British Food Journal

Article	Citations
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	125
The power of personalization: Generation Z's emotional response to AI food marketing under the EU AI act	120
Profiling consumer olive oil preferences: shopping behaviours, health orientations and green values	97
Key factors driving reuse intention on online food delivery platforms during the COVID-19 pandemic	68
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	67
Attributes in a digital restaurant/bar menu to increase customer satisfaction: an exploratory study with stakeholders	52
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	51
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	50
The impact of ingredient disclosure on the sensory perception and purchase intent of cricket-flour-enriched bread among young women	50
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	47
Behavioural drivers of internet of things adoption in food consumption	46
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	43
Chinese consumers’ dish value: a best–worst scaling approach	43
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	42
Heterogeneity in quantity, scope and target connection in food sector firms’ reporting of sustainability indicators – examples from Sweden	42
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	42
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	41
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	40
Honey authentication using AI-based pollen analysis: a UK review	40
Eco-innovation of food processing and manufacturing SMEs	40
Perception of non-conventional food consumption: the case of insects	39
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	39
Food discourse: ethics and aesthetics on Instagram	39
Understanding drivers of food waste reduction behavior in online food ordering	37
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	36

A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	35
Drivers of liking and value perception for a new apple cultivar in Italy	34
Social identity and intent to try cultured-meat: beyond locavorism and cultural openness	34
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	33
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	33
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	32
Limits and potential of organic farming towards a more sustainable European agri-food system	32
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	32
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	32
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	32
Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists	31
The demand for health in a time of uncertainty – insights from dietary supplement demand during the COVID-19 pandemic	31
Consumer preferences for fungus-resistant grape varieties: an explorative segmentation study in Germany	31
Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour	30
From waste to taste: understanding consumer perceptions and marketing strategies for edible food packaging	30
Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany	29
Corrigendum: Connecting worlds: a bibliometric analysis of corporate political activity and corporate social responsibility in the agricultural sector	29
Environmental values and self-identity as a basis for identifying seaweed consumer segments in the UK	29
Exploring the impact of environmental dimension in corporate social responsibility on restaurants’ customer retention	28
Are vegans generous? An exploration of the success factors of vegan crowdfunding projects	28
Understanding consumer loyalty to private labels: a structural equation modelling study in food retail	28
Connecting worlds: a bibliometric analysis of corporate political activity and corporate social responsibility in the agricultural sector	28
Compassionate consumption: how solidarity shapes purchase intentions	28
Functional claims and consumer choice in Japan: exploring the role of packaging and regulatory focus	28
Do social media influencers’ personal brands drive purchase intentions toward Michelin Guide restaurants? Empirical evidence from Malaysia and Thailand	27
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?	27
Outer signs, inner worth: the impact of external assurance cues on consumer willingness to pay a premium for green food	27
Food interests, preferences and behaviours: a profile of the sustainable food consumer	27
Investigating the effect of augmented reality packaging on behavioral intentions in traditional Iranian nougat GAZ packaging	26
Food well-being: a review of its conceptualization and measurement	26
Brazilian consumers’ perceptions of traditional, original and homemade claims on food labels	26
Investigating social influence, trust and greenwashing in organic food purchases: insights from a developing country	26
AI-powered investment recommendations in the agri-food sector	25
Validation of the Foodie Index and characterization of foodies across four countries	25
Islamic food laws: customer satisfaction effect halal purchase intention in China. Moderating role of religiosity	25
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	25
Understanding household food waste reduction behaviour: the role of individuals’ personal goals and their readiness for change	25
Health or environment? How do motivations affect consumers' organic food purchasing behaviour in China?	25
Consumer attitudes and sociodemographic profiles in purchasing organic food products: evidence from a Greek and Swedish survey	25
Challenges, apprehension and community, in a shifting policy landscape: a qualitative study of guest perspectives in two food pantries in New Jersey, US 2024–2025	25
Connecting the agri-food system to consumer preferences: a new scale for agricultural product live E-commerce groundedness (APLEGS)	24
Food values influencing consumers' decisions in a sub-Saharan African country	24
Digitalisation and digital transformation in the social economy: the cases of Anecoop and Consum	24
Does the pandemic affect the lifestyle and dietary intake? A comparative investigation during the pandemic and new normal situation	24
Exploring household leftover food waste heterogeneity: insights from latent class analysis	24
Alternative proteins: How do retailers drive the transition towards new sustainable consumption?	24
Beer drinker perceptions of cannabis-infused beverages	24
Operational excellence in online food delivery service: the role of food biosafety measures	23
Household food wastage in Montenegro: exploring consumer food behaviour and attitude under COVID-19 pandemic circumstances	23
Performance analysis and clustering of Italian SA8000-certified food and beverages companies	23

Happiness or not? Impacts of multi-stage consumption on the consumer affective response in the use of aesthetic foods	23
Consumer prototyping and product-quality misalignment: implications for rice satisfaction and loyalty in South-West Nigeria	23
Chenopodium quinoa Willd. inhibits epithelial-mesenchymal transition and slows down gastric precancerous lesions via TGF-β/Smad pathway	23
Authenticity of terroir : innovation in Rioja winemaking	22
Can outward foreign direct investment support home-country agri-food supply chain resilience?	22
Taste of success: a strategic framework for product innovation in the food and beverage industry	22
Intelligent cocoa: a systematic review of artificial intelligence applications in the cocoa supply chain	22
Customer satisfaction in online-to-offline commerce: a fresh product perspective	22
Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study	22
Cultural and organizational challenges of adopting technology, traceability and blockchain in the Italian agri-food supply chain: a qualitative study	21
Investigating sustainable consumption behaviors: a bibliometric analysis	21
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry	21
Regulation, trust and consumer preferences in Brazil's honey market: evidence from Paraná state	21
Dietary risks of Portuguese émigré consumers in a Northeast US Portuguese neighborhood: a qualitative investigation	20
Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth	20
Responsible innovation through effective leadership and workforce engagement	20
Antecedents and consequences of business-to-business relationships in the fruit and vegetable distribution sector	20
Enabling circular economy outcomes through smart food safety management systems: evidence from ISO 22000 and HACCP certified agri-food firms	20
Assessing smallholders’ heterogeneity towards sustainable agrifood value chain in developing countries	20
Product-based marketing strategies: pork consumption in Taiwan and Japan	20
3D bioprinted meat: the values-beliefs-norms evaluation of perceived future food source among younger generations	19
Surface hygiene in school foodservice: ATP test (reality) vs occupational perceptions	19
Understanding European consumers' acceptance of edible insects through machine learning	19
Integrate technology amenities and service quality: customer satisfaction leading to loyalty and hotel performance with emotional values as a moderator	19
Behind-the-scenes content of video advertisements, purchase intention and impulsive buying behaviour of office workers: an intercorrelation analysis of junk food in Vietnam	19
Inside the hearts and minds of oat milk enthusiasts: consumer preferences and values	19
How anthropomorphic brands foster customer engagement in online food delivery platforms: unveiling the roles of respect, attachment, heroism and readiness	19
Consumer preferences and WTP for sustainability label combinations in agricultural products: insights from China	19
Integrating blockchain and livestreaming: a pathway to strengthening product trust and purchase intentions in online agri-food market	18
Decoding excess: the role of social media celebrities and impression management in food over-ordering in luxury dining	18
Organisational dynamics and digital transformation in the wine industry: Tenute Rubino case study	18
Carbon footprint of FFP2 protective facial masks against SARS-CoV-2 used in the food sector: effect of materials and dry sanitisation	18
“Nourish to flourish”: boosting functional food and socially conscious purchase of Gen-Y and Gen-Z consumers	18
Impact of customers' needs on online information search of upscale restaurant attributes and customer satisfaction	17
Analyzing barriers for organic food consumption in India: a DEMATEL-based approach	17
Analyzing organic food purchase intentions: eco-literacy and innovation resistance	17
A comparative content analysis of food marketing strategies on social media used by big food and beverage companies	17
Impact of online food delivery usage on switching costs, variety seeking and marketing exposure	17
Nudging for climate-friendly diets in eating-out settings: a real-world experiment in China	17
Determinants of consumers' intention to use drone food delivery services: a hybrid approach using PLS-SEM, ANN and NCA	17
Faith and food: the role of religion in shaping leftover management as a sustainable food practice in Egypt	17
A cross-country comparison of wine in cultural foreign policy in Portugal and Hungary	16
Uncorking the potential of wine: an empirical prediction of consumers’ intention to visit wine tourism destinations (WTDs) post-COVID-19	16
Digital consumerism in times of crisis: exploring the shift in online shopping behaviour	16
Beyond recipes: a qualitative inquiry into culinary professionals’ engagement with generative AI	16
How retail marketing levers influence demand for plant-based products: a revealed preference analysis across food categories and urbanization levels	16
The impact of the health star rating front-of-packaging label on preferences for food products	16
Insights into food security: affordability perspectives from Bayesian belief network models	16
Subscription of millet-based products: an assessment of consumer’s willingness to subscribe	16
Food-influencer vs peer voices: understanding E-reputation and repurchase intentions through social influence	16
Enhancing food truck entrepreneurship through quality and customer satisfaction: a cross-country study	16
Artisan food consumption and the moral identity projects of ethically ambivalent consumers	16
Driving through the fog: exploring factors affecting disclosure readability in the European agrifood and beverage industries	16
Availability and cost of gluten-free products in Algeria	16
The “milky ways”: emerging sustainable business models for sustainable value creation in the dairy industry	16
Sales promotions: watering down the wine?	16
The effect of social servicescape on price fairness and customer trust: a study in coffee shops	15
It’s not all fun and games: gamification in e-commerce on consumers’ impulse buying of retail food products	15
Perceived service quality and electronic word-of-mouth on food delivery services: extended theory of planned behaviour	15
It’s all your fault! restaurant vs. platform blame attribution in food delivery service failures	15
Navigating green food decision-making: the interplay of information asymmetry, green identity, green food knowledge, and eco-label credibility	15
Internal factors, external factors and behavioral intention toward food delivery apps (FDAs)	15
Mobile applications to reduce food waste in supply chains: a systematic literature review	15
Impact of reliable news information on consumers' perceptions and information seeking intentions from a food safety risk	15
Consumers’ acceptance and valuation of healthier rice: implications for promoting healthy diets in the Philippines	15
Consumers’ perceptions of meat safety and quality – a qualitative content analysis from Afghanistan	15
Perceptions of food safety in a post-communist context: the role of disinformation and regulatory trust	14
Mapping the sustainability labels jungle in the food context: an analysis of multi-dimensional multi-level labels	14
Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis	14
How hedonic and utilitarian values shape perceptions of quality and food safety in food trucks?	14
Factors forming consumer willingness to pay a premium for free-range eggs	14
Contextual factors in selecting added versus naturally occurring sugars on fruit and vegetable beverages: emphasising the role of social context	14
Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability	14
Korean vegetarian values: ethics, sustainability and quality of life	14
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	14
Food entrepreneurship and self-employment in an island context	14
Serving up change: teacher perspectives about a school-provided lunch program in Victoria, Australia	14
Digital transformation and corporate accountability: biodiversity disclosure via social media in the food sector	14
Let's talk about promotions: shoppers' discourse during a grocery shop	14
Soil, capital and power: mapping the financial landscape of regenerative agriculture	14

Consumer intention to buy products containing fish with better welfare: the role of empathy in an extended value–belief–norm model	14
Revealing future trajectories in sustainable food production: convergence and openness in the innovation ecosystem	14
The spirit of the fruit: contextual and transituational motives for consumption	14
The importance of food and beverages in wellness experiences: a cross-continental analysis of tourists' perceptions	14
Perception bias, social embedding and consumer willingness to pay for chilled pork packaging: empirical analysis based on multiple experiments	14
Social representations of plant-based meat among Taiwanese consumers and the moderating effect of food neophobia on willingness to try — a mixed-methods approach	14
Robot chefs: the impacts, compatibility and suitability	13
The influence of aesthetics and emotions on reuse intention and compulsive behaviour in food delivery usage	13
Toasting responsibility: exploring sustainable bread consumption and consumer behaviour in the German bakery industry	13
Seaweed as food: survey of the UK market and appraisal of opportunities and risks in the context of iodine nutrition	13
More than meets the eye: the interplay of spending and product variety in organic shopping	13
The influence of external and internal information sources on consumers’ willingness to pay for fish fed with insects	13
A systematic review of determinants of cultured meat adoption: impacts and guiding insights	13
Exploring food safety knowledge, attitudes and practices and their determinants among urban vegetable producers and consumers in Addis Ababa, Ethiopia: a mixed research approach	13
Generation Z, tourism and hospitality: the legacy of COVID-19	13
Identifying key factors that encourage vegetable intake by young adults: using the health belief model	13
Prost with craft beer! Do customer experience and price sensitivity affect product price image, perceived value and repurchase intention?	13
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	13
The main motives for buying organic food in people of the former Yugoslavia	13
Factors influencing consumers' willingness to pay a price premium and purchase frequency for organic food: a generational difference perspective	13
AI-driven food safety risk prediction: a transformer-based approach with RASFF database	13
Wine sensory experience in hospitality education: a systematic review	13
Assessing land, nutrients and monetary value associated with postharvest loss of persimmon in Brazil: pathways toward sustainability in agri-food systems	13
Communicate to captivate: the significance of communication in U.S. and UK restaurateur crowdfunding project success	13
Taking flight with food: investigating the determinants of user acceptance toward drone-based food delivery services in India	13
Development of evaluation indicators for senior-friendly restaurants	12
The perceived authenticity in food among sociological generations: the case of cheeses in Mexico	12
Cheers to local! Exploring consumer ethnocentrism in the context of regional wines	12
A fuzzy AHP study of barriers for circularity in the wine sector in Bulgaria	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
Review content and customer satisfaction: a textual analysis of Yelp restaurant reviews	12
Food shopping and eating habits of young adults	12
Improving gender responsiveness of the cassava value chain in sub-Saharan Africa: the role of CSR in Nigeria’s oil-producing region	12
From value encoding to psychological decoding: a dual-path mechanism for communicating regional specialty agri-foods	12
Resilience and food security: a dynamic evolutionary analysis of the global food trade network	12
Meat, without meat: a TPB and VBN integration to understand intention to consume new generation of plant-based meat alternatives	12
Influence of the FOSHU (Food for Specified Health Use) seal on consumer purchase intention: from a brand perspective	12
Consumer attitude and behavioural intention towards organic wine: the roles of consumer values and involvement	12
Effects of whey protein isolate on yuba: microstructure, rheological and mechanical properties	12
How influencer characteristics drive Gen Z behavioural intentions of selecting fast-food restaurants: mediating roles of consumer emotions and self-construal	12
The psychological mechanism of consumers’ behavioral intentions of suboptimal food products from the perspective of economic value	12
Barriers in the adoption of cold supply chain – a contextual parameter analysis	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
Does it bug you eating bugs? The emotions of anthropoentomophagy	11
Determinants of heterogeneous consumer preferences for organic vegetables in Japan: a market segmentation approach	11
How pro-environmental consumption behaviour affects subjective wellbeing: the role of self-enhancement, ways of shopping and locavorism	11
The role of tweets in agricultural export: an approach from text-mining and time-series analyses	11
Exploring innovation impacts in food waste management in the crowdfunding context: do consumers prefer radical or incremental innovations?	11
Beyond catching a glimpse: young adults' perceptions of social media cooking content	11
Do digital payments enhance online food ordering? A study of zoomers and millennials in an emerging economy	11
Uncorking the psychological factors behind habits and NoLo wine preferences	11
From emotion to intention: how mood, food neophobia, and purchase motives shape willingness to buy new broccoli leaf products	11
A comprehensive approach to the beer tourism phenomenon	11
Personal values, motivations and food safety concerns for melon consumers in Indiana US farmers markets	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
“Felt good, lie or not!”: the impact of flattery on consumer’s dining behaviours	11
Exploring consumers' attitude and intent to purchase organic food in an emerging market context: a pre-/post COVID-19 pandemic analysis	11
The contribution of agri-food products in diverse strategic approaches to place branding	11
Are you still willing to use pre-made dishes? Examining young customers' continuous usage intention in the Chinese emerging market	11
The rise of the food truck phenomenon: an integrated model of consumers' intentions to visit food trucks	11
Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders	11
Bridging the knowledge gap of memorable dining experience at Michelin-starred restaurants: insights from a new two-dimensional strategic matrix	11
Consumer preferences and willingness to pay for eco-labelled eggs: a discrete choice experiment from Chongqing in China	10
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	10
Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation	10
How to SHIFT adolescents’ behavior toward alternative proteins? The case of entomophagy	10
The impact of national quality labels and protected designations of origin on Hungarian cheese consumers’ preferences	10
Food inflation and geopolitical risks: analyzing European regions amid the Russia-Ukraine war	10
How do prepared dishes attract customers? Effects of prepared dish attributes on customers’ trust, attitudes and adoption intentions	10
“From farm to fork, naturally”: consumers’ intentions to buy organic food through online platforms, extending the UTAUT model with values	10
Craft beer brands: leveraging collaborative business systems for sustainable brand building	10
“Target” versus “Non-target”: how free gift influences surplus food purchase intention	10
Natural wine as an expression of sustainability: an exploratory analysis of Italy's restaurant industry	10
Exploring tourist preferences for local food: a Best-Worst Scaling analysis and market segmentation approach	10
How digital solutions are transforming food traceability: a systematic literature review of managerial perspectives, advantages and challenges	10
Information on the processing of organic food: consumers' perception	10
Do healthy side dishes at set-meals at restaurants encourage consumption of domestically produced foods? Research through a choice experiment	10
Shopping values and shopping well-being in quick commerce food services: insights from a multi-group analysis	10
Interests, motivations and gastronomic experiences in the world heritage site destination of Granada (Spain): satisfaction analysis	10
Designing a two-stage model for the resilient agri-food supply chain network under dynamic competition	10
Interpretations of healthy eating after a diagnosis of multiple sclerosis: a secondary qualitative analysis	10
Investigating the opportunities and challenges influencing consumer purchase behaviors and media influence in online food ordering: a thematic analysis	10
Navigating barriers to organic food purchase intention: a mixed method longitudinal approach in emerging market	10
Deleterious food socialization: the negative impacts of the school environment on children's food well-being	10
Blockchain-based storytelling and trust in speciality coffee: consumer value co-creation in Ho Chi Minh City	10
Investigating the effect of service recovery on consumer responses in the context of food delivery platforms: an experimental study	10
Green product purchase decision: a conceptual model of factors influencing the decision of Indian consumers	10
Discovering the conceptual building blocks of blockchain technology applications in the agri-food supply chain: a review and research agenda	10
Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)	10
Exploring factors influencing consumer behavior towards food waste reduction in buffet style restaurants	10
When the date passes: how “use by” and “best before” shape yoghurt safety perceptions and consumption intentions	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
Enhancing organic milk sales through cumulative power of product – extrinsic cues: empirical evidence from China	10
Integrating renewable energy into food supply chains: evidence from negative electricity pricing events in the European power market	10