Australian consumers’ preferences for conventional and novel sources of long chain omega-3 fatty acids: A conjoint study

This publication has 36 references indexed in Scilit:

• Predictors of Australian consumers’ intentions to consume conventional and novel sources of long-chain omega-3 fatty acids
  Public Health Nutrition, 2008
• The influence of information and beliefs about technology on the acceptance of novel food technologies: A conjoint study of farmed prawn concepts
  Food Quality and Preference, 2007
• Understanding Australian consumers’ perceptions of selenium and motivations to consume selenium enriched foods
  Food Quality and Preference, 2007
• Predicting intentions to consume functional foods and supplements to offset memory loss using an adaptation of protection motivation theory
  Appetite, 2004
• Consumer concerns and expectations about novel food processing technologies: effects on product liking☆
  Appetite, 2003
• The perceived healthiness of functional foods
  Appetite, 2003
• N-3 polyunsaturated fatty acids in coronary heart disease: a meta-analysis of randomized controlled trials
  The American Journal of Medicine, 2002
• Consumer attitudes towards different food-processing technologies used in cheese production—The influence of consumer benefit
  Food Quality and Preference, 1997
• Risk Communication, Knowledge, and Attitudes: Explaining Reactions to a Technology Perceived as Risky
  Risk Analysis, 1990
• A COMPUTERISED DIETARY ANALYSIS SYSTEM FOR USE WITH DIET DIARIES OR FOOD FREQUENCY QUESTIONNAIRES
  Community Health Studies, 1984