Ghent University Academic Bibliography

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Beekeeping in Europe facing climate change : a mixed methods study on perceived impacts and the need to adapt according to stakeholders and beekeepers

Marie Van Espen (UGent) , James H. Williams, Fátima Alves, Yung Hung, Dirk de Graaf (UGent) and Wim Verbeke (UGent)

(2023) SCIENCE OF THE TOTAL ENVIRONMENT. 888.
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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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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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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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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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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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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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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).

Academic Bibliography

Beekeeping in Europe facing climate change : a mixed methods study on perceived impacts and the need to adapt according to stakeholders and beekeepers

Meat consumption and flexitarianism in the Low Countries

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

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

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

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

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

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

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