British Food Journal

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

Household food waste: attitudes, barriers and motivations	33
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
Investigating the antecedents of e-commerce satisfaction in social commerce context	32
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
A bibliometric analysis on packaging research: towards sustainable and healthy packages	31
How do food consumption motivations and emotions affect the experiential values and well-being of foodies?	30
The role of social media in food waste prevention behaviour	30
Food tracking and blockchain-induced knowledge: a corporate social responsibility tool for sustainable decision-making	30
Management information system adoption at the farm level: evidence from the literature	29
Why customers have the intention to reuse food delivery apps: evidence from China	29
Examining the influential factors of consumer purchase intentions for blockchain traceable coffee using the theory of planned behaviour	29
Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust	28
The emergence of food waste as an issue in Swedish retail	28
From diet to behaviour: exploring environmental- and animal-conscious behaviour among Austrian vegetarians and vegans	28
Non-vegan consumers buying vegan food: the moderating role of conformity	27
A smart web of firms, farms and internet of things (IOT): enabling collaboration-based business models in the agri-food industry	27
The growth of cyber entrepreneurship in the food industry: virtual community engagement in the COVID-19 era	27
A COVID-19 contextual study of customers’ mistreatment and counterproductive work behavior at coffee cafés	27
COVID-19 as an entrepreneurship, innovation, digitization and digitalization accelerator: Spanish Internet domains registration analysis	26
Clustering Generation Z university students based on daily fruit and vegetable consumption: empirical research in an emerging market	26
The influence of price and availability on university millennials’ organic food product purchase intention	26
3D food printing: nutrition opportunities and challenges	25
A dynamic framework for sustainable open innovation in the food industry	25
The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok	25
Adoption of mobile food ordering apps for O2O food delivery services during the COVID-19 outbreak	24
From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant	24
The dark side of convenience: how to reduce food waste induced by food delivery apps	24
Do young consumers care about ethical consumption? Modelling Gen Z's purchase intention towards fair trade coffee	24
Attitude and labelling preferences towards gene-edited food: a consumer study amongst millennials and Generation Z	24
Identification, analysis and improvement of red meat supply chain strategies considering the impact of COVID-19 pandemic: a hybrid SWOT-QSPM approach in an emerging economy	24
Extending the memorable tourism experience model: a study of coffee tourism in Vietnam	23
Consumers' knowledge discrepancy and confusion in intent to purchase farmed fish	23
Dairy-free imitation cheese: is further development required?	22
The influence of food trucks' service quality on customer satisfaction and its impact toward customer loyalty	22
Investigating consumers' behavioral intentions toward suboptimal produce: an extended theory of planned behavior – a cross-cultural study	22
Industry 4.0 in food processing: drivers, challenges and outcomes	21
A bibliometric analysis of greenwashing research: a closer look at agriculture, food industry and food retail	21
Food delivery apps (FDAs) in Asia: an exploratory study across India and the Philippines	21
Sustainable Development Goals and healthy foods: perspective from the food system	21
What motivates consumers to purchase organic food in an emerging market? An empirical study from Saudi Arabia	21
Potential consequences of COVID-19 for sustainable meat consumption: the role of food safety concerns and responsibility attributions	20
What influences students’ food waste behaviour in campus canteens?	20
Customers’ experiences of fast food delivery services: uncovering the semantic core benefits, actual and augmented product by text mining	20
Consumer perception of local food products in Hungary	20
Emotional or logical: reason for consumers to buy organic food products	20
Community enterprise consumers’ intention to purchase organic rice in Thailand: the moderating role of product traceability knowledge	20
A roadmap for sustainability assessment in the food supply chain	20
Tradition, innovation and relationships: emergent profiles from agro-food Italian industry	19

Clean and green: the relevance of hotels' website quality and environmental management initiatives for green customer loyalty	19
Features, drivers, and outcomes of food tourism	19
Integrating agriculture and industry 4.0 under “agri-food 4.0” to analyze suitable technologies to overcome agronomical barriers	19
The strategic role of intellectual capital components in agri-food firms	19
Consumers' perception of suboptimal food: strategies to reduce food waste	19
How does perceived severity of COVID-19 influence purchase intention of organic food?	19
Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector	19
Digital technologies, sustainable open innovation and shared value creation: evidence from an Italian agritech business	19
Consumers' environmental responsibility and their purchase of local food: evidence from a large-scale survey	18
What drives attitude, purchase intention and consumer buying behavior toward organic food? A self-determination theory and theory of planned behavior perspective	18
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views	18
Snack foods from brewing waste: consumer-led approach to developing sustainable snack options	18
E-service quality perceptions of millennials and non-millennials on O2O delivery applications	18
Exploring the role of green attributes transparency influencing green customer citizenship behavior	18
Factors influencing green purchasing inconsistency of Ecuadorian millennials	18
Drivers, barriers and performance outcomes of sustainable packaging: a systematic literature review	18
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	18
Who are farm animal welfare conscious consumers?	18
“My little piece of the planet”: the multiplicity of well-being benefits from allotment gardening	18
As you sow, so shall you reap: finding customer-based outcomes of socially responsible coffee cafés	18
Consumers’ attitude towards alternative distribution channels of fresh fruits and vegetables in Crete	18
The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers	18
The satiating power of sustainability: the effect of package sustainability on perceived satiation of healthy food	18
What are the fundamental knowledge-sharing drivers of small family businesses in the restaurant and fast-food industry?	18
Consumers’ awareness of the EU’s protected designations of origin logo	17
Food inflation and geopolitical risks: analyzing European regions amid the Russia-Ukraine war	17
Measuring a multidimensional green brand equity: a tool for entrepreneurship development	17
Effects of industry-level factors, brand credibility and brand reputation on brand trust in safe food: evidence from the safe vegetable sector in Vietnam	17
Forecasting blockchain adoption in supply chains based on machine learning: evidence from Palestinian food SMEs	17
Consumer behaviour in relation to food waste: a systematic literature review	17
Is local the new organic? Empirical evidence from German regions	17
Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread	17
Consumers' preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy	17
Consumers in local food markets: from adoption to market co-creation?	17
Consumer preferences for three dimensions of country of origin of a processed food product	17
Tourist's satisfaction with local food effect behavioral intention in COVID-19 pandemic: a moderated-mediated perspective	17
Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages	16
An analysis of a third-party food delivery app during the COVID-19 pandemic	16
Household food waste and pathways to responsible consumer behaviour: evidence from Australia	16
Tell me more and make me feel proud: the role of eco-labels and informational cues on consumers' food perceptions	16
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model	16
Consumer perception towards familiar and innovative foods: the case of a Brazilian product	16
Certification label and fresh organic produce category in an emerging country: an experimental study on consumer trust and purchase intention	16
Food supply chain resilience model for critical infrastructure collapses due to natural disasters	15
Antecedents and consequences of fast-food restaurant customers' perception of price fairness	15
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories	15
The impact of corporate governance on social and environmental engagement: what effect on firm performance in the food industry?	15
Using Twitter to explore consumers' sentiments and their social representations towards new food trends	15
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices	15
Gender-based implications of the COVID-19 pandemic on household diet diversity and nutritional security in Pakistan	15
Consumers’ attitude towards honey consumption for its health benefits: first insights from an econometric approach	15
Behavioural intention to purchase organic food: Bangladeshi consumers' perspective	15
Hidden flows assessment in the agri-food sector: evidence from the Italian beef system	15
Measuring food inflation during the COVID-19 pandemic in real time using online data: a case study of Poland	15
The impact of street food experience on behavioural intention	14
Towards circular economy practices in food waste management: a retrospective overview and a research agenda	14
Consumer adoption of online-to-offline food delivery services in China and New Zealand	14
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	14
The effects of consumer consciousness, food safety concern and healthy lifestyle on attitudes toward eating “green”	14
Circularity of food systems: a review and research agenda	14
PDO labels and food preferences: results from a sensory analysis	14
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	14
Moral judgments of food wasting predict food wasting behavior	14
Understanding Chinese consumers' safety perceptions of dairy products: a qualitative study	14
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown	14
Do normative triggers and motivations influence the intention to purchase organic food? An application of the goal-framing theory	14
Using the consumption values to investigate consumer purchase intentions towards natural food products	14
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy	14
A cross-cultural analysis of the motivation factors and profitability of online wine tastings during Covid-19 pandemic	14
The role of performance measurement in assessing the contribution of circular economy to the sustainability of a wine value chain	13
Food consumption and food waste behaviour in households in the context of the COVID-19 pandemic	13
Open social innovation for surplus food recovery and aid during COVID-19 crisis: the case of Fondazione Banco Alimentare Onlus	13
Organic food and Instagram health and wellbeing influencers: an emerging country's perspective with gender as a moderator	13
Meaning of food in eating patterns	13
Key influencing factors of consumers’ vegetable e-commerce adoption willingness, behavior, and willingness-behavior consistency in Beijing, China	13
Designing enhanced labeling information to increase consumer willingness to pay for genetically modified foods	13
Sustainability and short-term profitability in the agri-food sector, a cross-sectional time-series investigation on global corporations	13
Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers	13
Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil	13
Gastronomic clusters in an Ecuadorian tourist destination: the case of the province of Manabí	13

The impact of food culture on patronage intention of visitors: the mediating role of satisfaction	13
Exploring the food value chain using open innovation: a bibliometric review of the literature	12
International collaboration formation in entrepreneurial food industry: evidence of an emerging economy	12
Who loves to forgive? The mediator mechanism of service recovery between brand love, brand trust and purchase intention in the context of food-delivery apps	12
Social commerce adoption: a study on consumer's online purchase behaviour of perishable pastry products	12
Young consumers' purchase intention toward organic food: exploring the role of mindfulness	12
Food-related lifestyle segmentation and beverage attribute' selection: toward understanding of sugar-reduced beverages choice	12
To wine or not to wine? A scientometric approach to 65+ years of wine preference and selection studies	12
Determinants affecting consumers' attention to fish eco-labels in purchase decisions: a cross-country study	12
Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality	12
Exploring farmers' adoption of VietGAP from systemic perspective: implication for developing agri-food systems	12
Do consumers really recognise a distinct quality hierarchy amongst PDO sparkling wines? The answer from experimental auctions	12
Edible insects, what about the perceptions of Belgian youngsters?	12
A model of traditional functional food consumption behaviour	12
Risk early warning of food safety using novel long short-term memory neural network integrating sum product based analytic hierarchy process	12
Face consciousness and purchase intention of organic food: the moderating effect of purchase situation and advertising appeal	12
Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil	12
Factors affecting the purchase of private label food products	12
Food-related lifestyles across generations	12
An efficient deep learning model for cultivar identification of a pistachio tree	12
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products	12
Food literacy and food choice – a survey-based psychometric profiling of consumer behaviour	12
New novel food regulation and collaboration for innovation	11
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers	11
Food choice drivers of potential lab-grown meat consumers in Australia	11
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit	11
Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists	11
The impact of perceived stress on US millennials' external and emotional eating behavior	11
Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory	11
Enabling sustainable food transitions in schools: a systemic approach	11
A systematic literature review of food safety management system implementation in global supply chains	11
Effect of social media addiction on eating behavior, body weight and life satisfaction during pandemic period	11
Integrating the extended theory of planned behavior model and the food-related routines to explain food waste behavior	11
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese	11
Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management	11
Factors influencing organic food purchase decision: fuzzy DEMATEL approach	11
Typical traceability barriers in the Indonesian vegetable oil industry	11
Street food handlers' food safety knowledge, attitudes and self-reported practices and consumers' perceptions about street food vending in Maseru, Lesotho	11
Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products	11
Sustainability reporting in food industry: an innovative tool for enhancing financial performance	11
How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis	11
Nutritional and phytochemical composition of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model	11
Developing a matrix framework for protein transition towards more sustainable diets	10
Business valuation strategy for new hydroponic farm development – a proposal towards sustainable agriculture development in United Arab Emirates	10
Factors forming consumer willingness to pay a premium for free-range eggs	10
Responsible consumption: addressing individual food waste behavior	10
Forecasting the next revolution: food technology’s impact on consumers' acceptance and satisfaction	10
Functional food consumption among older consumers in Malaysia: a Health Belief Model perspective	10
Consumption values, anxiety and organic food purchasing behaviour considering the moderating role of sustainable consumption attitude	10
Are Italian consumers of canned tuna fish sensitive to environmentally sustainable product attributes?	10
The main motives for buying organic food in people of the former Yugoslavia	10
Italian wine sustainability: new trends in consumer behaviors for the millennial generation	10
Collaboration, trust and performance in agri-food supply chains: a bibliometric analysis	10
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity	10
The impact of hedonic dining experiences on word of mouth, switching intentions and willingness to pay	10
Satisfaction and purchase intention of imported fresh fruits based on familiarity: a case of Korean pears in Taiwan	10
Exploring drivers and barriers for organic poultry consumption	10
Food consumption values and the influence of physical activity	10
Chinese consumers' perceptions of food safety cues and maximising the effectiveness of food safety communications	10
Application of the technology acceptance model to food delivery apps	10
Impact of pomegranate peel as prebiotic in bio-yoghurt	10
Mapping the intellectual structure of short food supply chains research: a bibliometric analysis	10
Communicating the health value of extra-virgin olive oil: an investigation of consumers' responses to health claims	10
Searching memories of pleasures in local cuisine: how nostalgia and hedonic values affect tourists' behavior at hot spring destinations?	10
Food waste: an exploratory investigation of causes, practices and consequences perceived by Brazilian supermarkets and restaurants	10
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry	10
The impact of geographical indications on farm incomes in the EU olives and wine sector	10
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	10
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	10
Content analysis of food safety implications in online flour-handling recipes	10
Wine tourism as a catalyst for green innovation: evidence from the Spanish wine industry	9
Craft beer vs industrial beer: chemical and sensory differences	9
Heterogeneity in consumer preferences for ready-to-eat pomegranate: an empirical study in Italy	9
The effect of fixed and growth mindsets on buying sustainable foods	9
The role of social presence and trust on customer loyalty	9
Hedonic, emotional and willingness-to-pay response to beers of a different type in Brazil	9
Food losses and waste quantification in supply chains: a systematic literature review	9
Predicting and promoting the consumption of plant-based meat	9
Parental behaviour in choosing snacks for children aged six to ten: the role of mothers' nutritional awareness	9
Does the university curriculum impact the level of students' food safety knowledge?	9
The effects of environmental consciousness and menu information on the perception of restaurant image	9
Branding advantage of agri-food companies in competitive export markets: a resource-based theory	9
Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation	9
Segmentation of wine consumers based on level of involvement: a case of Lebanon	9
An exploratory study of the experiencescape dimensions and customer revisit intentions for specialty urban coffee shops	9
Combining online market research methods for investigating brand alignment: the case of Nespresso	9
An integrative model to understand consumers' trust and willingness to buy imported fresh fruit in urban China	9
The surveillance and prediction of food contamination using intelligent systems: a bibliometric analysis	9
Brief self-efficacy interventions to increase healthy dietary behaviours: evidence from two randomized controlled trials	9
Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics	9
Smart shopping: the adoption of grocery shopping apps	9
Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations	9
Dietary supplements versus functional foods: consumers' attitudes to their consumption	9
The relationship between food heritage and clan culture: is “familiness” the missing link in SMEs?	9
Plant protection practices: how do risk perception, subjective and objective knowledge influence the preference of German consumers	9