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Appetite|March 7, 2019
What's in a name? Consumer perceptions of in vitro meat under different namesChristopher J Bryant, Julie C BarnettAppetite|July 26, 2021
The farmers' dilemma: Meat, means, and moralityChristopher J Bryant, Cor van der WeeleFoods (Basel, Switzerland)|June 2, 2021
US and UK Consumer Adoption of Cultivated Meat: A Segmentation StudyKeri Szejda, Christopher J Bryant, Tessa UrbanovichAppetite|November 28, 2021
Going veggie: Identifying and overcoming the social and psychological barriers to veganismChristopher J Bryant, Annayah M B Prosser, Julie BarnettJournal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association|September 24, 2022
Plant-based meats in China: a cross-sectional study of attitudes and behavioursJah Ying Chung, Christopher J Bryant, Kathryn E AsherMeat Science|April 16, 2019
Strategies for overcoming aversion to unnaturalness: The case of clean meatChristopher J Bryant, Joanna E Anderson, Kathryn E Asher, et al.Blood|January 25, 2003
Transgenic sickle mice have vascular inflammationJohn D Belcher, Christopher J Bryant, Julia Nguyen, et al.Current Research in Food Science|November 25, 2022
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based dietsAbdo Hassoun, Fatma Boukid, Antonella Pasqualone, et al.Proceedings of the National Academy of Sciences of the United States of America|January 6, 2017
Dual-specificity phosphatase 5 controls the localized inhibition, propagation, and transforming potential of ERK signalingAndrew M Kidger, Linda K Rushworth, Julia Stellzig, et al.Pageof 2