OOIR: Observatory of International Research

Papers

(The H4-Index of Food Quality and Preference is 41. 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
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives	273
The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers	208
Facilitators and inhibitors of organic food buying behavior	122
Consumer perceptions, preferences, and behavior regarding pasture-raised livestock products: A review	116
Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany	116
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	80
A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein	69
Clean label: Why this ingredient but not that one?	68
Consumer preferences for upcycled ingredients: A case study with biscuits	66
Reducing meat consumption in meat-loving Denmark: Exploring willingness, behavior, barriers and drivers	64
Drivers of food waste reduction behaviour in the household context	59
Intention to purchase wellbeing food among Korean consumers: An application of the Theory of Planned Behavior	58
Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta	56
Consumer understanding of sustainability concept in agricultural products	54
What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review data	54
A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies	54
Finally, the chance to eat healthily: Longitudinal study about food consumption during and after the first COVID-19 lockdown in Italy	53
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study	53
Food & meal decision making in lockdown: How and who has Covid-19 affected?	53
Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers	53
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	53
Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)	51
Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee	51
Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences	50
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	50

From mostly vegetarian to fully vegetarian: Meat avoidance and the expression of social identity	50
Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers	49
A values–beliefs–attitude model of local food consumption: An empirical study in China and Denmark	48
Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers	48
The impact of innovation-related perception on consumer acceptance of food innovations – Development of an integrated framework of the consumer acceptance process	47
Consumers’ willingness to pay for upcycled foods	45
Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers	44
Nutri-Score, multiple traffic light and incomplete nutrition labelling on food packages: Effects on consumers’ accuracy in identifying healthier snack options	44
Making ugly food beautiful: Consumer barriers to purchase and marketing options for Suboptimal Food at retail level – A systematic review	43
Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods	43
Consumers’ evaluation of the environmental friendliness, healthiness and naturalness of meat, meat substitutes, and other protein-rich foods	43
Consumer preference for nutrition and health claims: A multi-methodological approach	42
Healthier eating: Covid-19 disruption as a catalyst for positive change	42
Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS	41
Targeting interventions to distinct meat-eating groups reduces meat consumption	41
Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility	41