1. "Corona Cooking": The interrelation between emotional response to the first lockdown during the COVID-19 pandemic and cooking attitudes and behaviour in Denmark. (March 2022) Authors: Grunert, Klaus G.; Janssen, Meike; Nyland Christensen, Rikke; Teunissen, Lauranna; Cuykx, Isabelle; Decorte, Paulien; Reisch, Lucia A. Journal: Food quality and preference Issue: Volume 96(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A cross-cultural study on consumer preferences for olive oil. (April 2022) Authors: Chrysochou, Polymeros; Tiganis, Antonios; Trabelsi Trigui, Imene; Grunert, Klaus G. Journal: Food quality and preference Issue: Volume 97(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A latent class analysis of family eating habits in families with adolescents. (1st October 2018) Authors: Schnettler, Berta; Grunert, Klaus G.; Lobos, Germán; Miranda-Zapata, Edgardo; Denegri, Marianela; Ares, Gastón; Hueche, Clementina Journal: Appetite Issue: Volume 129(2018) Page Start: 37 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A self-report measure of attitudes toward the eating of insects: construction and validation of the Entomophagy Attitude Questionnaire. (January 2020) Authors: La Barbera, Francesco; Verneau, Fabio; Videbæk, Pernille Nørgaard; Amato, Mario; Grunert, Klaus G. Journal: Food quality and preference Issue: Volume 79(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A values–beliefs–attitude model of local food consumption: An empirical study in China and Denmark. (July 2020) Authors: Zhang, Ting; Grunert, Klaus G.; Zhou, Yanfeng Journal: Food quality and preference Issue: Volume 83(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Acceptance of insect-based food in Chile: Evidence from a survey using the entomophagy attitude questionnaire (EAQ). (October 2021) Authors: La Barbera, Francesco; Verneau, Fabio; Amato, Mario; Grunert, Klaus G.; Schnettler, Berta Journal: Food quality and preference Issue: Volume 93(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Attitude towards resveratrol as a healthy botanical ingredient: The role of naturalness of product and message. (April 2017) Authors: Aschemann-Witzel, Jessica; Grunert, Klaus G. Journal: Food quality and preference Issue: Volume 57(2017:Apr.) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Attribute importance segmentation of Norwegian seafood consumers: The inclusion of salient packaging attributes. (1st October 2017) Authors: Olsen, Svein Ottar; Tuu, Ho Huu; Grunert, Klaus G. Journal: Appetite Issue: Volume 117(2017) Page Start: 214 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Beliefs about food quality attributes, food-related goals and satisfaction with food-related life among the elderly in China: A means-end approach. (January 2022) Authors: Liu, Rongduo; Banovic, Marija; Grunert, Klaus G. Journal: Food quality and preference Issue: Volume 95(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Consumer acceptance of a functional processed meat product made with different meat sources. Issue 2 (5th February 2018) Authors: Schnettler, Berta; Sepúlveda, Néstor; Bravo, Silvana; Grunert, Klaus G.; Hueche, Clementina Journal: British food journal Issue: Volume 120:Issue 2(2018) Page Start: 424 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗