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Consumer acceptance of innovations in traditional foods: the case of extra-virgin olive oil

Domenico Carlucci; Luigi Roselli; Giacomo Giannoccaro; Carla Cavallo; Teresa Del Giudice; Riccardo Vecchio; Gianni Cicia; Bernardo Corrado De Gennaro
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Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality properties of chicken hamburger

Deocleciano Cassiano de Santana Neto; Flávio Bruno Soares de Lima; Luís Flávio da Silva Freire; Vanessa da Costa Santos; David Santos Rodrigues; Valquiria Cardoso da Silva Ferreira; Cristiani Viegas Brandão Grisi; Fábio Anderson Pereira da Silva
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Segmenting food festivalgoers: experiential value, emotional state and loyalty

Fu Chieh Hsu; Sung Hee Park; Joseph C. Miller
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Application of the technology acceptance model to food delivery apps

Won Seok Lee; Myungkeun Song; Joonho Moon; Ruohan Tang
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Structural relationship between food quality, usefulness, ease of use, convenience, brand trust and willingness to pay: the case of Starbucks

Joonho Moon; Myungkeun Song; Won Seok Lee; Ji Min Shim
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Inter-organizational relationships in agri-food sector: a bibliometric review and future directions

Walter Vesperi; Raffaella Coppolino
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The role of social presence and trust on customer loyalty

Razaz Waheeb Attar; Asra Amidi; Nick Hajli
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Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust

Sheeba Hamid; Mohd Azhar; Sujood
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Exploring heterogeneity in meat consumption and eating out by using a latent class model

Christian Ritzel; Stefan Mann
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Situational variables that affect consumers' suboptimal food purchasing behavior in China

Shiyang Cao; Shunlong Gong; Li Bai
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Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era

Michael Omotayo Alabi; Ojelanki Ngwenyama
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Ethnic restaurants’ outdoor signage: the effect of colour and name on consumers’ food perceptions and dining intentions

Hanqun Song; Huijun Yang
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The dark side of convenience: how to reduce food waste induced by food delivery apps

Shalini Talwar; Puneet Kaur; Umair Ahmed; Anil Bilgihan; Amandeep Dhir
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Nutritional knowledge, eating habits and quality of life of coeliac disease patients

Dawn Ainsworth; Jan Mei Soon
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Survey of young consumer’s attitudes using food sharing attitudes and behaviors model

Małgorzata Wiśniewska; Eugenia Czernyszewicz
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Assessing and ranking international markets based on stringency of food safety measures: application of fuzzy AHP-TOPSIS method

Dipali Yadav; Gautam Dutta; Kuntal Saha
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Geographical indications' prices and marketing margins: the role of group size, longevity and production decisions

Francesco Bimbo; Alessandro Bonanno; Rosaria Viscecchia
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Just culture and the reporting of food safety incidents

Małgorzata Wiśniewska
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Social commerce adoption: a study on consumer's online purchase behaviour of perishable pastry products

Faradewi Bee A. Rahman; Mohd Hafiz Hanafiah; Mohd Salehuddin Mohd Zahari; Lovelyna Benedict Jipiu
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Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge

Shu-Hua Wu; Edward C.S. Ku; Tung-Pao Wu
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Consumers' perception of suboptimal food: strategies to reduce food waste

Erica Varese; Maria Chiara Cesarani; Magdalena Wojnarowska
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