Ghent University Academic Bibliography

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- Journal Article
- A1
- open access
The responsibility of corporate sustainability : the case of digitalising sustainability information in a food supply network

Tina Sendlhofer and Fedra Vanhuyse (UGent)

(2025) BRITISH FOOD JOURNAL. 127(13). p.150-170
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Explaining the intention to consume 3D-printed food via the food technology acceptance model and trust dynamics

Carolin Kamrath, Joana Wensing, Hans De Steur (UGent) and Stefanie Broering

(2025) INTERNATIONAL JOURNAL OF CONSUMER STUDIES. 49(4).
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- Journal Article
- A1
- open access
Public knowledge, perceptions, and behavioral intention regarding medical cannabis in Belgium

Matthias Pav, Geert Haesaert (UGent) and Hans De Steur (UGent)

(2024) JOURNAL OF PSYCHOACTIVE DRUGS. 56(2). p.187-198
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- Journal Article
- A1
- open access
Congruency of an eating environment influences product liking : a virtual reality study

Joachim Schouteten (UGent) , Arthur Van Severen, Danielle Dull, Hans De Steur (UGent) and Lukas Danner

(2024) FOOD QUALITY AND PREFERENCE. 113.
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- PhD Thesis
Success factors and social influences shaping consumer adoption of plant-based foods

Listia Rini

(2024)
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- PhD Thesis
Motivations (and) matter : a deep dive into the roles of consumers' multi-faceted motivations and multi-use products in minimizing household food waste

Daphne Ribbers

(2024)
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- Journal Article
- A2
- open access
Evaluation of food technologies across supply chain actors : a systematic review of explanatory models

Carolin Kamrath, Joshua Wesana (UGent) , Hans De Steur (UGent) , Xavier Gellynck (UGent) and Stefanie Broering

(2023) INTERNATIONAL JOURNAL OF INNOVATION AND SUSTAINABLE DEVELOPMENT. 17(3). p.244-288
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- Journal Article
- A1
- open access
Alternative protein innovations and challenges for industry and consumer : an initial overview

Kathleen L. Hefferon, Hans De Steur (UGent) , Federico J. A. Perez-Cueto and Ronald Herring

(2023) FRONTIERS IN SUSTAINABLE FOOD SYSTEMS. 7.
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- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Joachim Schouteten (UGent) , Valérie Lemarcq, Davy Van de Walle (UGent) , Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2023) FOODS. 12(4).
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- Journal Article
- A1
- open access
Triggering brand switching in online stores : the effectiveness of recommendations for private labels versus national brands

Barbara Kobuszewski Volles (UGent) , Anneleen Van Kerckhove (UGent) and Maggie Geuens (UGent)

(2023) JOURNAL OF BUSINESS RESEARCH. 164.

Academic Bibliography

The responsibility of corporate sustainability : the case of digitalising sustainability information in a food supply network

Explaining the intention to consume 3D-printed food via the food technology acceptance model and trust dynamics

Public knowledge, perceptions, and behavioral intention regarding medical cannabis in Belgium

Congruency of an eating environment influences product liking : a virtual reality study

Success factors and social influences shaping consumer adoption of plant-based foods

Motivations (and) matter : a deep dive into the roles of consumers' multi-faceted motivations and multi-use products in minimizing household food waste

Evaluation of food technologies across supply chain actors : a systematic review of explanatory models

Alternative protein innovations and challenges for industry and consumer : an initial overview

Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Triggering brand switching in online stores : the effectiveness of recommendations for private labels versus national brands

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