Food quality and safety––consumer perception and public health concern

By A. Röhr, K. Lüddecke, S. Drusch, M. Müller, R. Alvensleben. 2005

321 citations recorded by the source corpus.

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Consumer Preferences for Fruit and Vegetables with Credence-Based Attributes: A Review (2011, background): “Solutions to increase the value of certifications may include providing more reliable information about the certification processes' connection to sustainable outcomes (Hamilton et al. 2003; Röhr et al. 2005; Zanoli et al. 2007).”
The future of food from the sea (2019, background): “Evidence suggests that consumers are becoming more concerned about the health of their diet (Lem et al. 2014; Röhr et al. 2005), and seafood consumption has been shown to increase alongside concern for healthy eating (Trondsen et al.”
The willingness to consume organic food: A review (2021, background): “…as the number one quality attribute considered by organic produce buyers (Blair, 2011; Bonti-Ankomah & Yiridoe, 2006; Naspetti & Zanoli, 2009; Röhr et al., 2005), followed by concern for the environment (Blair, 2011; Gregory, 2000), suggesting that such consumers might rank private or…”
The role of food quality certification on consumers' food choices (2006, background): “As economies develop and incomes increase, people not only demand higher levels of safety and quality in their food (Viaene and Gellynck, 1997; Smith and Riethmuller, 1999; Verdurme et al., 2002; Hobbs et al., 2002; Maravegias et al., 2002; Lumbers et al., 2003; Baltzer, 2004; Röhr et al., 2005), bu”