Exploring public perceptions on alternative meat in China from social media data using transfer learning method

Extending the theory of planned behavior to understand consumer purchase behavior for organic vegetables in Brazil: the role of perceived health benefits, perceived sustainability benefits and perceived price

(2021) Lethicia Camila Dorce et al.   FOOD QUALITY AND PREFERENCE

Explicit and implicit measures of emotions: data-science might help to account for data complexity and heterogeneity

(2021) M. Moranges et al.   FOOD QUALITY AND PREFERENCE

Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat

(2021) Jingjing Liu et al.   Foods

Ideological differences in engagement in public debate on Twitter

(2021) Felix Gaisbauer et al.   PLoS One

Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years

(2021) Christopher Bryant et al.   APPETITE

Importance of data preparation when analysing written responses to open-ended questions: An empirical assessment and comparison with manual coding

(2021) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Social media exploration for understanding food product attributes perception: the case of coffee and health with Twitter data

(2020) Antonella Samoggia et al.   British Food Journal

Top Concerns of Tweeters During the COVID-19 Pandemic: Infoveillance Study

(2020) Alaa Abd-Alrazaq et al.   JOURNAL OF MEDICAL INTERNET RESEARCH

Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries

(2020) Michael Siegrist et al.   APPETITE

Fast and automated sensory analysis: Using natural language processing for descriptive lexicon development

(2020) Leah M. Hamilton et al.   FOOD QUALITY AND PREFERENCE

Using online comments to explore consumer beliefs regarding organic food in German-speaking countries and the United States

(2020) Hannah Danner et al.   FOOD QUALITY AND PREFERENCE

Tracking Mental Health and Symptom Mentions on Twitter During COVID-19

(2020) Sharath Chandra Guntuku et al.   JOURNAL OF GENERAL INTERNAL MEDICINE

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

(2020) Christopher Bryant et al.   Applied Sciences-Basel

Emoji in open‐ended questions: A novel use in product research with consumers

(2020) Leticia Vidal et al.   JOURNAL OF SENSORY STUDIES

Consumer acceptance of cultured meat in urban areas of three cities in China

(2020) Meng Zhang et al.   FOOD CONTROL

The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers

(2020) L. Laguna et al.   FOOD QUALITY AND PREFERENCE

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Co-occurrence networks of Twitter content after manual or automatic processing. A case-study on “gluten-free”

(2020) Patricia Puerta et al.   FOOD QUALITY AND PREFERENCE

What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review data

(2020) Guang Tian et al.   FOOD QUALITY AND PREFERENCE

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

(2020) M.C. Onwezen et al.   APPETITE

Should emoji replace emotion words in questionnaire-based food-related consumer research?

(2020) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Testing potential psychological predictors of attitudes towards cultured meat

(2019) Matti Wilks et al.   APPETITE

Consumers’ associative networks of plant-based food product communications

(2019) Anne O. Peschel et al.   FOOD QUALITY AND PREFERENCE

Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

(2019) Alessandra C. Grasso et al.   Nutrients

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

(2019) Cristino Alberto Gómez-Luciano et al.   FOOD QUALITY AND PREFERENCE

If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers

(2018) Peter Slade   APPETITE

Food for thought: Exploring how people think and talk about food online

(2018) Kate G. Blackburn et al.   APPETITE

Measuring consumers' product associations with emoji and emotion word questionnaires: case studies with tasted foods and written stimuli

(2018) Sara R. Jaeger et al.   FOOD RESEARCH INTERNATIONAL

Meat consumption, health, and the environment

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

Comparing Social Media Data and Survey Data in Assessing the Attractiveness of Beijing Olympic Forest Park

(2018) Zhifang Wang et al.   Sustainability

Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages

(2017) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Dominant meanings of facial emoji: Insights from Chinese consumers and comparison with meanings from internet resources

(2017) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Can emoji be used as a direct method to measure emotional associations to food names? Preliminary investigations with consumers in USA and China

(2017) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Validating Bayesian truth serum in large-scale online human experiments

(2017) Morgan R. Frank et al.   PLoS One

Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

(2017) Christina Hartmann et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

User-Generated Geographic Information for Visitor Monitoring in a National Park: A Comparison of Social Media Data and Visitor Survey

(2017) Vuokko Heikinheimo et al.   ISPRS International Journal of Geo-Information

Use of emoticon and emoji in tweets for food-related emotional expression

(2016) Leticia Vidal et al.   FOOD QUALITY AND PREFERENCE

The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review

(2016) Lukasz Aleksandrowicz et al.   PLoS One

Using Twitter data for food-related consumer research: A case study on “what people say when tweeting about different eating situations”

(2015) Leticia Vidal et al.   FOOD QUALITY AND PREFERENCE

Social media in product development

(2015) Jeanmarie Carr et al.   FOOD QUALITY AND PREFERENCE

Seeking information about food-related risks: The contribution of social media

(2014) Margôt Kuttschreuter et al.   FOOD QUALITY AND PREFERENCE

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

Analyzing semantic networks of pork quality by means of concept mapping

(2007) Carola Grebitus et al.   FOOD QUALITY AND PREFERENCE