British Food Journal

Article	Citations
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	118
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	104
Determinants of healthy diet choices during austerity in Greece	90
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	78
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	72
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	66
Food discourse: ethics and aesthetics on Instagram	61
Drivers of liking and value perception for a new apple cultivar in Italy	60
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	54
Chinese consumers’ dish value: a best–worst scaling approach	54
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	53
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	52
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	48
The nexus between green influencers and green customer citizenship behavior: do environmental self-identity and dynamic norms matter?	47
Eating with a purpose: how food-sharing labels influence favourable consumer responses to restaurants	47
The phantom of ghost kitchens: examining the influence of knowledge, eWOM, perceived benefits and trust on purchase decisions	47
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	46
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	44
Key factors driving reuse intention on online food delivery platforms during the COVID-19 pandemic	44
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	44
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	43
Eco-innovation of food processing and manufacturing SMEs	41
Attributes in a digital restaurant/bar menu to increase customer satisfaction: an exploratory study with stakeholders	41
Perception of non-conventional food consumption: the case of insects	38
Limits and potential of organic farming towards a more sustainable European agri-food system	38

Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	37
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	37
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	37
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	37
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	36
Functional claims and consumer choice in Japan: exploring the role of packaging and regulatory focus	35
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	35
Exploring the impact of environmental dimension in corporate social responsibility on restaurants’ customer retention	34
Islamic food laws: customer satisfaction effect halal purchase intention in China. Moderating role of religiosity	34
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	34
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?	33
Investigating the effect of augmented reality packaging on behavioral intentions in traditional Iranian nougat GAZ packaging	33
Primary school children's responses to food waste at school	32
Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany	32
Do social media influencers’ personal brands drive purchase intentions (PI) toward Michelin Guide restaurants? Empirical evidence from Malaysia and Thailand	32
Environmental values and self-identity as a basis for identifying seaweed consumer segments in the UK	31
Guest editorial: Open innovation in the food industry: what we know, what we don’t know, what we need to know	30
Defining risk reduction strategies for tourists with specific food needs: a qualitative approach	30
Food interests, preferences and behaviours: a profile of the sustainable food consumer	30
Health or environment? How do motivations affect consumers' organic food purchasing behaviour in China?	30
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	30
Consumer preferences for fungus-resistant grape varieties: an explorative segmentation study in Germany	30
Compassionate consumption: how solidarity shapes purchase intentions	30
Are vegans generous? An exploration of the success factors of vegan crowdfunding projects	30
Investigating social influence, trust and greenwashing in organic food purchases: insights from a developing country	29
Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes	29
Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour	29
Specialty beers market: a comparative study of producers and consumers behavior	29
Food well-being: a review of its conceptualization and measurement	29
Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists	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
Performance analysis and clustering of Italian SA8000-certified food and beverages companies	28
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit	28
Branding advantage of agri-food companies in competitive export markets: a resource-based theory	27
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	27
“Same, same but different”: insights on ageing consumers and their expectations of institutional food	27
Exploring consumer non-knowledge in the agrifood context and its effects on behaviour	27
Happiness or not? Impacts of multi-stage consumption on the consumer affective response in the use of aesthetic foods	27
The internationalization of meatpacking firms: a competence-based approach	27
Organic hempseed oil from the retail market: chemical profiling and multivariate analysis for label information assessment	27
Exploring household leftover food waste heterogeneity: insights from latent class analysis	27
Development of a knowledge scale for nutrients of tropical and traditional fruits	27
Pluchea indica tea-leaf extracts exert anti-cancer activity by inducing ROS-mediated cytotoxicity on breast and cervical cancer cells	27
Taste of success: a strategic framework for product innovation in the food and beverage industry	26
Does the pandemic affect the lifestyle and dietary intake? A comparative investigation during the pandemic and new normal situation	26
Food values influencing consumers' decisions in a sub-Saharan African country	26
Beer drinker perceptions of cannabis-infused beverages	26
Validation of the Foodie Index and characterization of foodies across four countries	25
Alternative proteins: How do retailers drive the transition towards new sustainable consumption?	25

Intelligent cocoa: a systematic review of artificial intelligence applications in the cocoa supply chain	25
Digitalisation and digital transformation in the social economy: the cases of Anecoop and Consum	25
Chenopodium quinoa Willd. inhibits epithelial-mesenchymal transition and slows down gastric precancerous lesions via TGF-β/Smad pathway	24
Household food wastage in Montenegro: exploring consumer food behaviour and attitude under COVID-19 pandemic circumstances	24
Assessing smallholders’ heterogeneity towards sustainable agrifood value chain in developing countries	24
Understanding household food waste reduction behaviour: the role of individuals’ personal goals and their readiness for change	24
Promoting traditional local cuisines for tourists: evidence from Taiwan	23
Operational excellence in online food delivery service: the role of food biosafety measures	23
Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food	23
Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study	23
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry	23
Customer satisfaction in online-to-offline commerce: a fresh product perspective	23
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices	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	22
Decoding excess: the role of social media celebrities and impression management in food over-ordering in luxury dining	22
Investigating sustainable consumption behaviors: a bibliometric analysis	22
Consumer preferences and WTP for sustainability label combinations in agricultural products: insights from China	22
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers	22
Dietary risks of Portuguese émigré consumers in a Northeast US Portuguese neighborhood: a qualitative investigation	22
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model	22
Analyzing organic food purchase intentions: eco-literacy and innovation resistance	21
Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin	21
Implicit prices of attributes of fine German Riesling: magnitude and heterogeneity	21
“Nourish to flourish”: boosting functional food and socially conscious purchase of Gen-Y and Gen-Z consumers	21
3D bioprinted meat: the values-beliefs-norms evaluation of perceived future food source among younger generations	21
Meal preparation behaviour and obesity: time spent cooking in the Czech Republic	21
Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth	20
Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars	20
Antecedents and consequences of business-to-business relationships in the fruit and vegetable distribution sector	20
Carbon footprint of FFP2 protective facial masks against SARS-CoV-2 used in the food sector: effect of materials and dry sanitisation	20
Product-based marketing strategies: pork consumption in Taiwan and Japan	20
Impact of customers' needs on online information search of upscale restaurant attributes and customer satisfaction	19
Digital innovation through networking among agro-food SMEs: the role of R&D projects	19
Food supply chain resilience model for critical infrastructure collapses due to natural disasters	19
Subscription of millet-based products: an assessment of consumer’s willingness to subscribe	19
Insights into food security: affordability perspectives from Bayesian belief network models	19
Designing a new mathematical model for optimising a multi-product RFID-based closed-loop food supply chain with a green entrepreneurial orientation	19
Analyzing barriers for organic food consumption in India: a DEMATEL-based approach	19
Responsible innovation through effective leadership and workforce engagement	19
The “milky ways”: emerging sustainable business models for sustainable value creation in the dairy industry	19
How retail marketing levers influence demand for plant-based products: a revealed preference analysis across food categories and urbanization levels	19
Organisational dynamics and digital transformation in the wine industry: Tenute Rubino case study	19
Enabling sustainable food transitions in schools: a systemic approach	19
Digital transformation and corporate accountability: biodiversity disclosure via social media in the food sector	19
Impact of reliable news information on consumers' perceptions and information seeking intentions from a food safety risk	19
It’s all your fault! restaurant vs. platform blame attribution in food delivery service failures	18
Impact of online food delivery usage on switching costs, variety seeking and marketing exposure	18
Factors influencing millennials' online healthy food information-sharing behaviour during the Covid-19 pandemic	18
A cross-country comparison of wine in cultural foreign policy in Portugal and Hungary	18
Consumers’ perceptions of meat safety and quality – a qualitative content analysis from Afghanistan	18
The impact of the health star rating front-of-packaging label on preferences for food products	18
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views	18
Serving up change: teacher perspectives about a school-provided lunch program in Victoria, Australia	18
The effect of social servicescape on price fairness and customer trust: a study in coffee shops	18
Driving through the fog: exploring factors affecting disclosure readability in the European agrifood and beverage industries	18
Factors forming consumer willingness to pay a premium for free-range eggs	17
Enhancing food truck entrepreneurship through quality and customer satisfaction: a cross-country study	17
Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis	17
Availability and cost of gluten-free products in Algeria	17
Uncorking the potential of wine: an empirical prediction of consumers’ intention to visit wine tourism destinations (WTDs) post-COVID-19	17
The importance of food and beverages in wellness experiences: a cross-continental analysis of tourists' perceptions	17
Working out the best deal: the role of consumer numerical skills within a grocery shop	17
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
Internal factors, external factors and behavioral intention toward food delivery apps (FDAs)	16
Prost with craft beer! Do customer experience and price sensitivity affect product price image, perceived value and repurchase intention?	16
Generation Z, tourism and hospitality: the legacy of COVID-19	16
Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats	16
Consumer intention to buy products containing fish with better welfare: the role of empathy in an extended value–belief–norm model	16
Mobile applications to reduce food waste in supply chains: a systematic literature review	16
Consumers’ acceptance and valuation of healthier rice: implications for promoting healthy diets in the Philippines	16
Perception bias, social embedding and consumer willingness to pay for chilled pork packaging: empirical analysis based on multiple experiments	16
Robot chefs: the impacts, compatibility and suitability	16
Relationships, sustainability and agri-food purchasing behaviour in farmer markets in Italy	16
Perceived service quality and electronic word-of-mouth on food delivery services: extended theory of planned behaviour	16
An analysis of a third-party food delivery app during the COVID-19 pandemic	16
It’s not all fun and games: gamification in e-commerce on consumers’ impulse buying of retail food products	16
Did you get the message? Examining prompted and unprompted recall of messages in a safe food-handling media campaign	16
Segmenting food festivalgoers: experiential value, emotional state and loyalty	16
Food entrepreneurship and self-employment in an island context	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
Situational variables that affect consumers' suboptimal food purchasing behavior in China	15
Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability	15
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity	15
Seaweed as food: survey of the UK market and appraisal of opportunities and risks in the context of iodine nutrition	15
Contextual factors in selecting added versus naturally occurring sugars on fruit and vegetable beverages: emphasising the role of social context	15
How hedonic and utilitarian values shape perceptions of quality and food safety in food trucks?	15
Perceptions of food safety in a post-communist context: the role of disinformation and regulatory trust	15
Consumer decision journey for online group buying: psychological and intentional procedure perspectives	15
The spirit of the fruit: contextual and transituational motives for consumption	15
Revealing future trajectories in sustainable food production: convergence and openness in the innovation ecosystem	15
Korean vegetarian values: ethics, sustainability and quality of life	15
The influence of aesthetics and emotions on reuse intention and compulsive behaviour in food delivery usage	15
Factors influencing consumers' willingness to pay a price premium and purchase frequency for organic food: a generational difference perspective	15
AI-driven food safety risk prediction: a transformer-based approach with RASFF database	15
Assessing land, nutrients and monetary value associated with postharvest loss of persimmon in Brazil: pathways toward sustainability in agri-food systems	14
Influence of the FOSHU (Food for Specified Health Use) seal on consumer purchase intention: from a brand perspective	14
Wine sensory experience in hospitality education: a systematic review	14
Investigating the effect of restaurant menu labelling on consumer food choices using a field experiment	14
Cheers to local! Exploring consumer ethnocentrism in the context of regional wines	14
Managing brand equity in the brewing sector	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
Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis	14
Taking flight with food: investigating the determinants of user acceptance toward drone-based food delivery services in India	14
The perceived authenticity in food among sociological generations: the case of cheeses in Mexico	14
A systematic review of determinants of cultured meat adoption: impacts and guiding insights	14
Identifying key factors that encourage vegetable intake by young adults: using the health belief model	14
Do connoisseur consumers care about sustainability? Exploring coffee consumption practices through netnography	13
A fuzzy AHP study of barriers for circularity in the wine sector in Bulgaria	13
More than meets the eye: the interplay of spending and product variety in organic shopping	13
Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety	13
Effect of tasting and flavour on chocolate-evoked emotions by consumers	13
Bridging the knowledge gap of memorable dining experience at Michelin-starred restaurants: insights from a new two-dimensional strategic matrix	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
The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared	13
Consumer attitude and behavioural intention towards organic wine: the roles of consumer values and involvement	13
Meat, without meat: a TPB and VBN integration to understand intention to consume new generation of plant-based meat alternatives	12
Marketing geographical indication products in the digital age: a holistic perspective	12
Drivers, inhibiting factors and facilitating factors influencing purchase intention of suboptimal foods among Taiwanese consumers	12
Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers	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
How influencer characteristics drive Gen Z behavioural intentions of selecting fast-food restaurants: mediating roles of consumer emotions and self-construal	12
Development of evaluation indicators for senior-friendly restaurants	12
Nutritional knowledge, eating habits and quality of life of coeliac disease patients	12
The psychological mechanism of consumers’ behavioral intentions of suboptimal food products from the perspective of economic value	12
Drought assessment in paddy rice fields using remote sensing technology towards achieving food security and SDG2	12
Consumer understanding of food date labels: preventing food wastage	12
Do digital payments enhance online food ordering? A study of zoomers and millennials in an emerging economy	12
The influence of external and internal information sources on consumers’ willingness to pay for fish fed with insects	12
Food shopping and eating habits of young adults	12
Cooperatives' performance relative to investor-owned firms: a non-distorted approach for the wine sector	12
Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties	12
Review content and customer satisfaction: a textual analysis of Yelp restaurant reviews	12
Improving gender responsiveness of the cassava value chain in sub-Saharan Africa: the role of CSR in Nigeria’s oil-producing region	12
Virtual grocery shopping intention: an application of the model of goal-directed behaviour	12
Communicate to captivate: the significance of communication in U.S. and UK restaurateur crowdfunding project success	12
Food price inflation convergence: an international study from 2000–2020	11
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories	11
“Felt good, lie or not!”: the impact of flattery on consumer’s dining behaviours	11
The invisible crisis: the determinants of local food insecurity in Gauteng municipalities, South Africa	11
Personal values, motivations and food safety concerns for melon consumers in Indiana US farmers markets	11
Do young consumers care about ethical consumption? Modelling Gen Z's purchase intention towards fair trade coffee	11
Uncorking the psychological factors behind habits and NoLo wine preferences	11
Prevalence of malnutrition among women and adolescent girls: impact of urbanization in rural–urban interface of Bangalore	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
Exploring consumers' attitude and intent to purchase organic food in an emerging market context: a pre-/post COVID-19 pandemic analysis	11
The rise of the food truck phenomenon: an integrated model of consumers' intentions to visit food trucks	11
Allergen's labeling of food products: regulatory practices in Morocco	11
Beyond catching a glimpse: young adults' perceptions of social media cooking content	11
Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation	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
The role of tweets in agricultural export: an approach from text-mining and time-series analyses	11
Knowledge of calories and its influencing factors: evidence from a fast-growing developing country	11
Agri-food entrepreneurship. Harvesting, growing and reseeding the orchard through a bibliometric study	11
The contribution of agri-food products in diverse strategic approaches to place branding	11
Exploring tourist preferences for local food: a Best-Worst Scaling analysis and market segmentation approach	11
Using the consumption values to investigate consumer purchase intentions towards natural food products	11
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	11
Are you still willing to use pre-made dishes? Examining young customers' continuous usage intention in the Chinese emerging market	11
Deleterious food socialization: the negative impacts of the school environment on children's food well-being	11
Exploring factors influencing consumer behavior towards food waste reduction in buffet style restaurants	10
Solutions to food waste: investigating Taiwanese consumer attitudes and behavioral drivers toward upcycled food	10
Consumer perception of functional foods and determinants of functional foods consumption in the Slovak Republic	10
Investigating the effect of service recovery on consumer responses in the context of food delivery platforms: an experimental study	10
Understanding the market potential of products from alternative food networks in a transition economy—a discrete choice experiment	10
Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)	10
Green product purchase decision: a conceptual model of factors influencing the decision of Indian consumers	10
Interpretations of healthy eating after a diagnosis of multiple sclerosis: a secondary qualitative analysis	10
Guest editorial: Re-designing short food supply chains for enhancing sustainable livelihoods and economies worldwide	10
International collaboration formation in entrepreneurial food industry: evidence of an emerging economy	10
The impact of national quality labels and protected designations of origin on Hungarian cheese consumers’ preferences	10
The effects of environmental consciousness and menu information on the perception of restaurant image	10
Investigating the opportunities and challenges influencing consumer purchase behaviors and media influence in online food ordering: a thematic analysis	10