Items where Author is "Boereboom, A."
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Dean, D., Rombach, M., Vriesekoop, F., de Koning, W., Aguiar, L.K., Anderson, M., Mongondry, P., Urbano, B., Gómez Luciano, C., Jiang, B., Boereboom, A., Satyajaya, W., Yuliandari, P., Rashid, F., Khan, I. and Alvarez, B. (2023) Should I really pay a premium for this? Consumer perspectives on cultured muscle, plant-based and fungal-based protein as meat alternatives. Journal of International Food & Agribusiness Marketing. ISSN 0897-4438
Rombach, M., Dean, D., Vriesekoop, F., de Koning, W., Aguiar, L.K., Anderson, M., Mongondry, P., Oppong-Gyamfi, M., Urbano, B., Gómez Luciano, C., Hao, W., Eastwick, E., Jiang, Z. and Boereboom, A. (2022) Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat. Appetite, 179.
Dean, D., Rombach, M., Koning, W., Vriesekoop, F., Satyajaya, W., Yuliandari, P., Anderson, M., Mongondry, P., Urbano, B., Luciano, C.A.G., Hao, W., Eastwick, E., Achirimbi, E., Jiang, Z., Boereboom, A., Rashid, F., Khan, I., Alvarez, B. and de Aguiar, L. (2022) Understanding key factors influencing consumers’ willingness to try, buy, and pay a price premium for mycoproteins. Nutrients, 14 (16).
Boereboom, A., Sheikh, M., Islam, T., Achirimbi, E. and Vriesekoop, F. (2022) Brits and British Muslims and their perceptions of cultured meat: how big is their willingness to purchase? Food Frontiers.
Boereboom, A., Mongondry, P., de Aguiar, L., Urbano, B., Jiang, Z., de Koning, W. and Vriesekoop, F. (2022) Identifying consumer groups and their characteristics based on their willingness to engage with cultured meat: a comparison of four European countries. Foods, 11 (2).
de Koning, W., Dean, D., Vriesekoop, F., de Aguiar, L., Anderson, M., Mongondry, P., Oppong-Gyamfi, M., Urbano, B., Luciano, C.A.G., Jiang, B., Hao, W., Eastwick, E., Jiang, Z. and Boereboom, A. (2020) Drivers and inhibitors in the acceptance of meat alternatives: the case of plant and insect-based proteins. Foods, 9 (9).