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序号 标题 作者 起始页 操作
1 Wine sensory experience in hospitality education: a systematic review Adam Carmer, Joseph Kleypas, Marissa Orlowski 1,365
2 COVID-19-induced changes to food consumption and perceived well-being among low-income consumers in Trinidad and Tobago Barney G. Pacheco, Marvin H. Pacheco 1,387
3 Cooking using social media: young Brazilian adults' interaction and practices Anice Milbratz de Camargo, Alyne Michelle Botelho, Moira Dean... 1,405
4 Sustainable and healthy food consumption in Europe: an analysis of consumer purchase patterns, motivations and barriers towards foods from SFSCs John Hyland, Maeve Mary Henchion, Oluwayemisi Olomo... 1,429
5 Environmental values and self-identity as a basis for identifying seaweed consumer segments in the UK Florent Govaerts, Svein Ottar Olsen 1,456
6 How are food influencers' recipes promoting food literacy? Investigating nutritional content, food literacy and communication techniques in Instagram recipes Lauranna Teunissen, Kathleen Van Royen, Iris Goemans... 1,473
7 Assessing the effect of baby schema cuteness on emotions, perceptions and attitudes towards insect-based packaged foods Didier Marquis, Felipe Reinoso Carvalho, Gaelle Pantin-Sohier 1,492
8 How do purchase preferences moderate the impact of time and price sensitivity on the purchase intention of customers on online-to-offline (O2O) delivery platforms? Yijie Cao, Jun Wang 1,510
9 Territoriality and social values: textual analysis of the #ConMuchoAcento campaign by Cruzcampo beer Jose Manuel Lopez-Agullo Perez-Caballero, Belen Avila Rodriguez-de-Mier, Fernando Garcia-Chamizo 1,539
10 A bibliometric analysis of trends in the relationship between innovation and food Gulnara Dzhenishevna Dzhunushalieva, Ramona Teuber 1,554