British Food Journal

Article	Citations
The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared	152
Development of evaluation indicators for senior-friendly restaurants	91
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	86
Can we trigger radical lifestyle change in sustainable consumption? Exploring motivations, abilities and triggers of dietary changes	68
Chinese consumers’ dish value: a best–worst scaling approach	68
Blockchain for food and beverage supply: expired buzz word or accelerating trend?	63
Consumer understanding of food date labels: preventing food wastage	54
Predicting and promoting the consumption of plant-based meat	51
Household food waste and pathways to responsible consumer behaviour: evidence from Australia	51
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products	46
From brick and mortar to click and order: consumers' online food delivery service perceptions post-pandemic	44
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	44
Implementation of the SDGs by social economy enterprises in the agrifood sector	43
Pasture shooting and mobile slaughterhouses from a consumer's point of view: alternative slaughter methods and the meat paradox	43
Processors' understanding of process quality: a qualitative interview study with employees of organic dairies in Germany and Switzerland	42
Limits and potential of organic farming towards a more sustainable European agri-food system	41
Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs	39
Sustainable and healthy purchasing behaviors towards palm oil-based food in Italy	37
Marketing geographical indication products in the digital age: a holistic perspective	36
Development and quality assessment of low-sodium functional chevon patties	36
Nutritional knowledge, eating habits and quality of life of coeliac disease patients	36
Innovative food and sustainable consumption behaviour: the role of communication focus and consumer-related characteristics in lab-grown meat (LGM) consumption	34
Factors affecting the diffusion of traceability practices in an imported fresh produce supply chain in China	34
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese	33
Including sustainability factors in the derivation of eater profiles of young adults in Canada	33

Effect of tasting and flavour on chocolate-evoked emotions by consumers	32
Gender differences among teenagers: healthy and unhealthy lifestyle habits and eating behaviours, food involvement and packaging cues	31
Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink	30
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	30
Consumption of fishery products in Turkey's coastal regions	29
Determinants of quality and food safety systems adoption in the agri-food sector	29
Effect of stress coping strategies on comfort foods consumption: evidence from older Americans	29
Applying blockchain to quality food products: a marketing perspective	29
Agreement level of vitamin D intake between food frequency questionnaire and 24-h food recall in young Qatari women	28
The impact of front-of-the-packaging nutrition labelling warnings on consumer habits: a scoping review exploring the case of the Chilean Food Law	28
Feasibility of adopting imperfect produce in on-site foodservice: expert opinions and consumer sensory discrimination	28
Consumer attitudes in the ecological sociotechnical transition: a comparative study between Argentina, Brazil, China, France and Italy	28
New passive modified atmosphere packaging to extend peaches shelf life at ambient temperature to reduce economic losses	27
Addressing sustainable food management in hotels: proposing a framework and examining hotel groups	27
Dietary supplements' knowledge, attitude and consumption pattern among United Arab Emirates population	27
Comparison of biopolymer-based edible coatings incorporating Piper nigrum and Schinus terebinthifolia applied on minimally processed pineapple	27
Exploring the determinants of ice cream purchase intention: a case of emerging economy	27
ISM- and MICMAC-based modelling of dairy supply chain: a study of enablers in Indian economy perspective	26
Drivers of liking and value perception for a new apple cultivar in Italy	26
A fuzzy AHP study of barriers for circularity in the wine sector in Bulgaria	26
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	26
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	26
Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder	26
Investigating the effect of restaurant menu labelling on consumer food choices using a field experiment	26
Financing innovation in agri-food industries: an analysis of the Italian micro, small and medium enterprises	25
Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies	25
Examining ecological strategies adopted by agricultural exporting firms in an emerging country	25
Dairy industry employee knowledge, attitudes and practices in response to COVID -19 policies in Jordan	24
Virtual grocery shopping intention: an application of the model of goal-directed behaviour	24
Effect of varied spray drying parameters on physicochemical, micrometric and microstructural characteristics of pear powder employing response surface approach	24
In search of restaurant excellence in Peru: key insights on food values	24
Local food: a constellation of perceived proximity	24
Supporting youths to continue further education in emerging nations: food for education intervention or education for food policy?	24
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	24
Assessing land, nutrients and monetary value associated with postharvest loss of persimmon in Brazil: pathways toward sustainability in agri-food systems	24
The perceived authenticity in food among sociological generations: the case of cheeses in Mexico	23
Food losses and waste quantification in supply chains: a systematic literature review	23
A vegetarian educator in a meat obsessed country	23
Engaging citizens in sustainability research: comparing survey recruitment and responses between Facebook, Twitter and qualtrics	23
Eco-innovation of food processing and manufacturing SMEs	23
Investigating the prevalence and predictors of food insecurity: a comparison of HFSSM and EU-SILC indicators	22
Cheers to local! Exploring consumer ethnocentrism in the context of regional wines	22
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	22
Policy, regulation, and institutional approaches to digital innovation in the wine sector: a cross-country comparison	22
Capturing consumer loyalty through technological innovation and sustainability: the moderating effect of the grocery commercial format	22
Determinants of healthy diet choices during austerity in Greece	22
Investigating consumers' behavioral intentions toward suboptimal produce: an extended theory of planned behavior – a cross-cultural study	22
Self-efficacy, habit strength, health locus of control and response to the personalised nutrition Food4Me intervention study	22
Is China ready for change? Consumer behaviour towards buying plant-based meat alternatives: applying the COM-B model	22
Choice for sustainable meals at staff restaurants: influence of at-home food habits and food triggers	22

Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	21
Integrating the value–belief–norm model and the theory of planned behavior for explaining consumers’ purchase intention of suboptimal food	21
An integrative model to understand consumers' trust and willingness to buy imported fresh fruit in urban China	21
Consumers' sensory perception and technological properties of whole foods utilization in bakery products: a case of study of banana peel	21
Drought assessment in paddy rice fields using remote sensing technology towards achieving food security and SDG2	21
Organic line extensions: do they make sense for brands?	21
Technical-economic evaluation of lipo- and water-soluble fractions from annatto seeds by green technology	21
Systematic mapping of food safety outbreaks in the hospitality sector in the Dominican Republic	21
“Green” practices in the food retail sector: evidence from the Romanian market	20
Market-oriented product development of novel sustainably sourced seafood product concepts: consumers' preferences for a different kettle of fish cake	20
Young consumers' purchase intention toward organic food: exploring the role of mindfulness	20
Accounting conservatism and income smoothing practices in EU food and drink industry	20
Sustainability and short-term profitability in the agri-food sector, a cross-sectional time-series investigation on global corporations	19
Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality properties of chicken hamburger	19
The psychological mechanism of consumers’ behavioral intentions of suboptimal food products from the perspective of economic value	19
Perceptions, use and perceived value of nutrition and health claims among Australian consumers: a cross-sectional survey	19
The use of video to maximise cooking skills	18
β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface	18
Towards a framework of menu research: insights from the multiple level perspective and signaling theory	18
Innovation in cheese preservation: antimicrobial starch-based films produced by casting and thermo-compression techniques	18
Keep dreaming: how personality traits affects the recognition and exploitation of entrepreneurial opportunities in the agritourism industry	18
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	18
Marketing and communication in the wine sector: the Catalan wine DO on social networks	18
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	18
Supplements purchase intention: young consumer's perspective	18
Impact of faith on food marketing and consumer behaviour: a review	18
Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices	18
An analytical hierarchical process approach to assessing local food preferences among foreign tourists	18
Do institutional networks affect winery survival?	17
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	17
Consumers’ willingness to pay in socially sustainable restaurants: an application of the decent work scale	17
Farmers' choice between endogenous vs. exogenous e-commerce: alignment with resources and performance goals	17
Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety	17
Consumer sophistication as an enhancer of innovation in the food industry: measurement development and validation	17
How do foodservice companies organize for inbound open innovation? Empirical evidence from a Dutch organization	17
How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey	17
Measuring food inflation during the COVID-19 pandemic in real time using online data: a case study of Poland	17
Embedded big data in packaged foods: examining consumer sentiment during the purchasing process post-COVID-19	17
Application of the technology acceptance model to food delivery apps	17
Effect of ambient scent temperature on food choice: perspectives from the construal-level theory and sensory marketing	16
Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach	16
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	16
Producers' and processors' perceptions of locality and its interaction with the concept of organic farming – empirical evidence from Denmark	16
A qualitative evaluation of an in-school social norms approach intervention for reducing unhealthy snacking behaviours amongst secondary school students	16
Consumer perception of clean food labels	16
Finish your plate! Food disposition behaviour among late adolescents	16
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	16
Antioxidant activity of vitamin E enhanced by cyclodextrin inclusion complex	15
Consumer adoption of digital grocery shopping: what is the impact of consumer’s prior-to-use knowledge?	15
Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers	15
Is local the new organic? Empirical evidence from German regions	15
Why millennials of smart city are willing to pay premium for toxic-free food products: social media perspective	15
Managing brand equity in the brewing sector	15
Food authenticity, culture, and tourism: analysing the dimensions of local gastronomic image among foreign tourists in Fiji	14
Rethinking and redesigning storage, packaging and distribution practices for food supply chain	14
Understanding barriers to consumers to stop washing raw poultry through in-depth interviews	14
Perception of non-conventional food consumption: the case of insects	14
Agroforestry in the UK: exploring consumer knowledge and interest	14
Where was my cup of honey made? PDO honey and sub-regional ethnocentric consumer segments	14
Packaging customization in the Italian food industry. When is it really worth it?	14
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	14
Beggars can't be choosers: factors influencing intention to purchase organic food in pandemic with the moderating role of perceived barriers	14
Declaration of free sugars from fruits on food labels: a scoping review	14
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	14
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	14
What are the fundamental knowledge-sharing drivers of small family businesses in the restaurant and fast-food industry?	14
The main motives for buying organic food in people of the former Yugoslavia	13
Oyster shell powder (Crassostrea gasar): evaluation of its potential as a natural and sustainable source of calcium in bread	13
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	13
Non-vegan consumers buying vegan food: the moderating role of conformity	13
Consumer attitude and behavioural intention towards organic wine: the roles of consumer values and involvement	13
Intermediate short food supply chains: a systematic review	13
Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties	13
Marketing and family-related factors affecting food label use: the mediating role of consumer knowledge	13
Consumers attitude toward lack of food safety	13
The consumers' (mis)perceptions of ecolabels' regulatory schemes for food products: insights from Canada	13
Do consumer ethnocentrism and animosity affect the importance of country-of-origin in dairy products evaluation? The moderating effect of purchase frequency	13
Italian wine sustainability: new trends in consumer behaviors for the millennial generation	13
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches	13
Combining online market research methods for investigating brand alignment: the case of Nespresso	13

Social media on the route to circular economy transition from a dialogic perspective: evidence from the agri-food industry	13
Consumption of low pesticides food: implications for producers and policymakers. Results from a multi-attribute analysis	13
Emotional or logical: reason for consumers to buy organic food products	12
Assessing the awareness of nutritional benefits of millets amongst women in Bangalore	12
Toddy trends and the organic conundrum: a closer look at consumer behaviour with decision tree	12
Exploring the moderating effect of brand image on the relationship between customer satisfaction and repurchase intentions in the fast-food industry	12
The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues	12
The influence of price and availability on university millennials’ organic food product purchase intention	12
Sustainability and authenticity: are they food risk relievers during the COVID-19 pandemic?	12
Cooperatives' performance relative to investor-owned firms: a non-distorted approach for the wine sector	12
The role of social media in consumers’ intentions to buy green food: evidence from Türkiye	12
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	12
The potential for blockchain to improve small-scale agri-food business’ supply chain resilience: a systematic review	12
Natural or organic? How framing impacts choices of sustainable food and wine products	12
The impact of food culture on patronage intention of visitors: the mediating role of satisfaction	12
How influencer characteristics drive Gen Z behavioural intentions of selecting fast-food restaurants: mediating roles of consumer emotions and self-construal	12
Food discourse: ethics and aesthetics on Instagram	12
Impacts of consumers’ perceived risks in eco-design packaging on food wastage behaviors	12
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy	12
The more followers the better? The impact of food influencers on consumer behaviour in the social media context	12
Organic food and Instagram health and wellbeing influencers: an emerging country's perspective with gender as a moderator	12
Front-of-pack nutrition labels: perceptions and preferences of Brazilian adult consumers	12
Online food delivery habits and its environmental impact during the COVID-19 pandemic: an Italian and Polish study	12
Do connoisseur consumers care about sustainability? Exploring coffee consumption practices through netnography	12
Improving gender responsiveness of the cassava value chain in sub-Saharan Africa: the role of CSR in Nigeria’s oil-producing region	11
Co-encapsulation of vitamin D3 and Cordia myxa fruit peel extract in nanoemulsions	11
Improving online food ordering and delivery service quality by managing customer expectations: evidence from Italy	11
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	11
Exploring the dynamics of innovation: patterns of growth and contraction in the local food industry	11
Consumers’ perception and willingness to pay for hydroponic tomatoes: the effects of sustainability and quality attributes	11
More than meets the eye: the interplay of spending and product variety in organic shopping	11
Traditional communities and dietary habits: understanding the dynamics of food and climate change in the western Himalayan region	11
Measuring a multidimensional green brand equity: a tool for entrepreneurship development	11
The role of preventive education on the effectiveness of responsible drinking campaigns: a qualitative study of university students	11
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	11
Consumers’ attitudes towards healthy eating: a qualitative comparison between older and younger Chinese consumers	11
Drivers, inhibiting factors and facilitating factors influencing purchase intention of suboptimal foods among Taiwanese consumers	11
Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany	11
An efficient deep learning model for cultivar identification of a pistachio tree	11
Happy customers means more business – a comparative study of a global food chain in the COVID-19 endemic era	11
Perceived severity: a mediator of parental nutrition knowledge and overweight/obesity in adolescents	11
The role of third actors in the dyadic business relationship initiation: an empirical perspective of sommelier in the wine context	11
Developing a methodology to create nutritionally balanced meals	10
Knowledge, attitudes and practices regarding the dietary sources of healthy fats and essential oil supplements	10
Characterization of the shopping preferences and needs of low-income consumers living in food deserts	10
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	10
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	10
Why do people eat alone? An international comparison	10
Exploring consumer attitudes and behaviour towards sustainable health-related food choices	10
Vacuum oven drying of mussels: mathematical modeling, drying characteristics and kinetics study	10
Sustainability reporting in food industry: an innovative tool for enhancing financial performance	10
Fostering ethical consumption in food sector: Insights from the Italian Solidarity Purchasing Groups	10
Self-reported food safety knowledge and practices of early-school-aged children – a result of analysis in towns near the Warsaw city	10
Fruit-related lifestyles as a segmentation tool for fruit consumers	10
Food poverty contributors: individual, structural or political? Examining stakeholder perspectives using interviews and nominal group technique	10
Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults	10
Chemical and deep-frying oxidative stability of sunflower–red palm olein blends	10
Illegal slaughter of sheep for “smokies” production and for the Muslim sacrifice of Qurbani in the UK: animal welfare and food safety implications	10
Dynamic conceptual framework to investigate adoption of healthy diet through agent-based modelling	10
Local food communities: exploring health-related adaptivity and self-management practices	10
Leveraging collaborations to increase the impact of food sharing platforms	10
Investigating determinants of willingness to buy genetically modified foods: an approach of structural equation modeling	10
Consumers' social self-identity drivers on social commerce platforms-based food and beverage	10
How consumers value sustainable packaging: an experimental test combining packaging material, claim and price	10
A repurchase intention model of Indonesian herbal tea consumers: integrating perceived enjoyment and health belief	10
Towards circular economy practices in food waste management: a retrospective overview and a research agenda	10
Food safety and cognitive biases: what we know, what we need to know, and why	10
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?	9
Consumer preferences for fungus-resistant grape varieties: an explorative segmentation study in Germany	9
Increasing green leafy vegetable consumption through street food dishes in Lagos, Nigeria	9
BYOB of wine, but which one? Unveiling new boundary conditions and moderating effects for restaurant patrons' consideration set formation	9
Does it bug you eating bugs? The emotions of anthropoentomophagy	9
Polyfloral honey from urban beekeeping: two-year case study of polyphenols profile and antioxidant activity	9
The correlates of energy management practices and sales performance of small family food firms in Turkey	9
Exploring how YouTube videos demonstrating preparation of dried wood ear mushrooms could pose food safety risks: a case study	9
Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice	9
Targeting millers to improve rice marketing in Uganda	9
Food well-being: a review of its conceptualization and measurement	9
Investigating the effect of augmented reality packaging on behavioral intentions in traditional Iranian nougat GAZ packaging	9
Allergen's labeling of food products: regulatory practices in Morocco	9
Antiproliferative activity and antioxidative potential of Swiss chard from Montenegro, grown under different irrigation and fertilization regimes	9
Prevalence of malnutrition among women and adolescent girls: impact of urbanization in rural–urban interface of Bangalore	9
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	9
Deleterious food socialization: the negative impacts of the school environment on children's food well-being	9
The relationship of health-related expectancies, fruit and vegetable intake, and positive mood: expectancies are important, but not in the way you expect	9
A forecast of Cava wine sales applied to vine planting authorizations	9
Redesigning quick commerce fresh and short food supply chains: circular economy strategies for sustainable last-mile operations	9
Facilitators to improve whole-grain consumption among Malaysian adults: a qualitative study	9
Perceptions of food business operators in relation to importance of official food control in food safety: a case of Kirklees Council	9
To be or not to be confident in medicine: that's the question! An explorative study on consumer information inferences toward food supplements consumption	9
Why customers have the intention to reuse food delivery apps: evidence from China	9
Identification and fermentative properties of an indigenous strain ofWickerhamomyces anomalusisolated fromRosa roxburghiiTratt	9
The role of tweets in agricultural export: an approach from text-mining and time-series analyses	9
The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins	9
The shock of lockdown on the spending on wine in the Iberian market: the effects of procurement and consumption patterns	9