Acceptability of genetically modified cheese presented as real product alternative

By Liisa Lähteenmäki, K. Grunert, Ø. Ueland, A. Åström, Anne Arvola, T. Bech-Larsen. 2002

125 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/ab1a032319a999de6fee115a96f11390efc1d968

How researchers see this paper

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

In Food Science

1. Michael Siegrist

In Plant Science

1. F. Corbo
2. M. L. Clodoveo
3. S. Giordano
4. B. D. Gennaro
5. M. V. van Asselt
6. E. Vos

Citations in the corpus

• Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review (2017, background): “The FNS is linked to general neophobia, trait anxiety, sensation seeking (Pliner and Hobden, 1992) and it is also believed that it provides accurate responses to novel or unfamiliar food (Lähteenmäki et al., 2002; Ritchey et al., 2003).”
• The importance of food naturalness for consumers: Results of a systematic review (2017, background): “(1999); Roininen and Tuorila (1999); Steptoe and Wardle (1999); Lindeman and V€a€ an€anen (2000); Roininen et al. (2001); B€ ackstr€ om et al.”