The effect of knowledge types on consumer-perceived risk and adoption of genetically modified foods

By D. Klerck, J. Sweeney. 2007

272 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/6b8d0f5a63b19bc278744e91f9a21547d27cb1ba

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Citations in the corpus

The influence of subjective and objective knowledge on attitude, motivations and consumption of organic food (2011, unknown): “6 (Carlson et al., 2009; Klerck and Sweeney, 2007; Feick et al., 1992; Brucks, 1985).”
Consumer adoption of technological innovations: Effects of psychological and functional barriers in a lack of content versus a presence of content situation (2010, background): “It is recognized as a serious obstacle in the adoption process ( Klerck and Sweeny, 2007”
The moderator effects of perceived risk, objective knowledge and certainty in the satisfaction–loyalty relationship (2011, background): “Thus, in this study, consumer knowledge as a moderator is defined as objective evaluations about the familiarity and expertise that the person has with a product category (Alba and Hutchison, 1987; Cordell, 1997; Klerck and Sweeney, 2007).”
The diffusion of microgeneration technologies – assessing the influence of perceived product characteristics on home owners' willingness to pay (2011, background): “7 As true or objective knowledge is difficult to assess, we asked home owners about their subjective knowledge, which can be defined as ‘‘a person’s perception of the amount of information about a product class stored in his or her memory’’ (Klerck and Sweeney, 2007, p. 174).”
Understanding the Attitude-Behavior Gap for Renewable Energy Systems Using Behavioral Reasoning Theory (2013, background): “For example, genetically modified (GM) foods often conflict with people’s beliefs and values, and as a result, consumers associate adverse health and environmental impacts with GM foods (Klerck and Sweeney 2007).”
Airline passengers’ continuance intention towards online check-in services: The role of personal innovativeness and subjective knowledge (2015, background): “In a study on consumer consumption of genetically modified food, Klerck and Sweeney (2007) found that subjective knowledge reduces psychological risk of the technology, which further influences the propensity to search for and buy genetically modified foods.”
An exploration of consumer resistance to innovation and its antecedents (2009, background): “Physical risk concerns consumer perceptions of the potential damage to persons or property which may be caused by the innovation (Klerck & Sweeney, 2007).”