1.
Insects as food in the Netherlands : Production networks and the geographies of edibility
2.
Modes of Eating and Phased Routinisation: Insect-Based Food Practices in the Netherlands
Substituting meat and the role of a situational context : exploring associations and motives of Dutch meat substitute-users
THE INFLUENCE OF CORPORATE SOCIAL RESPONSIBILITY CERTIFICATION ON CONSUMER ACCEPTANCE IN THE NETHERLANDS MARKET: A COMPARATIVE STUDY OF COMPANIES FROM INDONESIA AND THE NETHERLANDS
Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers
Belgian dietitians′ knowledge, perceptions and willingness-to-recommend of genetically modified food and organisms
Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes
Acceptance level (%) of the introduction of mealworms, either whole or processed, into the diet of the five different countries (Belgium, China, Italy, Mexico, and the US).
3.
4.
5.
Effect ( P value) of gender, information treatment, age, and macro-region on acceptance of the inclusion of mealworms (whole or processed) in the consumers’ diet in Belgium, China,...
Consent form, screening questions, information treatment, open questions, demographics.