| Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite Y Hung, TM de Kok, W Verbeke Meat science 121, 119-126, 2016 | 262 | 2016 |
| Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union AC Grasso, Y Hung, MR Olthof, W Verbeke, IA Brouwer Nutrients 11 (8), 1904, 2019 | 228 | 2019 |
| Assessing current and future meat and fish consumption in Sub-Sahara Africa: Learnings from FAO Food Balance Sheets and LSMS household survey data S Desiere, Y Hung, W Verbeke, M D’Haese Global food security 16, 116-126, 2018 | 95 | 2018 |
| Motivation outweighs ability in explaining European consumers’ use of health claims Y Hung, KG Grunert, C Hoefkens, S Hieke, W Verbeke Food quality and preference 58, 34-44, 2017 | 95 | 2017 |
| Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition Y Hung, W Verbeke, TM de Kok Food Control 60, 690-698, 2016 | 79 | 2016 |
| Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite Y Hung, W Verbeke Food Quality and Preference 70, 21-31, 2018 | 62 | 2018 |
| Appetite and protein intake strata of older adults in the European Union: socio-demographic and health characteristics, diet-related and physical activity behaviours Y Hung, HAH Wijnhoven, M Visser, W Verbeke Nutrients 11 (4), 777, 2019 | 61 | 2019 |
| Consumer valuation of carbon labeled protein-enriched burgers in European older adults I Broeckhoven, W Verbeke, J Tur-Cardona, S Speelman, Y Hung Food Quality and Preference 89, 104114, 2021 | 46 | 2021 |
| Understanding meat consumption in later life: A segmentation of older consumers in the EU AC Grasso, Y Hung, MR Olthof, IA Brouwer, W Verbeke Food Quality and Preference 93, 104242, 2021 | 41 | 2021 |
| Consumer evaluation, use and health relevance of health claims in the European Union Y Hung, W Verbeke Food quality and preference 74, 88-99, 2019 | 39 | 2019 |
| The power of initial perceived barriers versus motives shaping consumers’ willingness to eat cultured meat as a substitute for conventional meat W Verbeke, Y Hung, CM Baum, H De Steur Livestock Science 253, 104705, 2021 | 38 | 2021 |
| Beekeeping in Europe facing climate change: A mixed methods study on perceived impacts and the need to adapt according to stakeholders and beekeepers M Van Espen, JH Williams, F Alves, Y Hung, DC de Graaf, W Verbeke Science of the Total Environment 888, 164255, 2023 | 35 | 2023 |
| Setting policy priorities for front-of-pack health claims and symbols in the European union: Expert consensus built by using a Delphi method Y Hung, S Hieke, KG Grunert, W Verbeke Nutrients 11 (2), 403, 2019 | 34 | 2019 |
| Assessing consumers' attitudes, expectations and intentions towards health and sustainability regarding seafood consumption in Italy G Sacchettini, G Castellini, G Graffigna, Y Hung, M Lambri, A Marques, ... Science of The Total Environment 789, 148049, 2021 | 29 | 2021 |
| Effects of processed meat and drinking water nitrate on oral and fecal microbial populations in a controlled feeding study R Sinha, N Zhao, JJ Goedert, DA Byrd, Y Wan, X Hua, AG Hullings, ... Environmental research 197, 111084, 2021 | 28 | 2021 |
| Willingness to pay for food labelling schemes in Vietnam: A choice experiment on water spinach D Tran, I Broeckhoven, Y Hung, NH Diem My, H De Steur, W Verbeke Foods 11 (5), 722, 2022 | 26 | 2022 |
| Consumer segments less or more willing to adopt foods with microalgae proteins H Van der Stricht, Y Hung, ARH Fischer, W Verbeke Food Quality and Preference 113, 105047, 2024 | 21 | 2024 |
| Replacement of nitrite in meat products by natural bioactive compounds results in reduced exposure to N‐Nitroso compounds: the PHYTOME project SG van Breda, K Mathijs, HJ Pieters, V Sági‐Kiss, GG Kuhnle, ... Molecular nutrition & food research 65 (20), 2001214, 2021 | 19 | 2021 |
| Consumers’ willingness-to-buy pasta with microalgae proteins–Which label can promote sales? H Van der Stricht, A Profeta, Y Hung, W Verbeke Food Quality and Preference 110, 104948, 2023 | 17 | 2023 |
| European farmers' perceptions and intentions to use bio-based fertilisers: Insights from the theory of planned behaviour and perceived utility S Garmendia-Lemus, E Moshkin, Y Hung, J Tack, J Buysse Journal of Cleaner Production 434, 139755, 2024 | 15 | 2024 |
Wim VerbekeProfessor of Agro-Food Marketing and Consumer Behaviour, Ghent Univerity, BelgiumOverená e-mailová adresa na: ugent.be
