British Food Journal

(The TQCC of British Food Journal is 8. 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 2020-04-01 to 2024-04-01.)
Online food delivery services and behavioural intention – a test of an integrated TAM and TPB framework125
Blockchain technology for a sustainable agri-food supply chain119
How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey79
Halal food: structured literature review and research agenda68
Factors affecting online food delivery service in Bangladesh: an empirical study62
Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review61
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches54
Consumer acceptance of cultured meat: some hints from Italy53
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 era51
A product-technology portfolio alignment approach for food industry: a multi-criteria decision making with z-numbers46
Non-financial information and cost of equity capital: an empirical analysis in the food and beverage industry45
Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia44
Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico43
What influences consumers to purchase organic food in developing countries?43
Smart farming: towards a sustainable agri-food system42
Does green intellectual capital affect green innovation performance? Evidence from the Spanish wine industry38
How to measure food loss and waste? A material flow analysis application38
Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-1938
Measurement of consumer awareness of food waste: construct development with a confirmatory factor analysis37
The impact of COVID-19 on destination visit intention and local food consumption35
The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food34
Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs33
Social media exploration for understanding food product attributes perception: the case of coffee and health with Twitter data33
How to avoid the tragedy of alternative food networks (AFNs)? The impact of social capital and transparency on AFN performance33
Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions33
Experiential marketing, brand image and brand loyalty: a case study of Starbucks31
A bibliometric analysis on packaging research: towards sustainable and healthy packages31
Determinants of customers' intention to use online food delivery application through smartphone in Malaysia31
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 literature29
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods29
Investigating the antecedents of e-commerce satisfaction in social commerce context29
Why customers have the intention to reuse food delivery apps: evidence from China28
Examining the influential factors of consumer purchase intentions for blockchain traceable coffee using the theory of planned behaviour28
The emergence of food waste as an issue in Swedish retail28
A comprehensive examination of consumers' intentions to use food delivery apps28
Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust27
Food tracking and blockchain-induced knowledge: a corporate social responsibility tool for sustainable decision-making27
From diet to behaviour: exploring environmental- and animal-conscious behaviour among Austrian vegetarians and vegans27
Household food waste: attitudes, barriers and motivations26
The growth of cyber entrepreneurship in the food industry: virtual community engagement in the COVID-19 era26
COVID-19 as an entrepreneurship, innovation, digitization and digitalization accelerator: Spanish Internet domains registration analysis26
A COVID-19 contextual study of customers’ mistreatment and counterproductive work behavior at coffee cafés26
Clustering Generation Z university students based on daily fruit and vegetable consumption: empirical research in an emerging market26
The role of social media in food waste prevention behaviour26
Non-vegan consumers buying vegan food: the moderating role of conformity25
Destination food research: a bibliometric citation review (2000–2018)25
3D food printing: nutrition opportunities and challenges25
A dynamic framework for sustainable open innovation in the food industry24
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 economy24
From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant24
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 Bangkok24
The dark side of convenience: how to reduce food waste induced by food delivery apps23
A smart web of firms, farms and internet of things (IOT): enabling collaboration-based business models in the agri-food industry23
Extending the memorable tourism experience model: a study of coffee tourism in Vietnam23
Adoption of mobile food ordering apps for O2O food delivery services during the COVID-19 outbreak23
Do young consumers care about ethical consumption? Modelling Gen Z's purchase intention towards fair trade coffee22
Economic sustainability of wine tourism services and direct sales performance – emergent profiles from Italy21
The influence of food trucks' service quality on customer satisfaction and its impact toward customer loyalty21
The influence of price and availability on university millennials’ organic food product purchase intention21
Attitude and labelling preferences towards gene-edited food: a consumer study amongst millennials and Generation Z21
A bibliometric analysis of greenwashing research: a closer look at agriculture, food industry and food retail21
Dairy-free imitation cheese: is further development required?21
Italian millennials' preferences for wine: an exploratory study21
Consumers' knowledge discrepancy and confusion in intent to purchase farmed fish21
Sustainable Development Goals and healthy foods: perspective from the food system20
A roadmap for sustainability assessment in the food supply chain20
Potential consequences of COVID-19 for sustainable meat consumption: the role of food safety concerns and responsibility attributions20
Food delivery apps (FDAs) in Asia: an exploratory study across India and the Philippines20
Consumer perception of local food products in Hungary20
What motivates consumers to purchase organic food in an emerging market? An empirical study from Saudi Arabia20
Integrating agriculture and industry 4.0 under “agri-food 4.0” to analyze suitable technologies to overcome agronomical barriers19
Tradition, innovation and relationships: emergent profiles from agro-food Italian industry19
Customers’ experiences of fast food delivery services: uncovering the semantic core benefits, actual and augmented product by text mining19
Digital technologies, sustainable open innovation and shared value creation: evidence from an Italian agritech business19
Emotional or logical: reason for consumers to buy organic food products19
Consumers' perception of suboptimal food: strategies to reduce food waste19
Enablers of halal food purchase among Muslim consumers in an emerging economy: an interpretive structural modeling approach19
Investigating consumers' behavioral intentions toward suboptimal produce: an extended theory of planned behavior – a cross-cultural study19
Analysis of German wine consumers' preferences for organic and non-organic wines18
“My little piece of the planet”: the multiplicity of well-being benefits from allotment gardening18
Industry 4.0 in food processing: drivers, challenges and outcomes18
Community enterprise consumers’ intention to purchase organic rice in Thailand: the moderating role of product traceability knowledge18
Who are farm animal welfare conscious consumers?18
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views18
Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector18
What influences students’ food waste behaviour in campus canteens?18
Exploring the role of green attributes transparency influencing green customer citizenship behavior18
The satiating power of sustainability: the effect of package sustainability on perceived satiation of healthy food18
Drivers, barriers and performance outcomes of sustainable packaging: a systematic literature review18
Consumers’ attitude towards alternative distribution channels of fresh fruits and vegetables in Crete18
Consumers' environmental responsibility and their purchase of local food: evidence from a large-scale survey18
Snack foods from brewing waste: consumer-led approach to developing sustainable snack options18
As you sow, so shall you reap: finding customer-based outcomes of socially responsible coffee cafés18
E-service quality perceptions of millennials and non-millennials on O2O delivery applications18
The strategic role of intellectual capital components in agri-food firms18
The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers18
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 loyalty17
Consumers in local food markets: from adoption to market co-creation?17
Is local the new organic? Empirical evidence from German regions17
Tourist's satisfaction with local food effect behavioral intention in COVID-19 pandemic: a moderated-mediated perspective17
Consumers’ awareness of the EU’s protected designations of origin logo17
Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines17
Factors influencing green purchasing inconsistency of Ecuadorian millennials17
Consumers' preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy17
Exploring producers' motivations and challenges within a farmers' market16
Features, drivers, and outcomes of food tourism16
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector16
What are the fundamental knowledge-sharing drivers of small family businesses in the restaurant and fast-food industry?16
Effects of industry-level factors, brand credibility and brand reputation on brand trust in safe food: evidence from the safe vegetable sector in Vietnam16
Consumer behaviour in relation to food waste: a systematic literature review16
Consumer preferences for three dimensions of country of origin of a processed food product16
Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread16
Certification label and fresh organic produce category in an emerging country: an experimental study on consumer trust and purchase intention16
Measuring a multidimensional green brand equity: a tool for entrepreneurship development16
Household food waste and pathways to responsible consumer behaviour: evidence from Australia16
Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages15
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 SMEs15
Hidden flows assessment in the agri-food sector: evidence from the Italian beef system15
Tell me more and make me feel proud: the role of eco-labels and informational cues on consumers' food perceptions15
An analysis of a third-party food delivery app during the COVID-19 pandemic15
Food inflation and geopolitical risks: analyzing European regions amid the Russia-Ukraine war15
Measuring food inflation during the COVID-19 pandemic in real time using online data: a case study of Poland15
The effect of adding oat flour on the nutritional and sensory quality of wheat bread15
Consumer perception towards familiar and innovative foods: the case of a Brazilian product15
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model15
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices15
Moral judgments of food wasting predict food wasting behavior14
Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder14
Consumers’ attitude towards honey consumption for its health benefits: first insights from an econometric approach14
Antecedents and consequences of fast-food restaurant customers' perception of price fairness14
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories14
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy14
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 agenda14
Using Twitter to explore consumers' sentiments and their social representations towards new food trends14
Gender-based implications of the COVID-19 pandemic on household diet diversity and nutritional security in Pakistan14
The impact of street food experience on behavioural intention14
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown14
Consumer adoption of online-to-offline food delivery services in China and New Zealand14
The role of performance measurement in assessing the contribution of circular economy to the sustainability of a wine value chain13
Understanding Chinese consumers' safety perceptions of dairy products: a qualitative study13
PDO labels and food preferences: results from a sensory analysis13
The impact of food culture on patronage intention of visitors: the mediating role of satisfaction13
What drives attitude, purchase intention and consumer buying behavior toward organic food? A self-determination theory and theory of planned behavior perspective13
Food supply chain resilience model for critical infrastructure collapses due to natural disasters13
Behavioural intention to purchase organic food: Bangladeshi consumers' perspective13
Sustainability and short-term profitability in the agri-food sector, a cross-sectional time-series investigation on global corporations13
Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers13
Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil13
Designing enhanced labeling information to increase consumer willingness to pay for genetically modified foods13
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences13
Who loves to forgive? The mediator mechanism of service recovery between brand love, brand trust and purchase intention in the context of food-delivery apps12
Gastronomic clusters in an Ecuadorian tourist destination: the case of the province of Manabí12
A model of traditional functional food consumption behaviour12
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products12
Food-related lifestyle segmentation and beverage attribute' selection: toward understanding of sugar-reduced beverages choice12
Food literacy and food choice – a survey-based psychometric profiling of consumer behaviour12
Risk early warning of food safety using novel long short-term memory neural network integrating sum product based analytic hierarchy process12
Key influencing factors of consumers’ vegetable e-commerce adoption willingness, behavior, and willingness-behavior consistency in Beijing, China12
Open social innovation for surplus food recovery and aid during COVID-19 crisis: the case of Fondazione Banco Alimentare Onlus12
Exploring farmers' adoption of VietGAP from systemic perspective: implication for developing agri-food systems12
An efficient deep learning model for cultivar identification of a pistachio tree12
Food consumption and food waste behaviour in households in the context of the COVID-19 pandemic12
Organic food and Instagram health and wellbeing influencers: an emerging country's perspective with gender as a moderator12
Meaning of food in eating patterns12
Face consciousness and purchase intention of organic food: the moderating effect of purchase situation and advertising appeal12
A cross-cultural analysis of the motivation factors and profitability of online wine tastings during Covid-19 pandemic12
Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality12
International collaboration formation in entrepreneurial food industry: evidence of an emerging economy12
Using the consumption values to investigate consumer purchase intentions towards natural food products12
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour12
Ethical consumers: an exploratory investigation of the ethical food consumption behaviour of young adults in the North East of Scotland12
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 studies12
Determinants affecting consumers' attention to fish eco-labels in purchase decisions: a cross-country study12
Do normative triggers and motivations influence the intention to purchase organic food? An application of the goal-framing theory12
Do consumers really recognise a distinct quality hierarchy amongst PDO sparkling wines? The answer from experimental auctions11
Towards circular economy practices in food waste management: a retrospective overview and a research agenda11
Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management11
Enabling sustainable food transitions in schools: a systemic approach11
Effect of social media addiction on eating behavior, body weight and life satisfaction during pandemic period11
Social commerce adoption: a study on consumer's online purchase behaviour of perishable pastry products11
Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists11
The impact of perceived stress on US millennials' external and emotional eating behavior11
Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory11
New novel food regulation and collaboration for innovation11
Typical traceability barriers in the Indonesian vegetable oil industry11
Food choice drivers of potential lab-grown meat consumers in Australia11
Sustainability reporting in food industry: an innovative tool for enhancing financial performance11
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit11
How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis11
Factors influencing organic food purchase decision: fuzzy DEMATEL approach11
Exploring the food value chain using open innovation: a bibliometric review of the literature11
Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil11
Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products11
Responsible consumption: addressing individual food waste behavior10
Comparison of total phenolic content and antioxidant activities in selected coloured plants10
Functional food consumption among older consumers in Malaysia: a Health Belief Model perspective10
Food-related lifestyles across generations10
Chinese consumers' perceptions of food safety cues and maximising the effectiveness of food safety communications10
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay10
Young consumers' purchase intention toward organic food: exploring the role of mindfulness10
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity10
The impact of hedonic dining experiences on word of mouth, switching intentions and willingness to pay10
Satisfaction and purchase intention of imported fresh fruits based on familiarity: a case of Korean pears in Taiwan10
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry10
Factors affecting the purchase of private label food products10
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis10
Are Italian consumers of canned tuna fish sensitive to environmentally sustainable product attributes?10
Content analysis of food safety implications in online flour-handling recipes10
Collaboration, trust and performance in agri-food supply chains: a bibliometric analysis10
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, Lesotho10
A systematic literature review of food safety management system implementation in global supply chains10
Food consumption values and the influence of physical activity10
Consumption values, anxiety and organic food purchasing behaviour considering the moderating role of sustainable consumption attitude10
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese10
Impact of pomegranate peel as prebiotic in bio-yoghurt10
Nutritional and phytochemical composition of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model10
Exploring drivers and barriers for organic poultry consumption9
Branding advantage of agri-food companies in competitive export markets: a resource-based theory9
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 image9
Segmentation of wine consumers based on level of involvement: a case of Lebanon9
Hedonic, emotional and willingness-to-pay response to beers of a different type in Brazil9
Italian wine sustainability: new trends in consumer behaviors for the millennial generation9
Predicting and promoting the consumption of plant-based meat9
Wine tourism as a catalyst for green innovation: evidence from the Spanish wine industry9
Brief self-efficacy interventions to increase healthy dietary behaviours: evidence from two randomized controlled trials9
The influence of food values on post–purchase variables at food establishments9
Heterogeneity in consumer preferences for ready-to-eat pomegranate: an empirical study in Italy9
The effect of fixed and growth mindsets on buying sustainable foods9
Dietary supplements versus functional foods: consumers' attitudes to their consumption9
The impact of geographical indications on farm incomes in the EU olives and wine sector9
Combining online market research methods for investigating brand alignment: the case of Nespresso9
An integrative model to understand consumers' trust and willingness to buy imported fresh fruit in urban China9
Smart shopping: the adoption of grocery shopping apps9
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers9
Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics9
Attitudes toward food fraud in Israel and Germany9
The role of social presence and trust on customer loyalty9
Integrating the extended theory of planned behavior model and the food-related routines to explain food waste behavior9
Plant protection practices: how do risk perception, subjective and objective knowledge influence the preference of German consumers9
Application of the technology acceptance model to food delivery apps9
Food losses and waste quantification in supply chains: a systematic literature review9