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Sarah C. Jenkins, Adam J. L. Harris & Magda Osman. (2021) What drives risk perceptions? Revisiting public perceptions of food hazards associated with production and consumption. Journal of Risk Research 24:11, pages 1450-1464.
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Joshua D. Petit, Mark D. Needham & Glenn T. Howe. (2021) Effects of Message Framing on Public Responses to Using Genetic Engineering to Restore American Chestnut Trees. Society & Natural Resources 34:9, pages 1194-1212.
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Angela Bearth, Seok Kwon & Michael Siegrist. (2021) Chemophobia and knowledge of toxicological principles in South-Korea: perceptions of trace chemicals in consumer products. Journal of Toxicology and Environmental Health, Part A 84:5, pages 183-195.
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Mari Eskola, Christopher T. Elliott, Jana Hajšlová, David Steiner & Rudolf Krska. (2020) Towards a dietary-exposome assessment of chemicals in food: An update on the chronic health risks for the European consumer. Critical Reviews in Food Science and Nutrition 60:11, pages 1890-1911.
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Chelsea Sutherland, Cassidy Sim, Savannah Gleim & Stuart J. Smyth. (2020) Canadian Consumer Insights on Agriculture: Addressing the Knowledge-Gap. Journal of Agricultural & Food Information 21:1-2, pages 50-72.
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Gülbanu Kaptan, Arnout R.H. Fischer & Lynn J. Frewer. (2018) Extrapolating understanding of food risk perceptions to emerging food safety cases. Journal of Risk Research 21:8, pages 996-1018.
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Robert Home, Hervé Bouagnimbeck, Roberto Ugas, Markus Arbenz & Matthias Stolze. (2017) Participatory guarantee systems: organic certification to empower farmers and strengthen communities. Agroecology and Sustainable Food Systems 41:5, pages 526-545.
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Audra Diers-Lawson. (2017) A State of Emergency in Crisis Communication an Intercultural Crisis Communication Research Agenda. Journal of Intercultural Communication Research 46:1, pages 1-54.
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Joseph Birundu Mogendi, Hans De Steur, Xavier Gellynck & Anselimo Makokha. (2016) Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis. International Journal of Food Sciences and Nutrition 67:4, pages 355-371.
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