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Christina Hartmann
Christina Hartmann
Senior Researcher in Food and Consumer Behavior, ETH Zurich
Bestätigte E-Mail-Adresse bei hest.ethz.ch
Titel
Zitiert von
Zitiert von
Jahr
Consumer perception and behaviour regarding sustainable protein consumption: A systematic review
C Hartmann, M Siegrist
Trends in Food Science & Technology 61, 11-25, 2017
8932017
The psychology of eating insects: A cross-cultural comparison between Germany and China
C Hartmann, J Shi, A Giusto, M Siegrist
Food quality and preference 44, 148-156, 2015
6842015
Importance of cooking skills for balanced food choices
C Hartmann, S Dohle, M Siegrist
Appetite 65, 125-131, 2013
6412013
Consumer acceptance of novel food technologies
M Siegrist, C Hartmann
Nature Food 1 (6), 343-350, 2020
5712020
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives
F Michel, C Hartmann, M Siegrist
Food Quality and Preference 87, 104063, 2021
5512021
Antecedents of food neophobia and its association with eating behavior and food choices
M Siegrist, C Hartmann, C Keller
Food Quality and Preference 30 (2), 293-298, 2013
3772013
Consumer responses to novel and unfamiliar foods
H Tuorila, C Hartmann
Current Opinion in Food Science 33, 1-8, 2020
3512020
Perceived naturalness and evoked disgust influence acceptance of cultured meat
M Siegrist, B Sütterlin, C Hartmann
Meat science 139, 213-219, 2018
3322018
Impact of sustainability perception on consumption of organic meat and meat substitutes
M Siegrist, C Hartmann
Appetite 132, 196-202, 2019
3092019
Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat
A Gmuer, JN Guth, C Hartmann, M Siegrist
Food quality and preference 54, 117-127, 2016
2732016
Becoming an insectivore: Results of an experiment
C Hartmann, M Siegrist
Food quality and preference 51, 118-122, 2016
2632016
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries
M Siegrist, C Hartmann
Appetite 155, 104814, 2020
2562020
European consumer healthiness evaluation of ‘Free-from’labelled food products
C Hartmann, S Hieke, C Taper, M Siegrist
Food quality and preference 68, 377-388, 2018
2252018
Development and validation of the Food Disgust Scale
C Hartmann, M Siegrist
Food Quality and Preference 63, 38-50, 2018
2182018
Snack frequency: associations with healthy and unhealthy food choices
C Hartmann, M Siegrist, K Van der Horst
Public health nutrition 16 (8), 1487-1496, 2013
2082013
Factors influencing changes in sustainability perception of various food behaviors: Results of a longitudinal study
M Siegrist, VHM Visschers, C Hartmann
Food Quality and Preference 46, 33-39, 2015
1912015
Worlds apart. Consumer acceptance of functional foods and beverages in Germany and China
M Siegrist, J Shi, A Giusto, C Hartmann
Appetite 92, 87-93, 2015
1832015
Consumers' food selection behaviors in three-dimensional (3D) virtual reality
M Siegrist, CY Ung, M Zank, M Marinello, A Kunz, C Hartmann, ...
Food research international 117, 50-59, 2019
1752019
Insects as food: Perception and acceptance. Findings from current research
C Hartmann, M Siegrist
Ernahrungs Umschau 64 (3), 44-50, 2017
1592017
Our daily meat: Justification, moral evaluation and willingness to substitute
C Hartmann, M Siegrist
Food Quality and Preference 80, 103799, 2020
1442020
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