OOIR: Observatory of International Research

Papers

(The H4-Index of British Food Journal is 31. 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 2020-05-01 to 2024-05-01.)

Article	Citations
Online food delivery services and behavioural intention – a test of an integrated TAM and TPB framework	132
Blockchain technology for a sustainable agri-food supply chain	130
How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey	79
Halal food: structured literature review and research agenda	68
Factors affecting online food delivery service in Bangladesh: an empirical study	67
Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review	63
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches	55
Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era	54
Consumer acceptance of cultured meat: some hints from Italy	53
Innovation within the food companies: how creative partnerships may conduct to better performances?	53
Non-financial information and cost of equity capital: an empirical analysis in the food and beverage industry	50
Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico	47
A product-technology portfolio alignment approach for food industry: a multi-criteria decision making with z-numbers	47
Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia	45
Smart farming: towards a sustainable agri-food system	44
What influences consumers to purchase organic food in developing countries?	43
Does green intellectual capital affect green innovation performance? Evidence from the Spanish wine industry	41
Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19	39
The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food	39
Measurement of consumer awareness of food waste: construct development with a confirmatory factor analysis	38
How to measure food loss and waste? A material flow analysis application	38
Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions	37
Social media exploration for understanding food product attributes perception: the case of coffee and health with Twitter data	36
The impact of COVID-19 on destination visit intention and local food consumption	36
Determinants of customers' intention to use online food delivery application through smartphone in Malaysia	35

A comprehensive examination of consumers' intentions to use food delivery apps	33
Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs	33
Household food waste: attitudes, barriers and motivations	33
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods	32
Experiential marketing, brand image and brand loyalty: a case study of Starbucks	32
Investigating the antecedents of e-commerce satisfaction in social commerce context	32
A bibliometric analysis on packaging research: towards sustainable and healthy packages	31