Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar

Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context

(2021) Meng Li et al.   FOOD QUALITY AND PREFERENCE

Celebrity insects: Exploring the effect of celebrity endorsement on people’s willingness to eat insect-based foods

(2021) Jaewoo Park et al.   FOOD QUALITY AND PREFERENCE

Evaluating the influence of message framing and graphic imagery on perceptions of food product health warnings

(2019) Daniel H. Rosenblatt et al.   FOOD QUALITY AND PREFERENCE

Eating edible insects as sustainable food? Exploring the determinants of consumer acceptance in Germany

(2019) Luigi Orsi et al.   FOOD RESEARCH INTERNATIONAL

The Properties and Antecedents of Hedonic Decline

(2018) Jeff Galak et al.   Annual Review of Psychology

Willingness to pay for insect-based food: The role of information and carrier

(2018) Alessia Lombardi et al.   FOOD QUALITY AND PREFERENCE

How will better products improve the sensory-liking and willingness to buy insect-based foods?

(2017) Hui Shan Grace Tan et al.   FOOD RESEARCH INTERNATIONAL

Motives of consumers following a vegan diet and their attitudes towards animal agriculture

(2016) Meike Janssen et al.   APPETITE

Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects

(2016) Hui Shan Grace Tan et al.   FOOD QUALITY AND PREFERENCE

The psychology of eating insects: A cross-cultural comparison between Germany and China

(2015) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance

(2015) Hui Shan Grace Tan et al.   FOOD QUALITY AND PREFERENCE

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

(2015) Wim Verbeke   FOOD QUALITY AND PREFERENCE

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

Exploring Consumer Acceptance of Entomophagy: A Survey and Experiment in Australia and the Netherlands

(2014) Eveline J. S. Lensvelt et al.   ECOLOGY OF FOOD AND NUTRITION

Sustainability labels on food products: Consumer motivation, understanding and use

(2014) Klaus G. Grunert et al.   FOOD POLICY

Edible Insects Acceptance by Belgian Consumers: Promising Attitude for Entomophagy Development

(2013) Rudy Caparros Megido et al.   JOURNAL OF SENSORY STUDIES

Nutritional composition and safety aspects of edible insects

(2013) Birgit A. Rumpold et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Integrating sensory evaluation in adaptive conjoint analysis to elaborate the conflicting influence of intrinsic and extrinsic attributes on food choice

(2012) Karin Hoppert et al.   APPETITE

Sustainability of diets: From concepts to governance

(2012) Markus Vinnari et al.   ECOLOGICAL ECONOMICS

An Exploration on Greenhouse Gas and Ammonia Production by Insect Species Suitable for Animal or Human Consumption

(2010) Dennis G. A. B. Oonincx et al.   PLoS One