The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions
By Angela Bearth, M. Cousin, Michael Siegrist. 2014
333 citations recorded by the source corpus.
Subfields: Food Science, Public Health, Environmental and Occupational Health, Sensory Systems
View Paper: https://www.semanticscholar.org/paper/b090c0baba8d9180b4ad05c50da6f444136a91de
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
- J. Aschemann‐Witzel
- Paula Varela
- R. Vecchio
- Tormod Næs
- D. Asioli
- Azzurra Annunziata
- Vincenzina Caputo
- Michael Siegrist
In Public Health, Environmental and Occupational Health
In Sensory Systems
- J. Aschemann‐Witzel
- Paula Varela
- R. Vecchio
- Tormod Næs
- D. Asioli
- Azzurra Annunziata
- Vincenzina Caputo
- Michael Siegrist
Citations in the corpus
- The importance of food naturalness for consumers: Results of a systematic review (2017, background): “Bearth et al., 2014 Switzerland Mail surveys N (Study 1) ¼ 506 (Female 66%, Mage 57) N (Study 2) ¼ 487 (Female 55%, Mage 56) - FN was considered very important (Mv ¼ 5).”
- Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications. (2017, background): “Finally, consumers that prefer natural food products also prefer to avoid artificial additives/ingredients (Bearth et al., 2014).”