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Frontiers in Psychology|July 9, 2021
Personalized Nutrition Advice: Preferred Ways of Receiving Information Related to Psychological CharacteristicsGarmt B Dijksterhuis, Emily P Bouwman, Danny TaufikAppetite|March 31, 2024
Unravelling consumer acceptance of local food: Physical versus social distance and the important role of social identificationEmily P Bouwman, Joris Galama, Marleen C OnwezenAppetite|April 23, 2022
A reversal of defaults: Implementing a menu-based default nudge to promote out-of-home consumer adoption of plant-based meat alternativesDanny Taufik, Emily P Bouwman, Machiel J Reinders, et al.Foods (Basel, Switzerland)|March 6, 2021
Participatory Methods in Food Behaviour Research: A Framework Showing Advantages and Disadvantages of Various MethodsMarleen C Onwezen, Emily P Bouwman, Hans C M van TrijpAppetite|October 12, 2024
Gradual behaviour change towards meat reduction revisited: Applying the decisional balance scale in a Dutch studyMuriel C D Verain, Machiel J Reinders, Emily P Bouwman, et al.Appetite|October 18, 2021
Healthy eating strategies: Individually different or context-dependent?Muriel C D Verain, Emily P Bouwman, Joris Galama, et al.Applied Psychology. Health and Well-Being|July 27, 2021
Context matters: Self-regulation of healthy eating at different eating occasionsEmily P Bouwman, Machiel J Reinders, Joris Galama, et al.Nutrients|May 14, 2022
The Impact of Both Individual and Contextual Factors on the Acceptance of Personalized Dietary AdviceEmily P Bouwman, Machiel J Reinders, Joris Galama, et al.Plos One|April 14, 2020
Consumer acceptance of personalised nutrition: The role of ambivalent feelings and eating contextMachiel J Reinders, Emily P Bouwman, Jos van den Puttelaar, et al.Appetite|December 9, 2023
Effectively implementing healthy and sustainable food practices in out-of-home food service locations: The perspective of the catering staff membersMachiel J Reinders, Marieke C E Battjes-Fries, Emily P Bouwman, et al.Pageof 2