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Boccia F. (2018). Fear of Genetically Modified Food and the role of Knowledge for Consumer Behavior: The New Noumenic Approach. EC Nutrition, 14(3): 205-207.

Unstructured Zitierung

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Deegan K.C., Palmujoki I., Isotalo J. et al. (2015). Effective communication of novelty: The case of ripened cheese. Food Quality and Preference, 40: 68-76.

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La Barbera F, Verneau F., Amato M. et al. (2018). Understanding Westerns’ disgust for eating of insects: The role of food neophobia and implicit associations. Food Quality and Preference, 64: 120-125.

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Unstructured Zitierung

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Unstructured Zitierung

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Unstructured Zitierung

Milani Marin L.E. and Jacomuzzi A.C. (2020). Insects at the table: What consumers know. Review of studies on sustainability, 1: 195-208.

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Unstructured Zitierung

van Huis A., Van Itterbeeck J., Klunder H. et al. (2013). Edible insects: future prospects for food and feed security. FAO Forestry Paper.

Unstructured Zitierung

van Huis A. and Oonincx D.G.A.B. (2017). The environmental sustainability of insects as food and feed. A review. Agron. Sustain. Dev., 37: 43.

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Unstructured Zitierung

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Unstructured Zitierung

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