British Food Journal

Article	Citations
Online food delivery services and behavioural intention – a test of an integrated TAM and TPB framework	125
Blockchain technology for a sustainable agri-food supply chain	119
How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey	79
Halal food: structured literature review and research agenda	68
Factors affecting online food delivery service in Bangladesh: an empirical study	62
Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review	61
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches	54
Consumer acceptance of cultured meat: some hints from Italy	53
Innovation within the food companies: how creative partnerships may conduct to better performances?	52
Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era	51
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	45
Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia	44
What influences consumers to purchase organic food in developing countries?	43
Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico	43
Smart farming: towards a sustainable agri-food system	42
How to measure food loss and waste? A material flow analysis application	38
Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19	38
Does green intellectual capital affect green innovation performance? Evidence from the Spanish wine industry	38
Measurement of consumer awareness of food waste: construct development with a confirmatory factor analysis	37
The impact of COVID-19 on destination visit intention and local food consumption	35
The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food	34
Social media exploration for understanding food product attributes perception: the case of coffee and health with Twitter data	33
How to avoid the tragedy of alternative food networks (AFNs)? The impact of social capital and transparency on AFN performance	33
Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions	33

Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs	33
A bibliometric analysis on packaging research: towards sustainable and healthy packages	31
Determinants of customers' intention to use online food delivery application through smartphone in Malaysia	31
Experiential marketing, brand image and brand loyalty: a case study of Starbucks	31
How do food consumption motivations and emotions affect the experiential values and well-being of foodies?	30
Management information system adoption at the farm level: evidence from the literature	29
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods	29
Investigating the antecedents of e-commerce satisfaction in social commerce context	29
Why customers have the intention to reuse food delivery apps: evidence from China	28
Examining the influential factors of consumer purchase intentions for blockchain traceable coffee using the theory of planned behaviour	28
The emergence of food waste as an issue in Swedish retail	28
A comprehensive examination of consumers' intentions to use food delivery apps	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 tracking and blockchain-induced knowledge: a corporate social responsibility tool for sustainable decision-making	27
From diet to behaviour: exploring environmental- and animal-conscious behaviour among Austrian vegetarians and vegans	27
The growth of cyber entrepreneurship in the food industry: virtual community engagement in the COVID-19 era	26
COVID-19 as an entrepreneurship, innovation, digitization and digitalization accelerator: Spanish Internet domains registration analysis	26
A COVID-19 contextual study of customers’ mistreatment and counterproductive work behavior at coffee cafés	26
Clustering Generation Z university students based on daily fruit and vegetable consumption: empirical research in an emerging market	26
The role of social media in food waste prevention behaviour	26
Household food waste: attitudes, barriers and motivations	26
Destination food research: a bibliometric citation review (2000–2018)	25
3D food printing: nutrition opportunities and challenges	25
Non-vegan consumers buying vegan food: the moderating role of conformity	25
From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant	24
Understanding customer loyalty in the coffee shop industry (A survey in Jakarta, Indonesia)	24
The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok	24
A dynamic framework for sustainable open innovation in the food industry	24
Identification, analysis and improvement of red meat supply chain strategies considering the impact of COVID-19 pandemic: a hybrid SWOT-QSPM approach in an emerging economy	24
A smart web of firms, farms and internet of things (IOT): enabling collaboration-based business models in the agri-food industry	23
Extending the memorable tourism experience model: a study of coffee tourism in Vietnam	23
Adoption of mobile food ordering apps for O2O food delivery services during the COVID-19 outbreak	23
The dark side of convenience: how to reduce food waste induced by food delivery apps	23
Do young consumers care about ethical consumption? Modelling Gen Z's purchase intention towards fair trade coffee	22
Economic sustainability of wine tourism services and direct sales performance – emergent profiles from Italy	21
The influence of food trucks' service quality on customer satisfaction and its impact toward customer loyalty	21
The influence of price and availability on university millennials’ organic food product purchase intention	21
Attitude and labelling preferences towards gene-edited food: a consumer study amongst millennials and Generation Z	21
A bibliometric analysis of greenwashing research: a closer look at agriculture, food industry and food retail	21
Dairy-free imitation cheese: is further development required?	21
Italian millennials' preferences for wine: an exploratory study	21
Consumers' knowledge discrepancy and confusion in intent to purchase farmed fish	21
Sustainable Development Goals and healthy foods: perspective from the food system	20
A roadmap for sustainability assessment in the food supply chain	20
Potential consequences of COVID-19 for sustainable meat consumption: the role of food safety concerns and responsibility attributions	20
Food delivery apps (FDAs) in Asia: an exploratory study across India and the Philippines	20
Consumer perception of local food products in Hungary	20
What motivates consumers to purchase organic food in an emerging market? An empirical study from Saudi Arabia	20
Customers’ experiences of fast food delivery services: uncovering the semantic core benefits, actual and augmented product by text mining	19
Digital technologies, sustainable open innovation and shared value creation: evidence from an Italian agritech business	19

Emotional or logical: reason for consumers to buy organic food products	19
Consumers' perception of suboptimal food: strategies to reduce food waste	19
Enablers of halal food purchase among Muslim consumers in an emerging economy: an interpretive structural modeling approach	19
Investigating consumers' behavioral intentions toward suboptimal produce: an extended theory of planned behavior – a cross-cultural study	19
Integrating agriculture and industry 4.0 under “agri-food 4.0” to analyze suitable technologies to overcome agronomical barriers	19
Tradition, innovation and relationships: emergent profiles from agro-food Italian industry	19
Exploring the role of green attributes transparency influencing green customer citizenship behavior	18
Drivers, barriers and performance outcomes of sustainable packaging: a systematic literature review	18
Consumers’ attitude towards alternative distribution channels of fresh fruits and vegetables in Crete	18
What influences students’ food waste behaviour in campus canteens?	18
The satiating power of sustainability: the effect of package sustainability on perceived satiation of healthy food	18
Consumers' environmental responsibility and their purchase of local food: evidence from a large-scale survey	18
As you sow, so shall you reap: finding customer-based outcomes of socially responsible coffee cafés	18
The strategic role of intellectual capital components in agri-food firms	18
The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers	18
Snack foods from brewing waste: consumer-led approach to developing sustainable snack options	18
E-service quality perceptions of millennials and non-millennials on O2O delivery applications	18
“My little piece of the planet”: the multiplicity of well-being benefits from allotment gardening	18
Community enterprise consumers’ intention to purchase organic rice in Thailand: the moderating role of product traceability knowledge	18
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views	18
Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector	18
Analysis of German wine consumers' preferences for organic and non-organic wines	18
Industry 4.0 in food processing: drivers, challenges and outcomes	18
Who are farm animal welfare conscious consumers?	18
Tourist's satisfaction with local food effect behavioral intention in COVID-19 pandemic: a moderated-mediated perspective	17
Consumers’ awareness of the EU’s protected designations of origin logo	17
Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines	17
Factors influencing green purchasing inconsistency of Ecuadorian millennials	17
Consumers' preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy	17
How does perceived severity of COVID-19 influence purchase intention of organic food?	17
Clean and green: the relevance of hotels' website quality and environmental management initiatives for green customer loyalty	17
Consumers in local food markets: from adoption to market co-creation?	17
Is local the new organic? Empirical evidence from German regions	17
Effects of industry-level factors, brand credibility and brand reputation on brand trust in safe food: evidence from the safe vegetable sector in Vietnam	16
Consumer behaviour in relation to food waste: a systematic literature review	16
Consumer preferences for three dimensions of country of origin of a processed food product	16
Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread	16
Certification label and fresh organic produce category in an emerging country: an experimental study on consumer trust and purchase intention	16
Measuring a multidimensional green brand equity: a tool for entrepreneurship development	16
Household food waste and pathways to responsible consumer behaviour: evidence from Australia	16
Exploring producers' motivations and challenges within a farmers' market	16
Features, drivers, and outcomes of food tourism	16
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	16
What are the fundamental knowledge-sharing drivers of small family businesses in the restaurant and fast-food industry?	16
Tell me more and make me feel proud: the role of eco-labels and informational cues on consumers' food perceptions	15
An analysis of a third-party food delivery app during the COVID-19 pandemic	15
Food inflation and geopolitical risks: analyzing European regions amid the Russia-Ukraine war	15
Measuring food inflation during the COVID-19 pandemic in real time using online data: a case study of Poland	15
The effect of adding oat flour on the nutritional and sensory quality of wheat bread	15
Consumer perception towards familiar and innovative foods: the case of a Brazilian product	15
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model	15
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices	15
Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages	15
The impact of corporate governance on social and environmental engagement: what effect on firm performance in the food industry?	15
Forecasting blockchain adoption in supply chains based on machine learning: evidence from Palestinian food SMEs	15
Hidden flows assessment in the agri-food sector: evidence from the Italian beef system	15
The effects of consumer consciousness, food safety concern and healthy lifestyle on attitudes toward eating “green”	14
Circularity of food systems: a review and research agenda	14
Using Twitter to explore consumers' sentiments and their social representations towards new food trends	14
Gender-based implications of the COVID-19 pandemic on household diet diversity and nutritional security in Pakistan	14
The impact of street food experience on behavioural intention	14
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown	14
Consumer adoption of online-to-offline food delivery services in China and New Zealand	14
Moral judgments of food wasting predict food wasting behavior	14
Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder	14
Consumers’ attitude towards honey consumption for its health benefits: first insights from an econometric approach	14
Antecedents and consequences of fast-food restaurant customers' perception of price fairness	14
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories	14
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy	14
What drives attitude, purchase intention and consumer buying behavior toward organic food? A self-determination theory and theory of planned behavior perspective	13
Food supply chain resilience model for critical infrastructure collapses due to natural disasters	13
Behavioural intention to purchase organic food: Bangladeshi consumers' perspective	13
Sustainability and short-term profitability in the agri-food sector, a cross-sectional time-series investigation on global corporations	13
Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers	13
Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil	13
Designing enhanced labeling information to increase consumer willingness to pay for genetically modified foods	13
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	13
The role of performance measurement in assessing the contribution of circular economy to the sustainability of a wine value chain	13
Understanding Chinese consumers' safety perceptions of dairy products: a qualitative study	13
PDO labels and food preferences: results from a sensory analysis	13

The impact of food culture on patronage intention of visitors: the mediating role of satisfaction	13
Ethical consumers: an exploratory investigation of the ethical food consumption behaviour of young adults in the North East of Scotland	12
An efficient deep learning model for cultivar identification of a pistachio tree	12
Organic food and Instagram health and wellbeing influencers: an emerging country's perspective with gender as a moderator	12
Face consciousness and purchase intention of organic food: the moderating effect of purchase situation and advertising appeal	12
A cross-cultural analysis of the motivation factors and profitability of online wine tastings during Covid-19 pandemic	12
Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality	12
International collaboration formation in entrepreneurial food industry: evidence of an emerging economy	12
A model of traditional functional food consumption behaviour	12
Using the consumption values to investigate consumer purchase intentions towards natural food products	12
Food-related lifestyle segmentation and beverage attribute' selection: toward understanding of sugar-reduced beverages choice	12
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	12
Edible insects, what about the perceptions of Belgian youngsters?	12
To wine or not to wine? A scientometric approach to 65+ years of wine preference and selection studies	12
Determinants affecting consumers' attention to fish eco-labels in purchase decisions: a cross-country study	12
Do normative triggers and motivations influence the intention to purchase organic food? An application of the goal-framing theory	12
Who loves to forgive? The mediator mechanism of service recovery between brand love, brand trust and purchase intention in the context of food-delivery apps	12
Food consumption and food waste behaviour in households in the context of the COVID-19 pandemic	12
Gastronomic clusters in an Ecuadorian tourist destination: the case of the province of Manabí	12
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products	12
Meaning of food in eating patterns	12
Food literacy and food choice – a survey-based psychometric profiling of consumer behaviour	12
Risk early warning of food safety using novel long short-term memory neural network integrating sum product based analytic hierarchy process	12
Key influencing factors of consumers’ vegetable e-commerce adoption willingness, behavior, and willingness-behavior consistency in Beijing, China	12
Open social innovation for surplus food recovery and aid during COVID-19 crisis: the case of Fondazione Banco Alimentare Onlus	12
Exploring farmers' adoption of VietGAP from systemic perspective: implication for developing agri-food systems	12
Factors influencing organic food purchase decision: fuzzy DEMATEL approach	11
Exploring the food value chain using open innovation: a bibliometric review of the literature	11
Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil	11
Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products	11
Do consumers really recognise a distinct quality hierarchy amongst PDO sparkling wines? The answer from experimental auctions	11
Towards circular economy practices in food waste management: a retrospective overview and a research agenda	11
Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management	11
Enabling sustainable food transitions in schools: a systemic approach	11
Effect of social media addiction on eating behavior, body weight and life satisfaction during pandemic period	11
Social commerce adoption: a study on consumer's online purchase behaviour of perishable pastry products	11
Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists	11
The impact of perceived stress on US millennials' external and emotional eating behavior	11
Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory	11
New novel food regulation and collaboration for innovation	11
Typical traceability barriers in the Indonesian vegetable oil industry	11
Food choice drivers of potential lab-grown meat consumers in Australia	11
Sustainability reporting in food industry: an innovative tool for enhancing financial performance	11
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit	11
How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis	11
Food consumption values and the influence of physical activity	10
Consumption values, anxiety and organic food purchasing behaviour considering the moderating role of sustainable consumption attitude	10
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese	10
Impact of pomegranate peel as prebiotic in bio-yoghurt	10
Nutritional and phytochemical composition of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model	10
Responsible consumption: addressing individual food waste behavior	10
Comparison of total phenolic content and antioxidant activities in selected coloured plants	10
Functional food consumption among older consumers in Malaysia: a Health Belief Model perspective	10
Food-related lifestyles across generations	10
Chinese consumers' perceptions of food safety cues and maximising the effectiveness of food safety communications	10
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	10
Young consumers' purchase intention toward organic food: exploring the role of mindfulness	10
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity	10
The impact of hedonic dining experiences on word of mouth, switching intentions and willingness to pay	10
Satisfaction and purchase intention of imported fresh fruits based on familiarity: a case of Korean pears in Taiwan	10
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry	10
Factors affecting the purchase of private label food products	10
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	10
Are Italian consumers of canned tuna fish sensitive to environmentally sustainable product attributes?	10
Content analysis of food safety implications in online flour-handling recipes	10
Collaboration, trust and performance in agri-food supply chains: a bibliometric analysis	10
Searching memories of pleasures in local cuisine: how nostalgia and hedonic values affect tourists' behavior at hot spring destinations?	10
Street food handlers' food safety knowledge, attitudes and self-reported practices and consumers' perceptions about street food vending in Maseru, Lesotho	10
A systematic literature review of food safety management system implementation in global supply chains	10
Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics	9
Attitudes toward food fraud in Israel and Germany	9
The role of social presence and trust on customer loyalty	9
Integrating the extended theory of planned behavior model and the food-related routines to explain food waste behavior	9
Plant protection practices: how do risk perception, subjective and objective knowledge influence the preference of German consumers	9
Application of the technology acceptance model to food delivery apps	9
Food losses and waste quantification in supply chains: a systematic literature review	9
Exploring drivers and barriers for organic poultry consumption	9
Branding advantage of agri-food companies in competitive export markets: a resource-based theory	9
Does the university curriculum impact the level of students' food safety knowledge?	9
The effects of environmental consciousness and menu information on the perception of restaurant image	9
Segmentation of wine consumers based on level of involvement: a case of Lebanon	9
Hedonic, emotional and willingness-to-pay response to beers of a different type in Brazil	9
Italian wine sustainability: new trends in consumer behaviors for the millennial generation	9
Predicting and promoting the consumption of plant-based meat	9
Wine tourism as a catalyst for green innovation: evidence from the Spanish wine industry	9
Brief self-efficacy interventions to increase healthy dietary behaviours: evidence from two randomized controlled trials	9
The influence of food values on post–purchase variables at food establishments	9
Heterogeneity in consumer preferences for ready-to-eat pomegranate: an empirical study in Italy	9
The effect of fixed and growth mindsets on buying sustainable foods	9
Dietary supplements versus functional foods: consumers' attitudes to their consumption	9
The impact of geographical indications on farm incomes in the EU olives and wine sector	9
Combining online market research methods for investigating brand alignment: the case of Nespresso	9
An integrative model to understand consumers' trust and willingness to buy imported fresh fruit in urban China	9
Smart shopping: the adoption of grocery shopping apps	9
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers	9