A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products

Nutritional marketing of plant-based meat-analogue products: an exploratory study of front-of-pack and website claims in the USA

(2021) Jennifer Lacy-Nichols et al.   PUBLIC HEALTH NUTRITION

The hybrid enigma: The importance of self-construal for the effectiveness of communication messages promoting sustainable behaviour

(2021) Marija Banovic et al.   FOOD QUALITY AND PREFERENCE

Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products

(2021) Marija Banovic et al.   FOOD QUALITY AND PREFERENCE

Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers

(2021) Simona Grasso et al.   FOOD QUALITY AND PREFERENCE

Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy?

(2020) Daniel Francisco Pais et al.   ENVIRONMENTAL MODELING & ASSESSMENT

Motivations, barriers, and strategies for meat reduction at different family lifecycle stages

(2020) Joya A. Kemper   APPETITE

Drivers and barriers toward reducing meat consumption

(2020) Isaac Cheah et al.   APPETITE

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

(2020) Martina Fiorentini et al.   Foods

Factors influencing a college student population's intention to purchase meat-mushroom blended burgers

(2020) Giovanni Sogari et al.   FOOD QUALITY AND PREFERENCE

Athletic abs or big bellies: The impact of imagery, arousal levels, and health consciousness on consumers’ attitudes towards plant-based protein products

(2020) Marija Banovic et al.   FOOD QUALITY AND PREFERENCE

Favoring plant instead of animal protein sources: Legitimation by authority, morality, rationality and story logic

(2020) Joop de Boer et al.   FOOD QUALITY AND PREFERENCE

Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein

(2020) Marija Banovic et al.   FOOD CONTROL

Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta

(2019) Denisa E. Duta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels

(2019) Monika Brückner-Gühmann et al.   FOOD HYDROCOLLOIDS

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

(2018) Marija Banovic et al.   APPETITE

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Reducing the environmental impact of global diets

(2018) Marian Swain et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

(2018) Malou F.S. Reipurth et al.   FOOD QUALITY AND PREFERENCE

Governments should unite to curb meat consumption

(2018) Philip Lymbery   NATURE

Older consumers' attitudes towards food carriers for protein-enrichment

(2018) Xiao Song et al.   APPETITE

A summary of meat intakes and health burdens

(2017) C S C Yip et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes

(2017) Molly Spencer et al.   JOURNAL OF FOOD SCIENCE

Consumer-orientated development of hybrid beef burger and sausage analogues

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

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

(2015) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

Meat consumption and production – analysis of efficiency, sufficiency and consistency of global trends

(2015) Francesca Allievi et al.   JOURNAL OF CLEANER PRODUCTION

Curbing global meat consumption: Emerging evidence of a second nutrition transition

(2014) Liesbet Vranken et al.   ENVIRONMENTAL SCIENCE & POLICY

Consumer attitudes and understanding of cholesterol-lowering claims on food: randomize mock-package experiments with plant sterol and oat fibre claims

(2014) C L Wong et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Food choices, health and environment: Effects of cutting Europe's meat and dairy intake

(2014) Henk Westhoek et al.   GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS

Perceived fit of different combinations of carriers and functional ingredients and its effect on purchase intention

(2010) Rasa Krutulyte et al.   FOOD QUALITY AND PREFERENCE

Beef quality perception at the point of purchase: A study from Portugal

(2009) Marija Banović et al.   FOOD QUALITY AND PREFERENCE

Consumers’ quality perception of national branded, national store branded, and imported store branded beef

(2009) Marija Banović et al.   MEAT SCIENCE

Consumers’ willingness to buy functional foods. The influence of carrier, benefit and trust

(2008) Michael Siegrist et al.   APPETITE

The influence of information about organic production and fair trade on preferences for and perception of pineapple

(2007) Astrid Poelman et al.   FOOD QUALITY AND PREFERENCE