Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?

A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach

(2019) Juliana Melendrez-Ruiz et al.   FOOD RESEARCH INTERNATIONAL

French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches

(2019) Juliana Melendrez-Ruiz et al.   APPETITE

Eating flowers? Exploring attitudes and consumers' representation of edible flowers

(2017) H. Rodrigues et al.   FOOD RESEARCH INTERNATIONAL

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

(2015) Heber Rodrigues et al.   FOOD QUALITY AND PREFERENCE

Is eating science or common sense? Knowledge about “natural foods” among self-identified “natural food” consumers, vendors and producers in rural and urban Mexico

(2014) Anneke Kooijmans et al.   APPETITE

The nutritional value and health benefits of pulses in relation to obesity, diabetes, heart disease and cancer

(2012) Julianne Curran   BRITISH JOURNAL OF NUTRITION