2,166 results
Search Results
2. Food waste reduction, corporate responsibility and national policies: evidence from Europe
3. British consumer perspectives on terroir in cheese
4. Making a big splash: packaging imagery with implied motion enhances product liking through design appeal and naturalness perception
5. An application of machine learning to classify food waste interventions from a food supply chain perspective
6. Implementation of sustainability activities in food retail chains
7. Food prices in the United States during COVID-19: generalized facts on price inflation and volatility
8. Determinants of behavior towards hemp-based products: an application of the theory of planned behavior
9. Revealing intelligent packaging for food products from consumers’ point of view in Georgia
10. Do consumers care about organic when consuming speciality bakery products or is it all about indulgence?
11. Modulating variables impacting the intersection of health and environmental concerns in organic food purchasing decisions
12. It makes me happy: anthropomorphism increases consumer preference for healthy food
13. Navigating barriers to organic food purchase intention: a mixed method longitudinal approach in emerging market
14. Health or environment? How do motivations affect consumers' organic food purchasing behaviour in China?
15. Beyond catching a glimpse: young adults' perceptions of social media cooking content
16. Consumer intention to buy products containing fish with better welfare: the role of empathy in an extended value–belief–norm model
17. Uncorking the potential of wine: an empirical prediction of consumers’ intention to visit wine tourism destinations (WTDs) post-COVID-19
18. Does the pandemic affect the lifestyle and dietary intake? A comparative investigation during the pandemic and new normal situation
19. Cheers to local! Exploring consumer ethnocentrism in the context of regional wines
20. Integrating the value–belief–norm model and the theory of planned behavior for explaining consumers’ purchase intention of suboptimal food
21. 3D bioprinted meat: the values-beliefs-norms evaluation of perceived future food source among younger generations
22. Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour
23. Digital consumerism in times of crisis: exploring the shift in online shopping behaviour
24. AI showdown: info accuracy on protein quality content in foods from ChatGPT 3.5, ChatGPT 4, bard AI and bing chat
25. Phytochemical characterization and quality evaluation of stirred goat milk yoghurt with added fruit and vegetable puree during storage
26. How consumers value sustainable packaging: an experimental test combining packaging material, claim and price
27. How do emotions influence healthy food choice? Investigating an extended framework of the social-cognitive theory
28. The role of third actors in the dyadic business relationship initiation: an empirical perspective of sommelier in the wine context
29. Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses
30. Discovering the conceptual building blocks of blockchain technology applications in the agri-food supply chain: a review and research agenda
31. How do foodservice companies organize for inbound open innovation? Empirical evidence from a Dutch organization
32. What triggers consumers to purchase eco-friendly food? The impact of micro signals, macro signals and perceived value
33. Agroforestry in the UK: exploring consumer knowledge and interest
34. Digital transformation: a challenging opportunity for the food industry companies
35. A qualitative evaluation of an in-school social norms approach intervention for reducing unhealthy snacking behaviours amongst secondary school students
36. Seeding innovation: the role of internal and external digital data in agri-food product innovation
37. Effect of stress coping strategies on comfort foods consumption: evidence from older Americans
38. Consumer preferences for fungus-resistant grape varieties: an explorative segmentation study in Germany
39. How trustful are food safety control measures – insight into their validation
40. Did disruptive events affect the purchase of private label food products?
41. Symbiosis between innovation and tradition applied in the northwestern Mexico food market: an exploratory analysis
42. From clicks to cravings: exploring consumer perceptions of online fast food purchasing
43. How did the COVID-19 pandemic impact consumers’ food safety knowledge, attitudes and practices? A multi-country study on the omicron variant
44. Applying blockchain to quality food products: a marketing perspective
45. Exploring success factors in food waste prevention initiatives of retailers: the critical role of digital technologies
46. A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis
47. Thinking fast, not slow: intuitive nutrition labels increase healthier food preferences under time pressure
48. Effect of ambient scent temperature on food choice: perspectives from the construal-level theory and sensory marketing
49. Effect of source credibility and consumer ethnocentrism on halal purchase intentions in the UK: an elaboration likelihood model approach
50. Exploring insect-based food consumption experiences and their consequences in a mature entomophagous community
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