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Meat Science|May 22, 2013
Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meatWim Verbeke, Pieter Rutsaert, Karijn Bonne, et al.Meat Science|June 17, 2016
Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitriteYung Hung, Theo M de Kok, Wim VerbekePoultry Science|March 16, 2016
Belgian citizens' and broiler producers' perceptions of broiler chicken welfare in Belgium versus BrazilF Vanhonacker, F A M Tuyttens, Wim VerbekeEnvironmental Research|December 10, 2017
Consumer response to health and environmental sustainability information regarding seafood consumptionSilke Jacobs, Isabelle Sioen, António Marques, et al.Data in Brief|April 26, 2021
Data on consumers' purchase behavior towards certified rice in VietnamNguyen H D My, Matty Demont, Wim VerbekeAppetite|August 6, 2011
The importance of habits in eating behaviour. An overview and recommendations for future researchJonathan van't Riet, Siet J Sijtsema, Hans Dagevos, et al.Appetite|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|January 25, 2024
How perceptions of meat consumption norms differ across contexts and meat consumer groupsSofia Wolfswinkel, Sanne Raghoebar, Hans Dagevos, et al.Nutrients|January 21, 2023
Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and OpportunitiesGiulia Andreani, Giovanni Sogari, Alessandra Marti, et al.Nutrients|February 17, 2019
Setting Policy Priorities for Front-of-Pack Health Claims and Symbols in the European Union: Expert Consensus Built by Using a Delphi MethodYung Hung, Sophie Hieke, Klaus G Grunert, et al.Pageof 13