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    1. Young children's food brand knowledge. Early development and associations with television viewing and parent's diet

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    2. Eating green: consumers' willingness to adopt ecological food consumption behaviors

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    4. Consumer preferences regarding the introduction of new organic products: the case of the Mediterranean sea bass (Dicentrarchus labrax) in Italy

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    5. How trust in institutions and organizations builds general consumer confidence in the safety of food: a decomposition of effects

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    6. Consumer responses to communication about food risk management

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    7. Regulatory risk and food risk perceptions

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    8. Consumer acceptance of technology-based food innovations: lessons for the future of nutrigenomics

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    9. Ignorance is bliss. How parents of preschool children make sense of front-of-package visuals and claims on food

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