Social acceptability of radical food innovations-Reference-Cited by-同舟云学术

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Social acceptability of radical food innovations

Published:2021 Issue: Volume: Page:325-361
ISSN:
Container-title:Food Technology Disruptions
language:
Short-container-title:

Author:

Fischer Arnout R.H.,Van Loo Ellen J.

Publisher

Elsevier

Reference174 articles.

1. Romaine, blockchain, and the future of food safety;Aaron,2018

2. Application of drone in agriculture;Ahirwar;International Journal Curr. Microbiological Applied Science,2019

3. Future protein supply;Aiking;Trends in Food Science & Technology,2011

4. The theory of planned behavior;Ajzen;Organizational Behavior and Human Decision Processes,1991

5. ‘Authentic food’and the double nature of branding;Askegaard,2016

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1. The relations among the dimensions of 3D-printed food: a case of Z and Y generations’ preferences;Journal of Hospitality and Tourism Technology;2024-04-22

2. Exploring diverse food system actor perspectives on gene editing: a systematic review of socio-cultural factors influencing acceptability;Agriculture and Human Values;2023-12-08

3. What is culturally appropriate food consumption? A systematic literature review exploring six conceptual themes and their implications for sustainable food system transformation;Agriculture and Human Values;2023-10-25

4. Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption;Preventive Nutrition and Food Science;2023-06-30

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