224 results on '"Barcellos, Marcia Dutra"'
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2. Cooking readiness in stressful times: Navigating food choices for a healthier future
3. Call for emergency action to restore dietary diversity and protect global food systems in times of COVID-19 and beyond: Results from a cross-sectional study in 38 countries
4. Behavioral spillover in the circular economy: The importance of consumer goals
5. Consumer values in the Brazilian market for ethical cosmetics
6. Supply chain collaboration for sustainability: a qualitative investigation of food supply chains in Brazil
7. Beauty-is-good, ugly-is-risky: Food aesthetics bias and construal level
8. Role of sustainability attributes and occasion matters in determining consumers’ beef choice
9. An analysis of multi-stakeholder initiatives to reduce food loss and waste in an emerging country – Brazil
10. Beyond “belly hunger”: Capabilities and motivation for eating nutritionally recommended food during stressful times
11. Call for emergency action to restore dietary diversity and protect global food systems in times of COVID-19 and beyond: Results from a cross-sectional study in 38 countries
12. The effect of normative conflict on meat consumption behavior: A mixed-method study
13. Factors affecting farmers’ acceptance and adoption of biofortified crops: A systematic review
14. The influence of internal factors on micro and small enterprises performance: evidence from Tanzanian agri-food processors
15. Call for emergency action to restore dietary diversity and protect global food systems in times of COVID-19 and beyond: Results from a cross-sectional study in 38 countries
16. CORPORATE SOCIAL RESPONSIBILITY AND INNOVATION: A MULTIPLE CASE STUDY WITH BRAZILIAN COMPANIES/A RELACAO ENTRE RESPONSABILIDADE SOCIAL CORPORATIVA E INOVACAO: UM ESTUDO DE CASO MULTIPLO COM EMPRESAS BRASILEIRAS
17. Drivers and barriers to food waste reduction
18. Factors influencing consumers’ willingness to participate in new food product development activities
19. Global UN 2030 agenda: How can Science, Technology and Innovation accelerate the achievement of Sustainable Development Goals for All?
20. The influence of internal factors on micro and small enterprises performance: evidence from Tanzanian agri-food processors.
21. Factors affecting farmers' acceptance and adoption of biofortified crops: A systematic review.
22. METHODOLOGICAL APPROACHES TO TACKLING FOOD WASTE: MOVING THE AGENDA FORWARD
23. Food waste: Challenges and opportunities in sustainable operations/Desperdicio de alimentos: Desafios e oportunidades em operacoes sustentaveis
24. FIRM-LEVEL DETERMINANTS OF ACCESS TO EXTERNAL FINANCE AND IMPACT OF EXTERNAL FINANCE ON FIRM PERFORMANCE
25. Influence of evoked contexts on rating-based conjoint analysis: Case study with lamb meat
26. Food Retailing in Brazil: A General View
27. Systems of attitudes towards production in the pork industry. A cross-national study
28. An integrative conceptual framework for analyzing customer satisfaction with shopping trip experiences in grocery retailing
29. Food-related lifestyles and their association to obesity in five European countries
30. Food aesthetics bias and construal level
31. Attitudes of European citizens towards pig production systems
32. Barriers to and Motivations for Building More Sustainable Food Markets: The View and Role of Brazilian Organic Food Farmers.
33. Consumer attitudes to different pig production systems: a study from mainland China
34. Mapping the Key Stakeholders toward Supply Chain Sustainability: Evidence from the Brazilian Beef Supply Chains
35. Attitudes of consumers towards the green plastic/As atitudes dos consumidores em relacao ao plastico verde/Las actitudes de los consumidores hacia el plástico verde
36. Consumption of eco-innovative food: how values and attitudes drive consumers' purchase of organics?/Consumo de alimentos eco-inovadores: como valores e atitudes direcionam a compra dos consumidores de organicos?
37. Value creation from internationalization of sugar cane by-products: a multi-stakeholder view of artisanal cachaca production
38. Willingness to try innovative food products: a comparison between British and Brazilian consumers
39. Conflicts in meat consumption: exploring their effects on social norms and consumer behavior
40. Food waste: challenges and oppertunities in sustainable operations
41. Consumer values in the Brazilian market for ethical cosmetics
42. CADEIA DE SUPRIMENTO DE CARNE OVINA NO BRASIL: PROPOSTA DE ESTRATÉGIAS DE MARKETING PARA CRIAÇÃO DE VALOR E AUMENTO DA COMPETITIVIDADE SETORIAL
43. Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods
44. Barriers to and Motivations for Building More Sustainable Food Markets: The View and Role of Brazilian Organic Food Farmers
45. An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide
46. Circular Food Behaviors: A Literature Review
47. Training on Solid Waste of Health Services (RSSS) in hospitals of Porto Alegre/RS in perception professionals working/Treinamentos sobre Residuos Solidos de Servicos de Saude (RSSS) em hospitais de Porto Alegre/RS na percepcao de profissionais atuantes
48. Supply chain collaboration for sustainability: a qualitative investigation of food supply chains in Brazil
49. CORPORATE SOCIAL RESPONSIBILITY AND INNOVATION: A MULTIPLE CASE STUDY WITH BRAZILIAN COMPANIES
50. Business Models’ Innovations to Overcome Hybridity-Related Tensions in Sustainable Entrepreneurship
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