1. A comparison of organic-certified versus non-certified natural foods: Perceptions and motives and their influence on purchase behaviors. (1st January 2022) Authors: Lang, Mark; Rodrigues, Antonio C. Journal: Appetite Issue: Volume 168(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer acceptance of blending plant-based ingredients into traditional meat-based foods: Evidence from the meat-mushroom blend. (January 2020) Authors: Lang, Mark 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) ↗
3. Consumers' evolving definition and expectations for local foods. Issue 11 (28th October 2014) Authors: Renko, Sanda; Lang, Mark; Stanton, John; Qu, Yingdao Journal: British food journal Issue: Volume 116:Issue 11(2014) Page Start: 1808 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Consumers' evolving definition and expectations for local foods. Issue 11 (28th October 2014) Authors: Lang, Mark; Stanton, John; Qu, Yingdao Editors: Renko, Sanda Journal: British food journal Issue: Volume 116:Issue 11(2014) Page Start: 1808 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility. (July 2021) Authors: Brunsø, Karen; Birch, Dawn; Memery, Juliet; Temesi, Ágoston; Lakner, Zoltán; Lang, Mark; Dean, David; Grunert, Klaus G. Journal: Food quality and preference Issue: Volume 91(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. How and why restaurant patrons value locally sourced foods and ingredients. (January 2019) Authors: Lang, Mark; Lemmerer, Andreas Journal: International journal of hospitality management Issue: Volume 77(2019) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Impact of an Innovative Video Demonstration on Perceptions and Attitudes Toward McDonald's Product Quality. Issue 5 (13th June 2021) Authors: Lang, Mark; Beemer, Gary; Fernandez Gaviria, Paula Journal: Journal of food products marketing Issue: Volume 27:Issue 5(2021) Page Start: 243 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Rethinking growth: Towards the well-being economy. (August 2018) Authors: Lang, Mark; Marsden, Terry Journal: Local economy Issue: Volume 33:Number 5(2018:Aug.) Page Start: 496 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Self-employment in Wales: micro-business activity or the rise of the gig economy?. (18th December 2017) Authors: Henley, Andrew; Lang, Mark Journal: Welsh economic review Issue: Volume 25(2017) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Self-employment in Wales: micro-business activity or the rise of the gig economy?. (18th December 2017) Authors: Henley, Andrew; Lang, Mark Journal: Welsh economic review Issue: Volume 25(2017) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗