The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food

By H. Tan, Evan Berg, M. Stieger. 2016

228 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/7e9d234d6c3d15b6cd4639f3584d37d120369bfc

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. C. Delicato
2. Koen Dewettinck
3. Joachim Schouteten
4. Xavier Gellynck
5. D. Tzompa-Sosa

Citations in the corpus

• Consumers’ perception of bakery products with insect fat as partial butter replacement (2020, background): “, 2016); beef stew and brownies with not visible mealworms added (Tan et al., 2016) and biscuits containing 10% crickets (Homann, Ayieko, Konyole, & Roos, 2017).”