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    1. Share of wallet, share of plate, share of enjoyment: consumers and beef

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    2. Who attends farmers' markets and why? Understanding consumers and their motivations

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    3. Consumer willingness to pay for food safety: the case of mycotoxins in milk

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

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    6. Anticipated emotion in consumers' intentions to select eco-friendly restaurants: augmenting the theory of planned behavior

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    7. Are organic consumers preferring or avoiding foods with nutrition and health claims?

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

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    9. Analogies, metaphors and wondering about the future: lay sense-making around synthetic meat

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    10. Attitudes and attitudinal ambivalence change towards nanotechnology applied to food production

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

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    14. Consumer responses to communication about food risk management

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

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    16. Consumer reactions to food safety crises

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    17. Press media reporting effects on risk perceptions and attitudes towards genetically modified (GM) food

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    19. Consumer confidence in the safety of food in Canada and the Netherlands: the validation of a generic framework

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    20. Are perceptions of "risks" and "benefits" of genetically modified food (in)dependent?

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    21. Attitudes towards organic foods and risk/benefit perception associated with pesticides

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    22. Why consumers behave as they do with respect to food safety and risk information

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    24. Brazilian consumer views of food irradiation

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    28. Food provisioning strategies, food insecurity, and stress in an economically vulnerable community: the Northern Cheyenne case

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    29. Naturally confused: consumers' perceptions of all-natural and organic pork products

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    30. How will consumers respond to BST?

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    33. Pathways to increase consumer trust in meat as a safe and wholesome food

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    34. Calming suspicious minds

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    35. Decisions, decisions: consumer shopping patterns are the basis of some new MSU studies

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    36. Towards greater vegetable consumption: change the product or change the person? Case studies of two vegetable commodities

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    37. Consumer interest in receiving information through social media about the risks of pesticide residures

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    38. Development of a food safety attitude and practice questionnaire for Iranian consumers

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    40. Hidden differences: biotechnology in food and agriculture

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    41. Traceability and ethical concerns in the UK wheat-bread chain: from food safety to provenance to transparency

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    42. Readership of free community papers as a source of advertising information: a uses and gratifications perspective

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    43. The media and genetically modified foods: evidence in support of social amplification of risk

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    44. Mid-Atlantic consumer purchasing behavior and knowledge of locally grown and seasonal produce

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    45. Views of health journalists, industry employees and news consumers about disclosure and regulation of industry-journalist relationships: an empirical ethical study

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    47. Consumer responses to food safety information from print media

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    48. Consumers' attitudes, knowledge and consumption of products with nutrition and health claims

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    49. Consumer awareness and response to produce food safety issues

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    50. Opinion leadership and Chinese consumers' attitudes toward pork with a quality and safety label

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