Ghent University Academic Bibliography

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Your filters: cql: author exact F4E0A84C-F0ED-11E1-A9DE-61C894A0A6B4

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The state of the art of discrete choice experiments in food research

Sebastien Lizin, Sandra Rousseau, Roselinde Kessels, Michel Meulders, Guido Pepermans, Stijn Speelman (UGent) , Martina Vandebroek, Goedele Van Den Broeck, Ellen J. Van Loo and Wim Verbeke (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 102.
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Willingness to pay for food labelling schemes in Vietnam : a choice experiment on water spinach

Duc Tran (UGent) , Ieben Broeckhoven, Christine Yung Hung (UGent) , Nguyen H.D. My, Hans De Steur (UGent) and Wim Verbeke (UGent)

(2022) FOODS. 11(5).
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Turning your weakness into my strength : how counter-messaging on conventional meat influences acceptance of cultured meat

Chad M. Baum, Wim Verbeke (UGent) and Hans De Steur (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 97.
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Meat consumption and flexitarianism in the Low Countries

Hans Dagevos and Wim Verbeke (UGent)

(2022) MEAT SCIENCE. 192.
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The power of initial perceived barriers versus motives shaping consumers' willingness to eat cultured meat as a substitute for conventional meat

Wim Verbeke (UGent) , Christine Yung Hung (UGent) , Chad M. Baum and Hans De Steur (UGent)

(2021) LIVESTOCK SCIENCE. 253.
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Replacement of nitrite in meat products by natural bioactive compounds results in reduced exposure to N-nitroso compounds : the PHYTOME project

Simone G. van Breda, Karen Mathijs, Harm-Jan Pieters, Virag Sagi-Kiss, Gunter G. Kuhnle, Panagiotis Georgiadis, Giovanna Saccani, Giovanni Parolari, Roberta Virgili, Rashmi Sinha, et al.

(2021) MOLECULAR NUTRITION & FOOD RESEARCH. 65(20).
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Consumer preferences for private label brand vs. national brand organic juice and eggs : a latent class approach

Ellen Van Loo (UGent) , Fien Minnens (UGent) and Wim Verbeke (UGent)

(2021) SUSTAINABILITY. 13(13).
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Understanding meat consumption in later life : a segmentation of older consumers in the EU

Alessandra C. Grasso, Christine Yung Hung (UGent) , Margreet R. Olthof, Ingeborg A. Brouwer and Wim Verbeke (UGent)

(2021) FOOD QUALITY AND PREFERENCE. 93.
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Assessing consumers' attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy

Gabriele Sacchettini, Greta Castellini, Guendalina Graffigna, Christine Yung Hung (UGent) , Milena Lambri, Antonio Marques, Federica Perrella, Mariarosaria Savarese, Wim Verbeke (UGent) and Ettore Capri

(2021) SCIENCE OF THE TOTAL ENVIRONMENT. 789.
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Protein knowledge of older adults and identification of subgroups with poor knowledge

Marjolein Visser, Christine Yung Hung (UGent) and Wim Verbeke (UGent)

(2021) NUTRIENTS. 13(3).
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Effects of nutrition and sustainability claims on attention and choice : an eye-tracking study in the context of a choice experiment using granola bar concepts

Ellen Van Loo (UGent) , Carola Grebitus and Wim Verbeke (UGent)

(2021) FOOD QUALITY AND PREFERENCE. 90.
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Inclusiveness of consumer access to food safety : evidence from certified rice in Vietnam

My Nguyen Hoang Diem (UGent) , Matty Demont and Wim Verbeke (UGent)

(2021) GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT. 28.
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Using expert elicitation to abridge the welfare quality (R) protocol for monitoring the most adverse dairy cattle welfare impairments

Frank Tuyttens (UGent) , Sophie de Graaf (UGent) , Sine Norlander Andreasen, Alice de Boyer des Roches, Frank J. C. M. van Eerdenburg, Marie J. Haskell, Marlene K. Kirchner, Luc. Mounier, Miroslav Kjosevski, Jo Bijttebier (UGent) , et al.

(2021) FRONTIERS IN VETERINARY SCIENCE. 8.
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Consumer and food product determinants of food wasting : a case study on chicken meat

Margot Cooreman-Algoed (UGent) , Fien Minnens (UGent) , Lieselot Boone (UGent) , Kyara Botterman, Sue Ellen Taelman (UGent) , Wim Verbeke (UGent) , Brecht Devleesschauwer (UGent) , Christine Yung Hung (UGent) and Jo Dewulf (UGent)

(2021) SUSTAINABILITY. 13(13).
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Consumer valuation of carbon labeled protein-enriched burgers in European older adults

Ieben Broeckhoven, Wim Verbeke (UGent) , Juan Tur Cardona (UGent) , Stijn Speelman (UGent) and Christine Yung Hung (UGent)

(2021) FOOD QUALITY AND PREFERENCE. 89.

Academic Bibliography

The state of the art of discrete choice experiments in food research

Willingness to pay for food labelling schemes in Vietnam : a choice experiment on water spinach

Turning your weakness into my strength : how counter-messaging on conventional meat influences acceptance of cultured meat

Meat consumption and flexitarianism in the Low Countries

The power of initial perceived barriers versus motives shaping consumers' willingness to eat cultured meat as a substitute for conventional meat

Replacement of nitrite in meat products by natural bioactive compounds results in reduced exposure to N-nitroso compounds : the PHYTOME project

Consumer preferences for private label brand vs. national brand organic juice and eggs : a latent class approach

Understanding meat consumption in later life : a segmentation of older consumers in the EU

Assessing consumers' attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy

Protein knowledge of older adults and identification of subgroups with poor knowledge

Effects of nutrition and sustainability claims on attention and choice : an eye-tracking study in the context of a choice experiment using granola bar concepts

Inclusiveness of consumer access to food safety : evidence from certified rice in Vietnam

Using expert elicitation to abridge the welfare quality (R) protocol for monitoring the most adverse dairy cattle welfare impairments

Consumer and food product determinants of food wasting : a case study on chicken meat

Consumer valuation of carbon labeled protein-enriched burgers in European older adults

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