Issues

Publisher’s Note

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The role of various dairy food matrices on the amount and in vitro bioaccessibility of phenolics in elderberries

Sena Bakir
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Unraveling customer experiences in chain coffee shops through online reviews

Özlem Altun; Mehmet Bahri Saydam; Tugrul Gunay
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Blockchain as a tool to improve quality, traceability and safety in the food industry: successful case studies

Klaus Ulrich; Domingo Ribeiro-Soriano; Olaia Abadia; Liu Fagang
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Breaking the ice: understanding and overcoming consumer resistance to frozen foods

Muhammad Adnan Waseem; Muhammad Waqas; Yuksel Ekinci; Muhammad Fawad Khan; Linda Hollebeek
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Sustainability on the plate: how influencers and social norms transform food choices

Simran Verma; Deepa Kapoor
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Cultivating change: persuasive counter-messaging strategies to foster consumer acceptance of cultured meat

Tara McGuicken; Sarah Gradidge; Gonzalo Palomo-Vélez
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Eat alone or eat together? Mitigating compensatory behavior in consumption of vice and virtue foods

Minji Seo; Nayeong Kim; Junghoon Moon
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Investigating the opportunities and challenges influencing consumer purchase behaviors and media influence in online food ordering: a thematic analysis

Sudharshini Vasan; Akshat Aditya Rao; Nimit Gupta
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Influence of the FOSHU (Food for Specified Health Use) seal on consumer purchase intention: from a brand perspective

Shota Yabuno; Kei Sato; Koji Hara; Yuichi Mitsui; Tetsu Kobayashi
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Study on enhancing consumers’ purchase intention in E-commerce agricultural products

Chengzhi Sun; Chao Yu
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Bridging the knowledge gap of memorable dining experience at Michelin-starred restaurants: insights from a new two-dimensional strategic matrix

Ya-Yuan Chang; Ching-Chan Cheng; Ming-Chun Tsai; Pei-Wen Xie
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Navigating organic consumption in emerging markets: a comparative study of consumer preferences and market realities in India

Smriti Nautiyal; Chaman Lal
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The impact of adhering to a more plant-based menu on food waste at Finnish early childhood education and care centres

Kirsi Silvennoinen; Sampsa Nisonen; Marita Kettunen; Joel Kostensalo; Susanna Raulio; Sari Niinistö; Jelena Meinilä; Henna Vepsäläinen; Liisa Korkalo; Maijaliisa Erkkola; Leena Forma; Suvi M. Virtanen; Merja Saarinen
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Sustainable production value vs self-oriented product value in driving organic beef consumption: a comparative analysis of China, the UK and Vietnam

Airong Zhang; Peggy Schrobback; Thanh Mai Ha; Christina Maxwell; Nathan Kinch; Barton Loechel; Ningning Feng
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Trying to reduce household food waste among Vietnamese consumers: an application of the theory of reasoned goal pursuit

Ho Huy Tuu
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Exploring the impact of environmental management on sustainable concerns in restaurants

Valentina Della Corte; Muslim Amin; Fabiana Sepe; Simone Luongo; Cihan Cobanoglu
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Restaurant revenue management: a systematic literature review and future challenges

Lourdes Bujalance-López; Lydia González-Serrano; María Paula Lechuga Sancho; Pilar Talon-Ballestero
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Air quality and diet preference: do consumers purchase more healthy food when breathing polluted air?

Yuanqiong He; Liu Yang; Yangyi (Eric) Tang; Chun (Martin) Qiu
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Motives of college students for choice of traditional food in the UAE

Dalia Haroun; Aseel Ehsanallah; Linda Smail
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Food shopping and eating habits of young adults

Tonia Ruppenthal; Jana Rückert-John
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Demographic insights and perspectives of American foodies

Trey Malone; Jayson Lusk; Harrison Lusk
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