Food neophobia and willingness to try non-traditional foods for Koreans
By Ja Young (Jacey) Choe, M. Cho. 2011
153 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/e664e5965650526151f093903a7263bf6877e436
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Citations in the corpus
- Consumers’ attitude towards food by‐products: the influence of food technology neophobia, education and information (2018, methodology): “…was used in earlier studies (Tuorila et al., 2001; © 2018 Institute of Food Science and Technology International Journal of Food Science and Technology 2019 Olabi et al., 2009; Choe & Cho, 2011; Je _zewskaZychowicz & Kr olak, 2015; Vidigal et al., 2015) and was considered a validated method.”
- Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review (2017, background): “MARK (e.g. Bäckström et al., 2004; Choe and Cho, 2011; Cox and Evans, 2008; Grunert et al., 2003; Lähteenmäki et al., 2002).”
- Consumer motives for purchasing organic coffee (2015, background): “After two bilingual speakers cross-checked the Korean questionnaire, several modifications were made (Choe and Cho, 2011).”