OOIR: Observatory of International Research

Papers

(The H4-Index of Food Quality and Preference is 41. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives	321
The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers	213
Facilitators and inhibitors of organic food buying behavior	142
Extending the theory of planned behavior to understand consumer purchase behavior for organic vegetables in Brazil: The role of perceived health benefits, perceived sustainability benefits and perceiv	101
Reducing meat consumption in meat-loving Denmark: Exploring willingness, behavior, barriers and drivers	82
Drivers of food waste reduction behaviour in the household context	79
A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein	79
Clean label: Why this ingredient but not that one?	74
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	67
Consumer understanding of sustainability concept in agricultural products	65
Intention to purchase wellbeing food among Korean consumers: An application of the Theory of Planned Behavior	65
A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies	65
Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)	64
Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers	62
Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives	61
Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods	60
Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers	59
What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review data	59
Food & meal decision making in lockdown: How and who has Covid-19 affected?	59
Finally, the chance to eat healthily: Longitudinal study about food consumption during and after the first COVID-19 lockdown in Italy	58
Consumers’ evaluation of the environmental friendliness, healthiness and naturalness of meat, meat substitutes, and other protein-rich foods	57
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study	56
Consumers’ willingness to pay for upcycled foods	54
Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility	53
Sensory acceptability of new plant protein meat substitutes	52

Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers	50
Making ugly food beautiful: Consumer barriers to purchase and marketing options for Suboptimal Food at retail level – A systematic review	50
Targeting interventions to distinct meat-eating groups reduces meat consumption	47
Healthier eating: Covid-19 disruption as a catalyst for positive change	46
Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS	46
Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability	45
An exploratory consumer study of 3D printed food perception in a real-life military setting	44
True colours: Advantages and challenges of virtual reality in a sensory science experiment on the influence of colour on flavour identification	43
Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives	43
How chemophobia affects public acceptance of pesticide use and biotechnology in agriculture	43
An integrated framework to explain consumers’ purchase intentions toward green food in the Chinese context	43
A combined Nutri-Score and ‘Eco-Score’ approach for more nutritious and more environmentally friendly food choices? Evidence from a consumer experiment in Belgium	42
Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information	42
Americans’ acceptance of black soldier fly larvae as food for themselves, their dogs, and farmed animals	42
Information, attitudes, and consumer evaluations of cultivated meat	41
Insects as food and feed in Portugal and Norway – Cross-cultural comparison of determinants of acceptance	41