Ghent University Academic Bibliography

Show Sort by

Your filters: cql: author="Rutsaert, Pieter" or (type any "bookEditor issueEditor" and editor="Rutsaert, Pieter")

Add to list
Consumer valuation of quality rice attributes in a developing economy : evidence from a choice experiment in Vietnam

My Nguyen Hoang Diem (UGent) , Ellen Van Loo (UGent) , Pieter Rutsaert, Tran Huu Tuan and Wim Verbeke (UGent)

(2018) BRITISH FOOD JOURNAL. 120(5). p.1059-1072
Add to list
- Journal Article
- A1
- open access
What is the value of sustainably-produced rice? : consumer evidence from experimental auctions in Vietnam

My Nguyen Hoang Diem (UGent) , Matty Demont, Ellen Van Loo (UGent) , Annalyn de Guia, Pieter Rutsaert, Tran Huu Tuan and Wim Verbeke (UGent)

(2018) FOOD POLICY. 79. p.283-296
Add to list
Consumers' familiarity with and attitudes towards food quality certifications for rice and vegetables in Vietnam

My Nguyen Hoang Diem (UGent) , Pieter Rutsaert, Ellen Van Loo (UGent) and Wim Verbeke (UGent)

(2017) FOOD CONTROL. 82. p.74-82
Add to list
Consumers' avoidance of information on red meat risks: information exposure effects on attitudes and perceived knowledge

Rui Gaspar, Sílvia Luís, Beate Seibt, Maria Luísa Lima, Afrodita Marcu, Pieter Rutsaert (UGent) , Dave Fletcher, Wim Verbeke (UGent) and Julie Barnett

(2016) JOURNAL OF RISK RESEARCH. 19(4). p.533-549
Add to list
Analogies, metaphors, and wondering about the future: lay sense-making around synthetic meat

Afrodita Marcu, Rui Gaspar, Pieter Rutsaert (UGent) , Beate Seibt, David Fletcher, Wim Verbeke (UGent) and Julie Barnett

(2015) PUBLIC UNDERSTANDING OF SCIENCE. 24(5). p.547-562
Add to list
'Would you eat cultured meat?': consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

Wim Verbeke (UGent) , Afrodita Marcu, Pieter Rutsaert (UGent) , Rui Gaspar, Beate Seibt, Dave Fletcher and Julie Barnett

(2015) MEAT SCIENCE. 102. p.49-58
Add to list
Beyond information seeking: consumers' online deliberation about the risks and benefits of red meat

Pieter Rutsaert (UGent) , Julie Barnett, Rui Gaspar, Afrodita Marcu, Zuzanna Pieniak (UGent) , Beate Seibt, Maria Luisa Lima, David Fletcher and Wim Verbeke (UGent)

(2015) FOOD QUALITY AND PREFERENCE. 39. p.191-201
Add to list
- Miscellaneous
Online voedingsinformatie : sociale media gewikt en gewogen

Hilde De Geeter, Wim Verbeke (UGent) and Pieter Rutsaert (UGent)

(2014) NUTRINEWS (NEDERLANDSE ED.). p.16-21
Add to list
Seeking information about food-related risks: the contribution of social media

Margôt Kuttschreuter, Pieter Rutsaert (UGent) , Femke Hilverda, Áine Regan, Julie Barnett and Wim Verbeke (UGent)

(2014) FOOD QUALITY AND PREFERENCE. 37. p.10-18
Add to list
The impact of communicating conflicting risk and benefit messages: an experimental study on red meat information

Áine Regan, Áine McConnon, Margôt Kuttschreuter, Pieter Rutsaert (UGent) , Liran Shan, Zuzanna Pieniak (UGent) , Julie Barnett, Wim Verbeke (UGent) and Patrick Wall

(2014) FOOD QUALITY AND PREFERENCE. 38. p.107-114

Academic Bibliography

Consumer valuation of quality rice attributes in a developing economy : evidence from a choice experiment in Vietnam

What is the value of sustainably-produced rice? : consumer evidence from experimental auctions in Vietnam

Consumers' familiarity with and attitudes towards food quality certifications for rice and vegetables in Vietnam

Consumers' avoidance of information on red meat risks: information exposure effects on attitudes and perceived knowledge

Analogies, metaphors, and wondering about the future: lay sense-making around synthetic meat

'Would you eat cultured meat?': consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

Beyond information seeking: consumers' online deliberation about the risks and benefits of red meat

Online voedingsinformatie : sociale media gewikt en gewogen

Seeking information about food-related risks: the contribution of social media

The impact of communicating conflicting risk and benefit messages: an experimental study on red meat information

Contents

Support

Contact