British Food Journal

Article	Citations
Interorganisational citizenship behaviours: development and validation of a measurement scale in South African craft breweries	100
Can we trigger radical lifestyle change in sustainable consumption? Exploring motivations, abilities and triggers of dietary changes	85
Digitalizing sales channels in wine business SMEs: the role of internal and external factors between opportunities and risks	83
Understanding Ethiopian farmers' intention to adopt biofortified orange-flesh sweet potatoes	67
Global food prices and inflation	65
Predicting and promoting the consumption of plant-based meat	61
Production and characterization of a functional pasta for individuals with gluten-related disorders	57
Influence of the FOSHU (Food for Specified Health Use) seal on consumer purchase intention: from a brand perspective	54
Bridging the knowledge gap of memorable dining experience at Michelin-starred restaurants: insights from a new two-dimensional strategic matrix	52
Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses	52
Implementation of the SDGs by social economy enterprises in the agrifood sector	50
Processors' understanding of process quality: a qualitative interview study with employees of organic dairies in Germany and Switzerland	49
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	49
Choice for sustainable meals at staff restaurants: influence of at-home food habits and food triggers	49
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese	48
Consumers' views on egg quality and preferences for responsible production – results from nine European countries	47
Applying blockchain to quality food products: a marketing perspective	46
Nutritional knowledge, eating habits and quality of life of coeliac disease patients	44
Development and quality assessment of low-sodium functional chevon patties	43
Beggars can't be choosers: factors influencing intention to purchase organic food in pandemic with the moderating role of perceived barriers	42
Innovative food and sustainable consumption behaviour: the role of communication focus and consumer-related characteristics in lab-grown meat (LGM) consumption	41
Effect of tasting and flavour on chocolate-evoked emotions by consumers	41
Including sustainability factors in the derivation of eater profiles of young adults in Canada	41
Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector	39
Determinants of quality and food safety systems adoption in the agri-food sector	39

Online food delivery habits and its environmental impact during the COVID-19 pandemic: an Italian and Polish study	38
Effect of stress coping strategies on comfort foods consumption: evidence from older Americans	38
Financing innovation in agri-food industries: an analysis of the Italian micro, small and medium enterprises	37
The role of social media in consumers’ intentions to buy green food: evidence from Türkiye	36
Assessing the awareness of nutritional benefits of millets amongst women in Bangalore	35
Effect of ambient scent temperature on food choice: perspectives from the construal-level theory and sensory marketing	35
Limits and potential of organic farming towards a more sustainable European agri-food system	35
Intermediate short food supply chains: a systematic review	34
Packaging customization in the Italian food industry. When is it really worth it?	34
Marketing geographical indication products in the digital age: a holistic perspective	33
Consumer attitudes in the ecological sociotechnical transition: a comparative study between Argentina, Brazil, China, France and Italy	33
Agreement level of vitamin D intake between food frequency questionnaire and 24-h food recall in young Qatari women	33
Dietary supplements' knowledge, attitude and consumption pattern among United Arab Emirates population	32
Feasibility of adopting imperfect produce in on-site foodservice: expert opinions and consumer sensory discrimination	32
Exploring the determinants of ice cream purchase intention: a case of emerging economy	32
Addressing sustainable food management in hotels: proposing a framework and examining hotel groups	32
Drivers of liking and value perception for a new apple cultivar in Italy	31
New passive modified atmosphere packaging to extend peaches shelf life at ambient temperature to reduce economic losses	31
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	30
A fuzzy AHP study of barriers for circularity in the wine sector in Bulgaria	30
Examining ecological strategies adopted by agricultural exporting firms in an emerging country	30
Investigating the effect of restaurant menu labelling on consumer food choices using a field experiment	30
Effect of varied spray drying parameters on physicochemical, micrometric and microstructural characteristics of pear powder employing response surface approach	29
In search of restaurant excellence in Peru: key insights on food values	29
Dairy industry employee knowledge, attitudes and practices in response to COVID -19 policies in Jordan	29
Assessing land, nutrients and monetary value associated with postharvest loss of persimmon in Brazil: pathways toward sustainability in agri-food systems	29
Is China ready for change? Consumer behaviour towards buying plant-based meat alternatives: applying the COM-B model	28
Eco-innovation of food processing and manufacturing SMEs	28
Capturing consumer loyalty through technological innovation and sustainability: the moderating effect of the grocery commercial format	28
Local food: a constellation of perceived proximity	28
Consumer understanding of food date labels: preventing food wastage	28
The perceived authenticity in food among sociological generations: the case of cheeses in Mexico	28
Chinese consumers’ dish value: a best–worst scaling approach	27
More than meets the eye: the interplay of spending and product variety in organic shopping	27
Consumption of low pesticides food: implications for producers and policymakers. Results from a multi-attribute analysis	27
Co-encapsulation of vitamin D3 and Cordia myxa fruit peel extract in nanoemulsions	27
Perceived severity: a mediator of parental nutrition knowledge and overweight/obesity in adolescents	27
The role of perceived value in shaping consumer intentions: a longitudinal study on green agricultural foods	27
Improving gender responsiveness of the cassava value chain in sub-Saharan Africa: the role of CSR in Nigeria’s oil-producing region	27
Drivers, inhibiting factors and facilitating factors influencing purchase intention of suboptimal foods among Taiwanese consumers	27
Blockchain for food and beverage supply: expired buzz word or accelerating trend?	26
Innovation in cheese preservation: antimicrobial starch-based films produced by casting and thermo-compression techniques	26
Systematic mapping of food safety outbreaks in the hospitality sector in the Dominican Republic	26
Perception of non-conventional food consumption: the case of insects	26
The psychological mechanism of consumers’ behavioral intentions of suboptimal food products from the perspective of economic value	25
Culinary tourism: exploring cultural diplomacy through gastronomy festivals in Turkey and Italy	25
Integrating the value–belief–norm model and the theory of planned behavior for explaining consumers’ purchase intention of suboptimal food	25
Market-oriented product development of novel sustainably sourced seafood product concepts: consumers' preferences for a different kettle of fish cake	25
Consumers' sensory perception and technological properties of whole foods utilization in bakery products: a case of study of banana peel	25
Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality properties of chicken hamburger	25

Organic line extensions: do they make sense for brands?	25
Technical-economic evaluation of lipo- and water-soluble fractions from annatto seeds by green technology	25
Impact of faith on food marketing and consumer behaviour: a review	24
How do push and pull factors affect non-vegetarians’ intention to buy plant-based meat products?	24
Study on enhancing consumers’ purchase intention in E-commerce agricultural products	24
Supplements purchase intention: young consumer's perspective	24
The consumers' (mis)perceptions of ecolabels' regulatory schemes for food products: insights from Canada	24
Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices	23
Food prices in the United States during COVID-19: generalized facts on price inflation and volatility	23
Marketing and communication in the wine sector: the Catalan wine DO on social networks	23
Application of the technology acceptance model to food delivery apps	23
“Green” practices in the food retail sector: evidence from the Romanian market	23
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters	23
An analytical hierarchical process approach to assessing local food preferences among foreign tourists	23
Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder	23
Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers	23
Towards a framework of menu research: insights from the multiple level perspective and signaling theory	23
How do foodservice companies organize for inbound open innovation? Empirical evidence from a Dutch organization	22
A multi-actor ICT platform for increasing sustainability and resilience of small-scale farmers after pandemic crisis	22
Consumers’ willingness to pay in socially sustainable restaurants: an application of the decent work scale	21
Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of food safety	21
A qualitative evaluation of an in-school social norms approach intervention for reducing unhealthy snacking behaviours amongst secondary school students	21
Factors affecting the diffusion of traceability practices in an imported fresh produce supply chain in China	21
Evaluation of protein digestibility and iodine bioavailability in raw and cooked Sargassum fusiforme (harvey) setchell using in vitro methods	21
Embedded big data in packaged foods: examining consumer sentiment during the purchasing process post-COVID-19	21
Comparison of biopolymer-based edible coatings incorporating Piper nigrum and Schinus terebinthifolia applied on minimally processed pineapple	21
Consumer perception of clean food labels	20
Investigating the prevalence and predictors of food insecurity: a comparison of HFSSM and EU-SILC indicators	20
Managing brand equity in the brewing sector	20
Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach	20
Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties	20
The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared	20
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato	19
Antioxidant activity of vitamin E enhanced by cyclodextrin inclusion complex	19
Consumer adoption of digital grocery shopping: what is the impact of consumer’s prior-to-use knowledge?	19
Declaration of free sugars from fruits on food labels: a scoping review	19
Consumption of fishery products in Turkey's coastal regions	19
Food authenticity, culture, and tourism: analysing the dimensions of local gastronomic image among foreign tourists in Fiji	19
Agroforestry in the UK: exploring consumer knowledge and interest	19
Rethinking and redesigning storage, packaging and distribution practices for food supply chain	19
Engaging citizens in sustainability research: comparing survey recruitment and responses between Facebook, Twitter and qualtrics	18
Supporting youths to continue further education in emerging nations: food for education intervention or education for food policy?	18
Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies	18
Sustainability and short-term profitability in the agri-food sector, a cross-sectional time-series investigation on global corporations	18
Do consumer ethnocentrism and animosity affect the importance of country-of-origin in dairy products evaluation? The moderating effect of purchase frequency	18
Farmers' choice between endogenous vs. exogenous e-commerce: alignment with resources and performance goals	18
Producers' and processors' perceptions of locality and its interaction with the concept of organic farming – empirical evidence from Denmark	18
Finish your plate! Food disposition behaviour among late adolescents	18
Investigating consumers' behavioral intentions toward suboptimal produce: an extended theory of planned behavior – a cross-cultural study	18
Accounting conservatism and income smoothing practices in EU food and drink industry	18
Impacts of consumers’ perceived risks in eco-design packaging on food wastage behaviors	18
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products	18
Oyster shell powder (Crassostrea gasar): evaluation of its potential as a natural and sustainable source of calcium in bread	17
The main motives for buying organic food in people of the former Yugoslavia	17
Toddy trends and the organic conundrum: a closer look at consumer behaviour with decision tree	17
Social media on the route to circular economy transition from a dialogic perspective: evidence from the agri-food industry	17
Keep dreaming: how personality traits affects the recognition and exploitation of entrepreneurial opportunities in the agritourism industry	17
Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties	17
Cooperatives' performance relative to investor-owned firms: a non-distorted approach for the wine sector	17
The more followers the better? The impact of food influencers on consumer behaviour in the social media context	17
Understanding barriers to consumers to stop washing raw poultry through in-depth interviews	17
Marketing and family-related factors affecting food label use: the mediating role of consumer knowledge	17
Consumer attitude and behavioural intention towards organic wine: the roles of consumer values and involvement	17
Food discourse: ethics and aesthetics on Instagram	17
Sustainability and authenticity: are they food risk relievers during the COVID-19 pandemic?	17
Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs	17
Front-of-pack nutrition labels: perceptions and preferences of Brazilian adult consumers	16
The role of third actors in the dyadic business relationship initiation: an empirical perspective of sommelier in the wine context	16
Consumers’ attitudes towards healthy eating: a qualitative comparison between older and younger Chinese consumers	16
Natural or organic? How framing impacts choices of sustainable food and wine products	16
Consumers’ perception and willingness to pay for hydroponic tomatoes: the effects of sustainability and quality attributes	16
Exploring the dynamics of innovation: patterns of growth and contraction in the local food industry	16
The potential for blockchain to improve small-scale agri-food business’ supply chain resilience: a systematic review	16
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy	15
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches	15
Self-efficacy, habit strength, health locus of control and response to the personalised nutrition Food4Me intervention study	15
The impact of front-of-the-packaging nutrition labelling warnings on consumer habits: a scoping review exploring the case of the Chilean Food Law	15
Young consumers' purchase intention toward organic food: exploring the role of mindfulness	15
Cheers to local! Exploring consumer ethnocentrism in the context of regional wines	15
Emotional or logical: reason for consumers to buy organic food products	15

Drought assessment in paddy rice fields using remote sensing technology towards achieving food security and SDG2	15
Pasture shooting and mobile slaughterhouses from a consumer's point of view: alternative slaughter methods and the meat paradox	15
The influence of price and availability on university millennials’ organic food product purchase intention	15
ISM- and MICMAC-based modelling of dairy supply chain: a study of enablers in Indian economy perspective	15
β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface	15
Policy, regulation, and institutional approaches to digital innovation in the wine sector: a cross-country comparison	15
Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion	15
What are the fundamental knowledge-sharing drivers of small family businesses in the restaurant and fast-food industry?	15
Measuring food inflation during the COVID-19 pandemic in real time using online data: a case study of Poland	15
Where was my cup of honey made? PDO honey and sub-regional ethnocentric consumer segments	15
Perceptions, use and perceived value of nutrition and health claims among Australian consumers: a cross-sectional survey	14
The impact of food culture on patronage intention of visitors: the mediating role of satisfaction	14
Development of evaluation indicators for senior-friendly restaurants	14
Determinants of healthy diet choices during austerity in Greece	14
Consumers attitude toward lack of food safety	14
From brick and mortar to click and order: consumers' online food delivery service perceptions post-pandemic	14
Why millennials of smart city are willing to pay premium for toxic-free food products: social media perspective	14
Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul	14
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	14
Italian wine sustainability: new trends in consumer behaviors for the millennial generation	14
Exploring the moderating effect of brand image on the relationship between customer satisfaction and repurchase intentions in the fast-food industry	14
The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues	13
Risks, resilience and sustainability of plant-based protein chains in Europe: a stakeholder analysis	13
Organic food and Instagram health and wellbeing influencers: an emerging country's perspective with gender as a moderator	13
Consumer sophistication as an enhancer of innovation in the food industry: measurement development and validation	13
The use of video to maximise cooking skills	13
Traditional communities and dietary habits: understanding the dynamics of food and climate change in the western Himalayan region	13
Household food waste and pathways to responsible consumer behaviour: evidence from Australia	13
Food shopping and eating habits of young adults	13
Do connoisseur consumers care about sustainability? Exploring coffee consumption practices through netnography	13
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	13
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	13
How influencer characteristics drive Gen Z behavioural intentions of selecting fast-food restaurants: mediating roles of consumer emotions and self-construal	13
Non-vegan consumers buying vegan food: the moderating role of conformity	13
Sustainable and healthy purchasing behaviors towards palm oil-based food in Italy	13
Virtual grocery shopping intention: an application of the model of goal-directed behaviour	13
Gender differences among teenagers: healthy and unhealthy lifestyle habits and eating behaviours, food involvement and packaging cues	13
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	12
Characterization of the shopping preferences and needs of low-income consumers living in food deserts	12
Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany	12
Fruit-related lifestyles as a segmentation tool for fruit consumers	12
Exploring consumer attitudes and behaviour towards sustainable health-related food choices	12
Are you still willing to use pre-made dishes? Examining young customers' continuous usage intention in the Chinese emerging market	12
The role of preventive education on the effectiveness of responsible drinking campaigns: a qualitative study of university students	12
Knowledge, attitudes and practices regarding the dietary sources of healthy fats and essential oil supplements	12
Challenges and strategies related to serving customers with food allergies in private clubs in the US	12
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	12
Why do people eat alone? An international comparison	12
Exploring the motives of healthy eating choices: a netnographic study	12
Happy customers means more business – a comparative study of a global food chain in the COVID-19 endemic era	12
Consumer preferences and willingness to pay for eco-labelled eggs: a discrete choice experiment from Chongqing in China	12
Leveraging collaborations to increase the impact of food sharing platforms	12
Food safety and cognitive biases: what we know, what we need to know, and why	12
Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults	12
Sustainable and healthy food consumption in Europe: an analysis of consumer purchase patterns, motivations and barriers towards foods from SFSCs	11
Investigating the effect of augmented reality packaging on behavioral intentions in traditional Iranian nougat GAZ packaging	11
Redesigning quick commerce fresh and short food supply chains: circular economy strategies for sustainable last-mile operations	11
Research on the matching effect between advertising appeal and product type on the purchase intention of organic food	11
Consumer preferences for fungus-resistant grape varieties: an explorative segmentation study in Germany	11
Does it bug you eating bugs? The emotions of anthropoentomophagy	11
Prevalence of malnutrition among women and adolescent girls: impact of urbanization in rural–urban interface of Bangalore	11
Local food communities: exploring health-related adaptivity and self-management practices	11
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?	11
Uncorking the psychological factors behind habits and NoLo wine preferences	11
Facilitators to improve whole-grain consumption among Malaysian adults: a qualitative study	11
BYOB of wine, but which one? Unveiling new boundary conditions and moderating effects for restaurant patrons' consideration set formation	11
Hospitality SMEs and the circular economy: strategies and practice post-COVID	11
Perceptions of food business operators in relation to importance of official food control in food safety: a case of Kirklees Council	11
A forecast of Cava wine sales applied to vine planting authorizations	11
Chemical and deep-frying oxidative stability of sunflower–red palm olein blends	11
A typology of urban speciality shops selling rural provenance food products – a contribution from Portugal	11
Knowledge of calories and its influencing factors: evidence from a fast-growing developing country	11
Increasing green leafy vegetable consumption through street food dishes in Lagos, Nigeria	11
To be or not to be confident in medicine: that's the question! An explorative study on consumer information inferences toward food supplements consumption	11
Eat alone or eat together? Mitigating compensatory behavior in consumption of vice and virtue foods	11
Allergen's labeling of food products: regulatory practices in Morocco	11
Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders	11
Polyfloral honey from urban beekeeping: two-year case study of polyphenols profile and antioxidant activity	11
Jaboticaba peel extract as an antimicrobial agent: screening and stability analysis	11
Exogenous trehalose application promotes survival by alleviating oxidative stress and affecting transcriptome in ethanol-stressed Wickerhamomyces anomalus	10
Exploring consumers' attitude and intent to purchase organic food in an emerging market context: a pre-/post COVID-19 pandemic analysis	10
Deleterious food socialization: the negative impacts of the school environment on children's food well-being	10
Effect of botanical origin on stability and crystallization of honey during storage	10
Maximising profit by waste reduction in postharvest Supply Chain of tomato	10
Organic food-buying intention drivers: a study based on means-end chain theory	10
The role of tweets in agricultural export: an approach from text-mining and time-series analyses	10
The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins	10
Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell	10
How marketer-generated content characteristics affect consumer engagement? Empirical evidence from China's WeChat food marketing	10
Improving poultry meat and sales channels to address food safety concerns: consumers' preferences on poultry meat attributes	10
Challenges in the quantification of household food waste: the need for consistent methodologies	10
Exploring how YouTube videos demonstrating preparation of dried wood ear mushrooms could pose food safety risks: a case study	10
Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer	10
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods	10
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	10