OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 31. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-03-01 to 2024-03-01.)

Article	Citations
Online food delivery services and behavioural intention – a test of an integrated TAM and TPB framework	119
Blockchain technology for a sustainable agri-food supply chain	119
Perceived value, trust and purchase intention of organic food: a study with Brazilian consumers	103
How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey	76
Halal food: structured literature review and research agenda	68
Factors affecting online food delivery service in Bangladesh: an empirical study	60
Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review	58
Consumer acceptance of cultured meat: some hints from Italy	52
Innovation within the food companies: how creative partnerships may conduct to better performances?	50
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches	50
Digital platforms: mapping the territory of new technologies to fight food waste	48
A product-technology portfolio alignment approach for food industry: a multi-criteria decision making with z-numbers	46
Non-financial information and cost of equity capital: an empirical analysis in the food and beverage industry	43
Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era	43
Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico	43
Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia	42
What influences consumers to purchase organic food in developing countries?	41
Stakeholders' involvement in establishing sustainable business models	41
Smart farming: towards a sustainable agri-food system	41
How to measure food loss and waste? A material flow analysis application	37
Environmental practices in the wine industry: an overview of the Italian market	37
The impact of COVID-19 on destination visit intention and local food consumption	35
Factors affecting consumer preferences for “natural wine”	35
Measurement of consumer awareness of food waste: construct development with a confirmatory factor analysis	35
Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19	34

Does green intellectual capital affect green innovation performance? Evidence from the Spanish wine industry	34
Social media exploration for understanding food product attributes perception: the case of coffee and health with Twitter data	33
Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions	33
How to avoid the tragedy of alternative food networks (AFNs)? The impact of social capital and transparency on AFN performance	32
The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food	32
A bibliometric analysis on packaging research: towards sustainable and healthy packages	31