Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Quality and Preference, Volume 137
Author(s): Irene Ruiz, Ana González, Isabel de Brugada
Publication date: March 2026Source: Food Quality and Preference, Volume 137Author(s): Irene Ruiz, Ana González, Isabel de Brugada Read More
Related posts:
The effect of information framing on consumer perception of cell-cultured meat
Development of Chinese children’s olfactory concepts and their association with olfactory processing and dietary frequency
Feeding the future: A comparison of drivers and barriers towards consumers’ acceptance of plant-based protein, mycoprotein, cultured meat, and insect-based protein in Singapore
Increasing meatless options to decrease meat consumption – a quantitative analysis of the relationship between the percentage of meatless items offered on a specials menu and meatless purchases
Slow food, fast intentions?Linking values with sustainable food choices
Cross-cultural analysis of consumer perceptions of adzuki beans: A topic modeling approach using Korean and Japanese Q&A discourse data