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Public Health Nutrition|June 5, 2019
Meat avoidance: motives, alternative proteins and diet quality in a sample of Swiss consumersDésirée Hagmann, Michael Siegrist, Christina HartmannPsychology & Health|January 14, 2015
A self-determination theory approach to adults' healthy body weight motivation: A longitudinal study focussing on food choices and recreational physical activityChristina Hartmann, Simone Dohle, Michael SiegristPsychology & Health|June 23, 2016
The association between dispositional self-control and longitudinal changes in eating behaviors, diet quality, and BMICarmen Keller, Christina Hartmann, Michael SiegristJournal of Nutrition Education and Behavior|February 24, 2020
Acquisition of Cooking Skills and Associations With Healthy Eating in Swiss AdultsDésirée Hagmann, Michael Siegrist, Christina HartmannAppetite|May 19, 2020
Food disgust sensitivity influences the perception of food hazards: Results from longitudinal and cross-cultural studiesMichael Siegrist, Angela Bearth, Christina HartmannAppetite|July 17, 2016
Compensatory beliefs, nutrition knowledge and eating styles of users and non-users of meal replacement productsChristina Hartmann, Carmen Keller, Michael SiegristAppetite|April 23, 2018
How people's food disgust sensitivity shapes their eating and food behaviourAisha Egolf, Michael Siegrist, Christina HartmannFood and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|April 8, 2018
A risk perception gap? Comparing expert, producer and consumer prioritization of food hazard controlsChristina Hartmann, Philipp Hübner, Michael SiegristRisk Analysis : an Official Publication of the Society for Risk Analysis|July 5, 2017
Risk Prioritization in the Food Domain Using Deliberative and Survey Methods: Differences between Experts and LaypeopleMichael Siegrist, Philipp Hübner, Christina HartmannRisk Analysis : an Official Publication of the Society for Risk Analysis|February 14, 2019
When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food TechnologiesAisha Egolf, Christina Hartmann, Michael SiegristPageof 21