British Food Journal

Article	Citations
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	123
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	105
Determinants of healthy diet choices during austerity in Greece	90
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	81
Drivers of liking and value perception for a new apple cultivar in Italy	75
Chinese consumers’ dish value: a best–worst scaling approach	62
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	61
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	55
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	55
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	54
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	49
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	49
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	49
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	49
Food discourse: ethics and aesthetics on Instagram	47
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	46
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	46
Attributes in a digital restaurant/bar menu to increase customer satisfaction: an exploratory study with stakeholders	45
Key factors driving reuse intention on online food delivery platforms during the COVID-19 pandemic	44
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	43
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	43
Perception of non-conventional food consumption: the case of insects	40
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	39
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	39
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	39

The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	38
Limits and potential of organic farming towards a more sustainable European agri-food system	38
Understanding drivers of food waste reduction behavior in online food ordering	37
Eco-innovation of food processing and manufacturing SMEs	36
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	36
Honey authentication using AI-based pollen analysis: a UK review	36
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	35
Do social media influencers’ personal brands drive purchase intentions (PI) toward Michelin Guide restaurants? Empirical evidence from Malaysia and Thailand	35
Investigating social influence, trust and greenwashing in organic food purchases: insights from a developing country	35
Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany	35
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	34
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	33
Functional claims and consumer choice in Japan: exploring the role of packaging and regulatory focus	33
Investigating the effect of augmented reality packaging on behavioral intentions in traditional Iranian nougat GAZ packaging	33
Consumer preferences for fungus-resistant grape varieties: an explorative segmentation study in Germany	32
Guest editorial: Open innovation in the food industry: what we know, what we don’t know, what we need to know	32
Defining risk reduction strategies for tourists with specific food needs: a qualitative approach	31
Food well-being: a review of its conceptualization and measurement	31
Compassionate consumption: how solidarity shapes purchase intentions	31
Are vegans generous? An exploration of the success factors of vegan crowdfunding projects	31
Environmental values and self-identity as a basis for identifying seaweed consumer segments in the UK	31
Islamic food laws: customer satisfaction effect halal purchase intention in China. Moderating role of religiosity	30
Specialty beers market: a comparative study of producers and consumers behavior	30
Health or environment? How do motivations affect consumers' organic food purchasing behaviour in China?	30
Primary school children's responses to food waste at school	30
Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists	30
From waste to taste: understanding consumer perceptions and marketing strategies for edible food packaging	29
Exploring the impact of environmental dimension in corporate social responsibility on restaurants’ customer retention	29
Food interests, preferences and behaviours: a profile of the sustainable food consumer	29
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	29
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?	28
Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour	28
Managing enterprise social media to develop consumer trust	28
Consumer attitudes and sociodemographic profiles in purchasing organic food products: evidence from a Greek and Swedish survey	28
Alternative proteins: How do retailers drive the transition towards new sustainable consumption?	27
Digitalisation and digital transformation in the social economy: the cases of Anecoop and Consum	27
Exploring household leftover food waste heterogeneity: insights from latent class analysis	27
Validation of the Foodie Index and characterization of foodies across four countries	27
Beer drinker perceptions of cannabis-infused beverages	27
Understanding household food waste reduction behaviour: the role of individuals’ personal goals and their readiness for change	27
Chenopodium quinoa Willd. inhibits epithelial-mesenchymal transition and slows down gastric precancerous lesions via TGF-β/Smad pathway	27
Branding advantage of agri-food companies in competitive export markets: a resource-based theory	26
Are we ready to transition to sustainable sheep production in New Zealand? A critical analysis from the perspectives of transition intention and sustainable tool adoption	26
“Same, same but different”: insights on ageing consumers and their expectations of institutional food	26
The internationalization of meatpacking firms: a competence-based approach	26
Performance analysis and clustering of Italian SA8000-certified food and beverages companies	26
Does the pandemic affect the lifestyle and dietary intake? A comparative investigation during the pandemic and new normal situation	25
Exploring consumer non-knowledge in the agrifood context and its effects on behaviour	25
Development of a knowledge scale for nutrients of tropical and traditional fruits	25
Happiness or not? Impacts of multi-stage consumption on the consumer affective response in the use of aesthetic foods	25

Operational excellence in online food delivery service: the role of food biosafety measures	24
Organic hempseed oil from the retail market: chemical profiling and multivariate analysis for label information assessment	24
Pluchea indica tea-leaf extracts exert anti-cancer activity by inducing ROS-mediated cytotoxicity on breast and cervical cancer cells	24
Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food	24
Investigating sustainable consumption behaviors: a bibliometric analysis	24
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices	23
Intelligent cocoa: a systematic review of artificial intelligence applications in the cocoa supply chain	23
Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust	23
Household food wastage in Montenegro: exploring consumer food behaviour and attitude under COVID-19 pandemic circumstances	23
Taste of success: a strategic framework for product innovation in the food and beverage industry	23
Cultural and organizational challenges of adopting technology, traceability and blockchain in the Italian agri-food supply chain: a qualitative study	23
Food values influencing consumers' decisions in a sub-Saharan African country	23
Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study	22
Assessing smallholders’ heterogeneity towards sustainable agrifood value chain in developing countries	22
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry	22
Consumer preferences and WTP for sustainability label combinations in agricultural products: insights from China	22
Customer satisfaction in online-to-offline commerce: a fresh product perspective	22
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers	22
Carbon footprint of FFP2 protective facial masks against SARS-CoV-2 used in the food sector: effect of materials and dry sanitisation	21
Product-based marketing strategies: pork consumption in Taiwan and Japan	21
Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth	21
Dietary risks of Portuguese émigré consumers in a Northeast US Portuguese neighborhood: a qualitative investigation	21
Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars	21
Meal preparation behaviour and obesity: time spent cooking in the Czech Republic	21
Antecedents and consequences of business-to-business relationships in the fruit and vegetable distribution sector	21
Analyzing barriers for organic food consumption in India: a DEMATEL-based approach	20
“Nourish to flourish”: boosting functional food and socially conscious purchase of Gen-Y and Gen-Z consumers	20
Organisational dynamics and digital transformation in the wine industry: Tenute Rubino case study	20
Impact of customers' needs on online information search of upscale restaurant attributes and customer satisfaction	20
Implicit prices of attributes of fine German Riesling: magnitude and heterogeneity	20
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model	20
Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin	20
Decoding excess: the role of social media celebrities and impression management in food over-ordering in luxury dining	20
3D bioprinted meat: the values-beliefs-norms evaluation of perceived future food source among younger generations	19
Driving through the fog: exploring factors affecting disclosure readability in the European agrifood and beverage industries	19
Availability and cost of gluten-free products in Algeria	19
Integrating blockchain and livestreaming: a pathway to strengthening product trust and purchase intentions in online agri-food market	19
Analyzing organic food purchase intentions: eco-literacy and innovation resistance	19
Insights into food security: affordability perspectives from Bayesian belief network models	19
The impact of the health star rating front-of-packaging label on preferences for food products	19
Responsible innovation through effective leadership and workforce engagement	19
Food supply chain resilience model for critical infrastructure collapses due to natural disasters	19
Impact of online food delivery usage on switching costs, variety seeking and marketing exposure	19
Working out the best deal: the role of consumer numerical skills within a grocery shop	19
Enabling sustainable food transitions in schools: a systemic approach	19
Digital innovation through networking among agro-food SMEs: the role of R&D projects	19
Enhancing food truck entrepreneurship through quality and customer satisfaction: a cross-country study	18
Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis	18
Impact of reliable news information on consumers' perceptions and information seeking intentions from a food safety risk	18
Subscription of millet-based products: an assessment of consumer’s willingness to subscribe	18
Factors forming consumer willingness to pay a premium for free-range eggs	18
Internal factors, external factors and behavioral intention toward food delivery apps (FDAs)	18
How retail marketing levers influence demand for plant-based products: a revealed preference analysis across food categories and urbanization levels	18
An analysis of a third-party food delivery app during the COVID-19 pandemic	18
It’s not all fun and games: gamification in e-commerce on consumers’ impulse buying of retail food products	18
Consumers’ acceptance and valuation of healthier rice: implications for promoting healthy diets in the Philippines	18
Digital transformation and corporate accountability: biodiversity disclosure via social media in the food sector	18
Survey of young consumer’s attitudes using food sharing attitudes and behaviors model	17
Digital consumerism in times of crisis: exploring the shift in online shopping behaviour	17
Mobile applications to reduce food waste in supply chains: a systematic literature review	17
Consumers’ perceptions of meat safety and quality – a qualitative content analysis from Afghanistan	17
A cross-country comparison of wine in cultural foreign policy in Portugal and Hungary	17
The “milky ways”: emerging sustainable business models for sustainable value creation in the dairy industry	17
The effect of social servicescape on price fairness and customer trust: a study in coffee shops	17
Uncorking the potential of wine: an empirical prediction of consumers’ intention to visit wine tourism destinations (WTDs) post-COVID-19	17
Serving up change: teacher perspectives about a school-provided lunch program in Victoria, Australia	17
Perceived service quality and electronic word-of-mouth on food delivery services: extended theory of planned behaviour	17
Factors influencing consumers' willingness to pay a price premium and purchase frequency for organic food: a generational difference perspective	16
Robot chefs: the impacts, compatibility and suitability	16
It’s all your fault! restaurant vs. platform blame attribution in food delivery service failures	16
Consumer intention to buy products containing fish with better welfare: the role of empathy in an extended value–belief–norm model	16
Perception bias, social embedding and consumer willingness to pay for chilled pork packaging: empirical analysis based on multiple experiments	16
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity	16
How hedonic and utilitarian values shape perceptions of quality and food safety in food trucks?	16
The importance of food and beverages in wellness experiences: a cross-continental analysis of tourists' perceptions	16
Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability	16
AI-driven food safety risk prediction: a transformer-based approach with RASFF database	16
Revealing future trajectories in sustainable food production: convergence and openness in the innovation ecosystem	16
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views	16
Prost with craft beer! Do customer experience and price sensitivity affect product price image, perceived value and repurchase intention?	16

Social representations of plant-based meat among Taiwanese consumers and the moderating effect of food neophobia on willingness to try — a mixed-methods approach	16
The spirit of the fruit: contextual and transituational motives for consumption	15
Generation Z, tourism and hospitality: the legacy of COVID-19	15
Identifying key factors that encourage vegetable intake by young adults: using the health belief model	15
Taking flight with food: investigating the determinants of user acceptance toward drone-based food delivery services in India	15
Consumer decision journey for online group buying: psychological and intentional procedure perspectives	15
Perceptions of food safety in a post-communist context: the role of disinformation and regulatory trust	15
Korean vegetarian values: ethics, sustainability and quality of life	15
Consumer self-protection behavior of online meal safety during the COVID-19 pandemic: the impact of risk perception and effect of satisfaction with management safety performance	15
Food entrepreneurship and self-employment in an island context	15
A systematic review of determinants of cultured meat adoption: impacts and guiding insights	15
The influence of aesthetics and emotions on reuse intention and compulsive behaviour in food delivery usage	15
Did you get the message? Examining prompted and unprompted recall of messages in a safe food-handling media campaign	15
Contextual factors in selecting added versus naturally occurring sugars on fruit and vegetable beverages: emphasising the role of social context	15
Toasting responsibility: exploring sustainable bread consumption and consumer behaviour in the German bakery industry	15
Seaweed as food: survey of the UK market and appraisal of opportunities and risks in the context of iodine nutrition	15
Segmenting food festivalgoers: experiential value, emotional state and loyalty	15
Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis	14
The main motives for buying organic food in people of the former Yugoslavia	14
How influencer characteristics drive Gen Z behavioural intentions of selecting fast-food restaurants: mediating roles of consumer emotions and self-construal	14
Wine sensory experience in hospitality education: a systematic review	14
Assessing land, nutrients and monetary value associated with postharvest loss of persimmon in Brazil: pathways toward sustainability in agri-food systems	14
More than meets the eye: the interplay of spending and product variety in organic shopping	14
Situational variables that affect consumers' suboptimal food purchasing behavior in China	14
A fuzzy AHP study of barriers for circularity in the wine sector in Bulgaria	14
Effects of n-3 long-chain polyunsaturated fatty acid supplementation on the omega-3 index, and exercise performance among Malaysian football players: a randomised controlled trial	14
Effect of tasting and flavour on chocolate-evoked emotions by consumers	14
The perceived authenticity in food among sociological generations: the case of cheeses in Mexico	13
Communicate to captivate: the significance of communication in U.S. and UK restaurateur crowdfunding project success	13
Marketing geographical indication products in the digital age: a holistic perspective	13
Nutritional knowledge, eating habits and quality of life of coeliac disease patients	13
Food shopping and eating habits of young adults	13
Cooperatives' performance relative to investor-owned firms: a non-distorted approach for the wine sector	13
The influence of external and internal information sources on consumers’ willingness to pay for fish fed with insects	13
Consumer attitude and behavioural intention towards organic wine: the roles of consumer values and involvement	13
The psychological mechanism of consumers’ behavioral intentions of suboptimal food products from the perspective of economic value	13
Do connoisseur consumers care about sustainability? Exploring coffee consumption practices through netnography	13
Development of evaluation indicators for senior-friendly restaurants	13
Meat, without meat: a TPB and VBN integration to understand intention to consume new generation of plant-based meat alternatives	13
Drought assessment in paddy rice fields using remote sensing technology towards achieving food security and SDG2	13
Improving gender responsiveness of the cassava value chain in sub-Saharan Africa: the role of CSR in Nigeria’s oil-producing region	13
Cheers to local! Exploring consumer ethnocentrism in the context of regional wines	13
Bridging the knowledge gap of memorable dining experience at Michelin-starred restaurants: insights from a new two-dimensional strategic matrix	12
Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers	12
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	12
Are you still willing to use pre-made dishes? Examining young customers' continuous usage intention in the Chinese emerging market	12
The invisible crisis: the determinants of local food insecurity in Gauteng municipalities, South Africa	12
Virtual grocery shopping intention: an application of the model of goal-directed behaviour	12
Drivers, inhibiting factors and facilitating factors influencing purchase intention of suboptimal foods among Taiwanese consumers	12
Managing brand equity in the brewing sector	12
Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties	12
Using the consumption values to investigate consumer purchase intentions towards natural food products	12
Investigating the effect of restaurant menu labelling on consumer food choices using a field experiment	12
Influence of the FOSHU (Food for Specified Health Use) seal on consumer purchase intention: from a brand perspective	12
Review content and customer satisfaction: a textual analysis of Yelp restaurant reviews	12
Consumer understanding of food date labels: preventing food wastage	12
Examining the role of cause-related marketing in influencing the purchase intention of Indian customers in the FMCG sector: the role of attitude and cause involvement	12
Food price inflation convergence: an international study from 2000–2020	12
Deleterious food socialization: the negative impacts of the school environment on children's food well-being	11
The role of tweets in agricultural export: an approach from text-mining and time-series analyses	11
Illegal slaughter of sheep for “smokies” production and for the Muslim sacrifice of Qurbani in the UK: animal welfare and food safety implications	11
Uncorking the psychological factors behind habits and NoLo wine preferences	11
Personal values, motivations and food safety concerns for melon consumers in Indiana US farmers markets	11
Consumer perception of functional foods and determinants of functional foods consumption in the Slovak Republic	11
Information on the processing of organic food: consumers' perception	11
How do prepared dishes attract customers? Effects of prepared dish attributes on customers’ trust, attitudes and adoption intentions	11
Beyond catching a glimpse: young adults' perceptions of social media cooking content	11
Prevalence of malnutrition among women and adolescent girls: impact of urbanization in rural–urban interface of Bangalore	11
Allergen's labeling of food products: regulatory practices in Morocco	11
“Felt good, lie or not!”: the impact of flattery on consumer’s dining behaviours	11
The contribution of agri-food products in diverse strategic approaches to place branding	11
Knowledge of calories and its influencing factors: evidence from a fast-growing developing country	11
How pro-environmental consumption behaviour affects subjective wellbeing: the role of self-enhancement, ways of shopping and locavorism	11
Interpretations of healthy eating after a diagnosis of multiple sclerosis: a secondary qualitative analysis	11
To be or not to be confident in medicine: that's the question! An explorative study on consumer information inferences toward food supplements consumption	11
Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation	11
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories	11
Does it bug you eating bugs? The emotions of anthropoentomophagy	11
Agri-food entrepreneurship. Harvesting, growing and reseeding the orchard through a bibliometric study	11
Exploring consumers' attitude and intent to purchase organic food in an emerging market context: a pre-/post COVID-19 pandemic analysis	11
Do digital payments enhance online food ordering? A study of zoomers and millennials in an emerging economy	11
Consumer preferences and willingness to pay for eco-labelled eggs: a discrete choice experiment from Chongqing in China	11
Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders	11
Interests, motivations and gastronomic experiences in the world heritage site destination of Granada (Spain): satisfaction analysis	11
The rise of the food truck phenomenon: an integrated model of consumers' intentions to visit food trucks	11
Exploring tourist preferences for local food: a Best-Worst Scaling analysis and market segmentation approach	11
From emotion to intention: how mood, food neophobia, and purchase motives shape willingness to buy new broccoli leaf products	11
Investigating the opportunities and challenges influencing consumer purchase behaviors and media influence in online food ordering: a thematic analysis	10
Thinking fast, not slow: intuitive nutrition labels increase healthier food preferences under time pressure	10
The impact of national quality labels and protected designations of origin on Hungarian cheese consumers’ preferences	10
Critical criteria for enhancing consumption intention in restaurants during COVID-19	10
“From farm to fork, naturally”: consumers’ intentions to buy organic food through online platforms, extending the UTAUT model with values	10
Drinking in style? Literature review of luxury wine consumption	10
When less isn't more and more isn't less: is there an overlap between “protected designation of origin”, “mountain product” and “organic” in Italy?	10
Discovering the conceptual building blocks of blockchain technology applications in the agri-food supply chain: a review and research agenda	10