Ghent University Academic Bibliography

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Consumers' perceived risk and worry about microbial food safety

Charlie Van Paepeghem (UGent) , Julie Hellin, Liesbeth Jacxsens (UGent) , Mieke Uyttendaele (UGent) , Peter Vlerick (UGent) and Wim Verbeke (UGent)

(2026) FOOD QUALITY AND PREFERENCE. 144.
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- Journal Article
- open access
Information shifts sensory perception and emotions, increasing acceptance of processed amaranth leaf (Amaranthus spp.) products

Rachel Byarugaba, Dagmar Mithofer, Dorothy Nakimbugwe and Joachim Schouteten (UGent)

(2026) FOOD QUALITY AND PREFERENCE. 145.
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- Journal Article
- A1
- open access
The heterogeneity of consumer preference for blockchain-based food traceability : the role of governmental trust and information-seeking behaviour

Duc Tran (UGent) , Hans De Steur (UGent) , Xavier Gellynck (UGent) , Andreas Papadakis and Joachim Schouteten (UGent)

(2025) FOOD QUALITY AND PREFERENCE. 126.
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- Journal Article
- A1
- open access
Cross-cultural consumer acceptance of cultured meat : a comparative study in Belgium, Chile, and China

María Ignacia Rodríguez Escobar (UGent) , Shujun Han, Erasmo Cadena Martinez (UGent) , Stefaan De Smet (UGent) and Christine Yung Hung (UGent)

(2025) FOOD QUALITY AND PREFERENCE. 127.
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- Journal Article
- A1
- open access
Green color drives rejection of crackers added with algae in children but not in adults

Noemi Sofia Rabitti, Pernilla Sandvik, Susanne Neugart, Joachim Schouteten (UGent) and Monica Laureati

(2025) FOOD QUALITY AND PREFERENCE. 127.
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- Journal Article
- A1
- open access
Healthy labels, healthy portions? The impact of favorable nutri-scores on consumers' portion size selection and food intake

Eva Heeremans (UGent) , Maggie Geuens (UGent) and Iris Vermeir (UGent)

(2025) FOOD QUALITY AND PREFERENCE. 128.
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- Journal Article
- A1
- open access
Diverse dietary lifestyles within households increase purchase intentions for plant-based food

Listia Rini, Simoun Rainier Bayudan (UGent) , I. Faber, M.B. Frøst, F.J.A. Perez-Cueto, E. Guadarrama, Joachim Schouteten (UGent) and Hans De Steur (UGent)

(2025) FOOD QUALITY AND PREFERENCE. 127.
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- Journal Article
- A1
- open access
The role of health, nutrition, and origin claims in shaping consumers' choice for fresh produce : a choice experiment on white Asparagus

Belen Beltramo, Christine Yung Hung (UGent) , Miriam Urlings, Aalt Bast, Hanne Diliën and Alie de Boer

(2025) FOOD QUALITY AND PREFERENCE. 133.
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- A1
- open access
Are consumers willing to trade off sensory quality for health benefits? Experimental evidence from low glycemic index rice

Marie Claire Custodio (UGent) , Jhoanne Ynion, Reuben James Buenafe, Nese Sreenivasulu, Matty Demont and Hans De Steur (UGent)

(2025) FOOD QUALITY AND PREFERENCE. 134.
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- A1
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The role of nudges in food choices : an umbrella review

Hui Lin (UGent) , Marcia Dutra de Barcellos (UGent) and Hans De Steur (UGent)

(2025) FOOD QUALITY AND PREFERENCE. 134.

Academic Bibliography

Consumers' perceived risk and worry about microbial food safety

Information shifts sensory perception and emotions, increasing acceptance of processed amaranth leaf (Amaranthus spp.) products

The heterogeneity of consumer preference for blockchain-based food traceability : the role of governmental trust and information-seeking behaviour

Cross-cultural consumer acceptance of cultured meat : a comparative study in Belgium, Chile, and China

Green color drives rejection of crackers added with algae in children but not in adults

Healthy labels, healthy portions? The impact of favorable nutri-scores on consumers' portion size selection and food intake

Diverse dietary lifestyles within households increase purchase intentions for plant-based food

The role of health, nutrition, and origin claims in shaping consumers' choice for fresh produce : a choice experiment on white Asparagus

Are consumers willing to trade off sensory quality for health benefits? Experimental evidence from low glycemic index rice

The role of nudges in food choices : an umbrella review

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