British Food Journal

Article	Citations
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	102
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	89
Accounting conservatism and income smoothing practices in EU food and drink industry	85
Consumption of fishery products in Turkey's coastal regions	71
Finish your plate! Food disposition behaviour among late adolescents	66
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	62
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	62
Perception of non-conventional food consumption: the case of insects	54
Chinese consumers’ dish value: a best–worst scaling approach	54
Food discourse: ethics and aesthetics on Instagram	52
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	51
Self-efficacy, habit strength, health locus of control and response to the personalised nutrition Food4Me intervention study	51
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	49
Drivers of liking and value perception for a new apple cultivar in Italy	49
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	48
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	45
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	44
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	44
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	44
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	44
Determinants of healthy diet choices during austerity in Greece	42
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	41
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	41
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	40
Limits and potential of organic farming towards a more sustainable European agri-food system	39

Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	38
Unleashing the potential of social media celebrities to promote food waste reduction in educational institutions: developing an extended model based on the value-belief-norm theory	38
Eco-innovation of food processing and manufacturing SMEs	38
Consumer preferences for fungus-resistant grape varieties: an explorative segmentation study in Germany	35
Environmental values and self-identity as a basis for identifying seaweed consumer segments in the UK	35
Food well-being: a review of its conceptualization and measurement	35
How do purchase preferences moderate the impact of time and price sensitivity on the purchase intention of customers on online-to-offline (O2O) delivery platforms?	35
Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell	34
Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour	34
Are vegans generous? An exploration of the success factors of vegan crowdfunding projects	34
Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists	34
Managing enterprise social media to develop consumer trust	33
Food interests, preferences and behaviours: a profile of the sustainable food consumer	33
Investigating the effect of augmented reality packaging on behavioral intentions in traditional Iranian nougat GAZ packaging	32
Guest editorial: Open innovation in the food industry: what we know, what we don’t know, what we need to know	32
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	32
Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany	31
Specialty beers market: a comparative study of producers and consumers behavior	31
Health or environment? How do motivations affect consumers' organic food purchasing behaviour in China?	31
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	31
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	31
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit	30
Primary school children's responses to food waste at school	30
Defining risk reduction strategies for tourists with specific food needs: a qualitative approach	30
The role of sugar products and non-alcoholic beverages in the food budget: change across birth cohorts and between socio-economic groups	30
Cannabis and web marketing strategies-A study of Colorado cannabis vendors	30
Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice	30
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods	29
Islamic food laws: customer satisfaction effect halal purchase intention in China. Moderating role of religiosity	29
Exploring the impact of environmental dimension in corporate social responsibility on restaurants’ customer retention	29
Food-related lifestyles across generations	29
Pluchea indica tea-leaf extracts exert anti-cancer activity by inducing ROS-mediated cytotoxicity on breast and cervical cancer cells	29
Consumer attitudes and sociodemographic profiles in purchasing organic food products: evidence from a Greek and Swedish survey	29
Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes	29
Street food handlers' food safety knowledge, attitudes and self-reported practices and consumers' perceptions about street food vending in Maseru, Lesotho	28
Development of a knowledge scale for nutrients of tropical and traditional fruits	28
Household food wastage in Montenegro: exploring consumer food behaviour and attitude under COVID-19 pandemic circumstances	28
Performance analysis and clustering of Italian SA8000-certified food and beverages companies	28
Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil	28
Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust	27
Food delivery apps (FDAs) in Asia: an exploratory study across India and the Philippines	27
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers	26
Branding advantage of agri-food companies in competitive export markets: a resource-based theory	26
Does the pandemic affect the lifestyle and dietary intake? A comparative investigation during the pandemic and new normal situation	25
“Same, same but different”: insights on ageing consumers and their expectations of institutional food	25
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry	25
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices	25
Are we ready to transition to sustainable sheep production in New Zealand? A critical analysis from the perspectives of transition intention and sustainable tool adoption	25
Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study	25
Beer drinker perceptions of cannabis-infused beverages	25

Digitalisation and digital transformation in the social economy: the cases of Anecoop and Consum	25
Happiness or not? Impacts of multi-stage consumption on the consumer affective response in the use of aesthetic foods	25
The internationalization of meatpacking firms: a competence-based approach	25
Operational excellence in online food delivery service: the role of food biosafety measures	25
Assessing smallholders’ heterogeneity towards sustainable agrifood value chain in developing countries	24
Hidden flows assessment in the agri-food sector: evidence from the Italian beef system	24
Organic hempseed oil from the retail market: chemical profiling and multivariate analysis for label information assessment	24
Taste of success: a strategic framework for product innovation in the food and beverage industry	24
Exploring consumer non-knowledge in the agrifood context and its effects on behaviour	24
Profiling Hungarian hypermarket shoppers	24
What determines consumption of nutritious foods by the urban poor in Africa?	24
Food values influencing consumers' decisions in a sub-Saharan African country	24
Investigating sustainable consumption behaviors: a bibliometric analysis	23
Promoting traditional local cuisines for tourists: evidence from Taiwan	23
Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food	23
Customer satisfaction in online-to-offline commerce: a fresh product perspective	23
Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth	22
Meal preparation behaviour and obesity: time spent cooking in the Czech Republic	22
Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars	22
Latent class analysis and individuals' preferences mapping: the new consumption orientations and perspectives for craft beer in North-West Italy	22
Enabling sustainable food transitions in schools: a systemic approach	22
New ways of spreading food safety online: the role of food bloggers in risk communication	22
Carbon footprint of FFP2 protective facial masks against SARS-CoV-2 used in the food sector: effect of materials and dry sanitisation	22
Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin	22
Impact of customers' needs on online information search of upscale restaurant attributes and customer satisfaction	21
Analyzing organic food purchase intentions: eco-literacy and innovation resistance	21
Food supply chain resilience model for critical infrastructure collapses due to natural disasters	21
3D bioprinted meat: the values-beliefs-norms evaluation of perceived future food source among younger generations	21
Digital innovation through networking among agro-food SMEs: the role of R&D projects	21
Product-based marketing strategies: pork consumption in Taiwan and Japan	21
Driving through the fog: exploring factors affecting disclosure readability in the European agrifood and beverage industries	20
Survey of young consumer’s attitudes using food sharing attitudes and behaviors model	20
Implicit prices of attributes of fine German Riesling: magnitude and heterogeneity	20
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model	20
The “milky ways”: emerging sustainable business models for sustainable value creation in the dairy industry	20
Impact of reliable news information on consumers' perceptions and information seeking intentions from a food safety risk	20
Designing a new mathematical model for optimising a multi-product RFID-based closed-loop food supply chain with a green entrepreneurial orientation	20
Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector	20
Uncorking the potential of wine: an empirical prediction of consumers’ intention to visit wine tourism destinations (WTDs) post-COVID-19	20
Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis	20
Analyzing barriers for organic food consumption in India: a DEMATEL-based approach	20
The impact of the health star rating front-of-packaging label on preferences for food products	19
Insights into food security: affordability perspectives from Bayesian belief network models	19
It’s not all fun and games: gamification in e-commerce on consumers’ impulse buying of retail food products	19
Consumers’ perceptions of meat safety and quality – a qualitative content analysis from Afghanistan	19
Digital consumerism in times of crisis: exploring the shift in online shopping behaviour	19
Perceived service quality and electronic word-of-mouth on food delivery services: extended theory of planned behaviour	19
The effect of social servicescape on price fairness and customer trust: a study in coffee shops	19
Availability and cost of gluten-free products in Algeria	19
Working out the best deal: the role of consumer numerical skills within a grocery shop	19
It’s all your fault! restaurant vs. platform blame attribution in food delivery service failures	19
Mobile applications to reduce food waste in supply chains: a systematic literature review	18
The importance of food and beverages in wellness experiences: a cross-continental analysis of tourists' perceptions	18
Does brand credibility matter? The case of organic food products	18
An analysis of a third-party food delivery app during the COVID-19 pandemic	18
Impact of online food delivery usage on switching costs, variety seeking and marketing exposure	18
Internal factors, external factors and behavioral intention toward food delivery apps (FDAs)	18
A cross-country comparison of wine in cultural foreign policy in Portugal and Hungary	18
Factors forming consumer willingness to pay a premium for free-range eggs	18
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views	18
Factors influencing millennials' online healthy food information-sharing behaviour during the Covid-19 pandemic	18
Enhancing food truck entrepreneurship through quality and customer satisfaction: a cross-country study	18
Consumer self-protection behavior of online meal safety during the COVID-19 pandemic: the impact of risk perception and effect of satisfaction with management safety performance	17
Relationships, sustainability and agri-food purchasing behaviour in farmer markets in Italy	17
Consumers’ acceptance and valuation of healthier rice: implications for promoting healthy diets in the Philippines	17
Perception bias, social embedding and consumer willingness to pay for chilled pork packaging: empirical analysis based on multiple experiments	17
Robot chefs: the impacts, compatibility and suitability	17
Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats	17
Revealing future trajectories in sustainable food production: convergence and openness in the innovation ecosystem	17
Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis	17
Seaweed as food: survey of the UK market and appraisal of opportunities and risks in the context of iodine nutrition	17
Contextual factors in selecting added versus naturally occurring sugars on fruit and vegetable beverages: emphasising the role of social context	17
Serving up change: teacher perspectives about a school-provided lunch program in Victoria, Australia	17
Segmenting food festivalgoers: experiential value, emotional state and loyalty	17
Did you get the message? Examining prompted and unprompted recall of messages in a safe food-handling media campaign	16
Geographical indication labelling of food and behavioural intentions	16
The influence of aesthetics and emotions on reuse intention and compulsive behaviour in food delivery usage	16
Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability	16
Consumer intention to buy products containing fish with better welfare: the role of empathy in an extended value–belief–norm model	16
Factors influencing consumers' willingness to pay a price premium and purchase frequency for organic food: a generational difference perspective	16

The spirit of the fruit: contextual and transituational motives for consumption	16
Generation Z, tourism and hospitality: the legacy of COVID-19	16
Tell me more and make me feel proud: the role of eco-labels and informational cues on consumers' food perceptions	16
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity	16
Grape residue flour as an antioxidant and fiber source in beef meatballs	16
Prost with craft beer! Do customer experience and price sensitivity affect product price image, perceived value and repurchase intention?	16
Perceptions of food safety in a post-communist context: the role of disinformation and regulatory trust	16
Identifying key factors that encourage vegetable intake by young adults: using the health belief model	16
Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages	16
Situational variables that affect consumers' suboptimal food purchasing behavior in China	16
Wine sensory experience in hospitality education: a systematic review	15
Assessing land, nutrients and monetary value associated with postharvest loss of persimmon in Brazil: pathways toward sustainability in agri-food systems	15
The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared	15
Influence of the FOSHU (Food for Specified Health Use) seal on consumer purchase intention: from a brand perspective	15
Effect of tasting and flavour on chocolate-evoked emotions by consumers	15
Consumer decision journey for online group buying: psychological and intentional procedure perspectives	15
Food entrepreneurship and self-employment in an island context	15
Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety	15
Food shopping and eating habits of young adults	15
Bridging the knowledge gap of memorable dining experience at Michelin-starred restaurants: insights from a new two-dimensional strategic matrix	15
A fuzzy AHP study of barriers for circularity in the wine sector in Bulgaria	15
Korean vegetarian values: ethics, sustainability and quality of life	15
The perceived authenticity in food among sociological generations: the case of cheeses in Mexico	15
A systematic review of determinants of cultured meat adoption: impacts and guiding insights	15
Supporting youths to continue further education in emerging nations: food for education intervention or education for food policy?	15
Drought assessment in paddy rice fields using remote sensing technology towards achieving food security and SDG2	15
Managing brand equity in the brewing sector	15
Taking flight with food: investigating the determinants of user acceptance toward drone-based food delivery services in India	15
Cheers to local! Exploring consumer ethnocentrism in the context of regional wines	14
Virtual grocery shopping intention: an application of the model of goal-directed behaviour	14
Do connoisseur consumers care about sustainability? Exploring coffee consumption practices through netnography	14
Nutritional knowledge, eating habits and quality of life of coeliac disease patients	14
Marketing geographical indication products in the digital age: a holistic perspective	14
Effects of n-3 long-chain polyunsaturated fatty acid supplementation on the omega-3 index, and exercise performance among Malaysian football players: a randomised controlled trial	14
The main motives for buying organic food in people of the former Yugoslavia	14
Improving gender responsiveness of the cassava value chain in sub-Saharan Africa: the role of CSR in Nigeria’s oil-producing region	14
Cooperatives' performance relative to investor-owned firms: a non-distorted approach for the wine sector	13
Consumer understanding of food date labels: preventing food wastage	13
Investigating the effect of restaurant menu labelling on consumer food choices using a field experiment	13
Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers	13
How influencer characteristics drive Gen Z behavioural intentions of selecting fast-food restaurants: mediating roles of consumer emotions and self-construal	13
Drivers, inhibiting factors and facilitating factors influencing purchase intention of suboptimal foods among Taiwanese consumers	13
Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties	13
The psychological mechanism of consumers’ behavioral intentions of suboptimal food products from the perspective of economic value	13
Development of evaluation indicators for senior-friendly restaurants	13
Consumer attitude and behavioural intention towards organic wine: the roles of consumer values and involvement	13
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy	13
More than meets the eye: the interplay of spending and product variety in organic shopping	13
Uncorking the psychological factors behind habits and NoLo wine preferences	12
Consumer attitudes towards leftover food takeout interventions: a case study of the doggy bag in Japan	12
Examining the role of cause-related marketing in influencing the purchase intention of Indian customers in the FMCG sector: the role of attitude and cause involvement	12
Deleterious food socialization: the negative impacts of the school environment on children's food well-being	12
Allergen's labeling of food products: regulatory practices in Morocco	12
Does it bug you eating bugs? The emotions of anthropoentomophagy	12
The invisible crisis: the determinants of local food insecurity in Gauteng municipalities, South Africa	12
Attitude toward organic agribusiness: an approach to developing sustainable business	12
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories	12
Knowledge of calories and its influencing factors: evidence from a fast-growing developing country	12
Are you still willing to use pre-made dishes? Examining young customers' continuous usage intention in the Chinese emerging market	12
The role of tweets in agricultural export: an approach from text-mining and time-series analyses	12
Prevalence of malnutrition among women and adolescent girls: impact of urbanization in rural–urban interface of Bangalore	12
Agri-food entrepreneurship. Harvesting, growing and reseeding the orchard through a bibliometric study	12
Beyond catching a glimpse: young adults' perceptions of social media cooking content	12
To be or not to be confident in medicine: that's the question! An explorative study on consumer information inferences toward food supplements consumption	12
Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders	12
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	12
Why customers have the intention to reuse food delivery apps: evidence from China	11
Illegal slaughter of sheep for “smokies” production and for the Muslim sacrifice of Qurbani in the UK: animal welfare and food safety implications	11
How pro-environmental consumption behaviour affects subjective wellbeing: the role of self-enhancement, ways of shopping and locavorism	11
Consumer adoption of online-to-offline food delivery services in China and New Zealand	11
Investigating the opportunities and challenges influencing consumer purchase behaviors and media influence in online food ordering: a thematic analysis	11
Interests, motivations and gastronomic experiences in the world heritage site destination of Granada (Spain): satisfaction analysis	11
Food price inflation convergence: an international study from 2000–2020	11
The rise of the food truck phenomenon: an integrated model of consumers' intentions to visit food trucks	11
Exploring tourist preferences for local food: a Best-Worst Scaling analysis and market segmentation approach	11
Using the consumption values to investigate consumer purchase intentions towards natural food products	11
Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation	11
Exploring consumers' attitude and intent to purchase organic food in an emerging market context: a pre-/post COVID-19 pandemic analysis	11
Interpretations of healthy eating after a diagnosis of multiple sclerosis: a secondary qualitative analysis	11
Consumer perception of functional foods and determinants of functional foods consumption in the Slovak Republic	11
Consumer preferences and willingness to pay for eco-labelled eggs: a discrete choice experiment from Chongqing in China	11
Gender-based implications of the COVID-19 pandemic on household diet diversity and nutritional security in Pakistan	11
The relationship of health-related expectancies, fruit and vegetable intake, and positive mood: expectancies are important, but not in the way you expect	11
Do young consumers care about ethical consumption? Modelling Gen Z's purchase intention towards fair trade coffee	11
Natural wine as an expression of sustainability: an exploratory analysis of Italy's restaurant industry	11
Craft beer vs industrial beer: chemical and sensory differences	11
When less isn't more and more isn't less: is there an overlap between “protected designation of origin”, “mountain product” and “organic” in Italy?	11
Critical criteria for enhancing consumption intention in restaurants during COVID-19	10
Designing a two-stage model for the resilient agri-food supply chain network under dynamic competition	10
Navigating barriers to organic food purchase intention: a mixed method longitudinal approach in emerging market	10
Discovering the conceptual building blocks of blockchain technology applications in the agri-food supply chain: a review and research agenda	10
Effects of COVID-19 pandemic on consumers’ food label reading behaviours and trust in food label information	10
Food inflation and geopolitical risks: analyzing European regions amid the Russia-Ukraine war	10
Information on the processing of organic food: consumers' perception	10
Understanding the market potential of products from alternative food networks in a transition economy—a discrete choice experiment	10