Citations (35)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (6)
Brent W. Ritchie, Bruce Prideaux, Michelle Thompson & Csilla Demeter. (2022) Understanding tourists’ attitudes toward interventions for the Great Barrier Reef: an extension of the norm activation model. Journal of Sustainable Tourism 30:6, pages 1364-1383.
Read now
Read now
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.
Read now
Read now
Yu-Chan Chiu & Ssu-Han Yu. (2019) Everyday strategies for handling food safety concerns: a qualitative study of distrust, contradictions, and helplessness among Taiwanese women. Health, Risk & Society 21:7-8, pages 319-334.
Read now
Read now
Marie-Louise Stjerna, Allison Worth, Jeni Harden & Sonja Olin Lauritzen. (2017) Risk as a relational phenomenon: a cross-cultural analysis of parents’ understandings of child food allergy and risk management. Health, Risk & Society 19:7-8, pages 351-368.
Read now
Read now
Ramo Barrena, Teresa García & Mercedes Sánchez. (2017) The effect of emotions on purchase behaviour towards novel foods. An application of Means–End chain methodology. Agrekon 56:2, pages 173-190.
Read now
Read now
Deborah Lupton. (2013) Risk and emotion: towards an alternative theoretical perspective. Health, Risk & Society 15:8, pages 634-647.
Read now
Read now
Articles from other publishers (29)
Kazuhisa Nagaya. (2023) Investigation of evaluation dimensions for food hazards:食品ハザードの評価次元の検討. The Japanese journal of psychology 94:2, pages 139-148.
Crossref
Crossref
Suvidha Khanna, Komal Nagar, Vinay Chauhan & Sheetal Bhagat. (2021) Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers. British Food Journal 124:2, pages 550-572.
Crossref
Crossref
Van Anh Truong, Bodo Lang & Denise M. Conroy. (2021) Are trust and consumption values important for buyers of organic food? A comparison of regular buyers, occasional buyers, and non-buyers. Appetite 161, pages 105123.
Crossref
Crossref
Nadia Palmieri, Alessandro Suardi, Francesco Latterini & Luigi Pari. (2020) The Eucalyptus Firewood: Understanding Consumers’ Behaviour and Motivations. Agriculture 10:11, pages 512.
Crossref
Crossref
Sarah C. Jenkins, Adam J.L. Harris & Magda Osman. (2020) Influence of psychological factors in food risk assessment – A review. Trends in Food Science & Technology 103, pages 282-292.
Crossref
Crossref
Lu Lu & Christina Geng-Qing Chi. (2018) Examining diners’ decision-making of local food purchase: The role of menu stimuli and involvement. International Journal of Hospitality Management 69, pages 113-123.
Crossref
Crossref
Natascha Loebnitz & Klaus G. Grunert. (2018) The impact of abnormally shaped vegetables on consumers’ risk perception. Food Quality and Preference 63, pages 80-87.
Crossref
Crossref
Nidhi Gupta, Lynn Frewer & Arnout Fischer. 2017. Nanotechnologies in Food. Nanotechnologies in Food
39
59
.
Emma Tonkin, John Coveney, Samantha B. Meyer, Annabelle M. Wilson & Trevor Webb. (2016) Managing uncertainty about food risks – Consumer use of food labelling. Appetite 107, pages 242-252.
Crossref
Crossref
Solveig Wikström, Håkan Jönsson & Patrick L’Espoir Decosta. (2016) A clash of modernities: Developing a new value-based framework to understand the mismatch between production and consumption. Journal of Consumer Culture 16:3, pages 824-851.
Crossref
Crossref
Helen Kendall, Mary Brennan, Chris Seal, Cassim Ladha & Sharron Kuznesof. (2016) Behind the kitchen door: A novel mixed method approach for exploring the food provisioning practices of the older consumer. Food Quality and Preference 53, pages 105-116.
Crossref
Crossref
Gwarlann de Kerviler, Nathalie T.M. Demoulin & Pietro Zidda. (2016) Adoption of in-store mobile payment: Are perceived risk and convenience the only drivers?. Journal of Retailing and Consumer Services 31, pages 334-344.
Crossref
Crossref
Ali Al-Sakkaf. (2015) Domestic food preparation practices: a review of the reasons for poor home hygiene practices: Fig. 1:. Health Promotion International 30:3, pages 427-437.
Crossref
Crossref
Shintaro Okazaki, Amadeo Benavent-Climent, Angeles Navarro & Jörg Henseler. (2015) Responses When the Earth Trembles: The Impact of Community Awareness Campaigns on Protective Behavior. Journal of Public Policy & Marketing 34:1, pages 4-18.
Crossref
Crossref
Geina Faria dos Santos & Elisabete Salay. (2014) Afeto e percepção de riscos e benefícios à saúde de indivíduos em relação ao açaí, município de Coari, Amazonas. Acta Amazonica 44:3, pages 329-334.
Crossref
Crossref
Christine Niens, Micha Strack & Rainer Marggraf. (2014) Parental risk perception of mycotoxins and risk reduction behaviour. British Food Journal 116:6, pages 1014-1030.
Crossref
Crossref
Arnout R.H. Fischer, Heleen van Dijk, Janneke de Jonge, Gene Rowe & Lynn J. Frewer. (2012) Attitudes and attitudinal ambivalence change towards nanotechnology applied to food production. Public Understanding of Science 22:7, pages 817-831.
Crossref
Crossref
Sunhee Seo, Og Yeon Kim, Sumin Oh & Nara Yun. (2013) Influence of informational and experiential familiarity on image of local foods. International Journal of Hospitality Management 34, pages 295-308.
Crossref
Crossref
Nidhi Gupta, Arnout R.H. Fischer & Lynn J. Frewer. (2011) Socio-psychological determinants of public acceptance of technologies: A review. Public Understanding of Science 21:7, pages 782-795.
Crossref
Crossref
N. Kalogeras, G. Odekerken-Schröder, J.M.E. Pennings, H. Gunnlaugsdόttir, F. Holm, O. Leino, J.M. Luteijn, S.H. Magnússon, M.V. Pohjola, M.J. Tijhuis, J.T. Tuomisto, Ø. Ueland, B.C. White & H. Verhagen. (2012) State of the art in benefit–risk analysis: Economics and Marketing-Finance. Food and Chemical Toxicology 50:1, pages 56-66.
Crossref
Crossref
Julie Barnett, Aine McConnon, Jean Kennedy, Monique Raats, Richard Shepherd, Wim Verbeke, Jon Fletcher, Margôt Kuttschreuter, Luisa Lima, Josephine Wills & Patrick Wall. (2011) Development of strategies for effective communication of food risks and benefits across Europe: Design and conceptual framework of the FoodRisC project. BMC Public Health 11:1.
Crossref
Crossref
Barbara Evrard, Damien Féménias & Michel Bussi. (2011) Pêche à pied en sortie d’estuaire de SeineShellfishing Gathering in the Outer Zone of the Seine Estuary : Ordinary Exposure, Deviances among Populations, and Heterogenous Management. Espace populations sociétés:2011/1, pages 137-151.
Crossref
Crossref
Lynn J. Frewer, Arnout R. H. Fischer & J. (Hans) C. M. van Trijp. 2011. Nanotechnology in the Agri‐Food Sector. Nanotechnology in the Agri‐Food Sector
243
256
.
L Frewer & A Fischer. 2010. Nano Meets Macro. Nano Meets Macro
225
243
.
Fisher Arnout, Lynn Frewer, David Bennett, Vic Morris, Maria Smolander, Frans Kampers, Hans Bouwmeester, Anna Gergely, Diana Bowman & Lang TranLynn Frewer & Arnout Fischer. 2010. Nanotechnologies in Food. Nanotechnologies in Food
18
35
.
Arnout R.H. Fischer & Lynn J. Frewer. (2009) Consumer familiarity with foods and the perception of risks and benefits. Food Quality and Preference 20:8, pages 576-585.
Crossref
Crossref
Joris Aertsens, Wim Verbeke, Koen Mondelaers & Guido Van Huylenbroeck. (2009) Personal determinants of organic food consumption: a review. British Food Journal 111:10, pages 1140-1167.
Crossref
Crossref
Keith Warriner & Azadeh Namvar. (2009) What is the hysteria with Listeria?. Trends in Food Science & Technology 20:6-7, pages 245-254.
Crossref
Crossref
Arnout R. H. Fischer & Lynn J. Frewer. (2008) Food-Safety Practices in the Domestic Kitchen: Demographic, Personality, and Experiential Determinants. Journal of Applied Social Psychology 38:11, pages 2859-2884.
Crossref
Crossref