Ghent University Academic Bibliography

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Journal Article
A1
open access

Consumer segments less or more willing to adopt foods with microalgae proteins

Hélène Van der Stricht (UGent) , Christine Yung Hung (UGent) , Arnout R. H. Fischer and Wim Verbeke (UGent)

(2024) FOOD QUALITY AND PREFERENCE. 113.

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Journal Article
A1
open access

Examining the whole plate : the role of the family context in the understanding of children's food refusal behaviors

Juliette Taquet (UGent) , Sandra Verbeken (UGent) and Lien Goossens (UGent)

(2024) EATING BEHAVIORS. 52.

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Journal Article
A2
open access

What motivates consumers to accept whole and processed mealworms in their diets? A five-country study

Daylan A. Tzompa-Sosa (UGent) , Giovanni Sogari, Emma Copelotti, Giulia Andreani, Joachim Schouteten (UGent) , Roberta Moruzzo, Aijun Liu, Jie Li and Simone Mancini

(2023) FUTURE FOODS. 7.

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Journal Article
A1
open access

Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union

Alessandra C. Grasso, Christine Yung Hung (UGent) , Margreet R. Olthof, Wim Verbeke (UGent) and Ingeborg A. Brouwer

(2019) NUTRIENTS. 11(8).

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Variables affecting secondary school students' willingness to eat genetically modified food crops

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

(2018) RESEARCH IN SCIENCE EDUCATION. 48(3). p.597-618

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Strategies to increase preschoolers' vegetable liking and consumption : the role of reward sensitivity

Laura Vandeweghe (UGent) , Sandra Verbeken (UGent) , Caroline Braet (UGent) , Tom Loeys (UGent) , Stefaan De Henauw (UGent) and Ellen Moens (UGent)

(2018) FOOD QUALITY AND PREFERENCE. 66. p.153-159

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Challenges and prospects for consumer acceptance of cultured meat

Wim Verbeke (UGent) , Pierre Sans and Ellen Van Loo (UGent)

(2015) JOURNAL OF INTEGRATIVE AGRICULTURE. 14(2). p.285-294

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Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

Lynn Van Wezemael, Stefaan De Smet (UGent) , Øydis Ueland and Wim Verbeke (UGent)

(2014) MEAT SCIENCE. 97(3). p.310-315

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One technology does not fit all: profiling consumers of tender and tenderised beef steaks

Valerie L Almli, Lynn Van Wezemael, Wim Verbeke (UGent) and Oydis Ueland

(2013) MEAT SCIENCE. 93(3). p.361-370

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Guidelines and ethical considerations for housing and management of psittacine birds used in research

Isabelle Kalmar (UGent) , Geert Janssens (UGent) and Christel Moons (UGent)

(2010) ILAR JOURNAL. 51(4). p.409-423

Academic Bibliography

Consumer segments less or more willing to adopt foods with microalgae proteins

Examining the whole plate : the role of the family context in the understanding of children's food refusal behaviors

What motivates consumers to accept whole and processed mealworms in their diets? A five-country study

Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union

Variables affecting secondary school students' willingness to eat genetically modified food crops

Strategies to increase preschoolers' vegetable liking and consumption : the role of reward sensitivity

Challenges and prospects for consumer acceptance of cultured meat

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

One technology does not fit all: profiling consumers of tender and tenderised beef steaks

Guidelines and ethical considerations for housing and management of psittacine birds used in research

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