Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference47 articles.
1. Risk communication, knowledge and attitudes: Explaining reactions to a technology perceived as risky;Bord;Risk Analysis,1990
2. Consumer's cognitions with regard to genetically modified foods: Results of a qualitative study in four countries;Bredahl;Appetite,1999
3. Consumer attitudes and market response to irradiated food;Bruhn;Journal of Food Protection,1995
4. Strategies for communicating the facts on food irradiation to consumers;Bruhn;Journal of Food Protection,1995
5. Consumer food safety knowledge and practices;Bruhn;Journal of Food Safety,1999
Cited by 219 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Deep learning techniques for the exploration of hyperspectral imagery potentials in food and agricultural products;Food and Humanity;2024-12
2. Coupling AI with empirical research – A case of 3D printed food technology;Food Quality and Preference;2024-11
3. Consumer perception of risk towards new sustainable non-thermal food processing technologies: A cross-cultural study between Portugal, Germany, and the UK;Innovative Food Science & Emerging Technologies;2024-08
4. Can farmed fish match the preference of consumers accustomed to wild fish? Evidence from Central Malawi;Heliyon;2024-07
5. Towards Sustainable Eating Habits of Generation Z: Perception of and Willingness to Pay for Plant-Based Meat Alternatives;Sustainability;2024-04-19
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3