British Food Journal

Papers
(The median citation count of British Food Journal is 4. 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 2020-10-01 to 2024-10-01.)
ArticleCitations
Blockchain technology for a sustainable agri-food supply chain152
How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey85
Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review76
Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era74
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches68
Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico60
Does green intellectual capital affect green innovation performance? Evidence from the Spanish wine industry58
Smart farming: towards a sustainable agri-food system54
Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia51
Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions46
Determinants of customers' intention to use online food delivery application through smartphone in Malaysia45
The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food44
Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-1943
Measurement of consumer awareness of food waste: construct development with a confirmatory factor analysis43
Investigating the antecedents of e-commerce satisfaction in social commerce context43
The impact of COVID-19 on destination visit intention and local food consumption39
A comprehensive examination of consumers' intentions to use food delivery apps39
Household food waste: attitudes, barriers and motivations38
Examining the influential factors of consumer purchase intentions for blockchain traceable coffee using the theory of planned behaviour37
The role of social media in food waste prevention behaviour37
A smart web of firms, farms and internet of things (IOT): enabling collaboration-based business models in the agri-food industry36
The influence of price and availability on university millennials’ organic food product purchase intention36
Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs36
Management information system adoption at the farm level: evidence from the literature34
Why customers have the intention to reuse food delivery apps: evidence from China34
Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust33
Food tracking and blockchain-induced knowledge: a corporate social responsibility tool for sustainable decision-making32
The dark side of convenience: how to reduce food waste induced by food delivery apps32
The growth of cyber entrepreneurship in the food industry: virtual community engagement in the COVID-19 era32
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods31
Attitude and labelling preferences towards gene-edited food: a consumer study amongst millennials and Generation Z30
A COVID-19 contextual study of customers’ mistreatment and counterproductive work behavior at coffee cafés29
Non-vegan consumers buying vegan food: the moderating role of conformity29
Extending the memorable tourism experience model: a study of coffee tourism in Vietnam29
Integrating agriculture and industry 4.0 under “agri-food 4.0” to analyze suitable technologies to overcome agronomical barriers29
A dynamic framework for sustainable open innovation in the food industry29
The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok29
What drives attitude, purchase intention and consumer buying behavior toward organic food? A self-determination theory and theory of planned behavior perspective28
COVID-19 as an entrepreneurship, innovation, digitization and digitalization accelerator: Spanish Internet domains registration analysis28
Clustering Generation Z university students based on daily fruit and vegetable consumption: empirical research in an emerging market28
Adoption of mobile food ordering apps for O2O food delivery services during the COVID-19 outbreak27
Do young consumers care about ethical consumption? Modelling Gen Z's purchase intention towards fair trade coffee27
A bibliometric analysis of greenwashing research: a closer look at agriculture, food industry and food retail27
Industry 4.0 in food processing: drivers, challenges and outcomes26
Food delivery apps (FDAs) in Asia: an exploratory study across India and the Philippines26
Features, drivers, and outcomes of food tourism26
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 economy26
Consumer behaviour in relation to food waste: a systematic literature review25
Clean and green: the relevance of hotels' website quality and environmental management initiatives for green customer loyalty25
What motivates consumers to purchase organic food in an emerging market? An empirical study from Saudi Arabia25
Drivers, barriers and performance outcomes of sustainable packaging: a systematic literature review25
Exploring the role of green attributes transparency influencing green customer citizenship behavior24
The strategic role of intellectual capital components in agri-food firms24
Investigating consumers' behavioral intentions toward suboptimal produce: an extended theory of planned behavior – a cross-cultural study24
Sustainable Development Goals and healthy foods: perspective from the food system24
Forecasting blockchain adoption in supply chains based on machine learning: evidence from Palestinian food SMEs24
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views24
A roadmap for sustainability assessment in the food supply chain24
Factors influencing green purchasing inconsistency of Ecuadorian millennials23
Digital technologies, sustainable open innovation and shared value creation: evidence from an Italian agritech business23
Community enterprise consumers’ intention to purchase organic rice in Thailand: the moderating role of product traceability knowledge23
How does perceived severity of COVID-19 influence purchase intention of organic food?23
Wine tourism as a catalyst for green innovation: evidence from the Spanish wine industry23
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences23
The satiating power of sustainability: the effect of package sustainability on perceived satiation of healthy food22
Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread22
E-service quality perceptions of millennials and non-millennials on O2O delivery applications22
The effects of consumer consciousness, food safety concern and healthy lifestyle on attitudes toward eating “green”22
Emotional or logical: reason for consumers to buy organic food products22
Tell me more and make me feel proud: the role of eco-labels and informational cues on consumers' food perceptions22
Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages21
The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers21
Food inflation and geopolitical risks: analyzing European regions amid the Russia-Ukraine war21
Beggars can't be choosers: factors influencing intention to purchase organic food in pandemic with the moderating role of perceived barriers21
Consumers' preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy21
Consumers' perception of suboptimal food: strategies to reduce food waste21
Using the consumption values to investigate consumer purchase intentions towards natural food products21
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products21
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model21
Do normative triggers and motivations influence the intention to purchase organic food? An application of the goal-framing theory21
Organic food and Instagram health and wellbeing influencers: an emerging country's perspective with gender as a moderator21
Consumers’ attitude towards honey consumption for its health benefits: first insights from an econometric approach20
Who loves to forgive? The mediator mechanism of service recovery between brand love, brand trust and purchase intention in the context of food-delivery apps20
Antecedents and consequences of fast-food restaurant customers' perception of price fairness20
“My little piece of the planet”: the multiplicity of well-being benefits from allotment gardening20
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices20
Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector20
What influences students’ food waste behaviour in campus canteens?20
An analysis of a third-party food delivery app during the COVID-19 pandemic20
What are the fundamental knowledge-sharing drivers of small family businesses in the restaurant and fast-food industry?20
Tourist's satisfaction with local food effect behavioral intention in COVID-19 pandemic: a moderated-mediated perspective19
Using Twitter to explore consumers' sentiments and their social representations towards new food trends19
Measuring food inflation during the COVID-19 pandemic in real time using online data: a case study of Poland19
The impact of street food experience on behavioural intention19
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour19
Consumers' environmental responsibility and their purchase of local food: evidence from a large-scale survey19
Hidden flows assessment in the agri-food sector: evidence from the Italian beef system19
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector19
Towards circular economy practices in food waste management: a retrospective overview and a research agenda18
Is local the new organic? Empirical evidence from German regions18
Food supply chain resilience model for critical infrastructure collapses due to natural disasters18
Measuring a multidimensional green brand equity: a tool for entrepreneurship development18
Italian wine sustainability: new trends in consumer behaviors for the millennial generation18
Household food waste and pathways to responsible consumer behaviour: evidence from Australia18
Certification label and fresh organic produce category in an emerging country: an experimental study on consumer trust and purchase intention18
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories18
Application of the technology acceptance model to food delivery apps18
Circularity of food systems: a review and research agenda18
Behavioural intention to purchase organic food: Bangladeshi consumers' perspective18
The role of performance measurement in assessing the contribution of circular economy to the sustainability of a wine value chain17
A cross-cultural analysis of the motivation factors and profitability of online wine tastings during Covid-19 pandemic17
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit17
Consumers’ awareness of the EU’s protected designations of origin logo17
Consumers in local food markets: from adoption to market co-creation?17
Gender-based implications of the COVID-19 pandemic on household diet diversity and nutritional security in Pakistan17
The influence of consumer ethnocentrism on purchase of domestic fruits and vegetables: application of the extended theory of planned behaviour17
Determinants affecting consumers' attention to fish eco-labels in purchase decisions: a cross-country study17
Consumer adoption of online-to-offline food delivery services in China and New Zealand17
Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil16
Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists16
Face consciousness and purchase intention of organic food: the moderating effect of purchase situation and advertising appeal16
Investigating sustainable consumption behaviors: a bibliometric analysis16
The impact of food culture on patronage intention of visitors: the mediating role of satisfaction16
Open social innovation for surplus food recovery and aid during COVID-19 crisis: the case of Fondazione Banco Alimentare Onlus16
Integrating the extended theory of planned behavior model and the food-related routines to explain food waste behavior16
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown15
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers15
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy15
Understanding Chinese consumers' safety perceptions of dairy products: a qualitative study15
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry15
Addressing food loss and waste prevention15
Responsible consumption: addressing individual food waste behavior15
PDO labels and food preferences: results from a sensory analysis15
Consumption values, anxiety and organic food purchasing behaviour considering the moderating role of sustainable consumption attitude15
How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis14
Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers14
The impact of hedonic dining experiences on word of mouth, switching intentions and willingness to pay14
Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil14
Food consumption values and the influence of physical activity14
Food-related lifestyles across generations14
Sustainability and short-term profitability in the agri-food sector, a cross-sectional time-series investigation on global corporations14
Food literacy and food choice – a survey-based psychometric profiling of consumer behaviour14
Exploring the food value chain using open innovation: a bibliometric review of the literature14
Functional food consumption among older consumers in Malaysia: a Health Belief Model perspective14
Street food handlers' food safety knowledge, attitudes and self-reported practices and consumers' perceptions about street food vending in Maseru, Lesotho14
Do consumers really recognise a distinct quality hierarchy amongst PDO sparkling wines? The answer from experimental auctions14
Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers14
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity14
Internal factors, external factors and behavioral intention toward food delivery apps (FDAs)14
A systematic literature review of food safety management system implementation in global supply chains14
International collaboration formation in entrepreneurial food industry: evidence of an emerging economy14
Consumer attitudes and sociodemographic profiles in purchasing organic food products: evidence from a Greek and Swedish survey14
Edible insects, what about the perceptions of Belgian youngsters?14
Relationships, sustainability and agri-food purchasing behaviour in farmer markets in Italy13
Risk early warning of food safety using novel long short-term memory neural network integrating sum product based analytic hierarchy process13
Typical traceability barriers in the Indonesian vegetable oil industry13
Consumer preferences and willingness to pay for eco-labelled eggs: a discrete choice experiment from Chongqing in China13
Do consumer ethnocentrism and animosity affect the importance of country-of-origin in dairy products evaluation? The moderating effect of purchase frequency13
Food consumption and food waste behaviour in households in the context of the COVID-19 pandemic13
Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management13
Predictors of behavioral intention to adopt e-AgriFinance app among the farmers in Sarawak, Malaysia13
Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation13
Food losses and waste quantification in supply chains: a systematic literature review13
To wine or not to wine? A scientometric approach to 65+ years of wine preference and selection studies13
Food waste: an exploratory investigation of causes, practices and consequences perceived by Brazilian supermarkets and restaurants13
The impact of geographical indications on farm incomes in the EU olives and wine sector13
Sustainability reporting in food industry: an innovative tool for enhancing financial performance13
Enabling sustainable food transitions in schools: a systemic approach12
Effect of social media addiction on eating behavior, body weight and life satisfaction during pandemic period12
Factors affecting the purchase of private label food products12
Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory12
Social commerce adoption: a study on consumer's online purchase behaviour of perishable pastry products12
Factors forming consumer willingness to pay a premium for free-range eggs12
Social media on the route to circular economy transition from a dialogic perspective: evidence from the agri-food industry12
Sustainable and circular practices in the hotel industry in Southern Italy: opportunities, barriers and trends in food waste management12
Young consumers' purchase intention toward organic food: exploring the role of mindfulness12
An examination of social media advertising features, brand engagement and purchase intention in the fast food industry12
Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality12
Are Italian consumers of canned tuna fish sensitive to environmentally sustainable product attributes?12
Nutritional labelling and purchase intention interaction of interpretative food labels with consumers' beliefs and decisions12
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis12
Searching memories of pleasures in local cuisine: how nostalgia and hedonic values affect tourists' behavior at hot spring destinations?12
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese12
Parental behaviour in choosing snacks for children aged six to ten: the role of mothers' nutritional awareness12
Content analysis of food safety implications in online flour-handling recipes12
Forecasting the next revolution: food technology’s impact on consumers' acceptance and satisfaction12
Branding advantage of agri-food companies in competitive export markets: a resource-based theory12
Managing enterprise social media to develop consumer trust12
Mapping the intellectual structure of short food supply chains research: a bibliometric analysis12
An efficient deep learning model for cultivar identification of a pistachio tree12
Factors influencing organic food purchase decision: fuzzy DEMATEL approach12
Predicting and promoting the consumption of plant-based meat12
Unraveling the mechanism to develop health consciousness from organic food: a cross-comparison of Brazilian and Spanish millennials12
The main motives for buying organic food in people of the former Yugoslavia12
Psychological pricing in online food retail11
Collaboration, trust and performance in agri-food supply chains: a bibliometric analysis11
The importance of food and beverages in wellness experiences: a cross-continental analysis of tourists' perceptions11
Exploring the role of digitalization as a driver for the adoption of circular economy principles in agrifood SMEs – an interpretive case study11
Interests, motivations and gastronomic experiences in the world heritage site destination of Granada (Spain): satisfaction analysis11
Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations11
Combining online market research methods for investigating brand alignment: the case of Nespresso11
Developing a matrix framework for protein transition towards more sustainable diets11
Business valuation strategy for new hydroponic farm development – a proposal towards sustainable agriculture development in United Arab Emirates11
Nutritional and phytochemical composition of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model11
Food choice drivers of potential lab-grown meat consumers in Australia11
Segmentation of wine consumers based on level of involvement: a case of Lebanon11
Do institutional networks affect winery survival?11
Addressing sustainable food management in hotels: proposing a framework and examining hotel groups11
A systematic review of determinants of cultured meat adoption: impacts and guiding insights11
Guest editorial: Sustainable growth and development in the food and beverage sector11
Organic food market segmentation based on the neobehavioristic theory of consumer behavior11
The effects of environmental consciousness and menu information on the perception of restaurant image11
The role of social presence and trust on customer loyalty11
The role of social media in consumers’ intentions to buy green food: evidence from Türkiye11
Consumer perception of clean food labels10
Narrowing the gap between consumer purchasing intention and behaviour through ecolabelling: a challenge for eco-entrepreneurism10
Consumer preferences for grocery purchasing during the COVID-19 pandemic: a quantile regression approach10
Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge10
Craft beer vs industrial beer: chemical and sensory differences10
Improving online food ordering and delivery service quality by managing customer expectations: evidence from Italy10
Exploring the attitude towards the adoption of a sustainable diet: a cross-country comparison10
Fruit-related lifestyles as a segmentation tool for fruit consumers10
Cooperatives' performance relative to investor-owned firms: a non-distorted approach for the wine sector10
Plant protection practices: how do risk perception, subjective and objective knowledge influence the preference of German consumers10
Sustainable open innovation for the agri-food system: sorghum as healthy food to deal with environmental challenges10
Exploring the meteoric rise of online food ordering apps (OFOAs): the moderating role of visibility10
The role of tradition for food and wine producing firms in times of an unprecedented crisis10
Smart shopping: the adoption of grocery shopping apps10
The effect of fixed and growth mindsets on buying sustainable foods10
Seafood festivals for local development in Italy and Sweden10
Online food delivery habits and its environmental impact during the COVID-19 pandemic: an Italian and Polish study10
The impact of front-of-the-packaging nutrition labelling warnings on consumer habits: a scoping review exploring the case of the Chilean Food Law10
Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices10
QUICKSERV: a service quality assessment tool for the quick-service restaurant industry10
The influence of skepticism on the university Millennials’ organic food product purchase intention10
Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda10
Does coffee taste better with latte art? A neuroscientific perspective10
Hospitality SMEs and the circular economy: strategies and practice post-COVID10
Believing and acting on fake news related to natural food: the influential role of brand trust and system trust10
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay10
Effects of determinants of dried fruit purchase intention and the related consumer segmentation on e-commerce in China9
Attitude toward organic agribusiness: an approach to developing sustainable business9
Local food communities: exploring health-related adaptivity and self-management practices9
A trip down memory lane to travellers’ food experiences9
Food delivery, ghost kitchens and virtual restaurants: temporary or long-lasting game changers?9
An integrative model to understand consumers' trust and willingness to buy imported fresh fruit in urban China9
Technological innovation in agri-food supply chains9
Blue economy and aquaculture before and during the pandemic era: a systematic literature review9
An exploratory study of the experiencescape dimensions and customer revisit intentions for specialty urban coffee shops9
Intermediate short food supply chains: a systematic review9
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