347 related articles for article (PubMed ID: 33642018)
1. Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil.
Hakim MP; Zanetta LD; da Cunha DT
Food Res Int; 2021 Mar; 141():110152. PubMed ID: 33642018
[TBL] [Abstract][Full Text] [Related]
2. What is a dark kitchen? A study of consumer's perceptions of deliver-only restaurants using food delivery apps in Brazil.
Hakim MP; Dela Libera VM; Zanetta LD; Nascimento LGP; da Cunha DT
Food Res Int; 2022 Nov; 161():111768. PubMed ID: 36192932
[TBL] [Abstract][Full Text] [Related]
3. The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects.
Zanetta LD; Hakim MP; Gastaldi GB; Seabra LMJ; Rolim PM; Nascimento LGP; Medeiros CO; da Cunha DT
Food Res Int; 2021 Nov; 149():110671. PubMed ID: 34600673
[TBL] [Abstract][Full Text] [Related]
4. The motivations of visiting upscale restaurants during the COVID-19 pandemic: The role of risk perception and trust in government.
Dedeoğlu BB; Boğan E
Int J Hosp Manag; 2021 May; 95():102905. PubMed ID: 36540678
[TBL] [Abstract][Full Text] [Related]
5. Adopting an Extended Theory of Planned Behaviour to Examine Buying Intention and Behaviour of Nutrition-Labelled Menu for Healthy Food Choices in Quick Service Restaurants: Does the Culture of Consumers Really Matter?
Sobaih AEE; Algezawy M; Elshaer IA
Int J Environ Res Public Health; 2023 Mar; 20(5):. PubMed ID: 36901507
[TBL] [Abstract][Full Text] [Related]
6. The Impact of Disclosure of Nutrition Information on Consumers' Behavioral Intention in Korea.
Choi J
J Am Coll Nutr; 2015; 34(5):378-84. PubMed ID: 25826204
[TBL] [Abstract][Full Text] [Related]
7. Exploring Influential Factors Including COVID-19 on Green Food Purchase Intentions and the Intention-Behaviour Gap: A Qualitative Study among Consumers in a Chinese Context.
Qi X; Yu H; Ploeger A
Int J Environ Res Public Health; 2020 Sep; 17(19):. PubMed ID: 32998292
[TBL] [Abstract][Full Text] [Related]
8. The mandatory labeling of genetically modified foods in Brazil: Consumer's knowledge, trust, and risk perception.
Hakim MP; Zanetta LD; de Oliveira JM; da Cunha DT
Food Res Int; 2020 Jun; 132():109053. PubMed ID: 32331628
[TBL] [Abstract][Full Text] [Related]
9. The impact of transaction trust on consumers' intentions to adopt m-commerce: a cross-cultural investigation.
Kao DT
Cyberpsychol Behav; 2009 Apr; 12(2):225-9. PubMed ID: 19250018
[TBL] [Abstract][Full Text] [Related]
10. A Mixed-Method Study on COVID-19 Prevention in Iranian Restaurants.
Mohammadi-Nasrabadi F; Salmani Y; Broumandnia N; Esfarjani F
Front Public Health; 2020; 8():585290. PubMed ID: 33569368
[No Abstract] [Full Text] [Related]
11. Consumers' Decision-Making Process on Social Commerce Platforms: Online Trust, Perceived Risk, and Purchase Intentions.
Lăzăroiu G; Neguriţă O; Grecu I; Grecu G; Mitran PC
Front Psychol; 2020; 11():890. PubMed ID: 32499740
[TBL] [Abstract][Full Text] [Related]
12. An observational study of consumers' accessing of nutrition information in chain restaurants.
Roberto CA; Agnew H; Brownell KD
Am J Public Health; 2009 May; 99(5):820-1. PubMed ID: 19299679
[TBL] [Abstract][Full Text] [Related]
13. Exploring Consumer Emotions in Pre-Pandemic and Pandemic Times. A Sentiment Analysis of Perceptions in the Fine-Dining Restaurant Industry in Bucharest, Romania.
Harba JN; Tigu G; Davidescu AA
Int J Environ Res Public Health; 2021 Dec; 18(24):. PubMed ID: 34948908
[TBL] [Abstract][Full Text] [Related]
14. Restaurants and COVID-19: What are consumers' risk perceptions about restaurant food and its packaging during the pandemic?
Byrd K; Her E; Fan A; Almanza B; Liu Y; Leitch S
Int J Hosp Manag; 2021 Apr; 94():102821. PubMed ID: 34866742
[TBL] [Abstract][Full Text] [Related]
15. Knowledge and risk perceptions of foodborne disease by consumers and food handlers at restaurants with different food safety profiles.
de Andrade ML; Rodrigues RR; Antongiovanni N; da Cunha DT
Food Res Int; 2019 Jul; 121():845-853. PubMed ID: 31108817
[TBL] [Abstract][Full Text] [Related]
16. The impacts of information about the risks and benefits of pork consumption on Chinese consumers' perceptions towards, and intention to eat, pork.
Verbeke W; Liu R
Meat Sci; 2014 Dec; 98(4):766-72. PubMed ID: 25119515
[TBL] [Abstract][Full Text] [Related]
17. The Impact of COVID-19 on Consumers' Psychological Behavior Based on Data Mining for Online User Comments in the Catering Industry in China.
Zhang C; Jiang J; Jin H; Chen T
Int J Environ Res Public Health; 2021 Apr; 18(8):. PubMed ID: 33920875
[TBL] [Abstract][Full Text] [Related]
18. Determinants of restaurant consumers' intention to practice COVID-19 preventive behavior: an application of the theory of planned behavior.
Jeong JY; Lee H
Nutr Res Pract; 2021 Dec; 15(Suppl 1):S79-S93. PubMed ID: 34909135
[TBL] [Abstract][Full Text] [Related]
19. Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?
Czarniecka-Skubina E; Pielak M; Sałek P; Głuchowski A; Kobus-Cisowska J; Owczarek T
Nutrients; 2021 Aug; 13(8):. PubMed ID: 34444920
[TBL] [Abstract][Full Text] [Related]
20. Research on the Irrational Behavior of Consumers' Safe Consumption and Its Influencing Factors.
Wang J; Shen M; Gao Z
Int J Environ Res Public Health; 2018 Dec; 15(12):. PubMed ID: 30563258
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
