Norwegian consumers’ willingness to try food made from insects: The role of trust, food choice motives and OCEAN personality traits-Reference-Cited by-同舟云学术

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Norwegian consumers’ willingness to try food made from insects: The role of trust, food choice motives and OCEAN personality traits

Published:2024-12 Issue: Volume:18 Page:101381
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Muiruri Sarah Wangui^ORCID

Funder

Research Council of Norway

Publisher

Elsevier BV

Reference89 articles.

1. Climate change responses benefit from a global food system approach;Rosenzweig;Nat. Food.,2020

2. Global scientific trends on healthy eating from 2002 to 2021: a bibliometric and visualized analysis;Fang;Nutrients,2023

3. Technical summary;Pathak,2022

4. What influences the sustainable food consumption behaviours of university students? A systematic review;Sánchez;Int. J. Publ. Health,2021

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