Consumer perceptions about seafood – an Internet survey

By D. Hicks, L. Pivarnik, Ryan McDermott. 2008

95 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e9ea74af49d755a2f972870e2f2bb7abb55e1969

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. K. Zander
2. Yvonne Feucht

Citations in the corpus

• Technostress: Technological Antecedents and Implications (2011, background): “2008), food service (Hicks et al. 2008), hospitality management (Lynn 2009; Shang et al.”
• Fish consumption preferences and factors influencing it (2015, background): “In the United States, the ratio of people who consume seafood regularly or frequently (once or more than once a week) is 46%, the ratio of those who consume fish a couple of times a month is 29%, and the ratio of those who consume fish at least once a month or less frequently is 25% (Hicks et al., 2”
• Consumers’ Willingness to Pay for Sustainable Seafood Made in Europe (2018, background): “Myrland, Trondsen, Johnston, and Lund (2000) and Hicks, Pivarnik, and McDermott (2008) found that people with a higher education level tend to have higher fish consumption.”