understanding consumers’ intention and behaviour towards functionalised food

(2016) Francesco La Barbera et al.   British Food Journal

Recent Fast Food Consumption and Bisphenol A and Phthalates Exposures among the U.S. Population in NHANES, 2003–2010

(2016) Ami R. Zota et al.   ENVIRONMENTAL HEALTH PERSPECTIVES

Nutritional composition and total collagen content of three commercially important edible jellyfish

(2016) Nicholas M.H. Khong et al.   FOOD CHEMISTRY

Consumer acceptance of a quick response (QR) code for the food traceability system: Application of an extended technology acceptance model (TAM)

(2016) Yeong Gug Kim et al.   FOOD RESEARCH INTERNATIONAL

Taste education reduces food neophobia and increases willingness to try novel foods in school children

(2016) Bo-Kyung Park et al.   Nutrition Research and Practice

Analysis of personal and cultural values as key determinants of novel food acceptance. Application to an ethnic product

(2015) Ramo Barrena et al.   APPETITE

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

(2015) Wim Verbeke   FOOD QUALITY AND PREFERENCE

A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

(2015) Rana Muhammad Aadil et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

A case of choking phobia: towards a conceptual approach

(2013) Rui Lopes et al.   Eating and Weight Disorders-Studies on Anorexia Bulimia and Obesity

Effects of ultrasound treatments on quality of grapefruit juice

(2013) Rana Muhammad Aadil et al.   FOOD CHEMISTRY

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

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

Familiarity with and affective responses to foods in 8–11-year-old children. The role of food neophobia and parental education

(2012) Sari Mustonen et al.   APPETITE

Mislabeling of an “unlabelable” seafood sold on the European market: The jellyfish

(2012) Andrea Armani et al.   FOOD CONTROL

Perception of typical Ukrainian foods among an Italian population

(2012) L. Filippo D’Antuono et al.   FOOD QUALITY AND PREFERENCE

Neophobia, personal consumer values and novel food acceptance

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

How to define traceability

(2012) Petter Olsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of ethnocentrism and neo-phobia on ethnic food consumption in Spain

(2011) Dena M. Camarena et al.   APPETITE

The demographics of neophobia in a large commercial US sample

(2010) H.L. Meiselman et al.   FOOD QUALITY AND PREFERENCE

Consumers and new food technologies

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

Food neophobia levels of Lebanese and American college students

(2009) Ammar Olabi et al.   FOOD QUALITY AND PREFERENCE

Are dietary patterns stable throughout early and mid-childhood? A birth cohort study

(2008) Kate Northstone et al.   BRITISH JOURNAL OF NUTRITION