OOIR: Observatory of International Research

Papers

(The H4-Index of Food Quality and Preference is 42. 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 2020-03-01 to 2024-03-01.)

Article	Citations
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives	256
The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers	205
Intention-behaviour gap and perceived behavioural control-behaviour gap in theory of planned behaviour: moderating roles of communication, satisfaction and trust in organic food consumption	181
Facilitators and inhibitors of organic food buying behavior	116
Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany	109
Consumer perceptions, preferences, and behavior regarding pasture-raised livestock products: A review	108
Consumers’ attitudes and intentions toward consuming functional foods in Norway	93
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	73
Our daily meat: Justification, moral evaluation and willingness to substitute	73
Can games change children’s eating behaviour? A review of gamification and serious games	72
Consumer preferences for upcycled ingredients: A case study with biscuits	65
Clean label: Why this ingredient but not that one?	65
A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein	61
Reducing meat consumption in meat-loving Denmark: Exploring willingness, behavior, barriers and drivers	56
Intention to purchase wellbeing food among Korean consumers: An application of the Theory of Planned Behavior	54
Food & meal decision making in lockdown: How and who has Covid-19 affected?	53
Drivers of food waste reduction behaviour in the household context	53
Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta	52
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study	52
Finally, the chance to eat healthily: Longitudinal study about food consumption during and after the first COVID-19 lockdown in Italy	51
What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review data	51
Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers	51
A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies	50
Consumer understanding of sustainability concept in agricultural products	50
Measuring food preference and reward: Application and cross-cultural adaptation of the Leeds Food Preference Questionnaire in human experimental research	50

Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee	49
The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice	49
Gender differences in vegetarian identity: How men and women construe meatless dieting	49
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	48
Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)	46
The impact of innovation-related perception on consumer acceptance of food innovations – Development of an integrated framework of the consumer acceptance process	45
From mostly vegetarian to fully vegetarian: Meat avoidance and the expression of social identity	45
Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers	45
A values–beliefs–attitude model of local food consumption: An empirical study in China and Denmark	45
Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences	45
Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)	44
From desktop to supermarket shelf: Eye-tracking exploration on consumer attention and choice	44
Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers	43
Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers	43
Consumers’ willingness to pay for upcycled foods	42
Consumer preference for nutrition and health claims: A multi-methodological approach	42
What does it mean to check-all-that-apply? Four case studies with beverages	42
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	42