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Banovic, M. & Grunert, K. G. (2024). Beyond sugar: Exploring the influence of health and naturalness framing on attitudes towards products with sweet proteins in Europe. Food Research International, 175, Article 113767. https://doi.org/10.1016/j.foodres.2023.113767

Uysal-Unalan, I., Sogut, E., Realini, C. E., Cakmak, H., Oz, E., Espinosa, E., Morcillo-Martín, R., Oz, F., Nurmi, M., Cerqueira, M. A., Perera, K. Y., Ayhan, Z., Arserim-Ucar, D. K., Kanakaki, C., Chrysochou, P., Marcos, B. & Corredig, M. (2024). Bioplastic packaging for fresh meat and fish: Current status and future direction on mitigating food and packaging waste. Trends in Food Science and Technology, 152, Article 104660. https://doi.org/10.1016/j.tifs.2024.104660

Varela, P., De Rosso, S., Ferreira de Moura, A., Galler, M., Phillipe, K., Pickard, A., Rageliene, T., Sick, J., Van Nee, R., Almli, V., Ares, G., Grønhøj, A., Spinelli, S. & van Kleef, E. (2024). Bringing down barriers to children's healthy eating: a critical review of opportunities, within a complex food system. Nutrition Research Reviews, 37(2). https://doi.org/10.1017/S0954422423000203

Liu, R. & Grunert, K. G. (2024). Changes in food consumption behavior during the COVID-19 pandemic: a dual process approach on female college students in China. British Food Journal, 126(2), 758-773. https://doi.org/10.1108/BFJ-11-2022-1022

Andreani, G., Banovic, M., Dagevos, H. & Sogari, G. (2024). Consumer perceptions and market analysis of plant-based foods: A global perspective. In F. Boukid, C. M. Rosell & N. Gasparre (Eds.), Handbook of Plant-Based Food and Drinks Design (pp. 393-408). Academic Press. https://doi.org/10.1016/B978-0-443-16017-2.00029-2

de Barcellos, M. D., Perin, M. G., Lähteenmäki, L. & Grunert, K. G. (2024). Cooking readiness in stressful times: Navigating food choices for a healthier future. Appetite, 203, Article 107652. https://doi.org/10.1016/j.appet.2024.107652

Bech-Larsen, T., Grunert, K. G. & Tsalis, G. (2024). Effects of the qualification of animal welfare claims in market communication on consumer purchase intentions with and without time constraints: A dual processing perspective. Food Policy, 126, Article 102670. https://doi.org/10.1016/j.foodpol.2024.102670

Tunca, S., Budhathoki, M. & Brunsø, K. (2024). European consumers' intention to buy sustainable aquaculture products: An exploratory study. Sustainable Production and Consumption, 50, 20-34. https://doi.org/10.1016/j.spc.2024.07.021

Klincewicz, K., Jacobsen, L., Debska, K., Gazdecki, M., Gorynska-Goldmann, E., Krol, K., Lähteenmäki, L., Wielicka-Regulska, A. & Zatorska, M. (2024). Evolution of motivation in co-creation: Recruit, retain and complete in a project on new food product co-creation. Creativity and Innovation Management, 33(3), 312-337. https://doi.org/10.1111/caim.12589

Zaleskiewicz, H., Kulis, E., Siwa, M., Szczuka, Z., Banik, A., Grossi, F., Chrysochou, P., Tore Nystrand, B., Perrea, T., Samoggia, A., Xhelili, A., Krystallis, A. & Luszczynska, A. (2024). Geographical Context of European Consumers’ Choices of Alternative Protein Food: A Systematic Review. Food Quality and Preference, 117, Article 105174. https://doi.org/10.1016/j.foodqual.2024.105174

Hesselberg, J., Pedersen, S. & Grønhøj, A. (2024). Meat reduction meets family reality: Negotiating sustainable diets in households with adolescents. Appetite, 195, Article 107213. https://doi.org/10.1016/j.appet.2024.107213

Banovic, M., Leardini, D. M. C., Grønhøj, A. & Aschemann-Witzel, J. (2024). Moo-ving towards the future: How to foster consumer acceptance of precision fermentation technology and animal free dairy proteins? Aarhus University. https://www.foodbiocluster.dk/rapporter-og-analyser/moo-ving-towards-the-future

Ferrales, C. & Grunert, K. G. (2024). Multilevel food ethnocentrism: Cross-national scale development. Food Quality and Preference, 118, Article 105164. https://doi.org/10.1016/j.foodqual.2024.105164

Mulders, M., Grunert, K. G., Pedersen, S., Brunsø, K. & Zhou, Y. (2024). Pleasure, quality or status? An analysis of drivers of purchase of fresh pork in China. Frontiers in Animal Science, 4, Article 1327105. https://doi.org/10.3389/fanim.2023.1327105

Torma, G. & Aschemann-Witzel, J. (2024). Sparking stakeholder support: Creating personas for renewable energy innovation adoption based on qualitative data analysis. Energy Research & Social Science, 109, Article 103407. https://doi.org/10.1016/j.erss.2023.103407

Kraak, V. I. & Aschemann-Witzel, J. (2024). The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems. Annual Review of Public Health, 45(1), 253-275. https://doi.org/10.1146/annurev-publhealth-060722-032021

Tsalis, G., Jensen, B. B. & Aschemann-Witzel, J. (2024). The relationship between retail price promotions and household-level food waste: Busting the myth with behavioural data? Waste Management, 173, 29-39. https://doi.org/10.1016/j.wasman.2023.10.032

Pedersen, S., Benson, T., Tsalis, G., Futtrup, R., Dean, M. & Aschemann-Witzel, J. (2024). What consumers want in a sustainability food label: Results from online co-creation workshops in the United Kingdom, Ireland and Denmark. Frontiers in Sustainability, 4, Article 1342215. https://doi.org/10.3389/frsus.2023.1342215

Banovic, M. & Grunert, K. G. (2023). Consumer acceptance of precision fermentation technology: A cross-cultural study. Innovative Food Science and Emerging Technologies, 88, Article 103435. https://doi.org/10.1016/j.ifset.2023.103435

Horská, E., Predanócyová, K., Šedík, P., Grunert, K. G. & Hupková, D. (2023). Consumer perception of functional foods and determinants of functional foods consumption in the Slovak Republic. British Food Journal, 125(7), 2478-2492. https://doi.org/10.1108/BFJ-07-2022-0656

Kušar, A., Pravst, I., Pivk Kupirovič, U., Grunert, K. G., Kreft, I. & Hristov, H. (2023). Consumers’ Preferences towards Bread Characteristics Based on Food-Related Lifestyles: Insights from Slovenia. Foods, 12(20), Article 3766. https://doi.org/10.3390/foods12203766

Aschemann-Witzel, J., Asioli, D., Banovic, M., Perito, M. A. & Peschel, A. O. (2023). Consumer understanding of upcycled foods – Exploring consumer-created associations and concept explanations across five countries. Food Quality and Preference, 112, Article 105033. https://doi.org/10.1016/j.foodqual.2023.105033

Tiganis, A., Grigoroudis, E. & Chrysochou, P. (2023). Customer Satisfaction in Short Food Supply Chains: A Multiple Criteria Decision Analysis Approach. Food Quality and Preference, 104, Article 104750. https://doi.org/10.1016/j.foodqual.2022.104750

Perrea, T., Chrysochou, P. & Krystallis, A. (2023). Customer value toward innovative food products: Empirical evidence from two international markets. Innovative Food Science and Emerging Technologies, 84, Article 103293. https://doi.org/10.1016/j.ifset.2023.103293

Aschemann-Witzel, J., Asioli, D., Banovic, M., Perito, M. A., Peschel, A. O. & Stancu, V. (2023). Defining upcycled food: The dual role of upcycling in reducing food loss and waste. Trends in Food Science and Technology, 132, 132-137. https://doi.org/10.1016/j.tifs.2023.01.001

Contini, C., Grunert, K., Christensen, R. N., Boncinelli, F., Scozzafava, G. & Casini, L. (2023). Does attitude moderate the effect of labelling information when choosing functional foods? Food Quality and Preference, 106, Article 104795. https://doi.org/10.1016/j.foodqual.2022.104795

Futtrup, R. & Grunert, K. G. (2023). Does organic labelling affect restaurant choice? A study on the Danish Organic Cuisine Label. Scandinavian Journal of Hospitality and Tourism, 23(1), 29-50. https://doi.org/10.1080/15022250.2023.2174180

Pedersen, S. (2023). Do they know? Danish consumers’ perception of greenwashing in food. Poster session presented at EMAC Annual Conference 2023, Odense, Denmark.

Pedersen, S., Juhasz, V. & Jacobsen, L. (2023). Environmental engagement: Promoting veganism on social media. Abstract from International Conference on Environmental Psychology, Aarhus, Denmark.

Moura, A. F. & Aschemann-Witzel, J. (2023). Exploring Barriers to Healthy Eating Among Women in Their Role as New Mothers with a Theory-Driven Questionnaire. Maternal and Child Health Journal, 27(7), 1176-1190. https://doi.org/10.1007/s10995-023-03622-7

Peschel, A. O. & Grebitus, C. (2023). Flexitarians’ and meat eaters’ heterogeneous preferences for beef: Gourmets and Value seekers. Food Quality and Preference, 104, Article 104756. https://doi.org/10.1016/j.foodqual.2022.104756

Montoli, P., Ares, G., Aschemann-Witzel, J., Curutchet, M. R. & Giménez, A. (2023). Food donation as a strategy to reduce food waste in an emerging Latin American country: a case study in Uruguay. Nutrire, 48(1), Article 22. https://doi.org/10.1186/s41110-023-00208-9

Grunert, K. G., Chimisso, C., Lähteenmäki, L., Leardini, D., Sandell, M. A., Vainio, A. & Vranken, L. (2023). Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemic. Food Research International, 173(Part 2), Article 113451. https://doi.org/10.1016/j.foodres.2023.113451

Stancu, V., Pedersen, S., Bech-Larsen, T. & Aschemann-Witzel, J. (2023). Food sustainability understanding among the Nordic-Baltic consumer-citizens. Abstract from MAPP Conference , Aarhus, Denmark.

Stancu, V., Pedersen, S., Bech-Larsen, T. & Aschemann-Witzel, J. (2023). Food Sustainability Understanding in the Nordic-Baltic countries. Nordic Council of Ministers. https://pub.norden.org/temanord2023-530/

do Canto, N. R., Grunert, K. G. & Dutra de Barcellos, M. (2023). Goal-framing theory in environmental behaviours: review, future research agenda and possible applications in behavioural change. Journal of Social Marketing, 13(1), 20-40. https://doi.org/10.1108/JSOCM-03-2021-0058

Piracci, G., Casini, L., Contini, C., Stancu, C. M. & Lähteenmäki, L. (2023). Identifying key attributes in sustainable food choices: An analysis using the food values framework. Journal of Cleaner Production, 416, Article 137924. https://doi.org/10.1016/j.jclepro.2023.137924

Meijer, G. W., Lähteenmäki, L. & Stancu, V. (2023). Impact of health claims: what has been achieved and what is the future? Critical Reviews in Food Science and Nutrition, 63(33), 11561-11569. https://doi.org/10.1080/10408398.2022.2094339

Bech-Larsen, T., Christensen, T., Denver, S., Jensen, J. D. & Ruders, J. (2023). Markedet for økologiske produkter 2023: drivkræfter og barrierer for vækst. International Center for Forskning i Økologisk Jordbrug og Fødevaresystemer (ICROFS) . https://icrofs.dk/fileadmin/icrofs/Vidensynteser_2023/VIDENSYNTESE_Markedet_for_oekologiske_produkter_2023_til_download_01.pdf

Del Valle, C., Miranda, H., Orellana, L., Grunert, K. G. & Schnettler, B. (2023). Measurement invariance of the comprehensive feeding practices questionnaire in dual-earner parents with adolescent children in Chile. Frontiers in Psychology, 13, Article 1031391. https://doi.org/10.3389/fpsyg.2022.1031391

Randers, L. & Thøgersen, J. (2023). Meat, myself, and I: The role of multiple identities in meat consumption. Appetite, 180, Article 106319. https://doi.org/10.1016/j.appet.2022.106319

Aschemann-Witzel, J., Mulders, M. D. G. H. & Mouritzen, S. L. T. (2023). Outside-in and bottom-up: Using sustainability transitions to understand the development phases of mainstreaming plant-based in the food sector in a meat and dairy focused economy. Technological Forecasting and Social Change, 197, Article 122906. https://doi.org/10.1016/j.techfore.2023.122906

Tiganis, A., Chrysochou, P. & Krystallis, A. (2023). Political ideology shapes heterogeneous preferences for food values. Food Quality and Preference, 112, Article 105038. https://doi.org/10.1016/j.foodqual.2023.105038

Aschemann-Witzel, J., Randers, L. & Pedersen, S. (2023). Retail or consumer responsibility? Reflections on food waste and food prices among deal-prone consumers and market actors. Business Strategy and the Environment, 32(4), 1513– 1528. https://doi.org/10.1002/bse.3202

Caso, G., Grønhøj, A., Vecchio, R., Videbæk, P. N. & Lähteenmäki, L. (2023). Senior citizens' vitamin D supplements intake: evidence from Denmark. Journal of the Science of Food and Agriculture, 103(13), 6233-6242. https://doi.org/10.1002/jsfa.12693

Ferreira de Moura, A., Grønhøj, A. & Aschemann-Witzel, J. (2023). Spicing up food interactions: Development of a healthy food education activity targeting fathers and their young children. Journal of Human Nutrition and Dietetics, 36(5), 1795-1810. https://doi.org/10.1111/jhn.13179

Aschemann-Witzel, J., Bizzo, H. R., Doria Chaves, A. C. S., Faria-Machado, A. F., Gomes Soares, A., de Oliveira Fonseca, M. J., Kidmose, U. & Rosenthal, A. (2023). Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains. Critical Reviews in Food Science and Nutrition, 63(10), 1339-1351. https://doi.org/10.1080/10408398.2021.1963665

Li, Y., Zhang, Z., Pedersen, S., Liu, X. & Zhang, Z. (2023). The influence of relative popularity on negative fake reviews: A case study on restaurant reviews. Journal of Business Research, 162, Article 113895. https://doi.org/10.1016/j.jbusres.2023.113895

Aschemann-Witzel, J., Mulders, M. D. G. H., Janssen, M. & Perez-Cueto, F. J. A. (2023). Tipping the next customer on the shoulder? A segmentation study and discussion of targeted marketing to further plant-rich dietary transition. Cleaner and Responsible Consumption, 11, Article 100154. https://doi.org/10.1016/j.clrc.2023.100154

Aschemann-Witzel, J. & Schulze, M. (2023). Transitions to plant-based diets: the role of societal tipping points. Current Opinion in Food Science, 51, Article 101015. https://doi.org/10.1016/j.cofs.2023.101015

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Revised 15.11.2023