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    1. U. S. and Canadian consumer perception of local and organic terminology

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    2. The determinants of consumer confidence in credence attributes: trust in the food system and in brands

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    3. Social networks and restaurant choice

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    4. Targeting true contaminants: Florida resident perceptions of animal and vegetable product food safety and concerns associated with production and preparation practices

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    5. Florida in the 21st Century: exploring the relationship between critical thinking styles and food safety behaviors

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    6. Consumer preference and willingness to pay for fish farmed in treated wastewater in Ghana

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    7. The effect of restaurant menu labeling on consumer's choice: evidence from a choice experiment involving eye-tracking

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    8. Avoiding food waste by Italian consumers: related beliefs, attitudes, behaviour and the importance of planning and shopping routines

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    9. Web data mining and social media analysis for better communication in food safety crises

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    10. Consumer perceptions of risk: the case of the food-related biotechnology, recombinant bovine growth hormone (RBGH)

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