323 related articles for article (PubMed ID: 35963127)
1. Italian consumers standing at the crossroads of alternative protein sources: Cultivated meat, insect-based and novel plant-based foods.
Mancini MC; Antonioli F
Meat Sci; 2022 Nov; 193():108942. PubMed ID: 35963127
[TBL] [Abstract][Full Text] [Related]
2. Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research.
Anusha Siddiqui S; Bahmid NA; Mahmud CMM; Boukid F; Lamri M; Gagaoua M
Crit Rev Food Sci Nutr; 2023; 63(23):6630-6651. PubMed ID: 35144515
[TBL] [Abstract][Full Text] [Related]
3. Italian consumers' attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food.
Tuccillo F; Marino MG; Torri L
Food Res Int; 2020 Nov; 137():109619. PubMed ID: 33233207
[TBL] [Abstract][Full Text] [Related]
4. A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat.
Onwezen MC; Bouwman EP; Reinders MJ; Dagevos H
Appetite; 2021 Apr; 159():105058. PubMed ID: 33276014
[TBL] [Abstract][Full Text] [Related]
5. Healthy, but Disgusting: An Investigation Into Consumers' Willingness to Try Insect Meat.
Poortvliet PM; Van der Pas L; Mulder BC; Fogliano V
J Econ Entomol; 2019 May; 112(3):1005-1010. PubMed ID: 30834937
[TBL] [Abstract][Full Text] [Related]
6. Australians' experience, barriers and willingness towards consuming edible insects as an emerging protein source.
Hopkins I; Farahnaky A; Gill H; Newman LP; Danaher J
Appetite; 2022 Feb; 169():105832. PubMed ID: 34896167
[TBL] [Abstract][Full Text] [Related]
7. Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response.
Ribeiro JC; Pintado ME; Cunha LM
Compr Rev Food Sci Food Saf; 2024 Jan; 23(1):e13247. PubMed ID: 38284589
[TBL] [Abstract][Full Text] [Related]
8. Consumers' perception of novel foods and the impact of heuristics and biases: A systematic review.
Monaco A; Kotz J; Al Masri M; Allmeta A; Purnhagen KP; König LM
Appetite; 2024 May; 196():107285. PubMed ID: 38423301
[TBL] [Abstract][Full Text] [Related]
9. Booming the bugs: How can marketing help increase consumer acceptance of insect-based food in Western countries?
Puteri B; Jahnke B; Zander K
Appetite; 2023 Aug; 187():106594. PubMed ID: 37178930
[TBL] [Abstract][Full Text] [Related]
10. Consumers' perception of cultured meat relative to other meat alternatives and meat itself: A segmentation study.
Cornelissen K; Piqueras-Fiszman B
J Food Sci; 2023 Mar; 88(S1):91-105. PubMed ID: 36374214
[TBL] [Abstract][Full Text] [Related]
11. Consumers' acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US.
Tzompa-Sosa DA; Moruzzo R; Mancini S; Schouteten JJ; Liu A; Li J; Sogari G
PLoS One; 2023; 18(1):e0279530. PubMed ID: 36630382
[TBL] [Abstract][Full Text] [Related]
12. Consumers' Acceptability and Perception of Edible Insects as an Emerging Protein Source.
Ros-Baró M; Sánchez-Socarrás V; Santos-Pagès M; Bach-Faig A; Aguilar-Martínez A
Int J Environ Res Public Health; 2022 Nov; 19(23):. PubMed ID: 36497830
[TBL] [Abstract][Full Text] [Related]
13. Consumers' Attitudes Facing Entomophagy: Polish Case Perspectives.
Orkusz A; Wolańska W; Harasym J; Piwowar A; Kapelko M
Int J Environ Res Public Health; 2020 Apr; 17(7):. PubMed ID: 32252454
[TBL] [Abstract][Full Text] [Related]
14. Eating edible insects as sustainable food? Exploring the determinants of consumer acceptance in Germany.
Orsi L; Voege LL; Stranieri S
Food Res Int; 2019 Nov; 125():108573. PubMed ID: 31554134
[TBL] [Abstract][Full Text] [Related]
15. Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing.
Possidónio C; Prada M; Graça J; Piazza J
Appetite; 2021 Jan; 156():104860. PubMed ID: 32916208
[TBL] [Abstract][Full Text] [Related]
16. Sustainability Perception of Italian Consumers: Is it Possible to Replace Meat, and What Is the Best Alternative?
Aureli V; Nardi A; Palmieri N; Peluso D; Di Veroli JN; Scognamiglio U; Rossi L
Nutrients; 2023 Sep; 15(18):. PubMed ID: 37764645
[TBL] [Abstract][Full Text] [Related]
17. Consumers of insect-based foods: a cross-cultural study between Belgium and Gabon.
Detilleux L; Bayendi Loudit S; Le Gall P; Francis F; Caparros Megido R; Dogot T
J Insect Sci; 2024 May; 24(3):. PubMed ID: 38703098
[TBL] [Abstract][Full Text] [Related]
18. Entomophagy practices, use patterns, and factors influencing perception and consumption frequency of edible insects in the Republic of Benin.
Anagonou CM; Loko LEY; Dassou AG; Toffa J; Djegbe I; Saliou M; Dansi A
J Ethnobiol Ethnomed; 2023 Nov; 19(1):54. PubMed ID: 37993955
[TBL] [Abstract][Full Text] [Related]
19. Exploring consumers' attitude towards cultured meat in Italy.
Mancini MC; Antonioli F
Meat Sci; 2019 Apr; 150():101-110. PubMed ID: 30616073
[TBL] [Abstract][Full Text] [Related]
20. Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives.
Rehman N; Edkins V; Ogrinc N
Foods; 2024 May; 13(11):. PubMed ID: 38890856
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
