Ghent University Academic Bibliography

Journal Article
A1
open access

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).

Journal Article
A1
open access

Golden opportunities? How marketing expectations drive purchase intentions of golden rice in Bangladesh and the Philippines

Dilshad Zahan Ethen (UGent) , Maimuna Begum (UGent) , Berre Deltomme (UGent) , Md. Rasheduzzaman [missing], Josefina F. Ballesteros, Riza Abilgos-Ramos, Mohammad Jahangir Alam (UGent) , Alice Onek Atimango (UGent) and Hans De Steur (UGent)

(2024) GM CROPS & FOOD-BIOTECHNOLOGY IN AGRICULTURE AND THE FOOD CHAIN. 15(1). p.316-335

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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

The future of CRISPR gene editing according to plant scientists

Job de Lange, Lawton Lanier Nalley, Wei Yang, Aaron Shew and Hans De Steur (UGent)

(2022) ISCIENCE. 25(9).

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Journal Article
A1
open access

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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What do we know about chain actors’ evaluation of new food technologies? : a systematic review of consumer and farmer studies

Carolin Kamrath, Joshua Wesana (UGent) , Stefanie Bröring and Hans De Steur (UGent)

(2019) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 18(3). p.798-816

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Consumers' perceptions of GM-free labelled foods : a sensory experiment

Joachim Schouteten (UGent) , Xavier Gellynck (UGent) and Hans De Steur (UGent)

(2018) INTERNATIONAL JOURNAL OF CONSUMER STUDIES. 42(3). p.347-357

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Methods matter : a meta-regression on the determinants of willingness-to-pay studies on biofortified foods

Hans De Steur (UGent) , Joshua Wesana (UGent) , Dieter Blancquaert (UGent) , Dominique Van Der Straeten (UGent) and Xavier Gellynck (UGent)

(2017) ANNALS OF THE NEW YORK ACADEMY OF SCIENCES. 1390(1). p.34-46

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Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis

Joseph Birundu Mogendi (UGent) , Hans De Steur (UGent) , Xavier Gellynck (UGent) and Anselimo Makokha

(2016) INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 67(4). p.355-371

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Conference Paper
P1
open access

Evaluation of secondary school student's knowledge about biotechnology during six years of (biology) education

Jasmien Maes (UGent) , Godelieve Gheysen (UGent) and Martin Valcke (UGent)

(2015) EDULEARN15: 7TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES. In EDULEARN proceedings p.3766-3773

Academic Bibliography

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

Golden opportunities? How marketing expectations drive purchase intentions of golden rice in Bangladesh and the Philippines

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

The future of CRISPR gene editing according to plant scientists

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

What do we know about chain actors’ evaluation of new food technologies? : a systematic review of consumer and farmer studies

Consumers' perceptions of GM-free labelled foods : a sensory experiment

Methods matter : a meta-regression on the determinants of willingness-to-pay studies on biofortified foods

Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis

Evaluation of secondary school student's knowledge about biotechnology during six years of (biology) education

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