Ghent University Academic Bibliography

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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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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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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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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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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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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.
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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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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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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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The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

Ilona Faber, Listia Rini, Joachim Schouteten (UGent) , Michael Bom Frost, Hans De Steur (UGent) and Federico J. A. Perez-Cueto

(2024) FOOD QUALITY AND PREFERENCE. 114.

Academic Bibliography

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

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

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

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

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

The role of nudges in food choices : an umbrella review

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

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

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

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

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