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Perceptions of food labelling about allergens in food products in South Korea

Jinkyung Choi; Ahyeon Choi
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Perceptions of Chinese traditional food and European food among Chinese consumers

Ou Wang; Xavier Gellynck; Wim Verbeke
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Perceptions and attitudes of the Mexican urban population towards genetically modified organisms

Osval A. López Montesinos; Emeterio Franco Pérez; Eric Eduardo Santos Fuentes; Ignacio Luna-Espinoza; Flavio Aragón Cuevas
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Green product purchase intention: impact of green brands, attitude, and knowledge

Norazah Mohd Suki
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In search of a model explaining organic food purchase behavior: The overlooked story of Montano and Kasprzyk’s integrated behavior model

Khandoker Mahmudur Rahman; Nor Azila Mohd Noor
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Word associations with “organic”: what do consumers think of?

Femke Hilverda; Manon Jurgens; Margot Kuttschreuter
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“They said I’m a square for eating them”: Children’s beliefs about fruit and vegetables in England

Rachel Povey; Lisa Cowap; Lucy Gratton
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Effect of product attribute beliefs of ready-to-drink coffee beverages on consumer-perceived value and repurchase intention

Edward S.-T. Wang; Jia-Rong Yu
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Exploring key service quality dimensions at a winery from an emerging market’s perspective

Kyuho Lee; Melih Madanoglu; Jae-Youn Ko
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Evaluating the outcomes of VCA-led improvement projects: A case study of an Australian prawn fishery

Craig Michael Johns; Nathan Kimber; Janet Howieson; Meredith Lawley
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Information sharing and its integrative role: An empirical study of the malt barley value chain in Ethiopia

Mulugeta D. Watabaji; Adrienn Molnar; Robert D. Weaver; Manoj K. Dora; Xavier Gellynck
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Integration of social protection and climate change adaptation in Brazil

Patricia S. Mesquita; Marcel Bursztyn
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The social value of rescuing food, nourishing communities

Miranda Mirosa; Louise Mainvil; Hayley Horne; Ella Mangan-Walker
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Household food waste and eating behavior: empirical survey

Maurizio Lanfranchi; Grazia Calabrò; Angelina De Pascale; Alessandro Fazio; Carlo Giannetto
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Implementation of a method for controlling trans fatty acids in meals (MCTM) in restaurants

Vanessa Martins Hissanaga-Himelstein; Rossana Pacheco da Costa Proença; Jane Mara Block
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