British Food Journal

Article	Citations
Accounting conservatism and income smoothing practices in EU food and drink industry	104
Finish your plate! Food disposition behaviour among late adolescents	94
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	87
Perception of non-conventional food consumption: the case of insects	73
Self-efficacy, habit strength, health locus of control and response to the personalised nutrition Food4Me intervention study	67
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	66
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	66
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	58
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	55
Drivers of liking and value perception for a new apple cultivar in Italy	55
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	55
Food discourse: ethics and aesthetics on Instagram	52
Eco-innovation of food processing and manufacturing SMEs	51
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	50
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	48
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	48
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	47
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	45
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	45
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	45
The mediating role of quality of life on the SMEs’ online marketing capabilities: a case study of vegetarian restaurants	44
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	42
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	41
Chinese consumers’ dish value: a best–worst scaling approach	41
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	41

Determinants of healthy diet choices during austerity in Greece	40
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	40
Limits and potential of organic farming towards a more sustainable European agri-food system	40
Food well-being: a review of its conceptualization and measurement	39
Cannabis and web marketing strategies-A study of Colorado cannabis vendors	38
Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice	38
Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes	37
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?	36
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit	35
Defining risk reduction strategies for tourists with specific food needs: a qualitative approach	35
Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour	35
Consumer preferences for fungus-resistant grape varieties: an explorative segmentation study in Germany	34
Specialty beers market: a comparative study of producers and consumers behavior	34
Primary school children's responses to food waste at school	34
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	34
Investigating the effect of augmented reality packaging on behavioral intentions in traditional Iranian nougat GAZ packaging	33
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	33
Environmental values and self-identity as a basis for identifying seaweed consumer segments in the UK	33
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	32
Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists	32
Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell	32
Managing enterprise social media to develop consumer trust	32
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods	31
Guest editorial: Open innovation in the food industry: what we know, what we don’t know, what we need to know	31
Food-related lifestyles across generations	31
Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany	31
Consumer attitudes and sociodemographic profiles in purchasing organic food products: evidence from a Greek and Swedish survey	31
Health or environment? How do motivations affect consumers' organic food purchasing behaviour in China?	30
Exploring the impact of environmental dimension in corporate social responsibility on restaurants’ customer retention	30
What determines consumption of nutritious foods by the urban poor in Africa?	29
Food interests, preferences and behaviours: a profile of the sustainable food consumer	29
Profiling Hungarian hypermarket shoppers	29
Beer drinker perceptions of cannabis-infused beverages	29
Islamic food laws: customer satisfaction effect halal purchase intention in China. Moderating role of religiosity	29
Hidden flows assessment in the agri-food sector: evidence from the Italian beef system	29
Are vegans generous? An exploration of the success factors of vegan crowdfunding projects	29
Household food wastage in Montenegro: exploring consumer food behaviour and attitude under COVID-19 pandemic circumstances	28
Promoting traditional local cuisines for tourists: evidence from Taiwan	28
Customer satisfaction in online-to-offline commerce: a fresh product perspective	28
Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food	28
Development of a knowledge scale for nutrients of tropical and traditional fruits	27
Operational excellence in online food delivery service: the role of food biosafety measures	27
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers	27
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry	26
Food values influencing consumers' decisions in a sub-Saharan African country	26
Happiness or not? Impacts of multi-stage consumption on the consumer affective response in the use of aesthetic foods	26
Exploring consumer non-knowledge in the agrifood context and its effects on behaviour	26
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	26
The internationalization of meatpacking firms: a competence-based approach	26
Taste of success: a strategic framework for product innovation in the food and beverage industry	25

Does the pandemic affect the lifestyle and dietary intake? A comparative investigation during the pandemic and new normal situation	25
Organic hempseed oil from the retail market: chemical profiling and multivariate analysis for label information assessment	25
Performance analysis and clustering of Italian SA8000-certified food and beverages companies	25
“Same, same but different”: insights on ageing consumers and their expectations of institutional food	25
Branding advantage of agri-food companies in competitive export markets: a resource-based theory	25
Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study	25
Digitalisation and digital transformation in the social economy: the cases of Anecoop and Consum	25
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices	24
Pluchea indica tea-leaf extracts exert anti-cancer activity by inducing ROS-mediated cytotoxicity on breast and cervical cancer cells	24
Food delivery apps (FDAs) in Asia: an exploratory study across India and the Philippines	24
Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil	24
Street food handlers' food safety knowledge, attitudes and self-reported practices and consumers' perceptions about street food vending in Maseru, Lesotho	24
Assessing smallholders’ heterogeneity towards sustainable agrifood value chain in developing countries	24
Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth	23
Antecedents and consequences of business-to-business relationships in the fruit and vegetable distribution sector	23
New ways of spreading food safety online: the role of food bloggers in risk communication	23
Carbon footprint of FFP2 protective facial masks against SARS-CoV-2 used in the food sector: effect of materials and dry sanitisation	23
Designing a new mathematical model for optimising a multi-product RFID-based closed-loop food supply chain with a green entrepreneurial orientation	23
Investigating sustainable consumption behaviors: a bibliometric analysis	23
Meal preparation behaviour and obesity: time spent cooking in the Czech Republic	23
“Nourish to flourish”: boosting functional food and socially conscious purchase of Gen-Y and Gen-Z consumers	23
Latent class analysis and individuals' preferences mapping: the new consumption orientations and perspectives for craft beer in North-West Italy	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	23
Enabling sustainable food transitions in schools: a systemic approach	22
Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars	22
Impact of customers' needs on online information search of upscale restaurant attributes and customer satisfaction	22
Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin	22
Food supply chain resilience model for critical infrastructure collapses due to natural disasters	22
Digital innovation through networking among agro-food SMEs: the role of R&D projects	22
Analyzing organic food purchase intentions: eco-literacy and innovation resistance	21
Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector	21
Product-based marketing strategies: pork consumption in Taiwan and Japan	21
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model	21
3D bioprinted meat: the values-beliefs-norms evaluation of perceived future food source among younger generations	21
The impact of the health star rating front-of-packaging label on preferences for food products	21
Analyzing barriers for organic food consumption in India: a DEMATEL-based approach	21
Implicit prices of attributes of fine German Riesling: magnitude and heterogeneity	21
Insights into food security: affordability perspectives from Bayesian belief network models	20
Impact of online food delivery usage on switching costs, variety seeking and marketing exposure	20
Factors influencing millennials' online healthy food information-sharing behaviour during the Covid-19 pandemic	20
Availability and cost of gluten-free products in Algeria	20
It’s not all fun and games: gamification in e-commerce on consumers’ impulse buying of retail food products	20
Does brand credibility matter? The case of organic food products	20
Perceived service quality and electronic word-of-mouth on food delivery services: extended theory of planned behaviour	20
Enhancing food truck entrepreneurship through quality and customer satisfaction: a cross-country study	20
The effect of social servicescape on price fairness and customer trust: a study in coffee shops	19
Impact of reliable news information on consumers' perceptions and information seeking intentions from a food safety risk	19
Factors forming consumer willingness to pay a premium for free-range eggs	19
Digital consumerism in times of crisis: exploring the shift in online shopping behaviour	19
Survey of young consumer’s attitudes using food sharing attitudes and behaviors model	19
Working out the best deal: the role of consumer numerical skills within a grocery shop	19
Driving through the fog: exploring factors affecting disclosure readability in the European agrifood and beverage industries	19
The “milky ways”: emerging sustainable business models for sustainable value creation in the dairy industry	19
Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis	19
It’s all your fault! restaurant vs. platform blame attribution in food delivery service failures	19
An analysis of a third-party food delivery app during the COVID-19 pandemic	18
Contextual factors in selecting added versus naturally occurring sugars on fruit and vegetable beverages: emphasising the role of social context	18
Serving up change: teacher perspectives about a school-provided lunch program in Victoria, Australia	18
The importance of food and beverages in wellness experiences: a cross-continental analysis of tourists' perceptions	18
Internal factors, external factors and behavioral intention toward food delivery apps (FDAs)	18
Uncorking the potential of wine: an empirical prediction of consumers’ intention to visit wine tourism destinations (WTDs) post-COVID-19	18
Mobile applications to reduce food waste in supply chains: a systematic literature review	18
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views	18
A cross-country comparison of wine in cultural foreign policy in Portugal and Hungary	18
Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis	18
Consumers’ acceptance and valuation of healthier rice: implications for promoting healthy diets in the Philippines	18
Consumers’ perceptions of meat safety and quality – a qualitative content analysis from Afghanistan	18
Decarbonization and waste reduction in a disrupted food supply chain: a step towards achieving food sustainability	17
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	17
Wine sensory experience in hospitality education: a systematic review	17
Seaweed as food: survey of the UK market and appraisal of opportunities and risks in the context of iodine nutrition	17
Prost with craft beer! Do customer experience and price sensitivity affect product price image, perceived value and repurchase intention?	17
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity	17
Robot chefs: the impacts, compatibility and suitability	17
Perceptions of food safety in a post-communist context: the role of disinformation and regulatory trust	17
Revealing future trajectories in sustainable food production: convergence and openness in the innovation ecosystem	17
Perception bias, social embedding and consumer willingness to pay for chilled pork packaging: empirical analysis based on multiple experiments	17
The spirit of the fruit: contextual and transituational motives for consumption	17
Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats	17
Factors influencing consumers' willingness to pay a price premium and purchase frequency for organic food: a generational difference perspective	17

Did you get the message? Examining prompted and unprompted recall of messages in a safe food-handling media campaign	17
Identifying key factors that encourage vegetable intake by young adults: using the health belief model	17
Food entrepreneurship and self-employment in an island context	17
Generation Z, tourism and hospitality: the legacy of COVID-19	16
The influence of aesthetics and emotions on reuse intention and compulsive behaviour in food delivery usage	16
Consumer decision journey for online group buying: psychological and intentional procedure perspectives	16
Consumer intention to buy products containing fish with better welfare: the role of empathy in an extended value–belief–norm model	16
Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages	16
How hedonic and utilitarian values shape perceptions of quality and food safety in food trucks?	16
Social representations of plant-based meat among Taiwanese consumers and the moderating effect of food neophobia on willingness to try — a mixed-methods approach	16
Korean vegetarian values: ethics, sustainability and quality of life	16
Taking flight with food: investigating the determinants of user acceptance toward drone-based food delivery services in India	16
Tell me more and make me feel proud: the role of eco-labels and informational cues on consumers' food perceptions	16
Relationships, sustainability and agri-food purchasing behaviour in farmer markets in Italy	16
The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared	15
Assessing land, nutrients and monetary value associated with postharvest loss of persimmon in Brazil: pathways toward sustainability in agri-food systems	15
Managing brand equity in the brewing sector	15
Supporting youths to continue further education in emerging nations: food for education intervention or education for food policy?	15
Improving gender responsiveness of the cassava value chain in sub-Saharan Africa: the role of CSR in Nigeria’s oil-producing region	15
Effect of tasting and flavour on chocolate-evoked emotions by consumers	15
The psychological mechanism of consumers’ behavioral intentions of suboptimal food products from the perspective of economic value	15
A systematic review of determinants of cultured meat adoption: impacts and guiding insights	15
Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety	15
Drivers, inhibiting factors and facilitating factors influencing purchase intention of suboptimal foods among Taiwanese consumers	15
Segmenting food festivalgoers: experiential value, emotional state and loyalty	15
Drought assessment in paddy rice fields using remote sensing technology towards achieving food security and SDG2	15
Situational variables that affect consumers' suboptimal food purchasing behavior in China	15
More than meets the eye: the interplay of spending and product variety in organic shopping	15
Cooperatives' performance relative to investor-owned firms: a non-distorted approach for the wine sector	14
Virtual grocery shopping intention: an application of the model of goal-directed behaviour	14
A fuzzy AHP study of barriers for circularity in the wine sector in Bulgaria	14
Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers	14
Bridging the knowledge gap of memorable dining experience at Michelin-starred restaurants: insights from a new two-dimensional strategic matrix	14
Food shopping and eating habits of young adults	14
Cheers to local! Exploring consumer ethnocentrism in the context of regional wines	14
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	14
Consumer attitude and behavioural intention towards organic wine: the roles of consumer values and involvement	14
Investigating the effect of restaurant menu labelling on consumer food choices using a field experiment	14
Influence of the FOSHU (Food for Specified Health Use) seal on consumer purchase intention: from a brand perspective	14
Nutritional knowledge, eating habits and quality of life of coeliac disease patients	14
Development of evaluation indicators for senior-friendly restaurants	14
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy	14
Marketing geographical indication products in the digital age: a holistic perspective	14
Consumer understanding of food date labels: preventing food wastage	14
How influencer characteristics drive Gen Z behavioural intentions of selecting fast-food restaurants: mediating roles of consumer emotions and self-construal	13
Are you still willing to use pre-made dishes? Examining young customers' continuous usage intention in the Chinese emerging market	13
Gender-based implications of the COVID-19 pandemic on household diet diversity and nutritional security in Pakistan	13
Personal values, motivations and food safety concerns for melon consumers in Indiana US farmers markets	13
Uncorking the psychological factors behind habits and NoLo wine preferences	13
The main motives for buying organic food in people of the former Yugoslavia	13
Consumer attitudes towards leftover food takeout interventions: a case study of the doggy bag in Japan	13
The relationship of health-related expectancies, fruit and vegetable intake, and positive mood: expectancies are important, but not in the way you expect	13
Attitude toward organic agribusiness: an approach to developing sustainable business	13
The perceived authenticity in food among sociological generations: the case of cheeses in Mexico	13
Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties	13
Do connoisseur consumers care about sustainability? Exploring coffee consumption practices through netnography	13
How pro-environmental consumption behaviour affects subjective wellbeing: the role of self-enhancement, ways of shopping and locavorism	13
The invisible crisis: the determinants of local food insecurity in Gauteng municipalities, South Africa	13
Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation	12
Prevalence of malnutrition among women and adolescent girls: impact of urbanization in rural–urban interface of Bangalore	12
Agri-food entrepreneurship. Harvesting, growing and reseeding the orchard through a bibliometric study	12
Food price inflation convergence: an international study from 2000–2020	12
Allergen's labeling of food products: regulatory practices in Morocco	12
Exploring tourist preferences for local food: a Best-Worst Scaling analysis and market segmentation approach	12
Knowledge of calories and its influencing factors: evidence from a fast-growing developing country	12
To be or not to be confident in medicine: that's the question! An explorative study on consumer information inferences toward food supplements consumption	12
Illegal slaughter of sheep for “smokies” production and for the Muslim sacrifice of Qurbani in the UK: animal welfare and food safety implications	12
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories	12
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	12
Beyond catching a glimpse: young adults' perceptions of social media cooking content	12
Consumer adoption of online-to-offline food delivery services in China and New Zealand	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
Deleterious food socialization: the negative impacts of the school environment on children's food well-being	12
The role of tweets in agricultural export: an approach from text-mining and time-series analyses	12
A relational view of horizontal collaboration among micro and small enterprises: a study of the brewery sector in Wales	11
Dynamic analysis of source-based preferences: the case of imported beer in China	11
Enhancing organic milk sales through cumulative power of product – extrinsic cues: empirical evidence from China	11
The identification of expected functional food quality: female consumers' perspective	11
Consumer behaviour in relation to food waste: a systematic literature review	11
The rise of the food truck phenomenon: an integrated model of consumers' intentions to visit food trucks	11
International collaboration formation in entrepreneurial food industry: evidence of an emerging economy	11
Consumer preferences and willingness to pay for eco-labelled eggs: a discrete choice experiment from Chongqing in China	11
Interpretations of healthy eating after a diagnosis of multiple sclerosis: a secondary qualitative analysis	11
Green product purchase decision: a conceptual model of factors influencing the decision of Indian consumers	11
Guest editorial: Re-designing short food supply chains for enhancing sustainable livelihoods and economies worldwide	11
“Target” versus “Non-target”: how free gift influences surplus food purchase intention	11
Why customers have the intention to reuse food delivery apps: evidence from China	11
Do young consumers care about ethical consumption? Modelling Gen Z's purchase intention towards fair trade coffee	11
Does it bug you eating bugs? The emotions of anthropoentomophagy	11
Minimally processed versus processed and ultra-processed food in individuals at cardiometabolic risk	11
Effects of COVID-19 pandemic on consumers’ food label reading behaviours and trust in food label information	11
“From farm to fork, naturally”: consumers’ intentions to buy organic food through online platforms, extending the UTAUT model with values	11
Exploring factors influencing consumer behavior towards food waste reduction in buffet style restaurants	11
Exploring consumers' attitude and intent to purchase organic food in an emerging market context: a pre-/post COVID-19 pandemic analysis	11
Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders	11