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Appetite|August 14, 2020
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countriesMichael Siegrist, Christina HartmannNature Food|May 2, 2023
Consumer acceptance of novel food technologiesMichael Siegrist, Christina HartmannMeat Science|May 24, 2023
Why alternative proteins will not disrupt the meat industryMichael Siegrist, Christina HartmannBody Image|April 23, 2015
A longitudinal study of the relationships between the Big Five personality traits and body size perceptionChristina Hartmann, Michael SiegristAppetite|April 23, 2016
Benefit beliefs about protein supplements: A comparative study of users and non-usersChristina Hartmann, Michael SiegristAppetite|October 17, 2018
Impact of sustainability perception on consumption of organic meat and meat substitutesMichael Siegrist, Christina HartmannPhysiology & Behavior|March 6, 2019
A bitter taste in the mouth: The role of 6-n-propylthiouracil taster status and sex in food disgust sensitivityJeanine Ammann, Christina Hartmann, Michael SiegristMeat Science|February 21, 2018
Perceived naturalness and evoked disgust influence acceptance of cultured meatMichael Siegrist, Bernadette Sütterlin, Christina HartmannAppetite|March 3, 2018
Development and validation of the Food Disgust Picture ScaleJeanine Ammann, Christina Hartmann, Michael SiegristAppetite|October 28, 2015
Biased perception about gene technology: How perceived naturalness and affect distort benefit perceptionMichael Siegrist, Christina Hartmann, Bernadette SütterlinPageof 21