The aim was to assess the relationships between willingness to eat cereal products fortified with fibre, attitudes towards food technologies and some food choice motives
So-called functional foods are a new category of products that promise consumers improvements in tar...
The aims of the study were to identify the perceptions about the technologies that are used to incre...
Results of marketing studies of consumption motivations and preferences at choosing bread for specia...
The aim of this study was to examine how consumers' background attitudes towards healthy eating and ...
The objective of this study is to analyze consumer behaviour in relation to functional foods by a di...
Understanding consumer food behavior is important for creating effective health programs and policie...
In this paper we present the results of a Choice Experiment (CE) conducted to examine how the inclus...
The objective of this study is to analyze consumer behavior in relation to functional foods by a dir...
Objective: The present study explored associations between food choice motives, attitudes towards an...
In our earlier research, seven dimensions reflected consumers’ reported willingness to use functiona...
The acceptance and preference of the sensory properties of foods are among the most important criter...
In order for food businesses, scientists and policy makers to develop successful products, services ...
The aim of this work was both to formulate three different fibre-enriched products by the addition o...
This research brings together, into one powerful analytical tool, two methodologies, Laddering Techn...
So-called functional foods are a new category of products that promise consumers improvements in tar...
The aims of the study were to identify the perceptions about the technologies that are used to incre...
Results of marketing studies of consumption motivations and preferences at choosing bread for specia...
The aim of this study was to examine how consumers' background attitudes towards healthy eating and ...
The objective of this study is to analyze consumer behaviour in relation to functional foods by a di...
Understanding consumer food behavior is important for creating effective health programs and policie...
In this paper we present the results of a Choice Experiment (CE) conducted to examine how the inclus...
The objective of this study is to analyze consumer behavior in relation to functional foods by a dir...
Objective: The present study explored associations between food choice motives, attitudes towards an...
In our earlier research, seven dimensions reflected consumers’ reported willingness to use functiona...
The acceptance and preference of the sensory properties of foods are among the most important criter...
In order for food businesses, scientists and policy makers to develop successful products, services ...
The aim of this work was both to formulate three different fibre-enriched products by the addition o...
This research brings together, into one powerful analytical tool, two methodologies, Laddering Techn...
So-called functional foods are a new category of products that promise consumers improvements in tar...
The aims of the study were to identify the perceptions about the technologies that are used to incre...
Results of marketing studies of consumption motivations and preferences at choosing bread for specia...
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