British Food Journal

Free school meals, the plate model and food choices in Finland
pp. 102-119(18)
Authors: Tikkanen, Irma; Urho, Ulla-Marja

Connecting product attributes with emotional benefits: Analysis of a Mediterranean product across consumer age segments
pp. 120-137(18)
Authors: Barrena, Ramo; Sanchez, Mercedes

Differences in retail strategies on the emerging organic market
pp. 138-154(17)
Authors: Aertsens, Joris; Mondelaers, Koen; Huylenbroeck, Guido Van

Assessing the consumer perception of the term "organic": a citizens' jury approach
pp. 155-164(10)
Authors: Barnes, Andrew P.; Vergunst, Petra; Topp, Kairsty

Attitude toward organic foods among Taiwanese as related to health consciousness, environmental attitudes, and the mediating effects of a healthy lifestyle
pp. 165-178(14)
Author: Chen, Mei-Fang

Consumer acceptance of wood-based food additives
pp. 179-195(17)
Authors: Stern, Tobias; Haas, Rainer; Meixner, Oliver

Development and quality evaluation of low-cost, high-protein weaning food types: Prowena and Propalm from soybean (<IT>Glycine max</IT>), groundnut (<IT>Arachis hypogea</IT>) and crayfish (<IT>Macrobrachium</IT> spp)
pp. 196-204(9)
Authors: Omueti, Olusola; Jaiyeola, Olayinka; Otegbayo, Bolanle; Ajomale, Kayode; Afolabi, Olukayode